clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
pesto chicken mozzarella sandwich with tomatoes on a plate.

Pesto Chicken Mozzarella Sandwich

  • Author: Danielle
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 2 sandwiches 1x
  • Category: Mains
  • Method: Stovetop
  • Cuisine: Italian-inspired


The best Pesto Chicken Mozzarella Sandwich features perfectly tender chicken breast smothered in fresh mozzarella, basil pesto, tomatoes, and a simple pesto mayo on the bun. Enjoy with homemade fries and a side salad!


  • 1 medium to large boneless skinless chicken breast (1012 ounces)
  • about 1/2 teaspoon each sea salt & fresh ground black pepper
  • 1 1/2 tablespoons mayonnaise
  • 2 tablespoons traditional basil pesto, divided
  • 1 tablespoon avocado oil or olive oil
  • 2 ounces fresh mozzarella cheese, sliced
  • 2 hamburger buns, toasted
  • 1 small tomato, sliced for topping


  1. Prepare the chicken: Place the boneless skinless chicken breast on a cutting board. Using a sharp chef’s knife, cut in half horizontally to create two thin sliced pieces. Next, cover the chicken loosely with plastic wrap and use a meat tenderizer or rolling pin to pound the chicken, until both pieces are tenderized and thinned out to about 1/2 an inch or so. Season both sides of each piece of chicken liberally with salt and pepper. Set aside on a plate while you prepare the pesto mayo and buns.
  2. Prepare the buns & mayo: In a small bowl, mix the mayonnaise with teaspoon or so of pesto mayo until well mixed. Cut your buns in half (or use your favorite bread – sourdough would be great too) and toast both sides to your liking (I used a toaster oven).
  3. Cook the chicken: Heat oil in a large nonstick skillet or saute pan over medium-high heat. When hot, add the raw chicken to the pan using tongs. Cook until browned, about 3-4 minutes, then flip. Cook for another 2 minutes, then reduce heat to low. Add sliced mozzarella cheese, then cover the pan and cook for another 2-3 minutes until the chicken is cooked through and the cheese is melted. Check to ensure the chicken has reached 165F, then remove from heat. Add a spoonful of remaining pesto to each chicken breast, then cover lid with a lid to rest briefly while you prepare the buns.
  4. Assemble & serve: Slather the pesto mayo on your buns, then add a pesto mozzarella covered chicken breast to each bun. Add a slice of tomato or two and place bun on top. Serve with fries or potato wedges and a side salad!
  5. Store & reheat: Save any remaining cooked chicken (without pesto if possible) in an airtight container for up to 4 days. Reheat on the stovetop in the same way it was cooked, or in the air fryer for 4-6 minutes at 350F.


Easily double or triple this recipe and cook chicken in batches if necessary. Nutrition information estimated with My Fitness Pal.


  • Serving Size: 1 sandwich
  • Calories: 580
  • Fat: 31g
  • Carbohydrates: 32g
  • Protein: 43g

Keywords: sandwich, chicken sandwich, pesto chicken, dinner, pesto, mozzarella, stovetop, chicken breast

Recipe Card powered byTasty Recipes