Creamy Pesto Chicken Sandwiches with Lemony Potato Wedges

These herbed chicken sandwiches are a delicious twist on a classic, featuring juicy seasoned chicken cutlets piled high on soft potato buns with a creamy pesto sauce and sweet, jammy thyme-infused onions. Every bite is packed with savory flavor and satisfying texture.

On the side, crispy oven-baked potato wedges get a bright squeeze of lemon, making this a complete meal that’s perfect for a weeknight dinner or a weekend lunch. Ready in under an hour, this recipe is sure to become a family favorite.

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Ingredients

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 teaspoon Celery SaltView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

4 tablespoon PestoView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Cut potatoes into ½-inch-thick wedges. Toss with 1 teaspoon oil, salt and pepper. Spread on a baking sheet and roast for 20-25 minutes, until golden and crispy.
2. While potatoes roast, slice onion into thin strips. In a small bowl, mix pesto and mayonnaise to make the creamy pesto sauce. Set aside.
3. Pat chicken cutlets dry. Season both sides with fry seasoning, celery salt and a pinch of pepper. In a shallow dish, mix flour with a pinch of salt and pepper. Dredge chicken lightly in flour.
4. Heat 2 teaspoons oil in a large skillet over medium-high heat. Cook chicken for 3-4 minutes per side, until golden and cooked through. Transfer to a plate and cover loosely.
5. Reduce heat to medium. Add butter to the skillet. Add onion, dried thyme, sugar and a pinch of salt. Cook, stirring occasionally, for 5-7 minutes until onion is soft and jammy. Stir in chicken stock concentrate and 2 tablespoons water; cook 1 minute more.
6. Slice lemon in half. Squeeze juice from one half over the roasted potato wedges and toss.
7. Split potato buns and toast lightly in the skillet or oven. Spread creamy pesto sauce on both cut sides of each bun.
8. Assemble sandwiches: place a chicken cutlet on each bun bottom, top with jammy onions, then close with bun top. Serve with lemon potato wedges on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, slice chicken breasts horizontally to about ½-inch thickness and adjust cooking time as needed.

Can I make this gluten-free?

Use gluten-free flour for dredging and gluten-free buns. Check that your pesto and stock concentrate are gluten-free.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 2 days. Reheat chicken and onions in a skillet and potatoes in the oven.