This Pesto Chicken Mozzarella Sandwich features perfectly tender chicken breast smothered in fresh mozzarella, basil pesto, and an easy pesto mayo on the bun. Enjoy this anytime dinner with homemade fries and a side salad!
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Someday, I will return to a restaurant. Until then, I’m going to continue to make this restaurant quality Pesto Chicken Mozzarella Sandwich at home.
There’s no lack of pesto related recipes on Project Meal Plan – my favorites include Pesto Goat Cheese Dip, Pesto Pasta Salad, and my cold version Pesto Chicken Overnight Pressed Sandwiches.
But I need a hot and delicious, juicy chicken breast pesto sandwich. And this is it!
The key to a quality chicken sandwich is making the chicken super tender, so you can bite through it easily, like a burger. It matters here. The chicken is the most important part.
And I’m gonna teach you how to make it perfect! I promise you’ll impress with this Pesto Chicken Mozzarella Sandwich as long as you take the time to prepare the chicken as it states in the recipe.
What are the ingredients in this sandwich?
This recipe uses few ingredients but has tremendous flavor and texture, which is why I love it SO much. I’m a huge pesto fan, so I obviously believe it belongs on sandwiches.
Here are the ingredients involved in this Pesto Chicken Mozzarella Sandwich:
- boneless skinless chicken breast – Use one medium or large boneless skinless chicken breast for this recipe and be sure to prepare it as directed. The tenderizing and seasoning of the chicken are what make the sandwich SO good.
- sea salt & fresh ground black pepper – Absolutely required for seasoning the chicken.
- mayonnaise – Yeah, I like a solid slather of mayo on my sandwiches and burgers. This one is going to be a pesto mayo! Please don’t skip.
- traditional basil pesto – I prefer to use premade traditionally prepared basil pesto. The Costco brand is my favorite!
- avocado oil – You can also use olive oil, but I prefer avocado oil for cooking at high heat.
- fresh mozzarella cheese – Splurge for some fresh mozzarella and you will not regret it once you dive into the melty cheesy goodness that is pesto mozzarella.
- hamburger buns – Feel free to use your favorite buns or sandwich bread. Sourdough would be great too. Burger buns make it feel more restaurant like to me!
- tomato – This is optional, but it really compliments the pesto chicken mozzarella combo.
How do you prepare the chicken breast for sandwiches?
Preparing the chicken as directed is vital to the success of this recipe. Tender chicken is a necessity for a delicious chicken sandwich.
Here’s how to make the best chicken for sandwiches out of a chicken breast:
Place the boneless skinless chicken breast on a cutting board. Using a sharp chef’s knife, cut in half horizontally to create two thin sliced pieces, as pictured below. Try to make both pieces about equal thickness if possible.
Next, cover the chicken loosely with plastic wrap and use a meat tenderizer or rolling pin to pound the chicken, until both pieces are tenderized and thinned out to about 1/2 an inch or so.
Season both sides of each piece of chicken liberally with salt and pepper. Set aside on a plate while you get out your other ingredients and make the pesto mayo.
How do you make Pesto Chicken Mozzarella Sandwich?
After you tenderize, season and set aside the chicken as directed above, the next step is to make the pesto mayo.
In a small bowl, mix the mayonnaise with a teaspoon or so of pesto mayo until well mixed. You can also cut your buns in half and get them ready to toast.
Time to cook the chicken. Heat oil in a large nonstick skillet or saute pan over medium-high heat. When hot, add the raw chicken to the pan using tongs.
Cook until browned, about 3-4 minutes, then flip. Cook for another 2 minutes, then reduce heat to low.
Add the sliced mozzarella cheese, then cover the pan with a lid and cook the chicken for another 2-3 minutes until cooked through and the cheese is super melty. Remove the pan from heat.
Add a spoonful of remaining pesto to each chicken breast, then cover with a lid to rest briefly while you prepare the buns and toppings.
Slather the pesto mayo on your buns, then add a pesto mozzarella covered chicken breast to each bun. Add a slice of tomato or two. Serve with fries or potato wedges and a side salad!
What kind of chicken is best to use?
This recipe is written for boneless skinless chicken breast. Follow the recipe instructions to cut, tenderize and season your chicken breast, for best quality.
You can also use chicken thighs if that is all you have. Do not try to cut them in half, but do tenderize and season as you would chicken breast.
What kind of pesto is best to use?
For this recipe, I prefer to use traditional basil pesto. My favorite is the Costco brand, which is actually a very well priced pesto when compared to making at home or other store brands.
Is this recipe freezer friendly?
For best quality, I would not recommend freezing this recipe after cooking.
What to serve with this Pesto Chicken Mozzarella Sandwich?
I recommend serving this sandwich with some form of potatoes, and a side salad. Here are some potato ideas:
How can I meal prep this Pesto Chicken Mozzarella Sandwich?
The best way to prepare this meal for quicker prep at dinner time would be prepare and cook all the chicken ahead of time.
The most time consuming part of the recipe is cutting, tenderizing and seasoning, so getting that out of the way could save some time.
Reheat chicken by heating the same way you cooked the chicken originally, or heating in the air fryer for 4-6 minutes.
How to Store, Freeze & Reheat:
Store: Place leftovers in an airtight container and enjoy within 4 days. If possible, keep pesto separate until after reheating.
Freeze: For best quality, I do not recommend freezing this recipe.
Reheat: Reheat on the stovetop in the same way it was cooked, or in the air fryer for 4-6 minutes at 350F.
More chicken dinner recipes from Project Meal Plan:
Pesto Chicken Mozzarella Sandwich
The best Pesto Chicken Mozzarella Sandwich features perfectly tender chicken breast smothered in fresh mozzarella, basil pesto, tomatoes, and a simple pesto mayo on the bun. Enjoy with homemade fries and a side salad!
- Total Time30 minutes
- Yield2 sandwiches 1x
Ingredients
- 1 medium to large boneless skinless chicken breast (10–12 ounces)
- about 1/2 teaspoon each sea salt & fresh ground black pepper
- 1 1/2 tablespoons mayonnaise
- 2 tablespoons traditional basil pesto, divided
- 1 tablespoon avocado oil or olive oil
- 2 ounces fresh mozzarella cheese, sliced
- 2 hamburger buns, toasted
- 1 small tomato, sliced for topping
Instructions
- Prepare the chicken: Place the boneless skinless chicken breast on a cutting board. Using a sharp chef’s knife, cut in half horizontally to create two thin sliced pieces. Next, cover the chicken loosely with plastic wrap and use a meat tenderizer or rolling pin to pound the chicken, until both pieces are tenderized and thinned out to about 1/2 an inch or so. Season both sides of each piece of chicken liberally with salt and pepper. Set aside on a plate while you prepare the pesto mayo and buns.
- Prepare the buns & mayo: In a small bowl, mix the mayonnaise with teaspoon or so of pesto mayo until well mixed. Cut your buns in half (or use your favorite bread – sourdough would be great too) and toast both sides to your liking (I used a toaster oven).
- Cook the chicken: Heat oil in a large nonstick skillet or saute pan over medium-high heat. When hot, add the raw chicken to the pan using tongs. Cook until browned, about 3-4 minutes, then flip. Cook for another 2 minutes, then reduce heat to low. Add sliced mozzarella cheese, then cover the pan and cook for another 2-3 minutes until the chicken is cooked through and the cheese is melted. Check to ensure the chicken has reached 165F, then remove from heat. Add a spoonful of remaining pesto to each chicken breast, then cover lid with a lid to rest briefly while you prepare the buns.
- Assemble & serve: Slather the pesto mayo on your buns, then add a pesto mozzarella covered chicken breast to each bun. Add a slice of tomato or two and place bun on top. Serve with fries or potato wedges and a side salad!
- Store & reheat: Save any remaining cooked chicken (without pesto if possible) in an airtight container for up to 4 days. Reheat on the stovetop in the same way it was cooked, or in the air fryer for 4-6 minutes at 350F.
Equipment
Greener Chef XL Bamboo Cutting Board
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OXO 9-Inch Silicone Head Tongs
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Notes
Easily double or triple this recipe and cook chicken in batches if necessary. Nutrition information estimated with My Fitness Pal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Mains
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 sandwich
- Calories: 580
- Fat: 31g
- Carbohydrates: 32g
- Protein: 43g
Did you make this Pesto Chicken Mozzarella Sandwich? I want to see how your version turned out! Tag me in your post and use #projectmealplan to share!
