Grilled Chicken Spinach Panini

The smell of garlic butter hitting hot bread is what sold me on paninis forever. I used to think pressed sandwiches were just fancy grilled cheese until a tiny cafe near my office started making them with actual grilled chicken and fresh spinach. After one bite, I went home that night and pulled out my old waffle maker to see if I could replicate it. It worked better than I expected, and now this panini is my go-to when I want something that feels indulgent but comes together in less than half an hour.

I made these for my sister once when she came over unannounced, stressed about a work deadline. She sat at my counter, ate half of hers in silence, then looked up and said, This is exactly what I needed. We didnt talk much after that, just ate and listened to music. Sometimes a warm, cheesy sandwich is the best thing you can offer someone, no advice required.

Ingredients

• Boneless, skinless chicken breasts: I always pound them to an even thickness before grilling so they cook evenly and stay juicy instead of drying out on the edges.
• Olive oil: Brushing the chicken with this before seasoning helps the herbs stick and adds a subtle richness that butter alone cant give.
• Salt, black pepper, and dried Italian herbs: This trio is my lazy seasoning blend, and it works every single time without needing to measure precisely.
• Unsalted butter: Softened butter is key here because it spreads easily and blends with the garlic without clumping.
• Garlic cloves: Fresh garlic makes all the difference, and I mince mine finely so it melts into the butter rather than burning on the bread.
• Fresh parsley: This brightens the garlic butter and keeps it from tasting too heavy or one note.
• Rustic Italian or sourdough bread: I look for slices with a good crust and airy crumb, sturdy enough to hold up under pressure without turning into a brick.
• Fresh baby spinach: I learned the hard way to dry this completely after washing or the panini gets watery and sad.
• Shredded mozzarella cheese: Mozzarella melts beautifully and stays creamy, though provolone adds a sharper, more grown up flavor if youre in the mood.
• Grated Parmesan cheese: This adds a salty, nutty layer that makes the whole thing taste more complex than it actually is.
• Olive oil for brushing: A light brush on the outside of the bread helps it crisp up in a skillet if you dont have a panini press.

Instructions

Grill the chicken:

Preheat your grill pan or outdoor grill to medium high heat. Brush the chicken breasts with olive oil, season them with salt, pepper, and Italian herbs, then grill for 5 to 6 minutes per side until cooked through and the juices run clear.

Rest and slice:

Let the chicken rest for 5 minutes so the juices redistribute, then slice it thinly against the grain. Thin slices make the panini easier to bite into and help the chicken blend with the other flavors instead of dominating them.

Make the garlic butter:

In a small bowl, mix the softened butter with minced garlic and finely chopped parsley. The butter should be soft enough to stir easily but not melted, or it will soak into the bread too fast.

Assemble the paninis:

Lay out all 8 bread slices on your work surface and spread garlic butter on one side of each slice. On the unbuttered side of 4 slices, layer the sliced grilled chicken, fresh spinach, shredded mozzarella, and grated Parmesan, then top with the remaining bread slices with the buttered side facing out.

Press and cook:

Heat a panini press or large skillet over medium heat. Place the sandwiches in the press or skillet, using a heavy pan to weigh them down if you dont have a press, and cook for 3 to 5 minutes per side until the bread is golden and crispy and the cheese is fully melted.

Serve hot:

Slice each panini in half and serve immediately while the cheese is still gooey and the bread is warm. The contrast between the crispy crust and melty inside is best enjoyed right away.

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One night I made these for a small dinner party, and everyone stood around the kitchen instead of sitting at the table because they didnt want to wait. We ate them leaning against the counter, cheese dripping onto plates, laughing about how we were supposed to be adults with proper dinners. It turned into one of those evenings where the food was just an excuse to stay in the same room a little longer.

Choosing Your Bread

I used to grab whatever sandwich bread was on sale until I realized the bread is half the experience in a panini. Rustic Italian or sourdough gives you a crust that crisps up beautifully and a crumb that stays tender inside, even under pressure. Avoid soft sandwich bread because it compresses into a dense, gummy layer that doesnt hold the fillings well. If your bread is pre sliced, look for thicker cuts, around half an inch, so it has enough structure to toast without falling apart.

Making It Without a Panini Press

I made these for years in a regular skillet with a cast iron pan on top before I ever owned a panini press. Heat your skillet over medium heat, place the sandwich in, then set a heavy pan or pot on top to press it down. Cook for 3 to 4 minutes, then carefully flip and press again. The key is patience and consistent pressure, not high heat, so the cheese melts all the way through before the bread burns.

Add Ons and Swaps

This panini is forgiving and takes well to small changes based on what you have or what sounds good. I have added sliced tomatoes in the summer when they are sweet and juicy, and roasted red peppers when I want a smoky sweetness. Turkey breast works just as well as chicken if thats what you have left over, and if you want more bite, swap half the mozzarella for provolone or add a thin layer of pesto under the cheese.

• Try adding a handful of arugula for peppery freshness if you want more greens.
• A drizzle of balsamic glaze after cooking adds a tangy sweetness that cuts through the richness.
• If you like heat, sprinkle red pepper flakes into the garlic butter before spreading it on the bread.

Save

This panini has become my answer to what should we eat when no one has a strong opinion but everyone is hungry. It is comforting, satisfying, and just special enough to feel like a treat without requiring any fuss.

Recipe FAQs

→ How do I know when the chicken is fully cooked?

Grill the chicken breasts for 5-6 minutes per side until they reach an internal temperature of 165°F (74°C). The meat should be opaque throughout with no pink in the center. Let them rest for 5 minutes before slicing to retain juices.

→ Can I make this without a panini press?

Yes, you can use a large skillet with a heavy pan or cast iron skillet placed on top to weigh down the sandwiches. Cook for 3-5 minutes per side over medium heat until the bread is golden and cheese melts completely.

→ What cheese works best for this panini?

Mozzarella and Parmesan are ideal for their melting quality and flavor. Provolone is an excellent substitute if you prefer a sharper taste. Choose cheeses that melt easily for the best texture when pressed.

→ Can I prepare the garlic butter ahead of time?

Absolutely. Make the garlic butter mixture up to 2 days in advance and store it in an airtight container in the refrigerator. Let it soften slightly before spreading on bread for easy application.

→ What are good substitutions for spinach?

Arugula, roasted red peppers, or sun-dried tomatoes work wonderfully. Fresh basil also pairs nicely with the garlic butter. Consider adding sliced tomatoes for extra moisture and freshness to complement the grilled chicken.

→ How should I store leftovers?

Store any leftover panini in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or panini press rather than a microwave to restore the bread's crispy texture without making it soggy.