Go Back
–+ servings
Chicken Croissant Sandwich, lettuce, and creamy sauce in a flaky croissant.

Chicken Croissant Sandwich

5 from 1 vote
A crunchy, savory delight with Chicken Croissant Sandwich, creamy avocado, and zesty lemon dressing on a perfectly toasted Parmesan croissant.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total time 35 minutes
Total Time 1 hour 10 minutes
Servings: 6 Sandwich
Course: lunch, Main Course
Cuisine: American
Calories: 675
Ingredients Method Nutrition Notes

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

Method
 

  1. Place the chicken breasts on a cutting board. Slice each chicken breast horizontally to create thinner pieces, cutting them into four equal portions.
  2. In a shallow bowl, combine the flour, garlic powder, salt, and pepper. Set aside.
  3. In another shallow bowl, whisk the eggs and set aside.
  4. In a third shallow bowl, combine the panko and Parmesan cheese.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. In a bowl, combine the lettuce, remaining Parmesan cheese, and lemon dressing. Toss until the lettuce is evenly coated.
  10. 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.

Nutrition

Serving: 1gCalories: 675kcalCarbohydrates: 64gProtein: 38gFat: 38gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gCholesterol: 232mgSodium: 930mgPotassium: 1060mgFiber: 10gSugar: 11gVitamin A: 5237IUVitamin C: 16mgCalcium: 410mgIron: 5mg

Notes

This crispy chicken croissant sandwich brings together crunchy, juicy chicken, creamy avocado, and a flavorful lemon dressing on a buttery croissant. Perfect for any occasion!

Tried this recipe?

Let us know how it was!