Chicken Burger with Gruyere, Red Peppers, and Honey Dijon

By: Jill Silverman Hough

  • Yield: 4 burgers (4 Servings)
  • Cuisine: American
  • Course: Entrée


  • 3 tablespoons honey
  • 3 tablespoons Dijon mustard
  • 4 6-ounce chicken breasts
  • 2 tablespoons olive oil, divided
  • 1 1/4 teaspoons salt, divided
  • 1 1/4 teaspoons ground black pepper, divided
  • 1 red bell pepper, quartered and seeded
  • 4 slices Gruyere or provolone cheese
  • 4 ciabatta buns, split
  • 2 cups arugula, loosely packed


  1. Combine the honey and mustard in a small bowl; set aside.
  2. Brush the chicken with 1 1/2 tablespoons of the olive oil and sprinkle with 1 teaspoon of the salt and 1 teaspoon of the black pepper. In a medium bowl, combine the bell pepper with the remaining 1/2 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.
  3. Heat a large nonstick skillet or a grill pan over medium heat until hot. Cook the bell pepper until lightly charred and tender, about 4 minutes per side. Cook the chicken until cooked through, about 5 minutes per side. During the last minute of cooking time, top each chicken breast with a slice of cheese and cover the pan to help melt the cheese.
  4. Set the chicken aside to rest. Meanwhile, place the ciabatta buns cut side down in the skillet or grill pan to slightly toast them, about 1 minute. Cut the bell pepper into strips.
  5. Place the ciabatta bottoms on plates or a platter. Top with the arugula, chicken, bell pepper strips, and honey Dijon and serve.