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This Chipotle Chicken Sandwich features juicy, spice-rubbed chicken breasts grilled to perfection, topped with melted cheddar, and paired with a creamy homemade honey mustard sauce. Served on toasted brioche buns with crisp lettuce, tomato, pickles, and red onion, it’s a bold and satisfying meal you’ll want to make again and again.
For the Chicken:
2 large (6–8 ounce) boneless, skinless chicken breasts
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon chipotle powder
1/2 teaspoon dried dill
1 tablespoon olive oil
4 slices cheddar cheese
For the Honey Mustard Sauce:
1/2 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon yellow mustard
3 tablespoons honey
1/2 tablespoon apple cider vinegar
1 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
For Serving:
4 brioche buns, toasted
Romaine lettuce leaves
Tomato slices
Thinly sliced red onion
Pickles
Honey mustard sauce
Slice chicken breasts horizontally to create thinner cutlets.
In a small bowl, mix all seasonings and coat chicken evenly with olive oil and spice blend.
Heat a skillet or grill pan over medium-high. Cook chicken 4–5 minutes per side, or until fully cooked.
Add cheddar slices on top of each piece of chicken and cover briefly to melt.
In a bowl, whisk together all honey mustard sauce ingredients. Adjust seasoning to taste.
Toast the brioche buns and spread sauce on both sides.
Assemble each sandwich with lettuce, tomato, red onion, pickles, and chipotle chicken.
Serve immediately with extra sauce on the side if desired.
Chicken can be cooked ahead and stored in the fridge for up to 3 days.
Extra honey mustard sauce keeps in the fridge for up to 1 week.
For a milder version, reduce chipotle powder to 1/2 teaspoon.
Find it online: https://bibodo.com/chipotle-chicken-sandwich/