Loaded chicken breast sandwiches layer chicken, pickled onions, arugula, mustard, and cheese onto a toasted bun. The chicken provides the substance while the toppings add crunch and contrast.
The pickled onions bring enough flavor that the rest of the sandwich can stay simple.
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1. Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering.
2. Season chicken breast with salt and pepper. Cook 4-5 minutes per side until internal temperature reaches 165°F, surface golden and firm.
3. Remove chicken, let rest 3 minutes.
4. Meanwhile, place sandwich buns cut side down in skillet. Toast 1-2 minutes until golden.
5. Spread mustard on bottom bun.
6. Layer chicken breast, 0.25 cup pickled onions, 0.5 cup arugula, and 1 slice cheese.
7. Top with sandwich bun.
8. Serve with a squeeze of lemon juice as finishing element.
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Leftover chicken breast is already cooked. That alone makes dinner easier. Now you just need to build around it.
Rotisserie chicken slices and shreds easily, turning into tacos, bowls, pasta, and soups. Quick dinners start with one hot chicken.
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