For the Chicken:

  • 2 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano

For the Pesto Sauce:

  • 2 cups fresh basil leaves
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup pine nuts or walnuts
  • 2 cloves garlic
  • 1/2 cup extra-virgin olive oil
  • Salt and pepper to taste

For the Sandwich:

  • 4 sandwich rolls or slices of your favorite bread
  • 1 cup baby spinach or arugula
  • 1 large tomato, sliced
  • 4 slices mozzarella cheese (optional)
  • 1/4 cup sun-dried tomatoes, chopped (optional)
  • 1/4 cup red onion, thinly sliced (optional)


1. Prepare the Pesto Sauce:

a. In a food processor, combine the fresh basil, grated Parmesan cheese, pine nuts (or walnuts), and garlic cloves.

b. Pulse the mixture until it forms a coarse paste.

c. With the food processor running, slowly drizzle in the extra-virgin olive oil until the pesto is smooth and well combined.

d. Season the pesto with salt and pepper to taste. Set aside.

2. Cook the Chicken:

a. In a small bowl, mix together the garlic powder, salt, black pepper, dried basil, and dried oregano.

b. Rub the chicken breasts with the spice mixture on both sides.

c. Heat olive oil in a skillet over medium-high heat.

d. Add the seasoned chicken breasts to the hot skillet and cook for about 6-8 minutes per side, or until they are cooked through, with no pink in the center. The internal temperature should reach 165°F (74°C).

e. Remove the cooked chicken from the skillet and let it rest for a few minutes. Then, slice it into thin strips.

3. Assemble the Sandwich:

a. Slice the sandwich rolls in half.

b. Spread a generous amount of pesto sauce on the bottom half of each roll.

c. Layer with a handful of baby spinach or arugula.

d. Place the sliced chicken on top of the greens.

e. Add tomato slices, mozzarella cheese (if using), sun-dried tomatoes, and red onion (if desired).

f. Place the top half of the roll on the sandwich to complete it.

4. Serve and Enjoy:

Your Chicken Pesto Sandwich is ready to be served. You can serve it immediately, or you can press it in a panini press or grill it for a warm, toasted version. Enjoy your delicious homemade Chicken Pesto Sandwich!

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