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Chicken & Mushroom Sandwiches with Avocado Spread

Chicken & Mushroom Sandwiches with Avocado Spread is a simple & delicious 30 minute weeknight dinner recipe.

If you are a fan of savory chicken sandwiches, here’s a simple weeknight dinner recipe for you: Chicken & Mushroom Sandwiches with Avocado Spread! Because all of these things, they just go so great together. Get this easy & filling family dinner on the table in 30 minutes or less, then just add a little fruit (or soup, or chips, or salad) to round out your meal.

So, what prompted these sandwiches this week? Well, remember back when I made these Spanish rice burrito bowls with chicken & mushrooms, and mentioned that the chicken was so darn good that you could use that same seasoning & cooking method to make chicken strips for taco salad and more? Well, I got to thinking: This chicken would probably also make downright delicious sandwiches.  

chicken sandwich with mushrooms and avocado

I’m pleased to report back that I was entirely correct on this point. Then, in an homage to this chicken’s burrito bowl origins, I also incorporated a simple avocado spread to tie everything together. Feeling extra? You could throw a little cheese of choice onto these chicken sandwiches, too.

Chicken & Mushroom Sandwiches with Avocado Spread

chicken & mushroom sandwiches ingredients

Ingredients

– for the chicken and mushrooms

2 Tbsp olive oil, divided
2 lbs boneless skinless chicken breast (about two large chicken breasts), trimmed & halved lengthwise
1 tsp chili powder
1/2 tsp oregano
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp seasoned salt
8 oz mushrooms, sliced fairly thinly

– for the avocado spread

1 ripe avocado
Juice of 1/8 of a medium lemon
Sea salt, to taste

– to assemble

Eight slices sourdough or Italian bread

Directions

Trim the chicken and slice it in half lengthwise, then heat 1.5 Tbsp of olive oil in a 12″ cast iron skillet over medium-high heat for one minute.

Season the chicken with chili powder, oregano, cumin, garlic powder, and seasoned salt. Cook the seasoned chicken over medium-high heat for about five minutes a side, or until cooked through. Remove the cooked chicken to a separate cutting board.

While the chicken is browning, slice your mushrooms.

sauteed mushrooms

After removing the chicken from the pan, reduce heat to medium and add 1/2 Tbsp olive oil. Add the sliced mushrooms to that same skillet and cook for four minutes or until mushrooms have browned and softened, stirring occasionally and scraping up browned bits from the bottom once mushrooms start to release their liquid.

While the mushrooms are sauteing, make your avocado spread by mashing the avocado and stirring in lemon juice and sea salt. Lightly toast the bread.

Assemble your sandwiches: Add avocado spread to four of the bread slices, then top that with the cooked chicken, mushrooms, and the top slice of bread.

Note: Try to end up with four roughly equal chicken pieces when slicing your chicken lengthwise. If not, slice it further to help even things out.

Weeknight Chicken Sandwiches for all

chicken mushroom avocado sandwiches

The chicken for these sandwiches would be great on the grill, too. You’d then want to season up the mushrooms a bit more, though, since they wouldn’t benefit from the seasoned chicken flavor from using the same pan.

Just how good is this chicken? Middle School Guy actually came in the kitchen as soon as he smelled it cooking and kept trying to sneak pieces while I was finishing up the rest of the recipe — so there’s his personal testament to it being somewhat irresistible! Enjoy. 🙂

Chicken & Mushroom Sandwiches with Avocado Spread, printable recipe

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5 from 2 votes

Chicken & Mushroom Sandwiches with Avocado Spread

Chicken & Mushroom Sandwiches with Avocado Spread is a simple & delicious 30 minute weeknight dinner recipe.
Course dinner
Cuisine sandwiches
Keyword 30 minute meals, avocado, chicken, chicken sandwiches, mushrooms, sandwiches
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4

Ingredients

For the chicken and mushrooms

  • 2 Tbsp olive oil divided
  • 2 lbs boneless skinless chicken breast (about 2 large) trimmed & halved lengthwise
  • 1 tsp chili powder
  • 1/2 tsp oregano
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp seasoned salt
  • 8 oz mushrooms sliced fairly thinly

For the avocado spread

  • 1 ripe avocado
  • 1/8 medium lemon juice of
  • Sea salt to taste

To assemble

  • 8 slices sourdough or Italian bread

Instructions

  • Trim the chicken and slice it in half lengthwise, then heat 1.5 Tbsp of olive oil in a 12″ cast iron skillet over medium-high heat for one minute.
  • Season the chicken with chili powder, oregano, cumin, garlic powder, and seasoned salt. Cook the seasoned chicken over medium-high heat for about five minutes a side, or until cooked through. Remove the cooked chicken to a separate cutting board.
  • While the chicken is browning, slice your mushrooms.
  • After removing the chicken from the pan, reduce heat to medium and add 1/2 Tbsp olive oil. Add the sliced mushrooms to that same skillet and cook for four minutes or until mushrooms have browned and softened, stirring occasionally and scraping up browned bits from the bottom once mushrooms start to release their liquid.
  • While the mushrooms are sauteing, make your avocado spread by mashing the avocado and stirring in lemon juice and sea salt. Lightly toast the bread.
  • Assemble your sandwiches: Add avocado spread to four of the bread slices, then top that with the cooked chicken, mushrooms, and the top slice of bread.

Notes

Try to end up with four roughly equal chicken pieces when slicing your chicken lengthwise. If not, slice it further to help even things out.

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Recipe Rating




Beth

Friday 18th of October 2019

I doubled the avocado spread and also added grilled onions. Everyone loved it. My husband added hot sauce to the sandwich.

rachel

Saturday 19th of October 2019

Oh, grilled onions would be an excellent addition!

Charity

Tuesday 17th of September 2019

I made these for a friend and I and they were so good! I didn't have avocado, so I just sauteed a red pepper with the mushrooms, and added a little mozz. Love your recipes and meal plans/grocery lists! You are the real MVP!

Gina

Tuesday 23rd of July 2019

Last nights dinner for us as well. Homemade french bread with smoked turkey that we had in the freezer mushrooms and vidalia onions. I added Pepper Jack cheese to ours and served them with Aldi's Horseradish Cheddar Chips. The Buffalo ones are good as well. We also sometimes add fresh tomatoes to the bread but we don't put the avocado's on it.

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