Grilled Chicken Spinach Panini (Print)

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

# 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 - 1.5 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 5-6 minutes per side until cooked through. Rest for 5 minutes, then slice thinly.
03 - Combine softened butter, minced garlic, and fresh parsley in a small bowl.
04 - Lay out bread slices on a work surface and spread garlic butter on one side of each slice.
05 - Layer sliced grilled chicken, spinach, mozzarella, and Parmesan cheese on the unbuttered side of 4 bread slices. 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 to weigh down. Cook 3-5 minutes per side until bread is golden brown and cheese is melted.
07 - Slice panini diagonally in half and serve immediately while hot.

# Helpful Hints:

01 -
  • It comes together in half an hour but tastes like youve been working in the kitchen all day.
  • The garlic butter soaks into the bread and crisps up into something dangerously addictive.
  • Leftovers reheat beautifully, which means lunch is already sorted for tomorrow.
  • You can swap ingredients based on whats in your fridge and it still turns out amazing.
02 -
  • Dont skip letting the chicken rest after grilling, or youll lose all those flavorful juices when you slice it.
  • Spread the garlic butter all the way to the edges of the bread so every bite has that crispy, garlicky crust.
  • If your skillet isnt heavy enough to press the sandwiches down, use a foil-wrapped brick or a second cast-iron pan.
03 -
  • Let the panini press preheat fully before adding your sandwiches, or the bread wont crisp up properly.
  • If youre making multiple paninis, keep the finished ones warm in a low oven while you cook the rest.
  • Use freshly grated Parmesan instead of pre-grated for a better melt and richer flavor.
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