Grilled Chicken Spinach Panini (Printable)

Juicy grilled chicken, fresh spinach, melty cheese, and garlic butter pressed between crusty bread slices to golden perfection.

# What You 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 - 1.5 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 5-6 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 fresh parsley until well blended.
04 - Lay out 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 grilled chicken slices, spinach, mozzarella, and Parmesan cheese. 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 with a heavy pan to weigh down. Cook 3-5 minutes per side until bread is golden brown and cheese is fully melted.
07 - Remove panini from heat, slice diagonally in half, and serve immediately while hot.

# Expert Suggestions:

01 -
  • It tastes like something from a fancy lunch spot, but you can make it in your own kitchen in half an hour.
  • The garlic butter seeps into every bite, turning ordinary bread into something you'll crave days later.
  • It's endlessly adaptable—swap the cheese, add veggies, or use leftover rotisserie chicken when you're short on time.
02 -
  • Don't skip letting the chicken rest after grilling; cutting it too soon releases all the juices and leaves you with dry, sad slices.
  • Butter the outside of the bread, not the inside, or you'll end up with a soggy middle and pale, unappetizing crust.
  • If you don't have a panini press, a cast iron skillet on top of your sandwiches works perfectly and gives you that satisfying crunch.
03 -
  • Press down firmly but not aggressively; you want the bread to crisp and the cheese to melt, not the filling to squeeze out the sides.
  • Use a mix of mozzarella and provolone for a deeper, more complex cheese flavor that elevates the whole sandwich.
  • If your garlic butter is too firm to spread, microwave it for just 5 seconds to soften it without melting.
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