Broccoli Rabe and Chicken Sandwich Recipe: With Step By Step Photos

Name: Broccoli Rabe and Chicken Sandwich Recipe: With Step By Step Photos
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 Bunch of Broccoli Rabe, washed, trimmed and cut; 2 (4oz each) Pieces of Chicken Breast, pounded thinly; 2 Tbsp of Olive Oil, plus another tsp; 2 Cloves of Garlic, chopped; 1 Clove of Garlic, finely minced or grated; 1 Small Sprig of Fresh Rosemary, leaves picked off the stem and finely chopped; 1 Tbsp of Balsamic Vinegar; 1 Ball of Fresh Mozzarella, sliced; Pinch of Hot Pepper Flakes; Salt and Pepper, to taste; 2 Crusty Italian Rolls or Focaccia Rolls

January 24, 2026

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This Italian-inspired sandwich combines tender chicken, flavorful broccoli rabe, and melted mozzarella on crusty rolls for a quick, delicious meal.

Ingredients

Here is the full list of ingredients needed for two servings.

1 Bunch of Broccoli Rabe, washed, trimmed and cut
2 (4oz each) Pieces of Chicken Breast, pounded thinly
2 Tbsp of Olive Oil, plus another tsp
2 Cloves of Garlic, chopped
1 Clove of Garlic, finely minced or grated
1 Small Sprig of Fresh Rosemary, leaves picked off the stem and finely chopped
1 Tbsp of Balsamic Vinegar
1 Ball of Fresh Mozzarella, sliced
Pinch of Hot Pepper Flakes
Salt and Pepper, to taste
2 Crusty Italian Rolls or Focaccia Rolls

1. Prep Your Ingredients

Start by gathering all your ingredients to make the process smooth. Wash the bunch of broccoli rabe thoroughly under cold water, then trim off the tough ends of the stems. Cut the broccoli rabe into roughly 2-inch pieces to ensure even cooking.

Pound the two 4oz chicken breasts thinly between plastic wrap or parchment paper using a meat mallet or rolling pin. This helps them cook quickly and evenly. Chop two cloves of garlic and finely mince or grate the third clove. Pick the leaves from the rosemary sprig and chop them finely, as rosemary is potent and a little goes a long way.

Slice the fresh mozzarella ball into thin pieces, enough to top each chicken breast generously. Toast or warm the crusty Italian rolls or focaccia rolls in a toaster oven or skillet for extra crunch. Season everything lightly with salt and pepper as you go.

2. Infuse the Oil with Garlic

Heat a large skillet over medium heat and add 2 tablespoons of olive oil along with the two chopped cloves of garlic. Let the garlic sizzle gently in the oil without browning too quickly. This infuses the oil with garlic flavor, which is key to the dish’s taste.

Stir occasionally and wait until the garlic becomes lightly golden and fragrant, about 1-2 minutes. Add a pinch of hot pepper flakes right away to bloom their flavor in the warm oil. This step takes patience but builds the base for the broccoli rabe.

3. Cook the Broccoli Rabe

Once the garlic and pepper flakes are ready, add the prepared broccoli rabe to the skillet. Place a lid on top and let it wilt for about 1 minute. The steam helps it soften quickly without sticking.

Remove the lid, toss everything together, and add about 1/2 cup of water. The water not only aids cooking but also helps mellow the natural bitterness of broccoli rabe by allowing it to evaporate. Season with salt and pepper to taste.

Cook over medium heat for 7-10 minutes, stirring occasionally, until the broccoli rabe is soft and cooked down significantly. It reduces in volume a lot, perfect for topping sandwiches. Taste and adjust seasoning if needed. Remove to a plate and keep warm.

4. Marinate the Chicken

While the broccoli rabe cooks, prepare the chicken marinade in a shallow dish. Combine the finely minced or grated garlic clove, chopped rosemary leaves, 1 tablespoon of balsamic vinegar, a pinch of salt, and pepper. Mix well with a fork.

Add the pounded chicken breasts to the marinade, turning to coat both sides. Let it sit for just a few minutes while the skillet preheats again. This simple marinade adds tangy, herby flavor that elevates the chicken.

5. Sear the Chicken Breasts

In the same skillet used for the broccoli rabe, add 1 teaspoon of olive oil and heat over medium-high. The residual flavors from the greens make the chicken even tastier. Place the marinated chicken in the hot skillet.

Cook for 3-4 minutes per side until golden and fully cooked through. The thin pounding ensures quick cooking without drying out. Check the internal temperature reaches 165°F if you have a thermometer.

6. Assemble and Melt the Cheese

Top each cooked chicken breast directly in the skillet with the reserved broccoli rabe, dividing it evenly. Layer slices of fresh mozzarella over the broccoli rabe. Cover the skillet with a lid to trap steam and melt the cheese until gooey, about 1-2 minutes.

The combination of juicy chicken, garlicky greens, and creamy mozzarella creates the perfect filling. Turn off the heat once melted to avoid overcooking.

7. Build the Sandwiches

Open the toasted crusty Italian rolls or focaccia. Place one chicken breast with toppings on the bottom half of each roll. Squeeze the sandwich gently to let juices soak in.

Top with the other half of the roll and serve immediately while hot. Cut in half if desired for easier eating. Enjoy the burst of flavors in every bite.

Essential Equipment Guide

Large skillet
Lid for skillet
Meat mallet or rolling pin
Tongs
Cutting board and knife
Grater or microplane (for garlic)
Shallow dish (for marinade)
Toaster oven or skillet (for rolls)

Timing and Servings

Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 2

Nutritional Information

Nutrient (per serving)	Amount
Calories	650
Protein	45g
Fat	32g
Carbohydrates	42g
Fiber	6g
Sodium	850mg

Pairings

Crisp green salad with vinaigrette.
Oven-roasted potatoes.
Chianti or light red wine.
Fresh fruit sorbet for dessert.

Variations

Use spinach or escarole instead of broccoli rabe for milder greens.
Swap chicken for thinly sliced pork cutlets.
Add sliced tomatoes or roasted peppers for extra veggies.
Try provolone cheese for a sharper melt.

Cooking Tips

Pound chicken evenly for uniform cooking and tenderness.
Infuse oil slowly to avoid burning garlic.
Add water to broccoli rabe gradually to control bitterness.
Cook chicken on medium-high for thin pieces to get color without drying.
Use fresh mozzarella for best melt; it should be soft and creamy.
Toast rolls lightly to prevent sogginess from juices.
Double broccoli rabe for more greens if you love it.
Marinate chicken up to 30 minutes ahead for deeper flavor.
Adjust hot pepper flakes to your spice preference.
Serve immediately to enjoy melted cheese at peak gooeyness.