The Loaded Chicken Club is a classic turned-up-to-eleven sandwich: juicy boneless chicken breast, thick-cut crispy bacon, tangy herb-garlic mayo, ripe tomatoes and crunchy lettuce stacked on toasted sourdough. It’s the kind of sandwich that works for a relaxed weeknight dinner, a weekend brunch, or a picnic if you want something more substantial than deli meat. I love it because it hits the textures—crisp, creamy, tender—and the flavors are familiar but elevated with fresh herbs and that bacon‑fat sear.
Why you’ll love this dish
This sandwich is satisfying without being fussy. It cooks quickly, travels well, and scales easily for a family meal or casual entertaining. The sear from the reserved bacon fat gives the chicken an extra layer of savory flavor that store‑bought rotisserie can’t match. It’s also flexible: swap breads, use turkey bacon, or make it wrap‑style for lunches.
“The perfect balance of crisp bacon, herby mayo, and juicy chicken—my go‑to when I want something quick but special.” — a repeat customer at home
If you enjoy bold chicken snacks and party bites, you might also like this spicy appetizer idea: Buffalo Chicken Bombs, which pairs well if you’re serving a sandwich board.
Preparing Loaded Chicken Club
Before you start, here’s the process in plain terms so you know what’s coming:
- Season and rest the chicken briefly so it cooks evenly.
- Cook bacon until crispy, keep a tablespoon of bacon fat for searing.
- Sear and finish the chicken in the same skillet for flavor continuity.
- Make a quick herb‑garlic mayonnaise.
- Toast sourdough, assemble with lettuce, tomato, chicken and bacon, and serve immediately.
This flow keeps hands-on time low and maximizes flavor by using the bacon fat and resting steps.
What you’ll need
- 2 boneless, skinless chicken breasts (about 6–8 oz each). Tip: pound lightly if very uneven.
- Salt and freshly ground black pepper
- Your favorite dried or fresh herbs (thyme, oregano, or a poultry blend)
- 6–8 slices thick-cut bacon
- 4 slices sourdough bread
- Fresh lettuce (butter lettuce or romaine)
- 1–2 ripe tomatoes, sliced
- 1/2 cup mayonnaise
- 1–2 cloves garlic, minced
- 2 tablespoons fresh herbs, chopped (parsley, chives, or tarragon)
- 1 tablespoon reserved bacon fat (from the cooked bacon)
Notes and substitutions: - For lighter mayo, use Greek yogurt or half mayo/half yogurt.
- Gluten-free: substitute GF bread or a lettuce wrap.
- Want to bulk it up? Add avocado slices or melted cheddar.
If you’d like more ideas for cooking chicken breasts simply and reliably, check this practical guide: chicken breast recipe.
Step-by-step instructions
- Bring chicken to room temperature: season both sides with salt, pepper, and your chosen herbs; let rest 10 minutes.
- Cook bacon: in a large skillet over medium heat, cook bacon 6–8 minutes until crispy. Transfer to paper towels to drain. Reserve 1 tablespoon of bacon fat in the pan.
- Sear chicken: heat the reserved bacon fat over medium‑high. Add chicken and cook 6–7 minutes per side until golden and the internal temperature reaches 165°F (74°C). If breasts are thick, finish in a 375°F oven for a few minutes. Let chicken rest 5 minutes, then slice.
- Make herb mayo: in a small bowl, mix mayonnaise, minced garlic, and chopped fresh herbs. Season with salt and pepper to taste.
- Toast bread: toast sourdough slices in a toaster, grill pan, or under the broiler until golden and crisp.
- Assemble: spread the herb mayo on one side of each bread slice. On the bottom slice layer lettuce, tomato slices (lightly salted), sliced chicken, and crispy bacon. Cap with the top slice and serve immediately.
Keep actions short and deliberate—resting the chicken and using the same skillet preserves moisture and builds flavor.
Best ways to enjoy it
Serve the Loaded Chicken Club warm, with a crisp side like:
- Thick-cut fries or sweet potato wedges
- A simple green salad with lemon vinaigrette
- Pickles or a tangy coleslaw to cut richness
For a fancy plating: halve the sandwich diagonally, secure with a skewer, and serve on a wooden board with a ramekin of extra herb mayo for dipping. Pair with a chilled lager or a bright white wine like Sauvignon Blanc.
Storage and reheating tips
- Refrigeration: store assembled sandwiches for up to 24 hours, but for best texture keep components separate (chicken, bacon, mayo, greens) and assemble before eating. Cooked chicken and bacon keep in airtight containers for 3–4 days in the fridge.
- Freezing: cooked chicken freezes well up to 2 months. Defrost overnight in the fridge. Do not freeze tomatoes or mayo.
- Reheating: reheat chicken gently in a 300°F oven for 10–12 minutes or microwave in 30‑second bursts to avoid drying. Crisp bacon again in a skillet for 1–2 minutes. Toast bread fresh for the best crunch.
Food safety note: always make sure chicken reaches 165°F and refrigerate leftovers within two hours of serving.
Pro chef tips
- Even cooking: flatten chicken breasts to an even thickness (about 3/4 inch) so both sides cook uniformly.
- Flavor boost: marinate the chicken 30 minutes in a little olive oil, lemon zest, and herbs if you have time.
- Bacon fat technique: reserve the fat to sear the chicken for an extra savory crust—about 1 tablespoon is enough.
- Herb mayo: let the mayo sit 10 minutes to marry flavors; the garlic mellows and the herbs infuse the fat.
- Don’t sog the bread: pat tomato slices dry and use a thin layer of mayo to protect bread from moisture.
Creative twists
- Avocado Club: add sliced avocado and swap mayo for chipotle‑lime mayo.
- Turkey or vegetarian: use turkey breast or thick-grilled portobello caps with smoked tempeh in place of bacon.
- Cheesy melt: add a slice of Swiss or provolone and briefly broil to melt for a warm melty variant.
- Regional spin: brush the bread with garlic butter and add sun‑dried tomatoes and basil for an Italian take.
FAQs — Your questions answered
Q: How long does this take from start to finish?
A: Active time is about 20–25 minutes (two pans used concurrently). With resting times, plan for 35 minutes total.
Q: Can I use thin chicken cutlets instead?
A: Yes—reduce cooking time to 2–3 minutes per side. Watch the internal temp to reach 165°F.
Q: Is it safe to reuse the bacon fat?
A: Reuse in the same cooking session for searing. For storage, strain and refrigerate only if you plan to use within a week; otherwise discard when cool.
Q: Can I make this ahead for a party?
A: Prepare chicken, bacon, and herb mayo ahead. Toast bread and assemble only when guests arrive to preserve texture.
Q: Any tips for making it lower calorie?
A: Use turkey bacon or omit bacon, swap mayo for Greek yogurt, and choose whole-grain or lower‑calorie bread. Load up on lettuce and tomatoes for volume.
If you want more sandwich inspiration or small bites for a gathering, there are great options in the site’s recipe collection.
Loaded Chicken Club
Ingredients
Chicken and Seasoning
- 2 pieces boneless, skinless chicken breasts (about 6–8 oz each) Pound lightly if very uneven.
- Salt and freshly ground black pepper
- Your favorite dried or fresh herbs (thyme, oregano, or a poultry blend)
Bacon and Bread
- 6–8 slices thick-cut bacon
- 4 slices sourdough bread
Additions
- Fresh lettuce (butter lettuce or romaine)
- 1–2 ripe tomatoes, sliced
Herb-Garlic Mayo
- 1/2 cup mayonnaise For lighter mayo, use Greek yogurt or half mayo/half yogurt.
- 1–2 cloves garlic, minced
- 2 tablespoons fresh herbs, chopped (parsley, chives, or tarragon)
- 1 tablespoon reserved bacon fat (from the cooked bacon) Reserve bacon fat for searing.
Instructions
Preparation
- Bring chicken to room temperature: season both sides with salt, pepper, and your chosen herbs; let rest for 10 minutes.
- In a large skillet over medium heat, cook bacon for 6–8 minutes until crispy. Transfer to paper towels to drain and reserve 1 tablespoon of bacon fat in the pan.
Cooking
- Heat the reserved bacon fat over medium-high. Add chicken and cook for 6–7 minutes per side until golden and internal temperature reaches 165°F (74°C). If breasts are thick, finish in a 375°F oven for a few minutes. Let chicken rest for 5 minutes, then slice.
Making Mayo
- In a small bowl, mix mayonnaise, minced garlic, and chopped fresh herbs. Season with salt and pepper to taste.
Assembling
- Toast sourdough slices in a toaster, grill pan, or under the broiler until golden and crisp.
- Spread the herb mayo on one side of each bread slice. On the bottom slice, layer lettuce, lightly salted tomato slices, sliced chicken, and crispy bacon. Cap with the top slice and serve immediately.