4.7 from 156 votes
Best Grilled Chicken Sandwich
This grilled chicken sandwich features boneless, skinless chicken breasts pounded thin and seasoned with salt, paprika, garlic powder, and pepper, then grilled until cooked and topped with melted provolone cheese. Accompanied by grilled red onion, ripe sliced peaches, chicken bacon, and arugula, it balances savory, smoky, sweet, and fresh flavors on a toasted bun with a drizzle of hot honey for heat and sweetness.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
4
Calories:
330 kcal
Course:
Main Course, Lunch
Cuisine:
American
Ingredients
For the Chicken:
- 2 chicken breast large, boneless, skinless
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- olive oil for brushing the grill
- 4 lices provolone cheese can use mozzarella or Havarti
For the Grilled Red Onions:
- 1/2 red onion large
- olive oil for brushing
- black pepper
- kosher salt
For Serving:
- 4 Hamburger Bun
- hot honey for drizzling on chicken
- 2 peach thinly sliced, ripe
- 4 lices Bacon halved, cooked
- 1 cup arugula
Instructions
- One at a time, lay the chicken breast inside a freezer bag or between two sheets of parchment paper. Use a meat mallet or rolling pin to gently pound the chicken to a 1/2-inch thickness. Use a sharp knife to cut the chicken into 4 equal pieces.
- Combine the salt, paprika, garlic powder, and black pepper in a small bowl. Season the chicken breasts with the mixture on both sides.
- Preheat the grill to medium-high heat. Lightly oil grate. Place the chicken on the grill and cook, covered, for 3 to 5 minutes per side. Cooking time will vary depending on your grill and how thick your chicken breasts are.
- Add a slice of cheese to the top of each chicken breast and cook for about 1 minute or until the cheese is melted. The chicken should reach an internal temperature of 165 degrees F. Transfer the chicken to a platter and cover with foil. Let rest for 5 to 10 minutes.
- Meanwhile, cut the onion into wedges, leaving the root partially intact so the layers stay together on the grill. Brush with olive oil and season with a little salt and pepper. Place the onion pieces on the grill and cook until tender, turning once. This will take about 8 to 10 minutes.
- To toast buns, place cut sides down on grill during last minute of cooking time.
- To assemble the sandwiches, top the bottom buns with a piece of grilled chicken and drizzle generously with hot honey. Top with grilled red onions, peach slices, bacon slices, and arugula. You can add candied jalapeños, if desired. Add the top bun and serve immediately.
Cup of Yum
Nutrition Information
Calories
330kcal
(17%)
Carbohydrates
32g
(11%)
Protein
25g
(50%)
Fat
11g
(17%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
3g
(15%)
Cholesterol
57mg
(19%)
Sodium
1044mg
(44%)
Potassium
477mg
(10%)
Fiber
2g
(8%)
Sugar
10g
(20%)
Vitamin A
799IU
(16%)
Vitamin C
6mg
(7%)
Calcium
226mg
(23%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 330
% Daily Value*
| Calories | 330kcal | 17% |
| Carbohydrates | 32g | 11% |
| Protein | 25g | 50% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 57mg | 19% |
| Sodium | 1044mg | 44% |
| Potassium | 477mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 799IU | 16% |
| Vitamin C | 6mg | 7% |
| Calcium | 226mg | 23% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.