Pan-Seared Chicken Sandwich with Garlic Aioli and Pickled Red Onions

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

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 drafted and published.

Juicy pan-seared chicken breast layered with tangy pickled red onions, fresh lettuce, and garlicky aioli on a toasted brioche bun for a flavorful sandwich. This American-inspired sandwich and wrap recipe, ready in about 32 minutes, pairs boneless skinless chicken breast, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 1, 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: 20 min Cook: 12 min Serves 1 American cuisine 520 cal/serving

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Ingredients

6 oz boneless skinless chicken breast
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
1, split brioche bun
1 large leaf leaf lettuce
2 tbsp mayonnaise
1 tsp minced garlic
1/4 medium, thinly sliced red onion
2 tbsp white vinegar
1 tsp sugar
2 tbsp water

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Instructions

Step 1: Combine 2 tbsp white vinegar, 1 tsp sugar, 2 tbsp water, and 1/4 medium thinly sliced red onion in a small bowl. Let sit for at least 15 minutes to pickle.
Step 2: Meanwhile, season 6 oz boneless skinless chicken breast evenly with 1/2 tsp salt and 1/4 tsp black pepper on both sides.
Step 3: Heat 1 tbsp olive oil in a skillet over medium-high heat. Add the chicken breast and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F).
Step 4: Mix 2 tbsp mayonnaise with 1 tsp minced garlic in a small bowl to make garlic aioli.
Step 5: Toast the 1 split brioche bun in the skillet for 1-2 minutes until lightly browned.
Step 6: Spread garlic aioli evenly on both halves of the toasted bun. Layer the cooked chicken breast on the bottom half, top with 1 large leaf lettuce, and then add drained pickled red onions.
Step 7: Close the sandwich with the top bun half and serve immediately.