The original French dip sandwich just got a little protein makeover! We’d love to introduce you to the new and, dare we say, improved version! So, without further ado, please give these Chicken French Dip Sandwiches a round of applause! Okay, okay, if you’re reading this in public, maybe don’t clap… but the swap to tender chicken in the beloved, savory bath of deliciousness is worth an ovation! The way the fluffy hoagie buns soak up every juicy drop and how the melty cheese melds to it all just makes you want to shriek with excitement. And hey, when Chicken French Dip Sandwiches are on the table, you might not be able to control it… whether or not you’re alone! This might just be the most delicious introduction ever! You just wait!
Ingredients
- 2 1/2 tablespoons butter
- 1 yellow onion, thinly sliced
- salt, to taste
- pepper, to taste
- 2 cups chicken broth, divided
- 2 pounds chicken breasts, boneless and skinless
- 4 cloves garlic, minced
- 1/2 teaspoon paprika
- 1/4 teaspoon dried thyme
- 2 tablespoons flour
- 2 tablespoons Worcestershire sauce
- 6 hoagie buns
- 6 slices provolone cheese
- fresh parsley, optional, to taste, roughly chopped
Directions
Step 1 –Press the “sauté” button on a pressure cooker.
Step 2 –Add the butter to the pressure cooker and cook until it melts.
Step 3 –Add the onion slices, the salt, and the pepper to the butter and cook until they are very soft and tender.
Step 4 –Pour 1/2 cup of the chicken broth into the onion mixture to deglaze the bottom of the pressure cooker, scraping up any bits that may have been stuck.
Step 5 –Add the chicken breasts to the broth mixture and top with the garlic, the paprika, and the thyme.
Step 6 –In a mixing bowl, add the flour and the Worcestershire sauce and mix to combine.
Step 7 –Add the remaining chicken broth to the flour mixture and whisk together.
Step 8 –Carefully pour the flour mixture over the chicken mixture.
Step 9 –Press the “pressure cook” button and set the timer for 20 minutes.
Step 10 –Preheat the broiler.
Step 11 –Let the pressure cooker do a natural release for 5 minutes, then move the valve to vent and release the remaining pressure.
Step 12 –Transfer the chicken to a plate and shred with two forks.
Step 13 –Return the shredded chicken to the juices.
Step 14 –Scoop the chicken mixture onto the hoagie rolls, topping each one with a slice of the provolone cheese, and then sprinkle with the fresh parsley.
Step 15 –Place the sandwiches on a baking sheet and transfer to the oven to broil until the cheese melts and the hoagie rolls are toasted, about 1-2 minutes.
Step 16 –Serve.
