Easy Honey Mustard Chicken Sandwich

If you ask me, honey mustard chicken sandwiches are a lunchtime game-changer.

This classic sandwich takes the familiar combo of juicy chicken and creamy honey mustard sauce to new heights. Tender chicken breast meets sweet and tangy sauce, all tucked into soft bread rolls.

It’s topped with fresh lettuce and tomato slices, while the homemade honey mustard sauce adds just the right balance of flavors. A few minutes on the grill gives the chicken those nice golden edges everyone loves.

It’s a no-fuss meal that works perfectly for busy weekday lunches or casual weekend get-togethers.

What Kind of Chicken Should I Use?

For this sandwich, thin chicken breasts are the way to go since they cook evenly and fit nicely on a bun. You can buy pre-sliced thin chicken breasts (sometimes labeled as “cutlets”) at the store, or make your own by butterflying regular chicken breasts and giving them a quick pound with a meat mallet until they’re about 1/4 inch thick. If you’re starting with regular chicken breasts, try to pick ones that are similarly sized so they’ll cook at the same rate. Fresh chicken works best here, but if you’re using frozen, just make sure it’s completely thawed and patted dry before cooking – this helps you get a nice golden brown exterior rather than a steamed result.

Options for Substitutions

This sandwich recipe is pretty adaptable – here are some easy swaps you can try:

• Yellow mustard: You can use Dijon mustard for a more intense flavor, or whole grain mustard for extra texture. If you’re not big on mustard, try using just 1/4 cup and adding more honey to balance it out.
• Italian dressing: Ranch dressing works great here, or you can make a quick substitute using olive oil, vinegar, and Italian herbs. Greek dressing is another good option.
• Bacon: Turkey bacon can work for a lighter option. You could also use Canadian bacon, or skip it altogether if you prefer.
• Chicken breasts: Chicken thighs are a good swap and tend to be more juicy. Just make sure to pound them thin. Turkey cutlets work too!
• Cheddar cheese: Pretty much any cheese works here – try Swiss, provolone, or pepper jack for different flavors. For dairy-free folks, dairy-free cheese slices will do the job.
• Hamburger buns: Brioche buns add a nice touch, or try ciabatta rolls, Kaiser rolls, or even regular sandwich bread. Just remember to butter and toast whatever bread you choose.
• Mayo: Greek yogurt makes a good substitute for mayo, or try mashed avocado for a different creamy spread. You can also use more honey mustard sauce instead.

Watch Out for These Mistakes While Cooking

The biggest challenge when making honey mustard chicken sandwiches is ending up with dry, overcooked chicken – to prevent this, cook your chicken breasts just until they reach 165°F internal temperature and no longer. Another common mistake is rushing the bacon cooking process, which can leave you with either floppy or burnt pieces – instead, cook your bacon on medium heat, turning occasionally until it reaches your desired crispiness. The honey mustard sauce can become too thick and difficult to spread if you mix it too far in advance, so it’s best to prepare it just before assembling your sandwiches and give it a quick stir if it starts to separate. For the best results, toast your buns lightly with butter just before serving, and let your chicken rest for 3-5 minutes after cooking to keep all those tasty juices locked inside.

What to Serve With Honey Mustard Chicken Sandwiches?

These hearty sandwiches pair perfectly with classic sides that can handle the bold honey mustard flavors. French fries are my go-to choice – they’re great for dipping in any extra honey mustard sauce that might drip from your sandwich! For a lighter option, a simple coleslaw adds a nice crunch and helps balance out the richness of the bacon and cheese. If you’re feeding a crowd, throw together a quick potato salad or some crispy sweet potato wedges, which go really well with the sweet and tangy flavors in the sandwich. A handful of potato chips or a small mixed green salad would work great too if you’re looking for something super simple.

Storage Instructions

Keep Fresh: If you’ve got leftover assembled sandwiches, wrap them individually in aluminum foil or plastic wrap and pop them in the fridge for up to 2 days. For best results though, I recommend storing the cooked chicken, bacon, and honey mustard sauce separately in airtight containers in the fridge for up to 4 days – this way you can assemble fresh sandwiches when you’re ready to eat!

Make Ahead: The honey mustard sauce is perfect for making ahead! Mix it up and keep it in a sealed container in the fridge for up to a week. You can also cook the chicken and bacon in advance, store them separately, and assemble your sandwiches fresh when you’re ready to eat.

Warm Up: To enjoy a leftover sandwich, wrap it in foil and warm it in a 350°F oven for about 10 minutes, or until heated through. If you stored components separately, warm the chicken and bacon in the microwave or oven before assembling your sandwich on fresh toasted buns.

Preparation Time	15-20 minutes
Cooking Time	25-30 minutes
Total Time	40-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2600-2900
• Protein: 160-180 g
• Fat: 170-190 g
• Carbohydrates: 150-180 g

Ingredients

• 1/2 cup yellow mustard
• 1/2 cup honey
• 1/2 cup italian dressing
• 16 slices of bacon
• 8 thin, skinless, boneless chicken breasts
• Salt and pepper to taste
• 4 to 6 slices of cheddar cheese
• 4 hamburger buns
• 1 tablespoon unsalted butter (for the buns)
• 1/2 cup mayo (optional for garnish)

Step 1: Prepare the Marinade

In a medium-sized bowl or dish, whisk together the honey, mustard, and Italian dressing until well combined.

Reserve about half a cup of this dressing mixture for later use, which will be used for slathering on the toasted buns when ready to serve.

Step 2: Marinate the Chicken

Place the chicken cutlets into the prepared marinade.

Turn the cutlets until they are evenly coated with the marinade.

Allow them to sit for a while to absorb the flavors while you prepare the rest of the ingredients.

Step 3: Cook the Bacon

Preheat your oven to 400°F.

Lay the bacon slices on one or two baking sheets, depending on the amount you are cooking.

Bake until the bacon is crisp, which should take approximately 8 to 10 minutes.

Make sure to flip the bacon halfway through the baking process to ensure even cooking.

Once done, remove the bacon from the oven and set it aside.

Step 4: Grill the Chicken and Buns

Meanwhile, preheat your grill to medium-high heat.

Grill the marinated chicken cutlets until they are nicely browned.

As the chicken cooks, sprinkle salt and pepper over each side and brush more of the marinade over the cutlets.

The chicken should be cooked until golden brown and the marinade has slightly caramelized.

Remove the chicken from the grill once done.

Next, grill the buns until they are nicely browned.

Step 5: Assemble and Broil the Chicken

On a baking sheet, place 4 grilled chicken cutlets.

Criss-cross two slices of cooked bacon over each chicken cutlet and top with cheese slices.

Turn your broiler to high and carefully broil just until the cheese has melted, typically around 1 to 3 minutes.

Keep a close watch to prevent burning.

Step 6: Assemble the Sandwich and Serve

Generously slather a layer of the reserved honey mustard dressing on the toasted buns.

Add mayonnaise, if desired, for an extra layer of flavor.

Place the prepared chicken, bacon, and cheese on the buns.

Serve immediately while everything is warm and delicious.