Baked Chicken Sandwich with Spicy Aioli and Pickled Vegetables

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

Oven-baked chicken breast layered with tangy pickled vegetables and a creamy spicy aioli sauce, all nestled inside a toasted bun for a flavorful sandwich experience. This American-inspired sandwich and wrap recipe, ready in about 35 minutes, pairs boneless skinless chicken breast, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz boneless skinless chicken breast
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup mayonnaise
• 1 tbsp sriracha sauce
• 1/4 cup dill pickle slices
• 1/4 cup red onion, thinly sliced
• 1/4 cup carrot, julienned
• 2 tbsp white vinegar
• 1 tsp sugar
• 1/4 tsp salt (for pickling)
• 2 sandwich buns

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Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Brush 12 oz boneless skinless chicken breast with 1 tbsp olive oil, then season evenly with 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Step 2: Place the chicken breast on a baking sheet lined with parchment paper and bake for 18-20 minutes until an internal temperature of 165°F is reached and the outside is lightly golden. Remove and let rest for 5 minutes before slicing.
3. Step 3: While the chicken bakes, prepare quick pickled vegetables by combining 2 tbsp white vinegar, 1 tsp sugar, and 1/4 tsp salt in a small bowl. Add 1/4 cup thinly sliced red onion and 1/4 cup julienned carrot, tossing to coat. Let sit for 10 minutes.
4. Step 4: Mix 1/4 cup mayonnaise with 1 tbsp sriracha sauce in a small bowl to make the spicy aioli.
5. Step 5: Toast 2 sandwich buns lightly under the broiler or in a toaster.
6. Step 6: Assemble the sandwiches by spreading 1.5 tbsp of spicy aioli on each bun bottom, layering sliced baked chicken, 1/8 cup dill pickle slices, and a generous spoonful of the pickled vegetables. Top with the bun tops and serve immediately.