Grilled Chicken Spinach Panini (Print Version)

Warm, savory panini with grilled chicken, fresh spinach, melted cheese, and garlic butter on crusty bread, pressed to golden perfection.

# What You Need:

→ 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 Assembly

09 - 8 slices rustic Italian or sourdough bread
10 - 2 cups fresh baby spinach, washed and dried
11 - 1.5 cups shredded mozzarella cheese
12 - 0.5 cup grated Parmesan cheese
13 - Olive oil for brushing

# How To Make:

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 5-6 minutes per side until cooked through. Allow to rest for 5 minutes, then slice thinly.
03 - In a small mixing bowl, combine softened butter, minced garlic, and finely chopped parsley. Mix until well blended.
04 - Lay out all bread slices on a clean work surface. Spread garlic butter mixture on one side of each slice.
05 - On the unbuttered side of 4 bread slices, layer sliced grilled chicken, fresh spinach, shredded mozzarella, and grated Parmesan cheese in order. Top with remaining bread slices with buttered side facing outward.
06 - Heat a panini press or large skillet over medium heat. Place assembled sandwiches in the press or skillet with a heavy pan placed on top as weight. Cook 3-5 minutes per side until bread is golden brown and cheese is fully melted.
07 - Remove panini from heat, slice diagonally in half, and serve immediately while hot.

# Expert Advice:

01 -
  • Golden, crispy bread gives way to stretchy melted cheese and tender chicken in every bite.
  • Garlic butter transforms simple ingredients into something that tastes like you ordered it from a cafe.
  • It comes together in 30 minutes but feels special enough for guests or a treat-yourself lunch.
  • Leftovers reheat beautifully in a skillet, staying crispy instead of soggy.
02 -
  • Let the chicken rest after grilling or you'll lose half the moisture when you slice it, leaving you with dry meat and a puddle on the cutting board.
  • Butter the outside of the bread, not the inside, so it crisps up beautifully instead of making the sandwich greasy.
  • Don't overstuff the panini or the cheese will ooze out everywhere and the bread won't press evenly.
03 -
  • Grill extra chicken and keep it in the fridge so you can throw together paninis on busy nights without any prep.
  • Toast the inside of the bread lightly before assembling if you want an extra layer of crunch that holds up to juicy fillings.
  • Add a thin layer of Dijon mustard or sun-dried tomato spread under the cheese for a flavor boost that surprises people.
Go Back