Grilled Chicken Spinach Panini (Printable)

Juicy grilled chicken, fresh spinach, and melted cheese on garlic butter bread, pressed until golden and crispy.

# 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 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

# Step-by-Step Guide:

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. Rest for 5 minutes, then slice thinly.
03 - In a small bowl, combine softened butter, minced garlic, and finely chopped parsley until well mixed.
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, fresh spinach, mozzarella cheese, and Parmesan cheese. Top with remaining bread slices, buttered side out.
06 - Heat a panini press or large skillet over medium heat. Place sandwiches in the press or skillet using a heavy pan as a weight. Cook 3 to 5 minutes per side until bread is golden and cheese is melted.
07 - Slice panini in half and serve immediately while hot.

# Expert Suggestions:

01 -
  • It delivers restaurant quality crunch and flavor in under 30 minutes, perfect for busy evenings.
  • The garlic butter spread transforms ordinary bread into something extraordinary with almost no effort.
  • You can prep the chicken ahead and assemble these paninis in minutes whenever hunger strikes.
  • The melted mozzarella and Parmesan create stretchy, golden cheese pulls that make every bite satisfying.
02 -
  • Let the chicken rest after grilling or it will lose all its juices when you slice it, leaving you with dry, disappointing meat.
  • Spread the garlic butter all the way to the edges of the bread so every bite has that crispy, garlicky crust.
  • Don't overload the sandwiches with too much filling or they won't press properly and the cheese won't melt evenly.
  • If using a skillet instead of a panini press, use a heavy cast iron pan or a foil wrapped brick to press down firmly.
03 -
  • Grill extra chicken and keep it in the fridge so you can throw together paninis in under ten minutes on busy nights.
  • Preheat your panini press or skillet fully before adding the sandwiches, or the bread will absorb butter instead of crisping up.
  • Use a mix of cheeses for more complex flavor, mozzarella melts beautifully but Parmesan, provolone, or fontina add depth.
  • If you don't have a panini press, wrap a brick in foil and press down firmly in a hot skillet for similar results.
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