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Monterey Chicken Sandwich on top of a wooden cutting board.

Easy Monterey Chicken Sandwiches With Potato Wedges

  • Author: Bailey Sissom
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 sandwiches/1.5 lbs. fries 1x
  • Category: Main Meal
  • Method: Stovetop
  • Cuisine: American


Monterey Chicken Sandwiches are simple to make, requiring just 30 minutes prep and basic ingredients. Toasted brioche buns topped with pan-seared chicken, Monterey Jack cheese and caramelized balsamic onions.


  • 4 brioche buns
  • olive oil
  • 2 small red onions, thinly sliced
  • 1/2 Tbs. balsamic vinegar
  • 1 tsp sugar
  • salt/pepper
  • 2 large chicken breasts, halved and split *
  • 1/2 cup Monterey Jack cheese, shredded
  • 1 Tbs. butter
  • 1/2 cup sour cream

For the Potato Wedges:

  • 1 1/2 lbs. Yukon gold potatoes
  • olive oil
  • 1 Tbs. fry spice

For the Fry Spice:

  • 1 Tbs. paprika
  • 1 Tbs. garlic powder
  • 1/2 Tbs. onion powder
  • 1 tsp. seasoning salt
  • 1 tsp. salt
  • 1/4 tsp. pepper


  1. Heat oven to 450 degrees. Halve buns.
  2. In a large skillet over medium heat, drizzle about 1/2 Tbs. of olive oil. Add onion and cook, stirring occasionally until caramelized, about 8-10 minutes. Stir in 5 tsp of balsamic vinegar + 1 tsp of sugar. Continue cooking until liquid thickens, about 1-2 minutes. Season with salt and pepper. Remove from heat, transfer to a small bowl and wash out your pan.
  3. Make the fry seasoning. Combine paprika, garlic powder, onion powder, seasoning salt, salt and pepper in a small bowl. Use a fork to mix. Set aside.
  4. Toss potatoes on a baking sheet with a large drizzle of olive oil and 1 Tbs. of fry seasoning. Roast on the top rack, flipping halfway through until brown and tender, about 20-25 minutes.
  5. Season chicken with salt and pepper. Heat 1 Tbs. of olive oil in the same large skillet that you used for the onions. Add chicken and cook until center is no longer pink, 5-6 minutes per side. Evenly sprinkle chicken with cheese. Cover pan until cheese has melted. Turn off heat. Remove chicken from pan and set aside. Wipe out pan.
  6. In the same pan, melt 1 Tbs. butter over medium heat. Add buns cut side down and allow them to cook 1-2 minutes, or until golden and toasted.
  7. In a small bowl, combine sour cream and the remaining fry seasoning. Stir.
  8. Spread as much sauce as desired onto the bottom of each bun. Top with chicken and onions. Divide sandwiches and potatoes between plates.


  • How To Halve and Split Chicken Breasts - Place a boneless skinless chicken breast on a cutting board and hold it flat with the palm of your non-knife hand. Using a sharp chef's knife, slice the chicken breast horizontally into 2 even pieces. Slice each resulting piece of chicken through the middle to create 4 thin chicken breasts that will fit on a brioche bun.

Keywords: Monterey Chicken, Monterey Chicken Recipe, Monterey Chicken Sandwich