In this sheet pan dinner for four, chicken and vegetables get a smokey makeover. These specific vegetables blend well with the smoked paprika and go great with the chicken covered in bacon.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 2 |
| Yield: | 2 sandwiches |
Ingredients
- 4 ounces cream cheese, softened
- 4 teaspoons dried dill weed, divided
- 4 tablespoons minced garlic, divided
- 2 skinless, boneless chicken breast halves
- 2 tablespoons butter, softened
- 1 small tomato, sliced
- 2 leaves lettuce
- 4 thick slices French bread
Instructions
- Mix cream cheese, 2 teaspoons dill, and 2 tablespoons garlic together in a medium bowl; set aside.
- Season chicken with remaining garlic and dill.
- Melt 1 tablespoon butter in a skillet over medium heat. Add chicken and cook until no longer pink in the center and the juices run clear, about 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the pan.
- Butter one side of each slice of bread with remaining butter. Toast buttered bread in the skillet until golden, about 2 minutes.
- Remove bread from the skillet. Spread 1/2 of the cream cheese mixture onto the unbuttered sides of 2 bread slices. Top each slice with lettuce, tomato slices, chicken breast, and remaining bread.
- You can grill your chicken breasts for extra flavor.
Nutrition Facts
| Calories | 671 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 160 mg |
| Dietary Fiber | 3 g |
| Protein | 39 g |
| Saturated Fat | 21 g |
| Sodium | 773 mg |
| Sugars | 3 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
I made this recipe except use roast beef instead of chicken and they were delicious.
It was great thank you, I did add the garlic to my liking though. And I seasoned my chicken with salt n pepper, Cajun seasoning, lil garlic, and some dill. (While cooking) Then I topped it with provolone cheese added the sauce on top while the wheat toast was cooking on the one side. I then added the mixed cream cheese mixture to bread and voila… Lettuce and avocado was my FAVORITE on this. Thanks for sharing!
Made it as is and it turned out great next time would love to add some mushrooms .
This was really delicious! It is all about the sauce! I used dry dill since I didn’t have fresh on hand and some whole grain buns for the same reason, but we were delighted with these sandwiches! I’ve also made the sauce subbing greek yogurt for the cream cheese and it was just as delicious in my opinion! This is definitely a keeper and something different for my recipes collection.
I loved it, I didn’t have french bread but I did have hamburger buns and they worked great..I’m keeping this recipe!
I made this last night via cooking the breasts on a cast iron skillet after tenderizing and seasoning them (I also added some salt). I served the breasts with the sauce (cut back a little on the garlic in the sauce), bacon, tomatoes, lettuce and smoked provolone (only after trying the sandwich with only the tomatoes and lettuce). They were okay, nothing that I’d put on weekly rotation but good for every now and then for a change.
This was delicious! I did use a little less garlic than suggested. The spread of cream cheese, dill weed, and garlic is so good! Easy and great recipe for a summer lunch or dinner.
This is absolutely delicious. The spread is so good that I actually started cutting off slices of bread and dipping it into the spread. I used a chicken substitute but otherwise followed the recipe exactly. Yummy!!
I made this recipe as directed, I always try the recipe before changing anything. My wife and I were delighted in the flavor combination. It’s a goto recipe for us.
Yum! I took others’ advice and rubbed thin chicken breasts with olive oil, minced garlic and dill, then grilled it. I used a 7-grain bread, buttered on one side and thrown on the grill for a few minutes while the chicken was cooling. I did cut down on the garlic to about 1-1/2 teaspoons between the chicken and the cream cheese spread. I only used about 3 teaspoons of dill total (I find a little goes a long way). Overall, fantastic recipe; I wouldn’t have thought to put these ingredients together. Thanks!
This was a good sandwich! my family loves garlic and this was the perfect amount. I used Dill seeds instead of dill weed (i bought the wrong thing by accident) but it worked out well. i used about a teaspoon and a half of the seeds with an 8 oz package of the cream cheese. Thank for the recipe!
WAY too much garlic for the spread! And I love garlic!
Delicious! I used fresh grated garlic and fresh dill instead of dried. I also used French rolls instead of regular bread. Followed recipe exactly otherwise. This is a KEEPER!
even my youngest ate it, and that’s saying a lot.
Great for this summer heat.
A nice change from the dry chicken breast sandwich. Made it on a pretzel bum.
Really good and easy to prepare. It’s nice not to have to marinate chicken all day and still have a great tasting meal. Next time I’ll squeeze a little lemon juice in the cream cheese for an extra boost of summer flavor.
Yumma yumma!! Definitely a keeper!!
One of our family favorites! Really good.
Ann liked the sauce, but I didn’t.
This has become a favorite in our house. Very yummy. Thank you for sharing