Nutella Grilled Cheese Chicken (Print)

A bold sandwich with grilled chicken, creamy brie, and Nutella on toasted sourdough bread.

# Components:

→ Bread & Spreads

01 - 4 slices sourdough bread
02 - 2 tablespoons unsalted butter, softened
03 - 2 tablespoons Nutella hazelnut spread

→ Cheese

04 - 3.5 ounces brie cheese, sliced

→ Chicken

05 - 5 ounces cooked chicken breast, thinly sliced

→ Optional Garnishes

06 - Fresh arugula or baby spinach
07 - Pinch of sea salt

# Directions:

01 - Spread 1 tablespoon of Nutella evenly over two slices of sourdough bread.
02 - Layer the brie slices over the Nutella, then add the sliced chicken.
03 - Place arugula or baby spinach if desired, and sprinkle a pinch of sea salt.
04 - Top with the remaining slices of sourdough bread.
05 - Spread softened butter on the outer sides of each sandwich evenly.
06 - Preheat a nonstick skillet over medium heat.
07 - Place sandwiches buttered side down in the skillet and cook for 3 to 4 minutes per side, pressing gently until bread is golden brown and cheese has melted.
08 - Remove sandwiches from the skillet, allow to cool slightly before slicing and serving.

# Expert Advice:

01 -
  • The sweet-savory contrast hits different when that melted brie gets tangled with Nutella and warm chicken.
  • It takes barely longer than a regular grilled cheese but tastes like you're showing off.
  • Your guests will either love the boldness or spend the whole meal debating whether you're a genius or slightly unhinged.
02 -
  • Slice your chicken thin or you'll bite into cold, rubbery pieces while the outside gets hot—texture matters as much as flavor here.
  • Let it cool for two minutes before cutting; that 120 seconds keeps the cheese from running everywhere and gives you cleaner bites.
  • Nutella becomes bitter if it actually burns, so medium heat is non-negotiable.
03 -
  • Toast your bread very lightly before spreading anything on it—it creates a barrier that lets you use more Nutella without it soaking through.
  • Prep your chicken while the pan heats; you want everything ready because this moves fast once the butter hits the skillet.
  • Use a meat thermometer on the chicken first if you're uncertain it's hot all the way through; cold chicken ruins the whole thing.
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