Monterey Chicken Sandwiches are made with juicy chicken breasts, smoky barbecue sauce, and melted Monterey Jack cheese on a toasted brioche bun. Topped with caramelized onions and a seasoned mayo, these flavorful sandwiches make an easy, crowd pleasing quick dinner.
Made these Monterey Chicken Sandwiches last night and wow! So easy, so juicy. I will for sure make them again.
- Megan P.
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Bailey's Thoughts ...
I used to think chicken sandwiches were boring. Not bad, just practical, the meal equivalent of a beige sweater. But this one earns a place in the rotation. The onions cook down until caramelized, then get hit with balsamic and a little sugar until glossy and sweet. The same pan cooks the chicken, which means less mess and better flavor. Lay the Monterrey Jack on top and let the heat do the rest.
While that's happening, the potatoes roast on the top rack, covered in a smoky fry spice mix that you'll also stir into the mayonnaise for the sauce. It's a small efficiency that makes dinner feel easier without cutting corners.
Everything lands on a toasted bun with crispy potatoes on the side and a little sauce dripping down the chicken. Beige food, but in the best way possible.
-Bailey
Ingredients + Substitutions
Brioche or sandwich buns: Use whole wheat buns, pretzel buns, ciabatta rolls, or even toasted sourdough slices. Gluten-free buns work well if needed.
Boneless, skinless chicken breasts: There’s no real substitute here. The recipe was developed for chicken.
Monterey Jack cheese: Swap for Pepper Jack if you like heat, provolone for a mild melt, or mozzarella for a stretchier texture.
Yellow onion: Red or sweet onions both caramelize beautifully. Shallots or leeks also work if that’s what you have.
Olive oil: Any neutral oil such as avocado, grapeseed, or vegetable oil will do. Butter also works for the onions if you want a richer flavor.
Unsalted butter : Olive oil works perfectly if you’d rather skip the butter. Use a touch more if the pan looks dry.
Yukon Gold potatoes: Sweet potatoes roast well with the same seasoning blend, or use frozen steak fries for a shortcut.
Paprika (2 teaspoons): Smoked paprika adds a deeper flavor, or substitute chili powder for a mild kick.
Garlic powder: Stick with garlic powder for this one. Fresh garlic doesn’t mix evenly or hold up well to high heat. If you’re out, use a little extra onion powder or seasoned salt instead.
Onion powder: Use extra garlic powder if you don't have any on hand.
Mayonnaise: Greek yogurt or sour cream make good substitutes if you want something lighter, or use a vegan mayo for a dairy-free option.
Balsamic vinegar: A splash of apple cider vinegar, red wine vinegar, or Worcestershire sauce can fill in for depth.
Instructions
- Prepare the ingredients. Pound the chicken to an even thickness, slice the onion, and cut the potatoes into wedges. Season the chicken with salt and pepper and set everything aside.
- Mix the seasoning: Combine paprika, garlic powder, onion powder, seasoned salt, and a pinch of salt and pepper in a small bowl to create the fry seasoning.
- Roast the potatoes. Toss the wedges with olive oil and portion of the fry seasoning. Spread in a single layer on parchment-lined baking sheet and roast until golden and crisp.
- Caramelize the onions and make the sauce. Cook the sliced onion in olive oil until softened. Add balsamic vinegar and sugar then transfer to a bowl. While onions cook, stir together mayo and remaining fry spice.
Top Tip
For evenly cooked chicken, pound each breast to an even thickness before seasoning, this ensures juicy results without overcooking thinner edges.
Storage
Refrigerate: Store leftover chicken, onions, and sauce separately in airtight containers in the fridge for up to 4 days. Keep buns at room temperature to prevent them from drying out.
Freeze: The chicken and onions can be frozen for up to 2 months. Let them cool completely before transferring to freezer-safe bags or containers. Thaw overnight in the fridge before reheating. The sauce and buns are best made fresh and are not recommended for freezing.
Reheat: Warm the chicken and onions in a 350°F oven for about 10 minutes, or until heated through. Toast the buns separately, then assemble with fresh sauce for the best flavor and texture. Avoid microwaving assembled sandwiches, as the bread can become soggy.
Recipe Notes
No Fry Seasoning: If you don’t want to make the seasoning blend from scratch, substitute 3 tablespoons of your favorite fry or all-purpose seasoning mix (Lawry’s, Kinder’s, or Trader Joe’s work well).
No Time to Caramelize: Use frozen pre-caramelized onions or cook them in advance and refrigerate for up to 5 days. Reheat in a skillet or microwave before assembling.
Make-Ahead: The sauce can be prepared up to 3 days ahead and stored in an airtight container in the fridge. Give it a quick stir before using.
Reheat: Leftover sandwiches reheat best in a 350°F oven for about 10 minutes. Fries crisp back up beautifully on a sheet pan at the same temperature.
Gluten-Free: Use gluten-free buns or sandwich rolls.
Dairy-Free: Skip the cheese and add a spoonful of caramelized onions to keep the sandwich rich and flavorful.
Spicier: Add a pinch of cayenne or a few dashes of hot sauce to the fry seasoning before mixing it into the mayo.
FAQ's
Yes, grilling works great! Lightly brush with oil and grill over medium heat until golden and cooked through, then top with cheese to melt.
You can prep the components . Chicken, onions and sauce can all be cooked in advance, but assemble right before serving to keep the buns from getting soggy.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Monterey Chicken Sandwiches:
Recipe
Easy Monterey Chicken Sandwiches With Potato Wedges
- Total Time: 40 minutes
- Yield: 4 sandwiches with potato wedges
Description
Monterey Chicken Sandwiches are made with juicy chicken breasts, smoky barbecue sauce, and melted Monterey Jack cheese on a toasted brioche bun. Topped with caramelized onions and a seasoned mayo, these flavorful sandwiches make an easy, crowd pleasing quick dinner.
Ingredients
- 2 large boneless, skinless chicken breasts, pounded to ½-inch thickness and halved
-
Kosher salt and black pepper, to taste
-
1 yellow onion, thinly sliced
-
1½ pounds russet or Yukon Gold potatoes, cut into wedges
-
2 teaspoons paprika
-
2 teaspoons garlic powder
-
2 teaspoons onion powder
-
2 teaspoons seasoned salt
-
3 tablespoons olive oil, divided
-
1 teaspoon balsamic vinegar
-
1 teaspoon sugar
-
4 slices Monterey Jack cheese
-
1 tablespoon unsalted butter
-
4 brioche or sandwich buns, halved
-
½ cup mayonnaise
(The paprika, garlic powder, onion powder, seasoned salt, plus a pinch of salt and pepper make a simple fry seasoning used for both the potatoes and the sauce.)
Instructions
- Preheat the oven to 450°F and line a large baking sheet with parchment paper.
- Before you begin cooking, pound the chicken (2 large breasts) to an even ½-inch thickness so it cooks evenly. Cut each breast in half crosswise to create 4 sandwich-sized portions, then season both sides generously with salt and pepper. Thinly slice the onion (1 medium) and cut the potatoes into wedges (1½ pounds). Set everything aside so it’s ready when you start cooking.
- In a small bowl, combine the paprika (2 teaspoons), garlic powder (2 teaspoons), onion powder (2 teaspoons), seasoned salt (2 teaspoons), and a pinch of salt and pepper to make the fry seasoning. Set aside.
- Add the potatoes (1½ pounds) to the prepared baking sheet. Drizzle with olive oil (1 tablespoon from the divided amount) and sprinkle with about 1 tablespoon of the fry seasoning. Toss to coat and spread into an even layer. Roast for 20–25 minutes, flipping halfway through, until golden and crisp.
- While the potatoes roast, heat olive oil (1 tablespoon from the divided amount) in a large skillet over medium heat. Add the onion (1 sliced) and cook, stirring occasionally, until soft and deeply golden, about 8–10 minutes. Stir in the balsamic vinegar (1 teaspoon), sugar (1 teaspoon), and a pinch of salt. Cook 1–2 minutes longer, then transfer the onions to a bowl.
- In the same skillet, add the remaining olive oil (1 tablespoon from the divided amount) and return to medium heat. Add the seasoned chicken and cook until golden and cooked through, about 5–6 minutes per side. Top each piece with Monterey Jack cheese (1 slice per piece), cover the skillet, and let the cheese melt. Transfer the chicken to a plate and loosely cover with foil to rest.
- Reduce the heat to medium-low. Add the butter (1 tablespoon) to the same skillet, then place the buns (4, halved) cut side down in the melted butter. Toast until golden and crisp, about 1–2 minutes.
- In a small bowl, stir together the mayonnaise (½ cup) with about 2 teaspoons of the remaining fry seasoning until smooth.
- Spread the seasoned mayo on the toasted buns, layer with cheesy chicken and caramelized onions, then cap with the top bun. Serve right away with the crispy potato wedges and extra seasoned mayo for dipping.
Notes
No Fry Seasoning: If you don’t want to make the seasoning blend from scratch, substitute 3 tablespoons of your favorite fry or all-purpose seasoning mix (Lawry’s, Kinder’s, or Trader Joe’s work well).
No Time to Caramelize: Use frozen pre-caramelized onions or cook them in advance and refrigerate for up to 5 days. Reheat in a skillet or microwave before assembling.
Make-Ahead: The sauce can be prepared up to 3 days ahead and stored in an airtight container in the fridge. Give it a quick stir before using.
Reheat: Leftover sandwiches reheat best in a 350°F oven for about 10 minutes. Fries crisp back up beautifully on a sheet pan at the same temperature.
Gluten-Free: Use gluten-free buns or sandwich rolls.
Dairy-Free: Skip the cheese and add a spoonful of caramelized onions to keep the sandwich rich and flavorful.
Spicier: Add a pinch of cayenne or a few dashes of hot sauce to the fry seasoning before mixing it into the mayo.
Prep Tip: Pound the chicken evenly to ½ inch thick before cooking. It cooks faster and browns more evenly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop + Oven
- Cuisine: American
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