Chicken Burger—seasoned chicken on a toasted brioche bun with melty cheese, honey mustard sauce, and all your favorite toppings. The perfect summer meal!
The Best Chicken Burger
My kids are Chick-fil-A obsessed, but they won’t touch burgers—unless it’s a chicken patty. So, I had to recreate my own chicken burger to rival Chick-fil-A and satisfy that Sunday craving!
After lots of testing, I found the secret: a juicy, flavorful chicken breast, a good brioche bun, and a honey mustard sauce that gives Chick-fil-A sauce a run for its money.
What Goes Well On A Chicken Burger?
- Honey Mustard Sauce: My go-to sauce from the honey bacon club is back—perfect for these burgers!
- Lettuce: Butter, romaine, Boston, or red leaf lettuce all work great.
- Tomatoes: Thick slices make all the difference—here are the best ones to use.
- Pickles: We’re loving bread and butter pickles lately—try them here!
- Avocado: Thin slices of ripe avocado add creaminess, or use guacamole.
- Red Onion: Thinly sliced or caramelized for extra flavor.
- Mushrooms: Sautéed mushrooms or a creamy mushroom sauce go great with chicken!
Brioche buns
Nothing beats a Chicken Burger on a toasted brioche bun! Brush melted butter on the inside and outside, then grill over indirect heat until golden, about 30–60 seconds.
No grill? Here are other ways to toast your buns.
How To Make Chicken Burger Tips
- Evenly Cooked Chicken: Slice chicken breasts in half and pound them flat so they cook evenly and stay juicy.
- Coating: Coat chicken well in the flour mixture for the best flavor and crunch.
- Right Temp: Cook chicken to 160°F, then let it sit—it’ll reach 165°F as it rests.
- Melt Cheese: Add cheese right after cooking and cover for a min to melt it.
- Sauce: Spread honey mustard sauce on both buns—it makes the burger extra flavorful.
Storage
Leftover Chicken Burgers?
Store leftover chicken in a sealed container in the fridge for up to 4 days or freeze for 2–3 months.
Keep buns, sauce, and toppings separate so they don’t get soggy. Warm up the chicken before serving with fresh buns and toppings.
More Summer Sandwich Recipes
- Black Bean Burger vegetarian
- BBQ Chicken Sandwich with guac and coleslaw on top!
- Teriyaki Burger with pineapple and Swiss
- Jalapeño Chicken Salad Sandwich has a kick!
- Mediterranean Sandwich Panera Bread copycat recipe
Chicken Burgers
Enjoy this Chicken Burger with juicy, seasoned chicken on a toasted brioche bun, topped with melty cheese and drizzled with honey mustard sauce. Complete with all your favorite toppings, it's the ultimate summer meal!
Equipment
- Large pan or grill
Ingredients
Chicken
- 1/4 cup flour
- 1-1/2 teaspoons sweet paprika
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- 2 (1/2-pound) boneless, skinless chicken breasts
- 4 brioche buns
- 3 tablespoons unsalted butter melted
- 4 slices Muenster cheese
- Toppings as desired see note 1
Sauce
- 3/4 cup mayo
- 1 tablespoon yellow mustard
- 3 tablespoons honey
- 2 tablespoons honey BBQ sauce
- 1 lemon
Instructions
- Juice the lemon using a citrus juicer to get 1-1/2 teaspoons lemon juice. Combine all of the ingredients, including the lemon juice, in a small bowl. Season to taste with salt and pepper. Whisk until smooth and set in the fridge for flavors to intensify.
- Halve the 2 chicken breasts horizontally to get 4 pieces. Pound the pieces to an even thickness. You can also cut down the pieces a bit to fit inside the bun but remember the chicken does shrink down a bit as it's cooked. In a shallow, wide bowl, add flour, paprika, Italian seasoning, garlic powder, onion powder, salt, and pepper. Stir seasonings. Dredge all 4 chicken pieces in mixture and set aside on a plate.
- Heat 1 tablespoon oil in a pan over high heat. Cook prepared chicken for 2-1/2 minutes until golden and browned, then flip. Cook until internal temperature reaches 160℉; carryover heat will bring it to 165℉. Add cheese and let stand for about a minute or until melted. You can also grill the chicken breasts. Start by preheating a grill or grill pan to medium-high heat, around 400℉. Generously oil the grill by drenching a rolled-up paper towel in vegetable oil and using tongs to rub it over the grill grates. For a grill pan, add 1 tablespoon of oil to the surface. Place the dredged chicken on the grill and cook for 8 to 10 minutes, flipping halfway through. The chicken is done when the juices run clear and the internal temperature reaches 160–165℉. Tent the chicken with foil and let it rest for 5–10 minutes before slicing against the grain.
- When you have about 1 minute left on the cooking time for the chicken, place the buttered buns on the grill over indirect heat, alongside the edge. Alternatively, use a grill pan or dry skillet. Watch carefully, they are toasted in about 30–60 seconds.
- While chicken is cooking, prep the veggies and toppings. Spread the sauce on the inside of each of the buns and be generous. Add 1 piece of cooked chicken and cheese to each bun. Top with lettuce, tomato, onions, pickles—whatever toppings you like. I also like to add a little sprinkle of salt and pepper on top of the veggies. Add the top of the bun and enjoy immediately! Serve a hearty side of BUSH'S® Homestyle Baked Beans on the side!
Video
Recipe Notes
Note 1: I love to top these burgers with tomato, avocado, red onion, bread and butter pickles, and lettuce.
Storage: Store leftover chicken burger patties in an airtight container, refrigerating them for up to 4 days or freezing for 2-3 months. Keep condiments and toppings separate to prevent sogginess, and reheat the patties before serving with fresh buns and toppings.
Nutrition
Serving: 1serving | Calories: 1085kcal | Carbohydrates: 63g | Protein: 35g | Fat: 77g | Saturated Fat: 25g | Cholesterol: 257mg | Sodium: 864mg | Potassium: 314mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1510IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I just looking for a perfect burger recipe . At last ,I have found the step by step guide here. Thank you!
I am so thrilled to hear this! Thanks so much! 🙂
I only made the sauce but wanted to comment that it is very delicious! Slightly sweet for my liking, so I added more lemon juice and BBQ sauce and it’s perfect. I’ve never made a honey mustard sauce before and I’ll definitely be saving the recipe.
I’m so thrilled to hear this! So glad you were able to make the sauce work with your preferences! 🙂