Grilled Chicken Spinach Panini (Print Version)

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

# What You’ll 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 1/2 cups shredded mozzarella cheese
12 - 1/2 cup grated Parmesan cheese
13 - Olive oil for brushing

# How-To:

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 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 chopped parsley until well mixed.
04 - Arrange bread slices on a 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, mozzarella, and Parmesan cheese in order. 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 as weight if needed. Cook for 3 to 5 minutes per side until bread achieves golden color and cheese melts completely.
07 - Slice each panini in half diagonally and serve immediately while still warm.

# Expert Advice:

01 -
  • It transforms simple ingredients into something that tastes like it came from a cafe, without any fancy equipment.
  • The garlic butter seeps into every bite, making even day-old bread taste incredible.
  • You can have a hot, melty, restaurant-style panini on the table in half an hour.
  • It's endlessly adaptable: swap the protein, change the greens, or add whatever's hiding in your fridge.
02 -
  • Don't skip resting the chicken after grilling; cutting it too soon releases all the juices and leaves you with dry meat.
  • Butter the outside of the bread, not the inside, or you'll end up with soggy centers instead of crispy, golden exteriors.
  • If your cheese isn't melting fast enough, lower the heat slightly and give it more time; rushing with high heat burns the bread before the cheese has a chance.
03 -
  • Use a meat thermometer to check the chicken hits 165 degrees; guessing leads to overcooked, dry meat or undercooked centers.
  • Brush a thin layer of olive oil on the panini press or skillet before cooking to help the garlic butter crisp up evenly without sticking.
  • Let the sandwiches sit for 30 seconds after pressing so the cheese sets slightly and doesn't all slide out when you cut them.
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