Grilled Chicken Spinach Panini (Printable)

Juicy grilled chicken, fresh spinach, melted mozzarella, and garlic butter pressed between toasted Italian bread. Serves 4.

# Ingredient List:

→ 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 to 6 minutes per side until fully cooked. Allow to rest for 5 minutes, then slice thinly.
03 - Combine softened butter, minced garlic, and chopped parsley in a small bowl, mixing until well incorporated.
04 - Arrange bread slices on a work surface and 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 in sequence. Top with remaining bread slices, buttered side facing outward.
06 - Heat a panini press or large skillet over medium heat. Place assembled sandwiches in the press or skillet, using a heavy pan to weigh down if needed. Cook 3 to 5 minutes per side until bread achieves golden brown color and cheese melts completely.
07 - Remove panini from heat, slice diagonally in half, and serve immediately while hot.

# Expert Tips:

01 -
  • It takes less than half an hour from start to finish, and most of that is just waiting for the grill marks to show up.
  • The garlic butter seeps into the bread as it toasts, creating this crispy, aromatic crust that makes every bite feel indulgent.
  • You can swap out the chicken for turkey, add tomatoes or peppers, and it still works beautifully every single time.
02 -
  • Don't skip letting the chicken rest after grilling; if you slice it right away, all the juices run out and you end up with dry, sad chicken in your panini.
  • Make sure the buttered side of the bread faces out, or you'll end up with a sogary, pale sandwich that doesn't crisp up properly.
  • If you don't have a panini press, a heavy skillet or even a foil-wrapped brick works perfectly to weigh down the sandwich and get those grill marks.
03 -
  • Use a pastry brush to spread the garlic butter evenly on the bread; it prevents tearing and ensures every bite has that buttery, garlicky flavor.
  • If your cheese isn't melting fast enough, cover the panini with a lid for the last minute of cooking to trap the heat and speed things up.
  • Let the panini rest for about 30 seconds after pressing before you slice it; this gives the cheese a moment to set so it doesn't all spill out when you cut into it.
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