Grilled Chicken Spinach Panini (Printable Version)

Warm, savory panini with grilled chicken, fresh spinach, melted cheese, and garlic butter on crusty bread pressed to golden perfection.

# 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 - 1.5 cups shredded mozzarella cheese
12 - 0.5 cup grated Parmesan cheese
13 - Olive oil for brushing

# Directions:

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 to 6 minutes per side until cooked through. Allow to rest for 5 minutes, then slice thinly.
03 - Combine softened butter, minced garlic, and finely chopped parsley in a small bowl and mix until well incorporated.
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, fresh spinach, shredded mozzarella, and grated Parmesan. Top each 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 with a heavy pan positioned on top for weight. Cook 3 to 5 minutes per side until bread is golden brown and cheese is fully melted.
07 - Transfer panini to a cutting board, slice diagonally in half, and serve immediately while hot.

# Expert Hints:

01 -
  • It transforms simple ingredients into something that feels like a cafe splurge without leaving your kitchen.
  • The combination of melty cheese and crispy buttered bread creates textures that make every bite satisfying.
  • You can throw it together in half an hour, even on a busy weeknight.
  • Leftovers reheat beautifully, so lunch the next day is already sorted.
02 -
  • Let the chicken rest after grilling or all the juices will run out when you slice it, leaving the meat dry and less flavorful.
  • Dry the spinach thoroughly after washing because any water left on the leaves will make the bread soggy and ruin the crispy texture.
  • Use medium heat when pressing the panini so the bread has time to crisp without burning before the cheese melts.
03 -
  • Press down firmly but not too hard when using a panini press or the cheese will squeeze out the sides and burn on the hot plates.
  • If you do not have a panini press, use a heavy cast iron skillet to weigh down the sandwiches in a regular pan for the same crispy result.
  • Brush a tiny bit of olive oil on the press or skillet before cooking to prevent sticking and add an extra hint of flavor to the crust.
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