Grilled Chicken Spinach Panini (Printable)

Juicy grilled chicken paired with fresh spinach, melted mozzarella, and garlic butter on toasted crusty bread.

# What you'll 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 Assembly

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

# Method:

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 dried Italian herbs. Grill for 5-6 minutes per side until cooked through. Rest for 5 minutes, then slice thinly.
03 - In a small bowl, combine softened butter, minced garlic, and chopped parsley until well mixed.
04 - Lay out bread slices on a 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, 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 3-5 minutes per side until bread is golden brown and cheese is melted.
07 - Remove panini from heat, slice in half diagonally, and serve immediately while hot.

# Expert Advice:

01 -
  • It uses up leftover grilled chicken or turns a simple protein into something that feels restaurant fancy without any fuss.
  • The garlic butter seeps into every corner of the bread and crisps it up so perfectly you will want to make extra just to snack on the crusts.
  • You can have dinner on the table in half an hour, and it feels like you spent way more effort than you actually did.
  • The combination of melted mozzarella and Parmesan with fresh spinach makes every bite creamy, savory, and just a little bit virtuous.
02 -
  • If your chicken breasts are uneven in thickness, pound them out with a meat mallet or rolling pin so they cook at the same rate and do not end up dry on the thin end and undercooked on the thick end.
  • Do not skip letting the chicken rest after grilling because slicing it too soon will let all the juices run out onto the cutting board instead of staying in the meat.
  • Butter the outside of the bread generously but not so much that it pools in the pan, or the bread will fry instead of crisping up evenly.
  • If you are using a skillet instead of a panini press, press down firmly with a heavy pan or foil wrapped brick to get those grill marks and help the cheese melt faster.
03 -
  • Add a thin layer of pesto or sun dried tomato spread on the inside of the bread for an extra flavor boost that does not make the sandwich soggy.
  • If you love crispy edges, brush a little extra garlic butter on the crust before pressing so it caramelizes and gets even more golden.
  • Use a mix of cheeses like fontina, provolone, or Gruyere if you want to switch things up, because they all melt beautifully and add their own character.
  • Slice the chicken while it is still slightly warm so it layers better and stays tender instead of tearing when you bite into the panini.
Return