These Greek Chicken Sandwiches are the perfect weeknight or weekend meal. They are comforting, light and tasty. The tangy and salty taste of the olives and capers will keep you coming back for more!
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Ingredients for Greek Chicken Sandwiches
- Chicken breasts: I am using 2 large chicken breasts sliced in half in thickness. You could also use thinly sliced chicken breasts or chicken tenders for Greek Chicken Sandwiches.
- Water: To add liquid to the marinade and balance the flavors.
- Flaky sea salt: To bring out the flavors in your chicken and liven up your dish.
- Ground pepper: I like to use a pepper grinder for my savory dishes, it tastes so fresh!
- White Wine: Dry white wines such as pinot grigio, sauvignon blanc or unoaked chardonnays are best for cooking. I personally grab a “white cooking wine,” you can usually find this on the aisle with vinegars and cooking oils. If you do not want to use wine, you could easily sub any broth, water or any vinegar like white wine vinegar or sherry vinegar.
- Sherry vinegar: For that extra depth of flavor in your marinade.
- Sweet potatoes: I love the flavor of sweet potatoes and they are so good for you! You could also sub for russet potatoes or pre-frozen fries for a quicker dinner.
- Brioche buns: Brioche buns are light, fluffy and have the perfect flavor and texture for these Greek Chicken Sandwiches!
- Onion: The perfect pungent and tangy crunch to tie the flavors of the sandwich together.
- Lettuce: Add that light and crunchy texture to your sandwich!
- Mayo: The creaminess of the mayo pairs perfectly with the capers and olives.
- Capers: For that salty and acidic taste, they go great with the olives.
- Kalamata olives: Kalamata olives are my preference here, but you could also easily use green or black olives.
- Feta cheese: The perfect light cheese crumble for this sandwich!
See recipe card for quantities.
Instructions
Step 1: Peel and slice the sweet potatoes into long strips. Add salt, pepper and olive oil, bake at 425°F for 25-30 minutes.
Step 2: Marinade chicken breasts and sear about 5 minutes per side until reaching 165°F internal temperature.
Step 3: Chop the olives and capers into fine pieces and combine.
Step 4: Add the veggies, mayo, chicken and feta to your sandwich. Serve with the sweet potato fries and enjoy!
Hint: l like marinade my chicken overnight for the best flavor, you could even do the morning of and just pull out when you are ready to cook. If you are really pressed for time, just do a quick marinade or even salt and pepper for the chicken, you will still have a great sandwich!
Equipment for Greek Chicken Sandwiches
Baking Sheets: I like to use stainless steel baking sheets for all of my cooking needs!
Large skillet: I like to use a 15 inch cast iron or stainless steel skillet.
Storage
I like to keep my Greek Chicken in an airtight container for 2-3 days to store leftovers and build the sandwich when I am ready to eat. You could also easily use the ingredients on top of a bed of lettuce for a yummy salad!
Is a Chicken Sandwich Healthy?
Absolutely! Chicken Sandwiches are a great option if you are looking for healthy recipes for your family due to their versatility. My husband prefers the brioche buns and I can always easily opt for a healthier alternative like multigrain bread or buns with whole grains if I am wanting a low glycemic option.
If you are wanting to go lower carb or keto, the chicken and cheese are a great source of healthy fats. You could always serve the chicken and veggies on top of a bed of lettuce or make a lettuce wrap.
How to Toast Burger Buns on Stove
You can use a cast iron grill pan, griddle or cooking pan to toast your sandwich buns. I recommend to lighlty drizzle the inside of the buns with olive oil or butter for a both a soft and crispy texture.
Heat your pan to medium heat and ensure it is hot before placing the insides of your buns face down on the pan. Apply very gentle pressure with your hand or a spatula to ensure even browning on the buns. Check your buns after 30 seconds to check your stove temperature. Did your buns already burn slightly? Go ahead and turn down your heat and continue monitoring the toast on your buns for the next few minutes until they are golden brown.
Best Way to Cook Chicken on Stove
Are you intimated on how to cook your chicken or worried it won't be cook throughly through? Not to worry, I will walk you through all of the expert tips to ensure you have a juicy and fully cooked chicken every time!
How to cook chicken using a cast iron, stainless steel, or non-stick pan:
- Preheat your pan: Always make sure your pan is hot before adding your oil and chicken. This is key to ensuring your chicken has a crispy texture and won't stick to your pan.
- How to check if your pan is hot enough: Once I have pre-heated my pan at medium-high heat for a 3-5 minutes depending on your stove top, I carefully check my heat by adding a dash of water to the pan.
- If using the a stainless steel pan, the water will boil and create small beads that run across your pan.
- If using a cast iron or non-stick pan, the water will boil and evaporate very quickly. If the water pools up on your pan and does not quickly evaporate, it needs to be hotter.
- Sear your chicken: Once your pan is properly heated on medium-high heat, add your olive oil and chicken to begin cooking.
- What if my pan is too hot?: This happens to me all the time! One minute, I am pre-heating my pan and the next my toddler needs me and before I know it my pan is slightly smoking!
- If this happens to you, I turn off the heat and let the pan cool down for a few minutes before placing on the heat again. This is also why it's important to not add your oil to your pan before you are ready to cook your chicken!
How to know if your chicken is cooked?
For this recipe, the cooking time on the chicken cutlets is about 10 minutes total or 5 minutes on each side.
- To ensure even cooking and prevent burning, I flip my chicken after 3 minutes on each side and then flip back for the remaining 2 minutes to finish the cook.
- At the end, I always like to use a quick digital thermometer to ensure the internal temperature reaches 165°F.
- If you don't have a thermometer, here are two methods to ensure your chicken is cooked through:
- Towards the end of the cook, insert a table knife into a center chicken. Carefully place the knife on the back of your hand, the knife should be very warm. If the knife feels cold to the touch, the inside is not cooked through and needs to be cooked longer.
- Once your chicken is golden brown on each side and it looks cooked through, let it rest on a cutting board for 3 minutes to cool and finish cooking. Cut through the center of the chicken, it should be white and not light pink or translucent in the center.
Related
Did you love these Greek Chicken Sandwiches?
Be sure to check out my Homemade Healthy Chicken Sandwich Recipe - Best Ever, it's perfect for a busy weeknight and can be made in less than 30 minutes!
Looking for other great recipes? Try these:
Greek Chicken Sandwiches
Ingredients
For the Marinade:
- 1 lb chicken breasts
- 1 cup water
- ¼ c white wine
- 3 teaspoon flaky sea salt
- 3 tablespoon sherry vinegar
- 1 tablespoon olive oil to sauté chicken
For the Sweet Potatoes:
- 3 medium sweet potatoes about 2.5 lbs
- 2 tablespoon olive oil
- 2 teaspoon flaky sea salt
- ¼ teaspoon ground pepper about 6-7 pepper grinds
For the Sandwich:
- Brioche buns 4
- Drizzle olive oil
- ¼ onion sliced
- 4-5 leaves lettuce chopped
- Mayo for bun
- ¼ c capers
- ½ c kalamata olives
- ¼ c feta cheese
Instructions
- Preheat Oven to 425°F. Slice your chicken breasts half in thickness, making about 4 thinly sliced chicken breasts. To a plastic bag, add the chicken, water, white wine, salt and sherry vinegar. Marinade in the fridge overnight or for 30 minutes before cooking.
- Heat your skillet to medium while you prep the sweet potato fries. Add 2 tablespoon of olive oil to a baking sheet. Peel and slice the sweet potatoes into long strips. Add the salt and pepper and bake until tender about 25-30 minutes.
- Sear the chicken breasts about 5 minutes per side until reaching 165°F internal temperature.
- On a griddle or pan, lightly toast the buns with an olive oil drizzle on medium heat.
- Slice your onions and chop lettuce for the buns. Chop the olives and capers into fine pieces and combine. Add mayo on both sides of the bun, along with the olives and capers. Add your vegetables and the chicken and top with feta cheese. Serve your chicken sandwiches with the baked sweet potato fries and enjoy!
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