This Chicken BLT sandwich elevates the classic with tender, seasoned chicken for a heartier meal. It keeps the iconic crisp bacon, juicy tomato, and fresh lettuce combo you love. You’ll find it straightforward to make and incredibly satisfying for any lunch or dinner.
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Why You’ll Love This Chicken BLT
- Complete meal: Protein, veggies, and carbs in one satisfying handheld package.
- Dreamy textures: Crisp bacon and lettuce against juicy tomato and tender chicken on toasted bread.
- Endlessly customizable: A fantastic base for your own creative twists and additions.
- Familiar yet special: All the nostalgic comfort of a BLT, but heartier and more substantial.
Ingredients & Tools
- 2 boneless, skinless chicken breasts (about 150-175 g each)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 8 slices of thick-cut bacon
- 4 large slices of good bread (sourdough or a sturdy white bread work wonderfully)
- 4 tbsp mayonnaise
- 1 large ripe tomato, sliced
- 4 large leaves of crisp lettuce (romaine or iceberg are perfect)
Tools: A large skillet, tongs, a small bowl for mixing spices.
The quality of your ingredients really shines here, so don’t be shy about splurging on thick-cut bacon and a great loaf of bread. They provide the structural and flavorful foundation that makes this sandwich exceptional.
Nutrition (per serving)
| Calories: | 610 kcal |
| Protein: | 35 g |
| Fat: | 32 g |
| Carbs: | 38 g |
| Fiber: | 3 g |
Serves: 2 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Pound your chicken. If your chicken breasts are particularly thick, place them between two pieces of plastic wrap and gently pound them to an even ½-inch thickness. This ensures they cook quickly and evenly, preventing the outside from drying out before the inside is done.
- Don’t skip toasting the bread. It might seem like a small step, but toasting is non-negotiable. It creates a sturdy barrier against the juicy tomato and mayo, preventing your sandwich from becoming a sad, soggy mess by the second bite.
- Season the chicken generously. The chicken is the new element here, and it needs its own flavor profile to stand up to the powerful bacon and fresh veggies. The simple spice rub we use adds a subtle smokiness that complements the bacon perfectly.
- Pat your tomato slices dry. After slicing your tomato, give the slices a gentle pat with a paper towel. This removes excess moisture and seeds, which are the primary culprits for making your bread soggy.
How to Make Chicken BLT
Step 1: Start by preparing your chicken. In a small bowl, mix together the garlic powder, smoked paprika, salt, and black pepper. Pat the chicken breasts dry with a paper towel, then rub the spice mixture evenly over all sides of the chicken. You’ll notice the color becomes a lovely reddish-brown—that’s the smoked paprika working its magic.
Step 2: Cook the bacon. Place the bacon slices in a cold, large skillet. Then, turn the heat to medium. Cooking bacon from a cold start allows the fat to render slowly, resulting in a much crispier final product. Cook for about 8-10 minutes, flipping occasionally, until it’s reached your desired level of crispness. Transfer the bacon to a plate lined with paper towels to drain, but leave the beautiful bacon fat in the skillet.
Step 3: Cook the chicken. Using the same skillet with the bacon fat, increase the heat to medium-high. Carefully place the seasoned chicken breasts in the hot fat. They should sizzle immediately. Cook for about 5-7 minutes per side, until the chicken is golden brown on the outside and cooked through (the internal temperature should read 165°F or 74°C). The smell at this stage is absolutely incredible. Remove the chicken and let it rest on a clean plate for a few minutes before slicing.
Step 4: While the chicken rests, toast your bread. You can do this in a toaster, or if you’re feeling fancy, wipe out the skillet and toast the bread in the residual fat for an extra flavor boost. You’re looking for a deep golden brown color with a firm texture.
Step 5: Assemble your masterpieces. Spread a tablespoon of mayonnaise on each slice of toasted bread. On the bottom slice, layer two crisp lettuce leaves, followed by the sliced tomato. Season the tomato with a tiny pinch of salt and pepper—this little step really makes the tomato flavor pop. Next, add the sliced chicken breast, dividing it evenly between the two sandwiches.
Step 6: Top the chicken with the crispy bacon. I like to break the slices in half to create a more even layer that doesn’t slide out when you take a bite. Place the top slice of mayo-slathered bread on each sandwich, press down gently, and slice in half diagonally. That diagonal cut just makes it taste better, I’m convinced of it. Serve immediately and enjoy the glorious crunch.
Storage & Freshness Guide
- Fridge: Store components separately for up to 2 days; chicken and bacon in airtight containers, veggies fresh.
- Freezer: Freeze cooked chicken and bacon for up to 1 month; thaw in fridge before reheating.
- Reviving: Reheat chicken and bacon in a skillet or air fryer to re-crisp; assemble with fresh toasted bread, lettuce, tomato, and mayo.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with lemon vinaigrette — The peppery arugula and sharp lemon provide a bright, clean contrast that cuts through the richness of the sandwich beautifully.
- Sweet potato fries or waffle fries — Their inherent sweetness is a fantastic partner for the smoky, salty flavors of the bacon and seasoned chicken, and who doesn’t love a sandwich with fries?
- A classic coleslaw — The creaminess and tang of a good slaw adds another layer of texture and flavor that feels right at home next to a hearty sandwich.
Drinks
- An ice-cold lager or pilsner — The crisp, clean carbonation of a light beer is phenomenal at cleansing the palate between bites of this flavorful sandwich.
- Freshly brewed iced tea — Whether sweetened or unsweetened, its mild bitterness and refreshing quality balance the saltiness of the bacon and the creaminess of the mayo perfectly.
- A dry rosé — For a fancier lunch, a chilled glass of dry rosé offers subtle fruit notes and acidity that complement the tomato and chicken without overpowering them.
Something Sweet
- Lemon bars — The zesty, tangy sweetness of a lemon bar is the perfect palate-cleansing finale after a rich and savory meal like this.
- Chocolate chip cookies — You can’t go wrong with a classic. A warm, soft-baked chocolate chip cookie provides a comforting, familiar end to the meal.
- Vanilla bean ice cream — Sometimes simple is best. The cool, creamy vanilla is a lovely, soothing contrast to the bold, salty, and smoky flavors you just enjoyed.
Top Mistakes to Avoid
- Using under-ripe tomatoes. A pale, firm tomato will add very little in terms of flavor and juiciness, leaving your sandwich lacking. Wait for those deep red, fragrant, and slightly soft-to-the-touch tomatoes for the best experience.
- Overcrowding the skillet when cooking bacon. If you put too much bacon in the pan at once, it will steam instead of fry, resulting in limp, greasy bacon. Cook in batches if your skillet is small—it’s worth the extra few minutes for that perfect crispness.
- Slicing the chicken too soon. I’ve messed this up before too, but letting the chicken rest for at least 5 minutes after cooking is crucial. This allows the juices to redistribute throughout the meat. If you slice it right away, all those delicious juices will end up on your cutting board, leaving you with drier chicken.
- Skimping on the mayo. Mayonnaise isn’t just a flavor here; it’s a moisture barrier. A good, even layer on both pieces of toast is your best defense against sogginess from the tomato and lettuce.
Expert Tips
- Tip: For an extra flavor boost, mix a teaspoon of Dijon mustard or a dash of your favorite hot sauce into the mayonnaise before spreading it on the bread. It adds a subtle complexity that takes the entire sandwich up a notch.
- Tip: If you have time, salt your tomato slices and let them drain on a paper towel for 10 minutes before assembling. This draws out excess water, intensifying the tomato flavor and further protecting your bread from getting soggy.
- Tip: To ensure your chicken cooks evenly, bring it to room temperature for about 15-20 minutes before you season and cook it. A cold chicken breast straight from the fridge will cook unevenly, often leaving you with an overcooked outside and an undercooked center.
- Tip: For the ultimate experience, lightly toast your bread and then rub the warm surface with the cut side of a garlic clove. It adds a whisper of aromatic garlic that infuses the entire sandwich with a gourmet touch.
FAQs
Can I use pre-cooked or rotisserie chicken?
Absolutely! This is a fantastic shortcut. Simply shred or slice the pre-cooked chicken. I’d recommend warming it gently in a skillet, perhaps with a tiny bit of the bacon fat or olive oil, and sprinkling it with the garlic powder and smoked paprika from the recipe to help it absorb those flavors. It makes the whole process even faster.
What’s the best way to reheat this sandwich?
Honestly, this sandwich is best enjoyed fresh. If you must reheat, I’d disassemble it. Warm the chicken and bacon separately in a skillet or air fryer to re-crisp, and then reassemble with fresh lettuce, tomato, and mayo on newly toasted bread. Microwaving the whole assembled sandwich will result in a very sad, soft mess.
Can I make this healthier?
For sure! You can use whole-wheat or low-carb bread, turkey bacon, and a light mayonnaise or Greek yogurt substitute. Grilling the chicken instead of pan-frying it in bacon fat is another great option. The core flavors will still be there, just in a lighter package.
My chicken always turns out dry. What am I doing wrong?
The most common culprit is overcooking. Using a meat thermometer is the best way to avoid this—pull the chicken off the heat as soon as it hits 165°F (74°C). Also, remember that pounding thicker breasts to an even thickness and letting the meat rest after cooking are both key steps for a juicy result.
Can I prepare any components ahead of time?
You can! Cook the bacon and chicken ahead of time and store them separately in the fridge for up to 2 days. You can also mix your spice rub. When you’re ready to eat, gently reheat the chicken and bacon (an air fryer is great for re-crisping the bacon), toast your bread, and assemble with the fresh ingredients.
Chicken Blt
Learn how to make the ultimate Chicken BLT sandwich with juicy chicken, crispy bacon, and fresh toppings. A hearty lunch or dinner in 30 minutes. Get the recipe now!
Ingredients
For the Ingredients
-
2 boneless, skinless chicken breasts (about 150-175 g each)
-
1 tbsp olive oil
-
1 tsp garlic powder
-
1 tsp smoked paprika
-
½ tsp salt
-
¼ tsp black pepper
-
8 slices thick-cut bacon
-
4 large slices good bread (sourdough or a sturdy white bread work wonderfully)
-
4 tbsp mayonnaise
-
1 large ripe tomato (sliced)
-
4 large leaves crisp lettuce (romaine or iceberg are perfect)
Instructions
-
Start by preparing your chicken. In a small bowl, mix together the garlic powder, smoked paprika, salt, and black pepper. Pat the chicken breasts dry with a paper towel, then rub the spice mixture evenly over all sides of the chicken.01
-
Cook the bacon. Place the bacon slices in a cold, large skillet. Then, turn the heat to medium. Cook for about 8-10 minutes, flipping occasionally, until it’s reached your desired level of crispness. Transfer the bacon to a plate lined with paper towels to drain, but leave the beautiful bacon fat in the skillet.02
-
Cook the chicken. Using the same skillet with the bacon fat, increase the heat to medium-high. Carefully place the seasoned chicken breasts in the hot fat. Cook for about 5-7 minutes per side, until the chicken is golden brown on the outside and cooked through (the internal temperature should read 165°F or 74°C). Remove the chicken and let it rest on a clean plate for a few minutes before slicing.03
-
While the chicken rests, toast your bread. You can do this in a toaster, or if you’re feeling fancy, wipe out the skillet and toast the bread in the residual fat for an extra flavor boost. You’re looking for a deep golden brown color with a firm texture.04
-
Assemble your masterpieces. Spread a tablespoon of mayonnaise on each slice of toasted bread. On the bottom slice, layer two crisp lettuce leaves, followed by the sliced tomato. Season the tomato with a tiny pinch of salt and pepper. Next, add the sliced chicken breast, dividing it evenly between the two sandwiches.05
-
Top the chicken with the crispy bacon. I like to break the slices in half to create a more even layer that doesn’t slide out when you take a bite. Place the top slice of mayo-slathered bread on each sandwich, press down gently, and slice in half diagonally. Serve immediately and enjoy the glorious crunch.06
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