Grilled Chicken Spinach Panini

I was rushing through lunch prep one afternoon when I realized I had leftover grilled chicken, a bag of spinach about to wilt, and bread that needed using. Instead of my usual sandwich routine, I grabbed the panini press gathering dust in the cupboard and threw together what became my favorite weekday rescue meal. The garlic butter was a last-minute idea, but it turned everything golden and fragrant. Now I make these on purpose, not by accident. They taste like something from a cafe, but they come together in less time than it takes to decide on takeout.

The first time I served these to friends, I watched them pull apart the halves and stretch the melted cheese between the slices like it was some kind of magic trick. One of them asked if I'd ordered them from the Italian deli down the street. I didn't admit how simple they were to make until everyone had finished eating. Since then, these paninis have become my go-to when I want to look like I tried harder than I actually did.

Ingredients

• Boneless, skinless chicken breasts: Grilling them with just olive oil and herbs keeps them juicy and adds a slight char that contrasts beautifully with the creamy cheese.
• Olive oil: Use it both for grilling the chicken and brushing the pan if you are not using a press, it helps everything cook evenly.
• Salt, black pepper, and dried Italian herbs: These three seasonings are all the chicken needs, keep it simple so the garlic butter can shine.
• Unsalted butter: Softened butter mixed with garlic and parsley becomes the secret weapon that makes the bread crisp up perfectly.
• Garlic cloves: Fresh minced garlic is worth the extra minute, it perfumes the whole kitchen as the panini cooks.
• Fresh parsley: A small handful chopped fine adds a bright, herby note to the garlic butter.
• Rustic Italian or sourdough bread: Sturdy bread holds up to the press and the filling without getting soggy, and it crisps beautifully.
• Fresh baby spinach: It wilts just enough under the heat and adds color and a bit of earthiness without overpowering anything.
• Shredded mozzarella cheese: Melts into gooey, stretchy perfection, you can swap in provolone if you want a sharper flavor.
• Grated Parmesan cheese: Adds a salty, nutty depth that balances the mild mozzarella.

Instructions

Grill the Chicken:

Preheat your grill pan or outdoor grill to medium-high heat. Brush the chicken breasts with olive oil, season them with salt, pepper, and Italian herbs, then grill for 5 to 6 minutes per side until cooked through and you see nice grill marks. Let the chicken rest for 5 minutes before slicing it thinly so the juices stay inside.

Make the Garlic Butter:

In a small bowl, mix the softened butter with minced garlic and finely chopped parsley until everything is evenly combined. This butter is what makes the outside of the panini golden and aromatic.

Assemble the Panini:

Lay out all 8 slices of bread on your work surface and spread garlic butter on one side of each slice. On the unbuttered side of 4 slices, layer the sliced grilled chicken, fresh spinach, shredded mozzarella, and grated Parmesan, then top with the remaining bread slices with the buttered side facing out.

Cook the Panini:

Heat your panini press or a large skillet over medium heat. Place the sandwiches in the press, or if using a skillet, set a heavy pan on top to press them down. Cook for 3 to 5 minutes per side until the bread is golden brown and crispy and the cheese inside is fully melted.

Serve:

Slice each panini in half and serve immediately while the cheese is still gooey and the bread is warm and crunchy.

Save

There was one evening when I made these for my sister after a long week, and we sat at the kitchen counter with the paninis still warm, cheese stretching with every bite. She looked at me and said it tasted like comfort, and I realized that is exactly what a good panini should be. It is not fancy, but it feels like someone cared enough to make something real.

Choosing Your Bread

The bread you pick makes or breaks a panini, and I learned this the hard way when I tried using soft sandwich bread and ended up with a soggy mess. You want something sturdy with a good crust, like a rustic Italian loaf or sourdough, because it holds up under the press and gets crispy instead of limp. Ciabatta works too if you like a chewier texture. Slice it about half an inch thick so it is substantial but not so thick that it does not heat through. Day-old bread is actually ideal because it has less moisture and crisps up even better.

Cheese Combinations

I used to think mozzarella was the only cheese for paninis, but then I started experimenting and realized the possibilities are endless. Provolone adds a sharper, smokier flavor that pairs beautifully with the garlic butter. Fontina melts like a dream and has a mild nuttiness. Cheddar works if you want something bolder, though it does not stretch quite as dramatically. Mixing cheeses is my favorite move, like mozzarella for melt and Parmesan for flavor, or adding a little Gruyere for richness. Whatever you choose, shred or slice it yourself instead of using pre-shredded, it melts so much better.

Add-Ins and Variations

Once you master the basic panini, you will start seeing it as a canvas for whatever is in your fridge. I have added sliced tomatoes, roasted red peppers, caramelized onions, sun-dried tomatoes, and even a smear of pesto on the inside. Arugula instead of spinach gives it a peppery bite. Turkey works just as well as chicken, and leftover steak is incredible if you have it. Sometimes I skip the meat altogether and load it up with vegetables and cheese for a vegetarian version. Just remember not to add anything too wet or it will make the bread soggy.

• Try adding a drizzle of balsamic glaze after cooking for a tangy finish.
• Swap in arugula or kale if you want a stronger green flavor.
• A thin layer of Dijon mustard or pesto inside adds an extra flavor punch.

Save

Every time I pull a golden, crispy panini off the press and hear that first crunch as I cut into it, I remember why this recipe stuck around. It is simple, satisfying, and just fancy enough to make an ordinary day feel a little more special.

Recipe FAQs

→ Can I use a regular skillet instead of a panini press?

Yes, absolutely. Heat a large skillet over medium heat and place the assembled panini inside. Use a heavy pan or cast iron skillet as a weight on top to press down the sandwich as it cooks, about 3–5 minutes per side until golden and cheese melts.

→ How do I ensure the chicken stays juicy?

Don't overcook the chicken breasts. Grill for 5–6 minutes per side until the internal temperature reaches 165°F, then let rest for 5 minutes before slicing. This allows juices to redistribute throughout the meat.

→ What cheese works best for this panini?

Mozzarella is excellent for melting, while Parmesan adds a sharp, nutty flavor. Provolone is a classic Italian substitute that also melts beautifully. Avoid hard cheeses that don't melt easily.

→ Can I prepare this ahead of time?

You can grill the chicken and prepare the garlic butter the day before. Assemble the panini fresh right before pressing and cooking for the best texture and cheese melt quality.

→ What are some good side dishes?

Serve with a simple green salad, tomato soup, roasted vegetables, or crispy potato chips. A light Italian dressing complements the flavors perfectly.

→ Can I add vegetables to customize it?

Absolutely. Sliced tomatoes, roasted red peppers, caramelized onions, or fresh basil all pair wonderfully with the grilled chicken and spinach. Add them between the cheese layers.