Cap City-Inspired Classic Chicken Sandwich with Garlic Aioli

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy grilled chicken breast layered with crisp lettuce, tomato, and a tangy garlic aioli on a toasted brioche bun, capturing the diner’s beloved flavors. This American-inspired sandwich and wrap recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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.

Prep: 15 min Cook: 15 min Serves 2 American cuisine 550 cal/serving

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Ingredients

2 (6 oz each) boneless skinless chicken breasts
2 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp kosher salt
1/2 tsp black pepper
2 brioche buns
1/4 cup mayonnaise
2 garlic cloves, minced
1 tsp lemon juice
4 iceberg lettuce leaves
4 slices tomato, sliced
1 tbsp unsalted butter

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Instructions

Step 1: In a small bowl, combine 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp kosher salt, and 1/2 tsp black pepper. Rub this marinade evenly over 2 boneless skinless chicken breasts.
Step 2: Heat a grill pan or skillet over medium-high heat. Grill the chicken breasts for 5-6 minutes per side until cooked through and internal temperature reaches 165°F, with nice grill marks.
Step 3: While chicken cooks, mix 1/4 cup mayonnaise with 2 minced garlic cloves and 1 tsp lemon juice in a small bowl to make garlic aioli.
Step 4: Slice 2 brioche buns in half. Butter the cut sides with 1 tbsp unsalted butter and toast them on a skillet over medium heat for 1-2 minutes until golden brown.
Step 5: Assemble the sandwich by spreading 2 tbsp garlic aioli on each bun bottom, topping with 2 lettuce leaves, 2 tomato slices, and one grilled chicken breast per sandwich. Add the bun top and serve immediately.