Grilled Chicken Spinach Panini (Printer-friendly)

Warm and savory panini featuring grilled chicken, fresh spinach, melty cheese, and garlic butter pressed to golden perfection.

# Required Ingredients:

→ 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

# How-To Steps:

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. Let rest for 5 minutes, then slice thinly
03 - In a small bowl, combine softened butter, minced garlic, and finely chopped parsley. Mix until well incorporated
04 - Lay out bread slices on a 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 facing outward
06 - Heat a panini press or large skillet over medium heat. Place sandwiches in the press or skillet using a heavy pan to weigh down. Cook 3-5 minutes per side until bread is golden brown and cheese is fully melted
07 - Remove panini from heat, slice diagonally in half, and serve immediately while hot

# Expert Suggestions:

01 -
  • It transforms simple ingredients into something that tastes like it came from a cafe, but costs a fraction of the price and takes half the time.
  • The garlic butter seeps into every bite, adding richness without overwhelming the fresh spinach and juicy chicken.
  • You can make it in a skillet if you dont have a panini press, just use a heavy pot to weigh it down and get those beautiful grill marks.
  • Leftovers become exciting again, this is how you make Monday night chicken feel like a brand new meal.
02 -
  • Dry your spinach completely after washing, even a little moisture will steam the bread and ruin the crispy texture you want.
  • Dont overstuff the sandwiches or the filling will squeeze out the sides when you press them, a thin even layer works best.
  • If youre using a skillet instead of a panini press, preheat the weight you plan to use so it helps cook the top side faster.
  • Let the chicken rest after grilling or all the juices will run out when you slice it, leaving you with dry meat.
03 -
  • Butter the outside of the bread generously, thats what creates the golden, crispy crust that makes a panini so addictive.
  • Dont walk away while theyre cooking, the line between perfectly golden and burnt happens fast, especially on a hot press.
  • If your skillet isnt nonstick, brush it lightly with olive oil before adding the sandwiches to prevent sticking.
  • Slice the chicken as thinly as possible so it layers neatly and every bite has a little bit of everything.
Go back