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Grilled Chicken Panini Recipes

Grilled Chicken Panini Recipes

Golden, crispy paninis stuffed with juicy grilled chicken, melty mozzarella, and herby pesto. A weeknight-friendly, cafe-style sandwich.
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Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4

Ingredients
 

Main Ingredients

  • 1 lb boneless, skinless chicken breast pounded to even thickness
  • 1.5 tbsp olive oil
  • 1 tbsp lemon juice
  • 0.75 tsp kosher salt
  • 0.5 tsp black pepper freshly ground
  • 0.5 tsp garlic powder
  • 0.75 tsp Italian seasoning
  • 12 oz ciabatta bread split and cut into 4 sandwich pieces
  • 0.33 cup basil pesto
  • 6 oz fresh mozzarella sliced
  • 6 oz tomato thinly sliced
  • 2 cup baby spinach
  • 2 oz red onion thinly sliced, optional
  • 1 tbsp unsalted butter softened
  • 1 tbsp balsamic glaze optional, for serving

Instructions

Preparation Steps

  • Pound chicken to an even 1/2-inch thickness for quick, even cooking.
  • Season chicken with olive oil, lemon juice, salt, pepper, garlic powder, and Italian seasoning. Toss to coat and rest 10 minutes.
  • Heat a grill pan or skillet over medium-high. Cook chicken 4–5 minutes per side until 165°F. Rest 5 minutes, then slice.
  • Warm a panini press or large skillet on medium. Spread pesto on cut sides of the ciabatta.
  • Layer mozzarella, sliced chicken, tomato, red onion, and spinach on the bottom halves. Cap with the tops.
  • Lightly butter the outsides of the sandwiches.
  • Press or cook 3–4 minutes per side until bread is crisp and cheese melts. Slice and serve with balsamic glaze.

Notes

Swap pesto for sun-dried tomato mayo, or add roasted red peppers for extra sweetness. Leftovers reheat best in a hot skillet for 2–3 minutes per side; avoid microwaving to keep the crust crisp.
This recipe is an original creation inspired by classic Grilled Chicken Panini Recipes flavors. All ingredient ratios and instructions are independently developed.