Grilled Chicken Spinach Panini (Printable)

Warm, savory panini featuring juicy grilled chicken, fresh spinach, melty cheese, and garlic butter on crusty bread.

# Ingredient List:

→ Chicken

01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1/2 teaspoon dried Italian herbs

→ Garlic Butter

06 - 3 tablespoons unsalted butter, softened
07 - 2 cloves garlic, minced
08 - 1 tablespoon fresh parsley, finely chopped

→ Panini

09 - 8 slices rustic Italian or sourdough bread
10 - 2 cups fresh baby spinach, washed and dried
11 - 1 1/2 cups shredded mozzarella cheese
12 - 1/2 cup grated Parmesan cheese
13 - Olive oil for brushing

# Steps:

01 - Preheat a grill pan or outdoor grill to medium-high heat.
02 - Brush chicken breasts with olive oil and season with salt, pepper, and dried Italian herbs. Grill for 5 to 6 minutes per side until cooked through. Allow to rest for 5 minutes, then slice thinly.
03 - In a small bowl, combine softened butter, minced garlic, and freshly chopped parsley until well blended.
04 - Arrange bread slices on work surface. Spread garlic butter mixture on one side of each slice.
05 - On the unbuttered side of 4 bread slices, layer grilled chicken slices, fresh spinach, mozzarella cheese, and Parmesan cheese in sequence. Top each with remaining bread slices, buttered side facing outward.
06 - Heat a panini press or large skillet over medium heat. Place assembled sandwiches in the press or skillet, using a heavy pan to weight down if necessary. Cook 3 to 5 minutes per side until bread achieves golden color and cheese is fully melted.
07 - Slice each panini diagonally in half and serve immediately while hot.

# Expert Advice:

01 -
  • It uses leftover or rotisserie chicken beautifully, so dinner comes together in under half an hour.
  • The garlic butter soaks into the bread and crisps up into something that tastes almost decadent.
  • You get protein, greens, and comfort all in one handheld meal that actually satisfies.
  • It works just as well in a skillet as it does in a panini press, no special equipment required.
02 -
  • Let the chicken rest before slicing or youll lose all the juices onto your cutting board and end up with dry meat.
  • Butter the outside of the bread, not the inside, so it crisps up properly when pressed instead of making the sandwich soggy.
  • Dont overstuff the sandwiches or they wont press evenly and the cheese wont melt all the way through.
  • Use medium heat, not high, or the bread will burn before the cheese has a chance to melt.
03 -
  • Press down firmly if youre using a skillet, a heavy cast iron pan or a foil wrapped brick works perfectly as a weight.
  • Add a thin layer of pesto or Dijon mustard under the cheese for an extra flavor boost without changing the texture.
  • If your spinach is wet, pat it dry with a towel first or the sandwich will steam instead of crisp.
  • Grate your own mozzarella instead of buying pre shredded, it melts smoother and doesnt have the anti caking coating.
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