30-Minute Pan-Seared Chicken Club
Crispy pan-seared chicken breast sandwiches layered with swiss cheese, bacon, fresh avocado, and tomato on ciabatta rolls. A honey-Dijon aioli adds tangy sweetness to this hearty club-style sandwich. Chicken is pounded thin for even cooking and quick preparation, making this an ideal lunch or casual dinner option.
Ingredients
- 2 boneless, skinless chicken breast halves, about 1 pound
- ¼ cup flour
- 1 tablespoon lemon pepper seasoning
- 2 tablespoons olive oil, divided
- ½ cup light mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ¼ teaspoon paprika
- 4 ciabatta or kaiser rolls, splitsourdough1:1bread
tangier flavor, denser crumb
- 4 slices swiss cheese
- 4 leaves lettuce
- ½ ripe avocado, halved, pitted, peeled, and sliced
- 8 slices bacon, cooked crisp
- 8 slices tomato
Instructions
- 1
Split each chicken breast horizontally into two thinner pieces. Place between plastic wrap and pound lightly to even thickness if needed.
- 2
Combine flour and lemon pepper seasoning on waxed paper. Dredge chicken in flour mixture, shake off excess, and discard remaining flour.
- 3
Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Cook chicken in batches until lightly browned and internal temperature reaches 165°F, about 4 minutes per side.
- 4
Combine mayonnaise, Dijon mustard, honey, and paprika in a small bowl and stir until mixed.
- 5
Spread mayonnaise mixture on cut sides of each roll. Layer with chicken, swiss cheese, lettuce, avocado slices, bacon, and tomato slices.
- 6
Secure sandwiches with long skewers if needed. Serve with pickle spear and fries or chips.
Tips
Pound chicken thin for even cooking and faster cooking time.
Cook chicken in batches to avoid overcrowding the skillet and ensure even browning.
Use an instant-read thermometer to confirm chicken reaches 165°F safely.
Slice avocado just before assembly to prevent browning.
Good to Know
Assemble sandwiches fresh. Store leftover pan-seared chicken in an airtight container up to 3 days. Store mayo mixture separately, covered, up to 5 days.
Pound chicken and prepare mayo mixture up to 4 hours ahead. Cook bacon and chicken up to 1 day ahead; reheat gently. Slice avocado just before serving.
Serve warm with pickle spear and fries or chips on the side.
Common Mistakes
Pound chicken unevenly to avoid dry, overcooked edges and undercooked centers
Skip plastic wrap when pounding to avoid splashing raw chicken
Overcrowd the skillet to prevent proper browning and uneven cooking
Assemble sandwiches too far ahead to prevent soggy rolls from avocado and tomato moisture