Creamy Pepperoncini Chicken Sandwiches
Hi, I’m Brooke! You have probably seen me on Social Media as Meals and Munchies. I’m a busy stay at home mom who loves sharing easy, family-friendly meals that come together fast—because let’s be honest, we don’t always have time for complicated. Whether you’re chasing toddlers, working from home, or just trying to get dinner on the table after work without a fuss, you’re in the right place. Meals and Munchies is where I share real-life recipes that are quick, comforting, and made with ingredients you probably already have in your kitchen. Easy recipes for every day life- let’s get cooking!Whether you’re juggling naptime, homework, or just trying to make it to bedtime with dinner on the table, these easy recipes are here to save the day. No fancy techniques, no complicated ingredients—just real-life meals you can make fast, with minimal stress and maximum flavor. Because easy doesn’t mean boring! These recipes are all beginner friendly and are so easy, anyone can make them! In fact, I often do them with a baby in my arms. These Creamy Pepperoncini Chicken Sandwiches are an easy 25-minute dinner loaded with flavor! Juicy pan-seared chicken is seasoned with garlic, paprika, and onion powder, then layered onto toasted brioche buns with crisp iceberg lettuce and a creamy pepperoncini sauce. The tangy homemade sauce combines mayonnaise, chopped pepperoncini, Parmesan, lemon juice, and garlic for the perfect finishing touch. This easy chicken sandwich recipe is perfect for busy weeknights, casual lunches, or a quick family dinner.
Equipment
- 1 Large Skillet
- 1 small mixing bowl
Ingredients
Chicken Sandwiches
- 4 thin chicken breast cutlets
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon onion powder
- Salt and black pepper, to taste
- 4 brioche buns
- Shredded iceberg lettuce
- Butter, for toasting the buns
Creamy Pepperoncini Sauce
- ½ cup mayonnaise
- 2 tablespoons finely chopped pepperoncini
- 1 tablespoon pepperoncini juice
- 1 tablespoon grated Parmesan cheese
- ½ teaspoon garlic powder
- Small squeeze of fresh lemon juice
- Black pepper, to taste
Instructions
- In a small bowl, stir together the mayonnaise, chopped pepperoncini, pepperoncini juice, Parmesan, garlic powder, lemon juice, and black pepper. Mix until smooth and refrigerate while you cook the chicken.
- Pat the chicken cutlets dry with paper towels. Season both sides with garlic powder, paprika, onion powder, salt, and black pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 4–5 minutes per side, depending on thickness, until golden brown and the chicken reaches an internal temperature of 165°F.
- Transfer the cooked chicken to a plate and let it rest for a few minutes.
- Lightly butter the cut sides of the brioche buns. Place them cut-side down in the same skillet and toast until golden brown.
- Spread the creamy pepperoncini sauce generously over the bottom buns. Add a chicken cutlet, followed by a generous handful of shredded iceberg lettuce. Add more sauce, then top with the toasted bun.
- Serve immediately while the chicken is warm and the buns are toasted.