Grilled Chicken Spinach Panini

The smell of garlic butter hitting a hot press is what convinced me paninis weren't just fancy sandwiches. I'd been making grilled cheese for years, but the day I layered thinly sliced chicken with spinach and mozzarella, then pressed it all into golden, crispy submission, I realized I'd been missing out. The cheese melts into every crevice, the spinach wilts just enough, and that garlic butter seeps into the bread until it's shatteringly crisp on the outside and soft within. It's become my go-to when I want something that feels like comfort and celebration at once.

I made these for my sister one rainy Saturday when she came over feeling burnt out from work. We stood in the kitchen, talking while the press hissed and the cheese started to ooze out the sides. She took one bite and immediately asked if I'd been hiding some secret culinary skill from her. I hadn't, I'd just finally learned that good bread, melted cheese, and a little garlic butter can fix more than hunger.

Ingredients

• Boneless, skinless chicken breasts: These grill up quickly and slice beautifully when you let them rest a few minutes, which keeps them juicy instead of rubbery.
• Olive oil: Brushing the chicken with this before grilling prevents sticking and helps the seasoning cling to the meat.
• Salt, black pepper, and dried Italian herbs: A simple trio that adds just enough flavor without overpowering the garlic butter or cheese.
• Unsalted butter: Softened butter mixes easily with garlic and parsley, and using unsalted lets you control the saltiness of the whole dish.
• Garlic cloves: Fresh minced garlic makes all the difference here, it turns into sweet, fragrant gold when it hits the heat.
• Fresh parsley: This brightens the butter and keeps it from feeling too heavy or one-note.
• Rustic Italian or sourdough bread: Sturdy bread holds up to pressing and doesn't get soggy, plus it crisps up like a dream.
• Fresh baby spinach: It wilts just enough under the heat and adds a pop of color and a hint of earthiness.
• Shredded mozzarella cheese: Melts beautifully and gives you those satisfying cheese pulls when you bite in.
• Grated Parmesan cheese: Adds a salty, nutty depth that mozzarella alone can't quite achieve.

Instructions

Preheat your grill:

Get your grill pan or outdoor grill nice and hot over medium-high heat so the chicken gets those beautiful char marks without sticking. A hot surface also speeds up cooking and locks in moisture.

Season and grill the chicken:

Brush the chicken with olive oil, sprinkle on the salt, pepper, and Italian herbs, then grill for 5 to 6 minutes per side until it's cooked through and no longer pink inside. Let it rest for 5 minutes before slicing thinly, this keeps all the juices from running out onto your cutting board.

Make the garlic butter:

In a small bowl, mix the softened butter with minced garlic and chopped parsley until it's well combined and fragrant. This spread is the secret to turning ordinary bread into something you'll crave.

Assemble the panini:

Lay out your bread slices and spread garlic butter on one side of each piece, then flip four slices over and layer on the chicken, spinach, mozzarella, and Parmesan. Top with the remaining bread slices, buttered side facing out so it crisps up beautifully.

Press and cook:

Heat your panini press or a large skillet over medium heat, then place the sandwiches in and press down (if using a skillet, weigh them down with a heavy pan). Cook for 3 to 5 minutes per side until the bread is golden brown and the cheese is melted and gooey.

Slice and serve:

Cut each panini in half and serve immediately while the cheese is still stretchy and the bread is at its crispiest. The contrast between the crunchy exterior and the warm, melty inside is what makes these so satisfying.

Save to Pinterest

The first time I served these at a casual dinner, my friend Dave picked up his half, took a bite, and paused mid-chew with this look of surprise. He said he didn't realize something this simple could taste this good, and I told him that's exactly why I keep making it. Sometimes the best meals are just a few good ingredients pressed together with a little bit of care.

Choosing Your Bread

The bread is just as important as the filling here. I've tried soft sandwich bread and it just falls apart under the press, turning limp and disappointing. Rustic Italian or sourdough holds up, gets crispy on the outside, and has enough structure to contain all that melted cheese without turning into a soggy mess. If you can find a loaf with a good crust and an airy crumb, you're golden.

Making It Your Own

This recipe is endlessly adaptable once you get the basic technique down. I've swapped in turkey, added roasted red peppers, and even thrown in a few sun-dried tomatoes when I had them in the fridge. Provolone works beautifully if you want something a little sharper than mozzarella. The key is keeping the balance, enough moisture from the chicken and greens, enough fat from the cheese and butter, and enough structure from the bread to hold it all together.

Serving Suggestions

These paninis are hearty enough to stand alone, but they're even better with something light and fresh on the side. A simple green salad with lemon vinaigrette cuts through the richness, or you can go classic and serve them with a bowl of tomato soup for dipping. I've also set them out with pickles and chips for a more casual vibe, and they disappeared just as fast.

• Pair with a crisp arugula salad dressed in olive oil and lemon for a peppery contrast.
• Serve alongside a warm bowl of tomato basil soup for the ultimate cozy meal.
• Add a handful of kettle-cooked chips and some pickles if you want that deli-style experience at home.

Save to Pinterest

Once you make these a few times, you'll start doing it without even thinking, layering, pressing, slicing. It's one of those recipes that becomes part of your rhythm in the kitchen, something you can pull off on a weeknight or dress up for weekend guests, and it always feels like a win.

Recipe FAQs

→ Can I prepare the chicken ahead of time?

Yes, you can grill the chicken up to 2 days in advance and store it in the refrigerator. Slice it fresh when assembling your panini, or warm it briefly before adding to ensure the best texture and flavor.

→ What's the best way to press a panini without a press?

If you don't have a panini press, use a large, heavy skillet over medium heat. Place the sandwich in the skillet, then weigh it down with another skillet or a heavy pan on top. Cook 3–5 minutes per side for golden, crispy results.

→ How do I keep the bread from getting too dry?

The garlic butter spread on the bread helps retain moisture and adds flavor. Make sure to apply it generously to the outer sides before pressing. Don't overcook the panini—aim for golden brown rather than dark brown.

→ Can I use different cheese?

Absolutely. Provolone, fontina, or Swiss cheese work beautifully in this panini. You can also experiment with a blend of cheeses for more complex flavor. Use whatever melts well and complements the grilled chicken and spinach.

→ What are good side dishes to serve?

A simple green salad with vinaigrette, tomato soup, roasted vegetable medley, or crispy oven fries pair wonderfully. For a lighter option, serve with coleslaw or a fresh fruit salad on the side.

→ Can I add other ingredients?

Definitely. Try adding sliced tomatoes, roasted red peppers, sun-dried tomatoes, caramelized onions, or fresh basil. Just avoid overloading the panini so it presses evenly and the cheese melts properly.