Grilled Chicken Spinach Panini (Print Version)

Warm, savory panini featuring juicy grilled chicken, fresh spinach, melty cheese, and garlic butter pressed to golden perfection.

# 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

# Recipe 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 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 fresh parsley.
04 - Lay out bread slices on a work surface and spread garlic butter on one side of each slice.
05 - On the unbuttered side of 4 bread slices, layer sliced grilled chicken, fresh spinach, mozzarella cheese, and Parmesan cheese. Top 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 weigh down if needed. Cook for 3 to 5 minutes per side until bread is golden brown and cheese is fully melted.
07 - Slice panini in half and serve immediately while hot.

# Expert Suggestions:

01 -
  • It turns basic leftovers into something that feels like a cafe splurge without leaving your kitchen.
  • The garlic butter seeps into every corner of the bread, making each bite ridiculously satisfying.
  • You can have a hot, melty, restaurant-quality sandwich on the table in under half an hour.
  • Its flexible enough to handle whatever cheese or greens you have on hand.
02 -
  • Let the chicken rest after grilling or all the juices will run out onto your cutting board instead of staying in the meat.
  • Butter the outside of the bread generously, skimping here means pale, sad sandwiches instead of golden crispy ones.
  • Dont overload the spinach or it will steam instead of wilt, leaving you with a soggy middle.
  • Use medium heat for pressing, too high and the bread burns before the cheese melts.
03 -
  • Make extra garlic butter and keep it in the fridge, its perfect for garlic bread or tossing with pasta later in the week.
  • If your chicken breasts are thick, pound them to an even thickness before grilling so they cook evenly and stay tender.
  • Press the sandwiches firmly but not aggressively, you want compression without squeezing out all the melted cheese.
  • Let the finished panini rest for a minute before slicing so the cheese sets slightly and doesnt all ooze out.
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