Grilled Chicken Spinach Panini (Printable)

Warm and savory with juicy grilled chicken, fresh spinach, melty cheese, and garlic butter on crusty bread pressed golden.

# 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

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

# Directions:

01 - Preheat 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 5-6 minutes per side until cooked through. Let rest 5 minutes, then slice thinly.
03 - In a small bowl, combine softened butter, minced garlic, and finely chopped parsley.
04 - Lay out bread slices on work surface. Spread garlic butter on one side of each slice.
05 - On the unbuttered side of 4 bread slices, layer sliced grilled chicken, spinach, mozzarella, and Parmesan. Top with remaining bread slices, buttered side out.
06 - Heat panini press or large skillet over medium heat. Place sandwiches in press or skillet with heavy pan weighted on top. Cook 3-5 minutes per side until bread is golden and cheese is melted.
07 - Slice panini diagonally in half and serve hot.

# Expert Advice:

01 -
  • It uses simple ingredients but tastes like something youd pay too much for at a bistro.
  • The garlic butter seeps into every crispy corner and makes the whole kitchen smell incredible.
  • You can prep the chicken ahead and assemble these in under five minutes when youre starving.
  • The cheese gets properly melty and gooey without making the bread soggy.
02 -
  • If your chicken breasts are thick, pound them to an even half inch thickness before grilling or they will cook unevenly and dry out in the center.
  • Do not skip resting the chicken after grilling, or all the juices will run out when you slice it and your panini will be dry instead of juicy.
  • Make sure your spinach is completely dry before layering it in, or the moisture will steam the bread and turn it soggy instead of crispy.
  • Use medium heat when pressing the paninis, not high, or the bread will burn before the cheese melts.
03 -
  • Grill extra chicken at the start of the week and keep it in the fridge so you can make these paninis in under ten minutes on busy nights.
  • Spread the garlic butter all the way to the edges of the bread so every bite has that crispy, garlicky crust.
  • Let the panini rest for a minute after pressing before you slice it, or the cheese will ooze out everywhere and the structure falls apart.
  • If youre making multiple paninis, keep the finished ones warm in a low oven while you cook the rest so everyone eats at the same time.
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