Tasty Garlic Parmesan Chicken Sandwiches

Here are my garlic parmesan chicken sandwiches, with juicy seasoned chicken tossed in a creamy garlic parmesan sauce, topped with crispy bacon, and served on toasted brioche buns.

These sandwiches have become a weeknight staple in our house because they taste like restaurant-quality food but come together in about 30 minutes. My kids actually cheer when I tell them this is what’s for dinner, and my husband always goes back for seconds.

What Kind of Chicken Should I Use?

For this recipe, boneless, skinless chicken breasts are your best bet since they cook evenly and are easy to slice for sandwiches. If you can only find larger chicken breasts at the store, you can either pound them to an even thickness or slice them in half horizontally so they cook through at the same rate. Chicken thighs are another option if you prefer dark meat – they’re a bit more forgiving and won’t dry out as easily, plus they have great flavor. Just make sure whatever you choose is around the same size so all your pieces finish cooking at the same time.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options:

• Chicken breasts: Chicken thighs work great here and actually stay juicier during cooking. You can also use pre-cooked rotisserie chicken – just shred it and toss with the sauce.
• Buffalo Wild Wings Garlic Parmesan Sauce: If you can’t find this specific sauce, make your own by mixing 1/4 cup melted butter with 3 minced garlic cloves, 1/4 cup grated parmesan, and a pinch of Italian seasoning. It won’t be exactly the same, but it’ll still taste delicious.
• Brioche buns: Any soft sandwich bun works fine – try potato rolls, kaiser rolls, or even ciabatta if you want something sturdier to hold all the toppings.
• Bacon: Turkey bacon is a lighter option, or you can skip the bacon entirely if you prefer. The sandwich will still have plenty of flavor from the garlic parmesan sauce.
• Shredded parmesan cheese: Freshly grated parmesan is best, but the pre-shredded stuff from the store works in a pinch. You could also try pecorino romano for a sharper, saltier kick.

Watch Out for These Mistakes While Cooking

The biggest mistake when making these sandwiches is not pounding the chicken breasts to an even thickness before slicing them in half, which leads to uneven cooking and dry spots – aim for about 1/2 inch thick pieces so they cook through at the same rate.

Overcrowding the pan when searing your chicken will cause it to steam instead of getting that nice golden crust, so work in batches if needed and make sure each piece has plenty of space.

Since chicken breasts dry out quickly once they hit 165°F, pull them from the oven when your thermometer reads 160°F and let them rest for 5 minutes – the carryover heat will finish the job while keeping them juicy.

Don’t skip toasting those brioche buns in butter, as this creates a barrier that prevents the sauce from making your bread soggy and adds an extra layer of flavor to each bite.

What to Serve With Garlic Parmesan Chicken Sandwiches?

These sandwiches are pretty hearty on their own, so I like to keep the sides simple and let the garlicky, cheesy flavors shine. Crispy french fries or sweet potato fries are always a winner – they’re perfect for dipping into any extra garlic parmesan sauce you might have left over. A light coleslaw or simple side salad with ranch dressing helps balance out the richness of the sandwich and adds a nice crunch. If you’re feeding a crowd, consider setting out some pickle spears and potato chips for an easy, no-fuss meal that everyone will love.

Storage Instructions

Store: Keep any leftover chicken separate from the buns in an airtight container in the fridge for up to 3 days. The bacon can be stored alongside the chicken, but I recommend keeping the buns separate so they don’t get soggy from the sauce.

Freeze: The cooked chicken freezes really well for up to 2 months. Just let it cool completely, then wrap each piece individually in plastic wrap before placing in a freezer bag. I don’t recommend freezing the assembled sandwiches though, since the buns won’t hold up well.

Reheat: Warm the chicken in a skillet over medium heat for a few minutes on each side, or microwave it for about 60-90 seconds. You might want to add a little extra sauce when reheating to keep it moist. Toast fresh buns with butter and assemble your sandwich right before eating for the best results.

Preparation Time	15-20 minutes
Cooking Time	35-40 minutes
Total Time	50-60 minutes
Level of Difficulty	Easy
Servings	4 servings

Estimated Nutrition

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

• Calories: 1800-2000
• Protein: 110-125 g
• Fat: 90-110 g
• Carbohydrates: 130-150 g

Ingredients

For the chicken:

• 1.25 lbs chicken breast (cut into 1-inch cubes for even cooking)
• 3/4 tsp salt
• 3/4 tsp black pepper
• 1.5 tsp garlic powder
• 1.5 tsp paprika
• 1 tsp onion powder
• 1/4 tsp red pepper flakes
• 1 tbsp olive oil (I prefer Bertolli Extra Virgin for searing)
• 2/3 cup garlic parmesan sauce (I use Buffalo Wild Wings brand)
• 3/4 cup parmesan cheese (freshly shredded for better melting)
• 1 tbsp fresh parsley, finely chopped

For the bacon:

• 8 slices bacon (I like Smithfield Thick Cut)

For assembly:

• 4 brioche buns (lightly toasted for structural integrity)
• 3 tbsp butter (softened to about 70°F for easy spreading)

Step 1: Prepare Ingredients and Season the Chicken

• 1.25 lbs chicken breast, cubed
• 3/4 tsp salt
• 3/4 tsp black pepper
• 1.5 tsp garlic powder
• 1.5 tsp paprika
• 1 tsp onion powder
• 1/4 tsp red pepper flakes

Cut the chicken breasts into 1-inch cubes for even, quick cooking.

In a small bowl, combine salt, black pepper, garlic powder, paprika, onion powder, and red pepper flakes to create your seasoning blend.

Toss the cubed chicken with this dry seasoning mixture until all pieces are evenly coated.

This prep work ensures consistent flavor throughout the chicken and allows the seasonings to penetrate as the chicken cooks.

Step 2: Start the Bacon and Sear the Chicken

• seasoned chicken from Step 1
• 1 tbsp olive oil
• 8 slices bacon

Place bacon strips on a foil-lined baking sheet and bake at 400°F for 25 minutes until crispy.

While the bacon cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Once the oil is shimmering, add the seasoned chicken cubes in a single layer and sear for 3-4 minutes without moving them, then flip and sear another 2-3 minutes until golden brown on all sides.

This creates a flavorful crust and seals in juices.

I like to let the chicken develop a good color before moving it around the pan—it makes all the difference in depth of flavor.

Step 3: Build Flavor with Sauce and Cheese

• seared chicken from Step 2
• 2/3 cup garlic parmesan sauce
• 3/4 cup parmesan cheese, freshly shredded

Pour the garlic parmesan sauce over the seared chicken in the skillet and toss to coat evenly.

Sprinkle the freshly shredded parmesan cheese over the sauce-coated chicken and stir gently to combine.

Transfer the skillet to the preheated 400°F oven and bake for 10-15 minutes until the chicken reaches an internal temperature of 165°F and the cheese is melted and slightly golden.

The oven finish allows the cheese to melt evenly and the sauce to caramelize slightly.

Step 4: Toast the Buns and Prepare for Assembly

• bacon from Step 2
• 3 tbsp softened butter
• 4 brioche buns

Remove the bacon from the oven and drain it on paper towels, then break or chop into bite-sized pieces.

Spread the softened butter on the inside of each brioche bun.

In a clean skillet over medium heat, toast the buttered buns for 1-2 minutes until lightly golden and crispy.

I find that toasting the buns makes a huge difference in keeping them from getting soggy—plus, it adds a subtle richness that complements the rich sauce and cheese.

Step 5: Assemble and Finish the Sandwiches

• chicken and cheese mixture from Step 3
• bacon pieces from Step 4
• toasted buns from Step 4
• 1 tbsp fresh parsley, finely chopped

Place the toasted brioche buns on a serving plate or cutting board.

Divide the garlic parmesan chicken mixture (from Step 3) evenly among the four buns, spooning it onto the bottom half of each bun along with any sauce remaining in the skillet.

Top each portion with the chopped bacon pieces and garnish with fresh chopped parsley.

Close the sandwich with the top bun and serve immediately while everything is warm.