This elegant yet comforting open-faced sandwich brings together golden, crispy chicken thighs, velvety whipped ricotta, and deeply roasted mushrooms—all layered on a buttery slice of toasted sourdough. It’s a refined yet rustic dish that delivers rich textures and earthy, herby flavors, making it perfect for an elevated lunch or a cozy dinner.
Why You’ll Love This Recipe
- Restaurant-quality flavor made easily at home
- A balance of crisp, creamy, and savory textures
- Perfect for an elevated brunch, lunch, or light dinner
- Easily adaptable with different mushrooms or cheeses
- Uses simple, fresh ingredients for big, bold results
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the crispy chicken:
- Boneless, skin-on chicken thighs
- Smoked paprika
- Garlic powder
- Salt and black pepper
- Olive oil
For the whipped ricotta:
- Whole milk ricotta
- Olive oil
- Lemon zest
- Salt and black pepper
For the mushrooms:
- Shiitake or cremini mushrooms, sliced
- Olive oil
- Salt
For assembly:
- Thick slices sourdough bread
- Butter
- Fresh chopped parsley, for garnish
Directions
- Roast the Mushrooms:
Preheat the oven to 400°F (200°C). Toss sliced mushrooms with olive oil and salt. Spread on a baking sheet and roast for 15–20 minutes until golden and crispy at the edges. Set aside. - Cook the Chicken:
Season the chicken thighs with smoked paprika, garlic powder, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Sear chicken skin-side down for 6–8 minutes until skin is golden and crispy. Flip and cook another 5 minutes or until fully cooked. Let rest for a few minutes, then slice. - Prepare the Whipped Ricotta:
In a blender or food processor, blend the ricotta with olive oil, lemon zest, salt, and pepper until smooth and fluffy. Set aside. - Toast the Bread:
Butter the sourdough slices and toast in a skillet or oven until golden and crisp. - Assemble the Dish:
Spread a generous layer of whipped ricotta on each slice of toasted sourdough. Top with sliced chicken, roasted mushrooms, and a sprinkle of fresh parsley. - Serve Immediately:
Serve warm for best texture and flavor.
Servings and timing
Servings: 2
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Calories per Serving: Approximately 490 kcal
Variations
- Cheesy Upgrade: Add shaved Parmesan or crumbled goat cheese on top
- Extra Herbs: Finish with fresh thyme, basil, or chives for more flavor
- Vegan Version: Use grilled portobello mushrooms in place of chicken and vegan ricotta
- Spicy Kick: Add red chili flakes to the whipped ricotta or a drizzle of hot honey on top
- Greens Addition: Layer arugula or spinach beneath the chicken for added freshness
Storage/Reheating
Storage:
- Store components separately in the refrigerator for up to 2 days.
- Avoid assembling until ready to eat to preserve texture.
Reheating:
- Reheat chicken and mushrooms in a skillet or oven until warm.
- Toast bread and spread ricotta just before serving.
FAQs
Can I use chicken breast instead of thighs?
Yes, but thighs offer more moisture and flavor. If using breast, avoid overcooking to keep it tender.
What’s the best bread for this recipe?
Thick-cut sourdough works best for its sturdy structure and tangy flavor, but any hearty artisan bread will do.
Can I make the whipped ricotta ahead of time?
Yes, store it in an airtight container in the fridge for up to 3 days.
Can I use different mushrooms?
Absolutely. Shiitake, cremini, oyster, or even portobello mushrooms all work well in this recipe.
Do I need a food processor for the ricotta?
No, but a blender or even a whisk can work—though it may not be as smooth and airy.
Is the chicken skin necessary?
Skin-on thighs are key for the crisp texture, but you can use skinless if preferred.
Can I add more vegetables?
Yes, roasted tomatoes, caramelized onions, or sautéed greens would make great additions.
How do I keep the bread from getting soggy?
Toast it well and assemble just before serving. The whipped ricotta should be spread in moderation.
Can I make this a closed sandwich?
You can, but the textures and flavors are best showcased open-faced.
Is this recipe kid-friendly?
It can be! Omit strong herbs or reduce the mushrooms for picky eaters.
Conclusion
Crispy Chicken Thighs on Sourdough with Ricotta & Mushrooms is a dish that combines rustic charm with gourmet sophistication. With juicy chicken, creamy ricotta, and rich mushrooms layered on buttery toast, this open-faced sandwich delivers a perfect harmony of flavors and textures. Whether you’re cooking for a casual meal or entertaining guests, this is a recipe that never fails to impress.
Print
Crispy Chicken Thighs on Sourdough with Ricotta & Mushrooms
- Total Time: 40 minutes
- Yield: 2 servings
Description
This Crispy Chicken Thighs on sourdough recipe layers tender, golden-seared chicken over toasted bread with creamy whipped ricotta and roasted mushrooms. A perfect open-faced gourmet sandwich that’s both rustic and refined—ideal for lunch, brunch, or a cozy dinner. #crispychickenthighs
Ingredients
For the crispy chicken:
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2 boneless, skin-on chicken thighs
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1 tsp smoked paprika
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1/2 tsp garlic powder
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Salt & pepper, to taste
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1 tbsp olive oil
For the whipped ricotta:
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1/2 cup whole milk ricotta
-
1 tbsp olive oil
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1/2 tsp lemon zest
-
Salt and pepper, to taste
For the mushrooms:
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1/2 cup shiitake or cremini mushrooms, sliced
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1 tbsp olive oil
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Salt, to taste
For assembly:
-
2 thick slices sourdough bread
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1 tbsp butter
-
Fresh chopped parsley, for garnish
Instructions
Roast the mushrooms:
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Toss sliced mushrooms with olive oil and salt.
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Roast at 400°F (200°C) for 15–20 minutes until golden and crisp. Set aside.
2. Crisp the chicken:
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Pat chicken dry and season with paprika, garlic powder, salt, and pepper.
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Heat olive oil in a skillet over medium-high. Place chicken skin-side down and sear until the skin is deeply crisp, about 6–8 minutes.
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Flip and cook another 5 minutes or until cooked through. Let rest and slice.
3. Make whipped ricotta:
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In a blender or food processor, blend ricotta with olive oil, lemon zest, salt, and pepper until light and creamy.
4. Toast the sourdough:
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Butter the bread slices and toast in a skillet or oven until golden and crisp.
5. Assemble the dish:
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Spread whipped ricotta on warm sourdough.
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Top with sliced chicken and roasted mushrooms.
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Garnish with chopped fresh parsley and serve immediately.
Notes
-
Use wild mushrooms or a mix for deeper umami.
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Add a drizzle of balsamic glaze for sweetness.
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Easily doubled for entertaining or hearty weekend brunch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course, Lunch
- Method: Searing, Roasting
- Cuisine: Modern American, Rustic
