Grilled Chicken Spinach Panini

There was a Sunday afternoon when I had leftover grilled chicken sitting in the fridge and a loaf of sourdough going stale on the counter. I wasn't planning anything fancy, just something quick before heading out, but I started layering things together and pressing it all in a hot skillet. The smell of garlic butter hitting the pan stopped me in my tracks. What started as scraps became one of those sandwiches I now crave on purpose.

I made this for my sister once when she showed up unannounced after a long drive. She sat at the kitchen counter while I pressed the sandwiches, and when I sliced hers in half, the cheese pulled in those long, perfect strings. She didn't say much at first, just ate and sighed between bites. Later she texted me asking for the recipe, which made me laugh because there really wasn't one yet.

Ingredients

• Boneless, skinless chicken breasts: These grill up fast and slice thin, which is exactly what you want for even layering in a panini.
• Olive oil: Brushing the chicken before grilling keeps it from sticking and adds just enough richness without overpowering the herbs.
• Salt, black pepper, and dried Italian herbs: A simple trio that seasons the chicken perfectly without needing a marinade.
• Unsalted butter, softened: The base for garlic butter that melts into every crevice of the bread as it toasts.
• Garlic, minced: Fresh garlic makes all the difference here, it gets fragrant and sweet as the butter heats.
• Fresh parsley, finely chopped: Adds a pop of color and a hint of freshness that balances the richness.
• Rustic Italian or sourdough bread: Sturdy enough to hold up under pressure and crisp beautifully without falling apart.
• Fresh baby spinach: Wilts just slightly from the heat and adds a fresh, earthy layer without making the sandwich soggy.
• Shredded mozzarella cheese: Melts into gooey perfection and holds everything together.
• Grated Parmesan cheese: Adds a sharp, nutty depth that mozzarella alone can't give you.

Instructions

Preheat the grill:

Get your grill pan or outdoor grill nice and hot over medium high heat. You want those grill marks to form quickly and lock in the juices.

Season and grill the chicken:

Brush the chicken breasts with olive oil, then season both sides with salt, pepper, and Italian herbs. Grill for 5 to 6 minutes per side until the internal temperature hits 165 degrees, then let it rest for 5 minutes before slicing thinly.

Make the garlic butter:

In a small bowl, mix the softened butter with minced garlic and chopped parsley until it's smooth and fragrant. This is what makes the crust golden and irresistible.

Assemble the panini:

Lay out your bread slices and spread garlic butter on one side of each. On the unbuttered side of four slices, layer the sliced chicken, spinach, mozzarella, and Parmesan, then top with the remaining bread slices, buttered side facing out.

Press and cook:

Heat your panini press or a large skillet over medium heat. Place the sandwiches in the press, or if using a skillet, weigh them down with a heavy pan and cook for 3 to 5 minutes per side until the bread is golden and the cheese is fully melted.

Slice and serve:

Cut each panini in half while it's still hot. Serve immediately while the cheese is stretchy and the bread is crisp.

Pin It

One winter evening, I made a batch of these for a small gathering and set them out on a wooden board, sliced into halves. People kept circling back to grab another piece, and by the end of the night, the board was empty except for a few crumbs and a smear of melted cheese. Someone said it felt like comfort food that didn't weigh you down, and I've thought about that description ever since.

Choosing Your Bread

The bread matters more than you'd think. I've tried this with soft sandwich bread and it just fell apart under the press. Rustic Italian or sourdough holds its structure, toasts evenly, and has enough chew to balance the tender chicken and melted cheese. If your loaf is fresh, let the slices sit out for an hour to firm up slightly, it'll press better.

Making It Your Own

This panini is a template, not a rule. I've swapped the chicken for turkey, added thin slices of tomato in the summer, and even tucked in roasted red peppers when I had a jar open. One time I used fontina instead of mozzarella and it was richer, almost creamy. The garlic butter and the press are the constants, everything else can bend to what you have or what sounds good that day.

Serving Suggestions

I usually serve these with a simple green salad dressed in lemon and olive oil, something light to cut through the richness. Tomato soup is the other move, especially if it's cold outside. The panini is hearty enough to stand alone, but it also feels right alongside something bright or tangy.

• Pair with a crisp arugula salad tossed in balsamic vinaigrette.
• Serve with a cup of tomato basil soup for dipping.
• Add a handful of kettle cooked chips on the side for crunch.

Pin It

This panini has become one of those recipes I make without thinking, the kind that feels easy and rewarding at the same time. I hope it finds a spot in your rotation too.

Recipe FAQs

→ How do I prevent the chicken from drying out?

Pound the chicken breasts to even thickness before grilling, and don't exceed 6 minutes per side. Let the cooked chicken rest for 5 minutes before slicing to retain moisture and allow juices to redistribute throughout the meat.

→ Can I prepare the panini ahead of time?

You can assemble the panini up to 2 hours before cooking and wrap it in plastic wrap. Store in the refrigerator, then cook when ready to serve. Add an extra minute to the cooking time if pressed straight from the fridge.

→ What's the best cheese combination?

Mozzarella and Parmesan work beautifully together—the mozzarella provides creaminess while Parmesan adds sharp flavor. Provolone is an excellent alternative to mozzarella for a more robust taste. Avoid pre-shredded cheeses as they contain anti-caking agents that prevent smooth melting.

→ Do I need a panini press?

A panini press creates ideal results, but a large skillet works well too. Place the sandwich in the skillet and top with a heavy cast-iron pan or heat-safe plate to press it down while cooking. This achieves the same golden crust and cheese melting effect.

→ What sides pair well with this panini?

A fresh green salad with light vinaigrette complements the richness of the panini perfectly. Creamy tomato soup is another classic pairing. Roasted vegetables or simple crudités with hummus also balance the sandwich beautifully without overwhelming the palate.

→ Can I make this vegetarian?

Absolutely. Replace the chicken with grilled portobello mushrooms, eggplant slices, or zucchini. These vegetables should be brushed with olive oil and grilled 4-5 minutes per side until tender. The rest of the preparation remains identical.