I love a meal that feels restaurant-worthy but takes barely any effort, and this Chicken Caprese Sandwich checks all the boxes! I make it on repeat all summer long when fresh basil and tomatoes are everywhere, and dinner needs to be ready fast. I usually serve it alongside sun-dried tomato pesto pasta salad for a summery combo that’s always a hit with my family!
For this recipe, I’m essentially teaching you how to make a sandwich. This isn’t rocket science, but there are a few super simple steps you can take to ensure this caprese sandwich with fresh chicken breast is far better than your average meat and cheese deli special.
First, you need to generously season thin-sliced chicken breast (essential for quick cooking) and either sear it in a nonstick skillet or cook it on the grill. This gives the chicken breast a much more savory flavor and a slightly crispy exterior.
And then make sure you don’t skip the basil pesto mayo. It’s my not-so-secret sauce that sets my caprese pesto chicken sandwich recipe above all the rest. I recently used it on a sandwich platter I made for the teachers at our elementary school, and it received rave reviews!
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Fast Facts
- Skill level: Easy! It’s not as insanely easy as making a basic, deli meat sandwich. However, I promise you, cooking chicken cutlets on the stove is definitely a beginner-level cooking task.
- Cook time: You’ll easily have this recipe completed in 25 minutes or less.
- Ways to save time: Purchase chicken breast that is already thinly sliced, and don’t worry about making the pesto from scratch.
- What to serve with: Stick with no-fuss sides like classic southern-style coleslaw, Summer tortellini salad, or creamy herbed potato salad.
Ingredient Notes
- Thin-sliced chicken breast - Thinner cuts cook quickly and evenly, and they’re just the right size for stacking on a sandwich. You can buy them pre-sliced (chicken cutlets) or slice a regular chicken breast in half horizontally.
- Ciabatta rolls - Ciabatta has a light chew (without being too chewy) and crisp crust that holds up well to juicy toppings without getting soggy. I found mine at Sam's Club!
- Basil pesto - If you love homemade pesto, go for it. I don’t always have fresh basil or pine nuts on hand, so I keep a jar of DeLallo Traditional Basil Pesto in the pantry. It’s reliable, flavorful, and easy to find in the pasta aisle near the marinara sauce.
- Fresh mozzarella - I tested both aged and fresh mozzarella for this recipe. Even though fresh mozzarella has more moisture, it slices and melts beautifully, and it’s what is traditionally used in a Caprese salad. Go with the fresh stuff if you can.
- Tomatoes - Use firm, ripe tomatoes that hold their shape when sliced. If they’re too soft or overripe, they’ll fall apart and make the sandwich soggy.
- Fresh basil - Even with pesto in the mix, adding a few fresh basil leaves takes the flavor up a notch.
*See the recipe card at the bottom of this post for a detailed list of ingredients and quantities needed.
Recipe Variations
- Add a balsamic drizzle - You can use a store-bought glaze or reduce balsamic vinegar on the stovetop until it thickens.
- Try a different bread - Ciabatta is my go-to, but this sandwich also works with focaccia (for a herby, denser bite) or brioche (for a softer, slightly sweet contrast).
- Pile on fresh greens - Try arugula for a sharp, peppery bite.
Step-by-Step Instructions with Photos
- Season both sides of the thinly sliced chicken breast with kosher salt and ground black pepper. I eyeball this and just make sure it has a generous, even coating.
- Sear both sides of the chicken in a hot, nonstick skillet until cooked through.
- Combine the mayo and pesto in a small mixing bowl.
- Assemble your chicken caprese sandwiches! Spread the pesto mayo onto both sides of your bread, and then layer on the cooked chicken, mozzarella, tomato, and fresh basil.
- Serve your sandwiches immediately, preferably with a fresh side dish, such as this Mediterranean tomato cucumber salad or marinated vegetable salad. Enjoy!
When is the chicken done?
Thin-sliced chicken breasts cook in about 4-5 minutes per side, so keep a close eye on them. They’re done when the outside is golden brown and the internal temperature hits 165°F. No thermometer? Cut into the thickest part. If the juices run clear and there’s no pink, you’re good to go.
Top Tips
- Choose high-quality bread. When you’re making a sandwich with bold flavors like pesto, tomato, and fresh mozzarella, the bread can’t be an afterthought. Go for a sturdy, bakery-style ciabatta or something with a crusty exterior and soft interior. It should hold everything together without getting soggy or falling apart.
- Season the chicken well. Don’t skip this step! Even with all the flavorful toppings, the chicken still needs a good sprinkle of salt and pepper before cooking. A well-seasoned base makes every bite taste better.
- Adjust the chicken to fit the bread. Chicken breasts shrink as they cook, so don’t be surprised if they look a little small when they’re done. If that happens, slice them open lengthwise (butterfly style) after cooking to help cover the full surface of your roll.
Frequently Asked Questions
Place the chicken breast flat on a cutting board and hold it steady with one hand. Using a sharp knife, carefully slice it in half horizontally to create two thinner pieces. If the slices aren't the same thickness throughout, you can use a meat mallet to even them out.
Yes, purchase chicken breast that is either labeled as "thin-sliced" or as "chicken cutlets." They're basically the same thing.
Yes, you can definitely grill the chicken instead of pan-searing it. Just make sure the slices are thin so they cook quickly, about 3–4 minutes per side over medium-high heat. You’ll get a slightly smoky flavor that pairs really well with the pesto and mozzarella.
More Recipes to Consider
If you tried this Chicken Caprese Sandwich Recipe or any other recipe on my blog, please leave a 🌟 star rating and tell me how it went in the 📝 comments below. Thanks for visiting!
Chicken Caprese Sandwich on Ciabatta
I love a meal that feels restaurant-worthy but takes barely any effort, and this Chicken Caprese Sandwich checks all the boxes! I make it on repeat all summer long when fresh basil and tomatoes are everywhere, and dinner needs to be ready fast. I usually serve it alongside sun-dried tomato pesto pasta salad for a summery combo that’s always a hit with my family!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Lunch, Dinner
- Method: Stove top cooking
- Cuisine: Italian American
Ingredients
- ~1 pound thin-sliced chicken breast (at least 4 pieces)
- Kosher salt and ground black pepper
- 2 tablespoons olive oil
- ¼ cup mayonnaise
- ¼ cup basil pesto
- 4 ciabatta sandwich rolls
- 1 ounce fresh basil leaves
- 8 ounces fresh mozzarella cheese - sliced
- 2 medium-sized tomatoes - sliced
Instructions
- Season both sides of the thin-sliced chicken breast generously with salt and pepper.
- Heat the olive oil in a large nonstick skillet over medium heat. Add the chicken and cook for 4–5 minutes per side, or until the internal temperature reaches 165°F.
- While the chicken cooks, stir together the mayonnaise and basil pesto in a small bowl until smooth and fully combined.
- To assemble the sandwiches, slice open the ciabatta rolls and spread the pesto mayo evenly on the inside. Layer the cooked chicken on the bottom half, then top with sliced mozzarella, tomato, and fresh basil leaves. Add the top bun and serve!
Notes
- Season the chicken well. Don’t skip this step! Even with all the flavorful toppings, the chicken still needs a good sprinkle of salt and pepper before cooking. A well-seasoned base makes every bite taste better.
- Adjust the chicken to fit the bread. Chicken breasts shrink as they cook, so don’t be surprised if they look a little small when they’re done. If that happens, slice them open lengthwise (butterfly style) after cooking to help cover the full surface of your roll.
- The nutrition information shown below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice.
Nutrition
- Serving Size: 1 sandwich
- Calories: 666
- Sugar: 4.7 g
- Sodium: 1137.3 mg
- Fat: 30.9 g
- Carbohydrates: 43.6 g
- Fiber: 4.1 g
- Protein: 54.2 g
- Cholesterol: 98.7 mg
Pam says
Another quick and easy Monday night dinner and it was delicious !!
Susie says
The pesto mayonnaise is brilliant!! Made my leftover grilled chicken sandwich absolutely delicious.
Ksenia says
Such a perfect summer sandwich!
Lilly says
Such a great recipe! Thanks for sharing!
Linda says
This sandwich looks so delicious and those layers are burst in flavors
Agnieszka says
I love this dish! It's so simple but super flavorful. Perfect for the summer!
Chef Dennis says
This will definitely make my tummy satisfied.
Julia says
So delicious! Honestly the addition of the basil just elevated this to another level.
Angela says
I love caprese flavors. It is delicious on a chicken sandwich!!
Nisha says
This looks so delicious, I have some pesto at home and will try it out . Lovely share.