Grilled Chicken Spinach Panini (Printable)

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

# 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 - 1/2 cup grated Parmesan cheese
13 - Olive oil for brushing

# How to Prepare:

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 5-6 minutes per side until cooked through. Allow to rest for 5 minutes, then slice thinly.
03 - Combine softened butter, minced garlic, and fresh parsley in a small bowl and mix thoroughly.
04 - Arrange bread slices on a work surface. Spread garlic butter on one side of each slice. Layer sliced grilled chicken, spinach, mozzarella, and Parmesan on the unbuttered side of 4 bread slices. Top with remaining bread slices, buttered side facing outward.
05 - 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.
06 - Slice panini diagonally in half and serve immediately while hot.

# Expert Advice:

01 -
  • It transforms simple ingredients into something that tastes like you ordered it from a cafe.
  • The garlic butter soaks into the bread and crisps up beautifully under pressure.
  • You can make it any night of the week without special skills or hard to find ingredients.
  • Leftovers reheat surprisingly well, and the flavors actually deepen overnight.
02 -
  • Let the chicken rest after grilling or all the juices will run out onto your cutting board instead of staying in the meat.
  • Butter the outside of the bread generously, thin layers won't crisp properly and the sandwich will taste dry.
  • Don't overcrowd the spinach or it will steam instead of wilt, making the bread soggy.
03 -
  • Press the sandwich firmly but not aggressively, you want compression without squeezing out all the cheese.
  • If you don't have a panini press, a cast iron skillet on top of another skillet works perfectly.
  • Slice the chicken against the grain so it stays tender and doesn't pull apart when you bite into the sandwich.
Go Back