When it comes to lunch, protein is the name of the game. And when chicken comes wrapped in tons of herbs, topped with bacon and cheese, well – that’s my idea of a meal!
Starbucks uses apple in their bread rolls, but I think you can check that box by using applewood smoked bacon in the sandwich.
Because, well, applewood smoked bacon always is a win!
Also, you can make the chicken and bacon ahead of time and then you’ll have easy peasy sandwich ingredients on hand for the world’s quickest – and startlingly delicious – lunch when you’re in the mood for hearty meal.
Starbucks chicken and bacon sandwich ingredients and substitutions
- 2 (8 oz.) boneless chicken breasts, shredded (see below)
- 2 teaspoons dried parsley
- 2 teaspoons dried oregano
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 12 slices applewood smoked bacon
- 4 ciabatta rolls
- 4 tablespoons maple mustard
- 8 slices provolone
Did you know that shredded chicken freezes like a dream? Bake off herbed chicken breasts, shred them, and then flash freeze the pieces on a parchment-lined sheet pan. Then place them in a resealable plastic bag. And then whenever the mood strikes you for this delicious sandwich, the work is already done!
You can also use rotisserie chicken instead. If so, I’d just shred the chicken, and then lightly toss it in an herb mixture and warm it up to infuse the meat with tons of flavor!Print
Starbucks Chicken and Smoked Bacon Sandwich (Copycat Recipe)
Herbed chicken and applewood smoked bacon with maple mustard on crusty toasted bread is the perfect lunch!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
2 (8 oz.) boneless chicken breasts
2 teaspoons dried parsley
2 teaspoons dried oregano
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
12 slices applewood smoked bacon
4 ciabatta rolls
4 tablespoons maple mustard
8 slices provolone
Preheat oven to 375 degrees.
Fit 2 pieces of parchment in 2 large, rimmed sheet pans.
Sprinkle chicken with parsley, oregano, salt, and pepper.
Place on 1 of the sheet pans.
Place bacon on the second sheet pan.
Bake chicken and bacon for 20-25 minutes, or until chicken registers 165 degrees with a meat thermometer, and the bacon is cooked through and crisp.
Shred chicken with 2 forks.
Drain bacon on a paper towel lined plate.
Cut the ciabatta in half and bake on a small sheet pan for 5 minutes.
Spread mustard on the bread, top with shredded chicken, cooked bacon, and provolone.
- Serving Size: 1
- Calories: 715
- Sugar: 0.4g
- Sodium: 2058mg
- Fat: 40g
- Saturated Fat: 16.8g
- Carbohydrates: 17.3g
- Fiber: 1.3g
- Protein: 63.5g
- Cholesterol: 179mg