Grilled Chicken Spinach Panini (Printable)

Warm, savory panini featuring juicy grilled chicken, fresh spinach, melty cheese, and garlic butter on crusty bread.

# What You'll Need:

→ 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 1/2 cups shredded mozzarella cheese
12 - 1/2 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 dried Italian herbs. Grill for 5 to 6 minutes per side until cooked through. Allow to rest for 5 minutes, then slice thinly.
03 - In a small bowl, combine softened butter, minced garlic, and finely chopped parsley. Mix until well blended.
04 - Lay out all 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, fresh spinach, shredded mozzarella, and grated Parmesan cheese in order. Top with remaining bread slices with buttered side facing outward.
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 for 3 to 5 minutes per side until bread is golden brown and cheese is fully melted.
07 - Slice each panini in half diagonally and serve immediately while hot.

# Expert Tips:

01 -
  • It uses up leftover grilled chicken or transforms plain breasts into something special with just a few pantry staples.
  • The garlic butter on the outside creates a crispy, flavorful crust that makes every bite feel indulgent.
  • You can customize it endlessly with whatever cheese, greens, or extras you have on hand.
  • It cooks fast enough for a weeknight but feels impressive enough to serve to guests.
02 -
  • Let the grilled chicken rest before slicing or all the juices will run out onto your cutting board instead of staying in the meat.
  • Spread the garlic butter all the way to the edges of the bread so every bite has that crispy, flavorful crust.
  • If you do not have a panini press, a heavy cast iron skillet works perfectly as a weight in a regular pan.
  • Do not overstuff the sandwiches or they will be hard to press and the filling will squeeze out the sides.
03 -
  • Preheat your panini press or skillet fully before adding the sandwiches so they start crisping immediately.
  • If your bread is browning too fast but the cheese is not melted, lower the heat and give it more time.
  • Make extra garlic butter and store it in the fridge, it is perfect for garlic bread, vegetables, or any other sandwich.
  • Slice the panini on a diagonal, it looks better and makes it easier to see all the melty layers inside.
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