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Dijon Chicken Sandwiches

Dijon Chicken Sandwiches on Wheat Buns with Rosemary Potato Chips

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Recipe Details


Learn a classic French technique with tonight's elegant chicken paillard. Pounding out the meat not only gives it a tender texture—it also cuts down on sear time. We layer the meat onto multigrain buns toasted in butter, along with lemony arugula and a sauce of sour cream, Dijon, paprika, and garlic paste. On the side, there's homemade rosemary potato chips for crunch.


Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 600
  • Protein 45g
  • Total Carb 46g
  • Total Fat 26g

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

Ingredients & Equipment

What we send

  • lemon
  • boneless skinless chicken breasts
    boneless skinless chicken breasts
  • wheat buns
    wheat buns
  • baby arugula
    1 ounce
    baby arugula
  • russet potato
    russet potato
  • garlic
    1 clove
  • dried rosemary
    1/2 teaspoon
    dried rosemary
  • unsalted butter
    2 packets
    unsalted butter
  • sour cream
    1 ounce
    sour cream
  • Dijon mustard
    1 packet
    Dijon mustard
  • sweet paprika
    1/4 teaspoon
    sweet paprika

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • large resealable plastic bag (optional)
  • plastic wrap
  • meat mallet (optional)
  • baking sheet
  • 10" medium pan

Cooking Steps

  1. Marinate chicken

    Marinate chicken

    Preheat oven to 450°F. Rinse all produce. Halve lemon. In a large shallow dish or resealable plastic bag, stir together juice of ½ lemon, ½ teaspoon salt, and pepper as desired to combine. Pat chicken dry with paper towel and arrange between 2 large pieces plastic wrap. Using a meat mallet or heavy pan, pound to ¼-inch thickness. Add chicken to marinade, turn to coat, and set aside for Step 4.

  2. Prepare ingredients

    Prepare ingredients

    While chicken marinates, slice buns open horizontally, if they arrived whole. Pat arugula dry with paper towel. Thinly slice potato crosswise into rounds. Mince garlic and, still on cutting board, sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic is broken down and a paste forms.

  3. Bake potato chips

    Bake potato chips

    On a baking sheet, toss potato with dried rosemary, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer and bake until browned, 25-30 minutes.

  4. Cook chicken and toast buns

    Cook chicken and toast buns

    While chips bake, 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, 2-3 minutes per side. Transfer chicken to a cutting board to rest. Return pan from chicken to medium-high heat with butter. When butter is foamy, add buns cut-side down. Toast until light golden and warmed through, 2-3 minutes. Transfer to serving plates.

  5. Make Dijon spread and dress arugula

    Make Dijon spread and dress arugula

    While buns toast, in a small bowl, whisk together sour cream, Dijon, paprika, garlic paste, and 1 squeeze lemon juice to combine. Season with pepper as desired. In a medium bowl, whisk together juice of remaining lemon, 1 tablespoon olive oil, ⅛ teaspoon salt, and pepper as desired to combine. Add arugula to bowl with dressing and toss to coat just before serving.

  6. Plate Dijon chicken sandwiches

    Plate Dijon chicken sandwiches

    Halve chicken crosswise (everyone gets 2 pieces). Top bun bottoms with chicken, then a handful of dressed arugula. Spread bun tops with Dijon spread and close sandwiches. Serve with rosemary potato chips alongside. Enjoy!

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