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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Season the chicken breasts with salt and pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Cook the chicken breasts for about 6-7 minutes on each side until golden brown and cooked through. Remove and set aside.
In the same skillet, add olive oil. Add minced garlic and chopped sundried tomatoes and cook for about 2 minutes until fragrant.
Stir in dried oregano, dried basil, and red pepper flakes.
Pour in chicken broth and simmer for a few minutes until slightly reduced.
Reduce heat to low and add heavy cream. Stir well and simmer until the sauce thickens slightly. Season with salt and pepper.
Preheat the oven to broil. Slice the buns or ciabatta rolls in half and place them on a baking sheet.
Place a cooked chicken breast on the bottom half of each bun and spoon the sauce generously over it.
Top each chicken breast with a slice of mozzarella cheese and broil for 2-3 minutes until the cheese is melted and bubbly.
Sprinkle fresh basil leaves on top, if desired, and place the top half of the buns over the chicken.
Serve hot with your favourite sides like fries.
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Adjust the amount of red pepper flakes to control the heat level.
For a richer flavor, use sun-dried tomatoes packed in oil.
Can I use a different type of cheese?
Yes, you can substitute mozzarella with provolone or Swiss cheese.
How can I make the sauce thicker?
Simmer the sauce longer to reduce it further, or add a bit of cornstarch slurry.
Can I prepare the chicken ahead of time?
Yes, you can cook the chicken in advance and reheat it before assembling the sandwiches.
What sides go well with this sandwich?
Fries, a simple salad, or roasted vegetables pair well with this sandwich.
Is there a substitute for heavy cream?
You can use half-and-half or a mixture of milk and butter as a substitute for heavy cream.
I’m Parichay, a food creator, recipe developer and the person behind Bhukkad in Town. For me, food has always been more than just a recipe. I grew up around Nepal and later made Chandigarh home, so a lot of the way I cook comes from memories, places I’ve travelled to, food I’ve eaten and the people I’ve shared it with. My cooking moves between comforting Indian food, regional recipes, street-food nostalgia and the occasional experiment that starts with, “What if we did this instead?” I love understanding why a dish tastes the way it does, simplifying it for a home kitchen, and then telling the story that made me want to cook it in the first place. Because eventually, the recipe tells you how to make the food. The story tells you why you might want to.
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