Recipe
▤Recipe
Iinstagram.com
Dr. Ritu on Instagram: "Crispy Chicken Melt Ingredients (1 large sandwich): For the Chicken: • 2 boneless skinless chicken thighs (200–250 g raw) • 1 tsp olive oil • 1 tsp smoked paprika • ½ tsp garlic powder • ½ tsp onion powder • ¼ tsp chili flakes (optional) • ½ tsp salt • Black pepper Veggies: • ½ medium onion, thinly sliced • ½ red bell pepper, thinly sliced • 75–100 g mushrooms, sliced Sauce: • 4 tbsp plain Greek yogurt • 1½ tsp Dijon mustard • 1 tsp pickle juice or lemon juice • ½ tsp garlic powder • ¼ tsp smoked paprika • Black pepper • Pinch of salt • 1 tsp finely chopped dill or parsley Sandwich: • 2 thick slices sourdough bread • 35–40 g sharp shredded cheddar • Handful arugula or baby spinach Instructions: 1. Cook the chicken: Mix the chicken with olive oil and spices. Cook in a skillet over medium-high heat for about 5–6 minutes per side until golden and cooked through (internal temperature should be 165 F). Rest for 5 minutes, then shred finely. 2. Caramelise the veggies: In the same pan, add onion, bell pepper, and mushrooms. Cook for 8–12 minutes until the onions are caramelized, mushrooms are browned, and peppers are sweet and soft. A splash of water halfway through helps lift the browned chicken bits from the pan. 3. Make the sauce: Whisk together all the sauce ingredients. The sauce should be tangy, creamy, and bright. 4. Make the filling: Combine shredded chicken with some of the sauce until lightly coated and creamy (not wet). 5. Assemble: Spread 1 tbsp sauce each on the bottom and top slices of bread. Layer arugula or spinach on the bottom slice, followed by chicken filling, caramelised veggies, shredded cheddar, and finally the top slice. 6. Toast: Cook over medium heat until the bread is deep golden cheddar is fully melted. Covering the pan for the last minute helps the cheese melt without over-toasting the bread. Enjoy! #chickensandwich #sandwich #recipe #crispy #easyrecipes"
- Makes 1 large crispy chicken melt sandwich using 2 boneless skinless chicken thighs.
- Chicken is seasoned with olive oil, smoked paprika, garlic powder, onion powder, salt, black pepper, and optional chili flakes.
- Chicken is pan-cooked 5–6 minutes per side, rested 5 minutes, then shredded.
- Onion, red bell pepper, and mushrooms are caramelized in the same pan for 8–12 minutes, with a splash of water to lift browned bits.
- The sauce is a tangy creamy mix of plain Greek yogurt, Dijon mustard, pickle juice or lemon juice, garlic powder, smoked paprika, herbs, salt, and pepper.
- Shredded chicken is combined with some sauce so it stays lightly coated and creamy, not wet.
- The sandwich uses thick sourdough slices, sharp shredded cheddar, and arugula or baby spinach.
- Assembly order: sauce on both bread slices, greens, chicken filling, caramelized veggies, cheddar, then the top slice.
- The sandwich is toasted over medium heat until the bread is deep golden and the cheddar is melted.
- Covering the pan for the last minute helps melt the cheese without over-toasting the bread.
⊙ Ingredients
- 2 boneless skinless chicken thighs 200–250 g raw
- 1 tsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp chili flakes optional
- 1/2 tsp salt
- black pepper
- 1/2 onion medium, thinly sliced
- 1/2 red bell pepper thinly sliced
- 75–100 g mushrooms sliced
- 4 tbsp plain Greek yogurt
- 1 1/2 tsp Dijon mustard
- 1 tsp pickle juice or lemon juice
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- black pepper
- salt pinch
- 1 tsp dill or parsley finely chopped
- 2 sourdough bread thick slices
- 35–40 g sharp shredded cheddar
- arugula or baby spinach handful
⊙ Ingredients
- 2 boneless skinless chicken thighs 200–250 g raw
- 1 tsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp chili flakes optional
- 1/2 tsp salt
- black pepper
- 1/2 onion medium, thinly sliced
- 1/2 red bell pepper thinly sliced
- 75–100 g mushrooms sliced
- 4 tbsp plain Greek yogurt
- 1 1/2 tsp Dijon mustard
- 1 tsp pickle juice or lemon juice
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- black pepper
- salt pinch
- 1 tsp dill or parsley finely chopped
- 2 sourdough bread thick slices
- 35–40 g sharp shredded cheddar
- arugula or baby spinach handful
♪ Method
- 1Mix the chicken with olive oil and spices.
- 2Cook the chicken in a skillet over medium-high heat for about 5–6 minutes per side until golden and cooked through.
- 3Rest the chicken for 5 minutes, then shred it finely.
- 4Add the onion, bell pepper, and mushrooms to the same pan and cook for 8–12 minutes until caramelized and browned.
- 5Whisk together all the sauce ingredients.
- 6Combine the shredded chicken with some of the sauce until lightly coated and creamy.
- 7Spread 1 tbsp sauce each on the bottom and top slices of bread, then layer arugula or spinach, chicken filling, caramelised veggies, shredded cheddar, and the top slice.
- 8Cook the sandwich over medium heat until the bread is deep golden and the cheddar is melted, covering the pan for the last minute if needed.
Your notes
Save this item to your library to add private notes.