Grilled Chicken Spinach Panini (Printable Version)

Warm panini with grilled chicken, fresh spinach, melty mozzarella, and garlic butter pressed to golden perfection.

# List of Ingredients:

→ Chicken

01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 0.5 teaspoon salt
04 - 0.5 teaspoon black pepper
05 - 0.5 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 Steps:

01 - Preheat 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 - Combine softened butter, minced garlic, and finely chopped parsley in a small bowl. Mix until well incorporated.
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 sliced grilled chicken, fresh spinach, mozzarella cheese, and Parmesan cheese. Top with remaining bread slices, buttered side facing outward.
06 - Heat panini press or large skillet over medium heat. Place sandwiches in press or skillet, using a heavy pan to weigh down if necessary. Cook 3 to 5 minutes per side until bread is golden brown and cheese is melted.
07 - Slice panini diagonally in half and serve immediately while hot.

# Expert Suggestions:

01 -
  • Golden, crispy bread gives way to gooey cheese and tender chicken in every bite.
  • The garlic butter adds a rich, aromatic layer that makes store-bought paninis taste bland by comparison.
  • It comes together in thirty minutes, so you can have a restaurant-quality lunch without the wait or the price tag.
  • Fresh spinach sneaks in some greens without feeling like a chore to eat.
02 -
  • Let the grilled chicken rest before slicing or the juices will run out onto your cutting board instead of staying in the meat.
  • Dry the spinach thoroughly after washing, because excess water will steam the bread and ruin the crispy texture you're aiming for.
  • Don't skip the garlic butter on the outside of the bread, it's what turns plain toast into something golden and irresistible.
03 -
  • If you don't have a panini press, use a heavy cast iron skillet to weigh down the sandwiches in a regular pan for even pressing and browning.
  • Slice the chicken while it's slightly warm but not hot, it's easier to get thin, even slices that layer nicely.
  • Toast the panini over medium heat, not high, so the cheese has time to melt before the bread burns.
Go Back