Chicken French Dip Sandwiches


  • 2 chicken breasts
  • 1 1/2 tablespoons olive oil
  • 1 onion, thinly sliced
  • 2 cups beef broth
  • 8 slices provolone cheese (I use the “Ultra Thin” sliced kind)
  • 4 hoagie rolls


  1. In a pot over medium high heat, add your olive oil
  2. Season your chicken breasts with salt and pepper and add to your pot when it has heated up
  3. Sear the chicken on both sides until golden brown and remove from the pot
  4. Add your onions and season with salt and pepper. Cook, stirring often, until the onions have softened and begun to turn golden brown. If the pot gets too dry, you can add splashes of your beef broth as needed
  5. When your onions have turned golden brown, add your chicken back into the pot and pour in your beef broth
  6. Bring to a simmer and simmer, covered, for 10-15 minutes. Slice a piece of chicken open at 10 minutes to see if it’s cooked through. If it hasn’t, let it simmer for a few more minutes until the chicken breasts are just cooked through. Exact cook time will depend on the size of your chicken breasts and how long you seared them for. Remove the chicken when it has cooked through and set it aside to rest
  7. Meanwhile, heat your oven to broil
  8. Cut your chicken into thin slices and lay the slices onto each hoagie roll. Each hoagie roll should have half a chicken breast’s worth of meat. On top of the chicken, lay two slices of provolone cheese. Lay your sandwiches out on a baking sheet and place them under the broiler until the cheese is very melty
  9. Season your jus to taste with salt and pepper, and dish into small bowls for dipping. Each sandwich will have about 1/2 cup of jus