Chicken Caprese Sandwich

Chicken Caprese Sandwich FI

A simple, quick but flavorful sandwich with pan-seared seasoned chicken breast and fresh mozzarella, basil and tomato.


  • 1 - 2 pieces thin-cut chicken breasts (about 1/3 inch thick)
  • Italian seasoning, to taste
  • kosher salt, to taste
  • black pepper, to taste
  • garlic powder, to taste
  • 1 teaspoon olive oil, plus more if needed
  • 2 slices fresh mozzarella (about 2 ounces)
  • 2 - 3 slices tomato
  • 3 - 4 fresh basil leaves
  • 2 slices hearty white bread
  • 2 tablespoons pesto (store-bought or homemade)


  1. Heat 1 teaspoon of olive oil in a skillet set over medium heat. While pan is heating up, generously sprinkle both sides of the thin-cut chicken breast(s) with kosher salt, black pepper, garlic powder and Italian seasoning.
  2. When the oil is hot, add the chicken. Cook for 2 - 3 minutes per side, or until the chicken is nicely browned and cooked through (to an internal temperature of at least 165 degrees).
  3. While the chicken is cooking, slice the tomato, and the cheese and bread (if not already pre-sliced). Rinse the basil and remove the stems.
  4. Once the chicken is cooked, remove it from the skillet onto a plate, but do not turn the burner off. If the skillet is dry, add a few more drops of oil. Add the bread and let cook over medium heat for 1 - 2 minutes per side, or until the bread is golden brown.
  5. Assemble the sandwich: Spread half the pesto onto the bottom slice of bread. Then add the chicken on top, followed by the cheese, then tomato. Sprinkle the tomato with coarse salt and black pepper (optional but delicious!). Add the basil leaves, then top the sandwich with the second slice of bread that has been spread with the remaining pesto. Serve immediately.


You can make this sandwich with either 1 or 2 pieces of thin-cut chicken breast, depending on the size of the pieces and what would fit best on the bread you have chosen (or how hungry you are!)

If you don't have thin-cut chicken breasts, cut a regular chicken breast horizontally into thin slices. Each piece should be around 1/3 of an inch thick. If you can't cut each piece thin enough, that's ok! If they are close, you can just cook the pieces for a little longer. Or, you can cover the pieces with plastic wrap and pound them thinner with a meat mallet or even a wine bottle or rolling pin.

The ingredient amounts for the sandwich are flexible and can be adjusted to suit your own tastes; feel free to add more or less tomato, cheese, pesto, etc.

The chicken breasts can be cooked ahead of time and kept in the fridge for 3 - 4 days in an airtight container. To reheat, heat a bit of oil in a skillet on low heat and add the chicken. Cover the pan to help keep the chicken from drying out and cook on low, flipping once, until heated through.

If you want to make more than one sandwich, use a larger skillet to cook multiple pieces of chicken at a time (or work in batches). To toast multiple pieces of bread at once, brush some olive oil on each side of the bread and toast in a toaster oven, or broil for a minute or two on each side until the bread is nicely browned.

Keywords: chicken sandwich, chicken breast sandwich, caprese, caprese sandwich