Grilled Chicken Spinach Panini (Print Version)

Warm panini featuring grilled chicken, fresh spinach, melty cheese, and garlic butter on crusty bread, pressed until golden.

# 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

# How To:

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 Italian herbs. Grill for 5 to 6 minutes per side until fully cooked. Allow to rest for 5 minutes, then slice thinly.
03 - In a small bowl, combine softened butter, minced garlic, and chopped parsley until well blended.
04 - Arrange 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 with a heavy pan on top to weigh down. Cook 3 to 5 minutes per side until bread is golden brown and cheese is fully melted.
07 - Slice each panini in half and serve immediately while hot.

# Expert Tips:

01 -
  • It turns simple ingredients into something that tastes like you ordered it from a bistro.
  • The garlic butter seeps into every bite, making even the spinach taste indulgent.
  • You can prep the chicken ahead and assemble these in under ten minutes when hunger strikes.
  • It works with a panini press or just a regular skillet, no fancy equipment needed.
02 -
  • Don't skip resting the chicken after grilling, cutting it too soon makes all the juice run out onto your cutting board instead of staying in the meat.
  • Butter the bread all the way to the edges or the corners will burn before the center gets crispy.
  • Medium heat is your friend, too high and the bread burns before the cheese melts.
03 -
  • Slice the chicken as thinly as possible so it layers neatly and every bite has protein.
  • Pat the spinach completely dry or it will make the bread soggy.
  • If your bread is browning too fast, lower the heat and give the cheese more time to melt.
  • Make extra garlic butter and keep it in the fridge, it's perfect for garlic bread or tossing with pasta.
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