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Chicken French Dip Sandwiches

Chicken French Dip Sandwiches with Mozzarella and Dijon

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You know the classic French dip, combining thin slices of hot roast beef with fluffy bread and savory beef broth for dipping. Now, prepare to fall in love with our chicken version. Chicken breasts are seasoned with thyme, then pan-roasted and thinly sliced. They're then layered over garlic-rubbed baguettes with mozzarella and toasted until melty and golden. The flavorful pan-drippings from the meat are used to make a jus with white wine, garlic, and chicken broth—perfect for dunking each bite.

Serving size
Prep & cook time
Cooking Skill
By Chef Liz

By Chef Liz

  • Calories 800
  • Protein 58g
  • Total Carb 76g
  • Total Fat 23g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • boneless skinless chicken breasts
    • 2
    • boneless skinless chicken breasts
  • dried thyme
    • 1/2 teaspoon
    • dried thyme
  • demi-baguettes
    • 2
    • demi-baguettes
  • haricots verts
    • 4 ounces
    • haricots verts
  • shallot
    • 1
    • shallot
  • garlic
    • 2 cloves
    • garlic
  • Dijon mustard
    • 2 packets
    • Dijon mustard
  • shredded mozzarella and provolone cheese blend
    • 2 ounces
    • shredded mozzarella and provolone cheese blend
  • white wine
    • 1/4 cup
    • white wine
  • chicken stock
    • 8 ounces
    • chicken stock

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" medium pan
  • baking sheets

Cooking Steps

  1. Cook chicken

    Cook chicken

    Preheat oven to 450°F. Pat chicken dry with paper towel and season all over with half of dried thyme, ½ teaspoon salt, and pepper as desired. Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken and sear until cooked through and no longer pink, 5-7 minutes per side. Transfer chicken to a plate and set aside to rest. Reserve juices in pan, off heat, for Step 5.

  2. Prepare ingredients

    Prepare ingredients

    While chicken cooks, slice baguettes open horizontally, splitting partway but leaving 1 edge intact. Rinse haricots verts, then trim and discard ends (line up the ends to trim them all at once). Peel shallot and thinly slice into rings. Mince 1 garlic clove; leave remaining clove whole.

  3. Toast baguettes and roast vegetables

    Toast baguettes and roast vegetables

    On a baking sheet, toss haricots verts and shallot with 2 teaspoons olive oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer; roast until tender, 10-12 minutes. Meanwhile, on a separate baking sheet, arrange baguettes cut-side up. Drizzle thoroughly with olive oil. Season with salt and pepper as desired. Bake (with vegetables) until toasted and light golden, 3-4 minutes.

  4. Assemble and bake sandwiches

    Assemble and bake sandwiches

    Once rested, cut chicken into ⅛-inch slices. Once toasted, still on baking sheet, rub cut sides of baguettes with whole garlic clove, then spread over Dijon. Fill baguettes with sliced chicken, dividing evenly, and sprinkle over mozzarella and provolone. Return sandwiches to oven; bake until cheese is melted and baguettes are golden, 5-6 minutes.

  5. Make jus

    Make jus

    While sandwiches bake, return pan from chicken to medium-high heat with 1 teaspoon olive oil. When oil is shimmering, add minced garlic and remaining dried thyme. Sauté, stirring, until fragrant, 1 minute. Add white wine; cook, scraping up browned bits from bottom of pan, until slightly reduced, 1 minute. Stir in chicken stock. Bring to a boil over high heat, then reduce heat to medium high; simmer until reduced by ⅓, 3-4 minutes more.

  6. Plate chicken French dip sandwiches

    Plate chicken French dip sandwiches

    Remove pan with jus from heat, then taste and add salt and pepper as desired. Divide chicken sandwiches and roasted haricots verts and shallot between serving plates. Spoon jus into small bowls and serve alongside for dipping. Enjoy!

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