Herb-Crusted Chicken Sandwiches with Caramelized Onion and Basil Mayo

These herb-crusted chicken sandwiches are packed with flavor: juicy chicken seasoned with Italian herbs, topped with sweet caramelized onions and a creamy basil mayo, all on a toasted brioche bun. Served with crispy roasted sweet potato wedges, this meal is both satisfying and easy to prepare.

The caramelized onions add a rich sweetness that balances the savory chicken, while the basil mayo brings a fresh herbal note. Perfect for a weeknight dinner that feels special without extra effort.

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Ingredients

1 unit OnionView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Brown SugarView ingredient guideLike ingredientDislike ingredient

1 ounce Basil PasteView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with rack in top position. Wash and dry sweet potatoes; cut into ½-inch-thick wedges. Toss on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 18-20 minutes.
2. Meanwhile, halve, peel and thinly slice the onion. Slice tomato into thin rounds; season with salt and pepper.
3. Heat a large drizzle of oil in a large nonstick pan over medium-high heat. Add onion and a pinch of salt; cook, stirring occasionally, until browned and softened, 6-8 minutes. Stir in brown sugar and vinegar; cook until jammy, 1-2 minutes more. Transfer to a plate and cover with foil to keep warm. Wipe pan clean and let cool.
4. Pat chicken cutlets dry; place between two large pieces of plastic wrap. Pound to about ½-inch thickness. Season both sides with half the Italian seasoning (use all for 4 servings), salt and pepper. Heat a drizzle of oil in the same pan over medium-high heat. Cook chicken until browned and cooked through, 5-7 minutes per side.
5. While chicken cooks, halve and toast brioche buns. In a small bowl, mix mayonnaise and basil paste.
6. Spread basil mayo on toasted buns. Top with chicken, caramelized onion and tomato slices. Serve with sweet potato wedges on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, slice chicken breasts horizontally to create thinner cutlets, then pound to even thickness.

What can I substitute for basil paste?

Use 2 tablespoons of fresh chopped basil or 1 teaspoon dried basil mixed with a little olive oil.

Can I make this dairy-free?

The recipe uses mayonnaise (typically contains eggs) and brioche buns (butter). For dairy-free, use vegan mayo and dairy-free buns.