This chicken croissant sandwich brings together golden, crispy chicken tucked into buttery Parmesan-crusted croissants with creamy avocado and fresh lettuce tossed in tangy lemon dressing. I first made this after grabbing a chicken croissant at a café that cost way too much, and I thought, why not make something even better at home? The hot honey drizzle adds just the right sweet-spicy kick, and honestly, it's easier than you'd think to pull off something this good.
If you're looking for more easy comfort food ideas, you might love this Buffalo Chicken Wraps Recipe(ready in just 16 minutes), or if you're in a breakfast mood, try The Perfect Banana Bread Recipe. For something a bit fancier, the Baked Salmon Sushi Cups Recipe is always a hit.
Why You'll Love This Chicken Croissant Sandwich
This Chicken Croissant Sandwich hits every craving at once. The chicken stays juicy inside with a perfectly crunchy panko-Parmesan coating. The croissants aren't just a vehicle here, they're broiled with butter and cheese until they're almost like garlic bread but flakier.
The creamy lemon dressing keeps everything from feeling too heavy, and the avocado adds that smooth, rich texture. My neighbor Hannah tried one last week and immediately asked if I'd make a double batch for her book club. It's that kind of sandwich.
You can have everything ready in about 35 minutes, and most of that is just hands-on cooking. No complicated techniques, no hard-to-find ingredients. Just real food that tastes like you ordered it from somewhere fancy.
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Chicken Croissant Sandwich Ingredients
See Recipe Card Below This Post For ingtedient Quantites
For the Chicken
- Boneless skinless chicken breasts: You'll slice these in half horizontally to make thinner cutlets that cook faster and fit better in the croissants. About 1 ½ pounds gives you four good portions.
- Kosher salt and black pepper: Season generously. This is your flavor foundation.
- All-purpose flour: Creates the first layer of breading and helps everything stick.
- Garlic powder: Adds a savory depth to the coating without being too strong.
- Large eggs: Beaten eggs act as the glue between the flour and panko layers.
- Panko bread crumbs: These stay crispier than regular breadcrumbs and give you that restaurant-quality crunch.
- Freshly grated Parmesan cheese: Mixed into the panko for extra flavor and golden color. Fresh tastes so much better than the stuff in the green can.
For the Creamy Lemon Dressing
- Plain Greek yogurt: The creamy base of the dressing. It's lighter than mayo but still rich and tangy.
- Lemon juice: Freshly squeezed makes all the difference. It brightens everything up.
- Dijon mustard: Adds a subtle kick and helps emulsify the dressing.
- Honey: Balances the tanginess with just a touch of sweetness.
- Garlic: One small clove, minced fine. Raw garlic here adds a nice bite.
- Kosher salt and pepper: Taste as you go and adjust to your liking.
For the Sandwiches
- Croissants: Get the best ones you can find. Bakery croissants work beautifully, but store-bought ones are fine too.
- Melted butter: Brushed on before broiling for that golden, crispy exterior.
- Parmesan cheese: Divided between the panko coating and the croissant topping. You'll use about ¾ cup total for the croissants.
- Chopped Romaine lettuce: Stays crisp and holds up well to the dressing. About 4 cups gives you a nice generous layer.
- Avocados: Sliced thin, two ripe ones are perfect. They add creaminess and balance.
- Hot honey: Optional but highly recommended. The sweet heat pulls everything together. You can find it at most grocery stores now, or make your own by warming honey with a pinch of red pepper flakes.
How to Make Chicken Croissant Sandwich
Here's everything broken down so you can breeze through this Chicken Croissant Sandwich without any stress.
Prep the chicken: Slice each chicken breast in half horizontally so you end up with four thinner, even pieces. This helps them cook faster and fit perfectly in the croissants.
Set up your breading station: Grab three shallow bowls. In the first, mix together the flour, garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper. In the second, whisk the eggs until smooth. In the third, combine the panko and Parmesan cheese.
Bread the chicken: Take each piece and coat it in the flour mixture, shaking off any excess. Dip it into the beaten eggs, let the extra drip off, then press it firmly into the panko mixture until it's completely covered. Repeat with all four pieces.
Cook the chicken: Heat a good glug of oil in your cast-iron skillet over medium-high heat. Once it's shimmering, add the chicken and cook for 2 to 3 minutes per side. You're looking for a deep golden brown color and an internal temperature of 165°F. Transfer to a paper towel-lined plate to drain.
Make the lemon dressing: In a small bowl, whisk together the Greek yogurt, lemon juice, Dijon, honey, minced garlic, and a pinch of salt and pepper. Taste it and adjust if needed. Set it aside.
Toast the croissants: Turn your broiler on. Slice the croissants in half lengthwise with a serrated knife, being gentle so they don't squish. Brush melted butter on the insides and tops, then sprinkle the Parmesan evenly over the top halves. Broil for 1 to 2 minutes, keeping a close eye so they don't burn. They should be lightly golden with melted, bubbly cheese.
Prepare the lettuce: Toss the chopped Romaine with the remaining Parmesan and enough lemon dressing to coat everything nicely.
Assemble: Place a piece of crispy chicken on the bottom half of each croissant. Trim it if needed to fit. Drizzle with hot honey if you're using it, add a few slices of avocado, then pile on a generous handful of the dressed lettuce. Top with the other croissant half and serve right away while everything's still warm and crispy.
Substitutions and Variations
Chicken: If you don't want to bread and fry, use rotisserie chicken or grilled chicken strips. It won't be quite as crispy, but it's a great time-saver.
Croissants: Swap for brioche buns, ciabatta rolls, or even toasted sourdough if croissants aren't your thing.
Greek yogurt: Use mayo if you prefer a richer dressing, or try sour cream.
Hot honey: Regular honey works fine, or skip it entirely. You could also use a drizzle of sriracha mayo for heat.
Avocado: Leave it out if you're not a fan, or swap in sliced tomatoes or roasted red peppers.
Parmesan: Swap for Asiago, Pecorino Romano, or even sharp cheddar in the breading.
Equipment For Chicken Croissant Sandwich
- Large cast-iron skillet: Perfect for getting an even, crispy crust on the chicken. A regular nonstick skillet works too.
- Shallow bowls for breading: Three bowls make the process smooth and mess-free.
- Serrated knife: Essential for slicing croissants without squishing them.
- Small bowl or jar: For mixing the dressing. A jar with a lid is great because you can just shake everything together.
Storage and Make-Ahead Tips
Storing leftovers: Keep the components separate if possible. Store cooked chicken in an airtight container in the fridge for up to 3 days. The dressing keeps for about 4 days. Chicken Croissant Sandwich are best fresh, but you can store them for a day.
Reheating: Warm the chicken in a 350°F oven for about 10 minutes to keep it crispy. Don't microwave it or it'll get soggy.
Make-ahead: You can bread the chicken a few hours ahead and keep it in the fridge. The dressing can be made a day ahead. Assemble the sandwiches right before serving.
Freezing: Freeze the cooked, breaded chicken for up to 2 months. Reheat from frozen in the oven at 375°F for about 20 minutes.
Serving Suggestions
These Chicken Croissant Sandwich are pretty filling on their own, but here are a few things that pair beautifully:
Sweet potato fries or regular fries for a classic combo.
A simple side salad with a light vinaigrette to keep things fresh.
Pickle spears for a tangy, crunchy contrast.
Tomato soup if you're in the mood for something cozy and comforting.
For more meal ideas, the Crab Rangoon Recipe (crispy and easy in 5 steps) makes a great appetizer, or try the Palak Paneer Recipe(restaurant-style in 40 minutes) for something completely different.
Expert Tips
Pound the chicken if the pieces are uneven after slicing. This helps everything cook at the same rate.
Don't skip the broiler step for the Chicken Croissant Sandwich. That Parmesan crust is what takes this from good to amazing.
Use room-temperature chicken so it cooks more evenly.
Press the panko firmly into the chicken to make sure it sticks well and stays crispy.
Watch the broiler closely. Croissants can go from perfectly golden to burnt in seconds.
Let the chicken rest for a minute after frying so the juices redistribute and the coating sets.
Assemble right before serving so the croissants don't get soggy from the dressing.
FAQ
Can you put chicken in a croissant?
Absolutely! Croissants make amazing Chicken Croissant Sandwich bread. They're buttery, flaky, and sturdy enough to hold all the fillings without falling apart. Just toast them first for the best texture.
What to put on a croissant sandwich?
For this Chicken Croissant Sandwich, crispy chicken, creamy avocado, dressed lettuce, and hot honey are perfect. But croissants are versatile. Try turkey and brie, ham and Swiss, or even egg salad. The key is balancing rich and fresh ingredients.
How many calories are in a Chicken Croissant Sandwich?
This Chicken Croissant Sandwich has about 675 calories per sandwich, but that includes the Parmesan-crusted croissant, avocado, and dressing. If you want to lighten it up, use less cheese or skip the butter on the croissants.
What toppings are good on a Chicken Croissant Sandwich?
Classic toppings like lettuce, tomato, pickles, and cheese always work. For something different, try coleslaw, fried onions, jalapeños, or bacon. The creamy lemon dressing and hot honey in this Chicken Croissant Sandwich add layers of flavor that keep it interesting.
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Chicken Croissant Sandwich
Ingredients
For the chicken:
- 3 boneless skinless chicken breasts about 2 lbs for a larger serving size
- Kosher salt and black pepper for seasoning adjust to taste
- ⅝ cup all-purpose flour for dredging
- 1 ¼ teaspoon garlic powder for flavor
- 4 large eggs for egg wash
- 1 ¼ cup panko bread crumbs for a crispy coating
- ⅓ cup freshly grated Parmesan cheese for breading
For the creamy lemon dressing:
- ⅝ cup plain Greek yogurt for a creamy base
- 2 ¼ tablespoons lemon juice for zest and tang
- 1 ¼ teaspoon Dijon mustard for a slight sharpness
- 1 ¼ teaspoon honey for balance and sweetness
- 1 ¼ cloves garlic minced for flavor
- Kosher salt and pepper to taste
For the sandwiches:
- 6 croissants for the base freshly baked
- 2 ½ tablespoons melted butter for brushing the croissants
- 1 cup Parmesan cheese divided for crusting the croissants
- 6 cups chopped Romaine lettuce for a fresh base
- 3 avocados sliced for creaminess and richness
- Hot honey for drizzling optional
Instructions
- Place the chicken breasts on a cutting board. Slice each chicken breast horizontally to create thinner pieces, cutting them into four equal portions.
- In a shallow bowl, combine the flour, garlic powder, salt, and pepper. Set aside.
- In another shallow bowl, whisk the eggs and set aside.
- In a third shallow bowl, combine the panko and Parmesan cheese.
- Dredge the chicken pieces in the flour mixture, then dip into the eggs, and finally coat with the panko mixture. Press the breadcrumbs onto the chicken to ensure even coverage. Repeat with all chicken pieces.
- Heat oil in a large cast iron skillet over medium-high heat. Fry the chicken pieces for 2-3 minutes on each side until golden and cooked through. Remove and set on paper towels. If necessary, add more oil for the next batch.
- To prepare the lemon dressing, combine the Greek yogurt, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper in a small bowl or jar. Whisk until smooth. Set aside.
- Preheat the broiler. Cut the croissants in half lengthwise and arrange on a baking sheet. Brush the insides and top with melted butter. Sprinkle with ¼ cup of Parmesan cheese on top. Broil for 1-2 minutes, or until slightly toasted and the cheese melts. Remove from the oven.
- In a bowl, combine the lettuce, remaining Parmesan cheese, and lemon dressing. Toss until the lettuce is evenly coated.
- To assemble the sandwiches, place a piece of chicken on the bottom half of each croissant. Drizzle with hot honey if desired. Top with avocado slices, followed by the dressed lettuce mixture, then place the top croissant half to complete the sandwich. Serve immediately.
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