📋 Chicken Breast Burger Recipe

Chicken breast burger on a white plate with potato chips and a blue cup of coffee in the background.

5 from 4 votes

📋 Chicken Breast Burger Recipe

This Chicken Breast Burger, also known as a "Tree Burger" (from the Joshua Tree restaurant) is a healthy chicken burger recipe with diced chicken breast, sauteed mushrooms, cheese, ranch dressing and cucumbers. It's easy to make, Weight Watchers friendly and delicious for dinner or lunch!

Course dinner, lunch, Snack

Cuisine American, Canadian, North American

Keyword burger, chicken, chicken breast, sandwich

Special Diet weight watchers

Prep Time 5

Cook Time 15

Total Time 20

Servings burgers

Calories 340kcal

Author Terri Gilson

Ingredients

4 chicken breasts
6 whole wheat buns * you can use any type of bun
225 g mushrooms *fresh
1 ½ cups sharp cheddar cheese grated * approximately- add more to your liking
6 tablespoon ranch dressing * I use Lighthouse because it's my fave
1 cucumber sliced

US Customary - Metric

Get Recipe Ingredients

Instructions

Spray a frying pan with non-stick cooking spray. Cook chicken breast over medium heat until no longer pink. Chop into approximately 1 inch cubes.
4 chicken breasts
Meanwhile, spray a separate frying pan with non-stick cooking spray and sautee mushrooms over medium heat with a ¼ teaspoon salt. Keep lid on and check frequently until done.
225 g mushrooms
Divide chicken into 6 servings, as well as mushrooms (set aside servings while you are cooking the others)
Top diced chicken with mushrooms.
Then add grated cheese, dividing evenly between servings. Cover with a lid, cooking over medium heat until cheese is melted.
1 ½ cups sharp cheddar cheese
Add ½ tablespoon of ranch dressing to each side of each bun, dividing between all burger buns, then add cucumbers, also dividing evenly between buns.
6 whole wheat buns, 6 tablespoon ranch dressing, 1 cucumber
Slide chicken, mushroom and cheese mixture onto prepared bun bottom and add top of bun.
Serve with chips, sliced veggies or whatever you like!

Notes

Expert Recipe Tips:

- Don’t rush the mushrooms: Let the mushrooms cook slowly with the lid on so they release their juices and develop a rich flavor. Avoid overcrowding the pan, or they’ll steam instead of sauté.

- Grate the cheese fresh: Freshly grated cheese melts more smoothly than pre-shredded cheese, which often contains anti-caking agents that affect texture.

- Toast the buns: Lightly toasting the buns before assembling helps prevent sogginess from the ranch dressing and cucumbers.

- Keep ingredients separate for make-ahead meals: If you plan to store leftovers, don’t assemble the burger until just before serving. Store chicken/mushrooms, cucumbers, and buns separately for best texture.

- Add toppings right before serving: Cucumbers and ranch dressing are best added fresh to maintain crunch and flavor.

- Customize the flavor: Swap cheddar for a spicier cheese, add a drizzle of hot sauce, or sprinkle in fresh herbs like parsley or dill for extra flavor.

Storing:

Fridge: If you want to make this ahead, I'd recommend you do not put it all together until just before serving. Cook the chicken and mushrooms, melt the cheese on top, then store in a separate container from the sliced cucumbers and ranch dressing. If you have leftovers, I also recommend storing the ingredients separately.

Reheating: Reheat the chicken in the microwave for about 45 seconds-1-½ minutes (depending on your microwave), then add to the bun.

Nutrition