Grilled Chicken Spinach Panini (Printable)

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

# What Goes In:

→ 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

09 - 8 slices rustic Italian or sourdough bread
10 - 2 cups fresh baby spinach, washed and dried
11 - 1.5 cups shredded mozzarella cheese or provolone
12 - 0.5 cup grated Parmesan cheese
13 - Olive oil for brushing

# How to Make It:

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 cooked through. Let rest 5 minutes, then slice thinly.
03 - In a small bowl, mix softened butter, minced garlic, and parsley until well combined.
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, spinach, mozzarella, and Parmesan. 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 to weigh down. Cook 3 to 5 minutes per side until bread is golden and cheese is melted.
07 - Slice panini in half and serve hot.

# Expert Advice:

01 -
  • It transforms leftover grilled chicken into something that feels restaurant-worthy without any fuss.
  • The garlic butter spread makes every bite taste like you put in way more effort than you actually did.
  • It's filling enough to be a real meal but light enough that you won't feel weighed down afterward.
  • You can press it in a skillet if you don't own a panini maker, and it still turns out beautifully crisp.
02 -
  • Don't skip letting the chicken rest after grilling, I learned this the hard way when I sliced too soon and ended up with dry, sad chicken instead of juicy slices.
  • Use medium heat when pressing, not high, or the bread will burn before the cheese has a chance to melt properly.
  • Make sure your spinach is completely dry before layering it in, or you'll end up with soggy bread that won't crisp no matter how long you press it.
03 -
  • Slice your chicken as thinly as possible so it layers evenly and heats through quickly without drying out.
  • If you don't have a panini press, a cast iron skillet works perfectly as a weight, just preheat it and press down firmly.
  • Brush a tiny bit of olive oil on the outside of the bread before pressing if you want an extra-crispy, golden crust.
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