Do Share Recipe

Chicken Pesto Ciabatta Recipe | Savory, Cheesy & Delicious

I just made this chicken pesto ciabatta Recipe and I’m excited to share how easy and delicious it turned out. From the moment I sliced into the toasted roll and saw the melted cheese and vibrant basil pesto, I knew this one would be a go-to. The flavors mingle so effortlessly—grilled chicken, tangy tomato, peppery arugula, and that fresh pesto all in one bite.

It came together in under 30 minutes, making it a perfect weeknight meal or a satisfying lunch. You can also enjoy similar flavors in the Hot Honey Chicken Recipe. Let me walk you through everything: what you need, how to make it, plus my own tweaks and tips to make it even better.

Ingredients

Here’s everything you’ll need, with a little explanation on why each works well:

2 boneless, skinless chicken breasts – I like full-sized pieces sliced in half horizontally so they cook faster and more evenly.
¼ teaspoon salt – just enough to season the chicken without overpowering the other flavors.
⅛ teaspoon pepper – a subtle black-pepper bite to balance the pesto’s richness.
⅛ teaspoon garlic powder – adds that gentle garlic note without the fuss of fresh garlic.
4 ciabatta rolls – these flat, slightly crusty rolls are ideal because they crisp up on the grill (or in a pan) and won’t become soggy.
1 tablespoon olive oil – used to brush the inside of the rolls so they toast nicely and get a light golden crunch.
4 slices fresh mozzarella – fresh mozzarella melts into a creamy texture but keeps a clean, mild flavor so the pesto and tomato shine through.
½ cup basil pesto – you can use store-bought or homemade; the basil pesto is essential for that punch of herby-garlicky flavor.
1 tomato (sliced) – choose a vine-ripened tomato if you can; good tomato quality really makes a difference.
2 cups arugula – this peppery green adds a lively contrast to the creamy cheese and soft chicken.

Note: serves 4

Variations

Want to switch things up? Here are some alternative ingredient ideas:

Dairy-free option: Use vegan mozzarella or skip the cheese entirely and add an extra layer of sun-dried tomatoes for richness.
Cheese alternatives: Swap the fresh mozzarella for gouda, havarti, Swiss or Monterey Jack, depending on your taste.
Greens substitute: If you don’t have arugula, try baby spinach or crunchy romaine lettuce instead.
Roll swap: No ciabatta? Use a Kaiser roll or sourdough roll—just make sure to toast it to prevent sogginess.
Flavor boost: Add crispy bacon slices for smoky crunch, or drizzle balsamic vinegar over the tomato for a sweet-tangy lift. You may also love the Best Buffalo Chicken Cheesesteak Recipe for another spicy chicken twist.

Cooking Time

Here’s the timing breakdown:

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Equipment you need

Chef’s knife – for slicing the chicken breasts and tomato.
Basting brush – to evenly coat the inside of the rolls with olive oil.
Grill or sauté pan – you’ll use this to cook the chicken and toast the rolls.
Cookie sheet (optional) – to melt the cheese under a broiler if you’re cooking indoors.

How to Make Chicken Pesto Ciabatta Sandwich

Here’s the step-by-step to get from raw ingredients to a delicious sandwich:

Cook your chicken

I slice each chicken breast in half horizontally so they’re thinner and cook through more evenly. I season both sides with salt, pepper and garlic powder. Then I heat a grill or sauté pan with a little olive oil and cook until done and slightly golden.

Toast the ciabatta

While the chicken rests, I brush the inside of each roll with olive oil, place them oil-side down on the hot grill (or in the pan), and toast just until the surface is crisp and lightly browned. This step is essential to avoid a soggy sandwich.

Melt the cheese and assemble

On your cooked chicken, I place a slice of fresh mozzarella and either slide it under a broiler briefly (if indoors) or melt it on the grill. Once the cheese is melted, I spread about a generous tablespoon of pesto on the top half of each roll, place the chicken on the bottom half, add the sliced tomato and arugula, then crown it with the pesto-coated top bun. Serve immediately while warm and crisp.

Additional Tips for Making this Recipe Better

Here are a few things I learned while making this — little touches that really elevated it:

Make sure the chicken breasts are even thickness so one piece doesn’t overcook while another is underdone.
Don’t skip toasting the rolls — that crunchy texture adds so much and keeps the sandwich from turning soggy.
Assemble just before serving to preserve the crispness of the bread and the vibrancy of the arugula and tomato.
If you want extra flavor, let the cooked chicken rest 2-3 minutes before slicing; it holds juices better.
A brush of extra virgin olive oil over the tomato slices adds shine and a little richness.

How to Serve Chicken Pesto Ciabatta Sandwich

To serve this sandwich at its best, aim for a visually appealing and delicious presentation. Stack the sandwich high so you see the layers—the crispy roll, the melted mozzarella, the vivid green pesto, the bright red tomato and the peppery arugula.

Serve it with a side of roasted fingerling potatoes, a fresh heirloom tomato salad or even onion rings for some crunch. Garnish with a sprig of basil or a light drizzle of olive oil to make it look as good as it tastes.

Nutritional Information

Here’s a quick rundown of the nutrition per sandwich:

Calories: ~501 kcal
Protein: ~37 g
Carbohydrates: ~31 g
Fat: ~25 g

Make Ahead and Storage

Preparing ahead: You can cook the chicken ahead of time and keep it in the fridge. When you’re ready to serve, reheat under a broiler for 1-2 minutes to melt the cheese and crisp it slightly.

Storing: Assemble just before serving, but you can pre-toast the rolls and prep the chicken and toppings in advance. Store chicken and rolls separately in the fridge for up to 2 days.

Freezing: I don’t recommend freezing the fully assembled sandwich because the roll will lose texture when thawed. If you do freeze just the cooked chicken (without cheese), wrap well and freeze up to one month; thaw overnight and reheat before assembling.

Why You’ll Love This Recipe

Here are several reasons this sandwich should go into your regular rotation:

It’s quick and easy—ready in about half an hour, making it perfect for a weeknight dinner.
The flavor combination is fantastic—herby basil pesto, creamy mozzarella, fresh tomato and peppery arugula all come together beautifully.
It’s versatile and customizable—you can switch cheese, greens, rolls or add bacon or balsamic, making your own version.
It balances comfort and lightness—it feels satisfying without being heavy, so it works for lunch or a relaxed dinner.
You can scale it easily—just adjust the chicken and rolls to fit more servings, and you’re good to go.

Ben Carraoli