Grilled Chicken Spinach Panini

The smell of garlic butter hitting hot bread is what hooked me on paninis years ago at a tiny café near my office. I watched the cook slather it on thick, press down hard, and flip it with confidence. When I got home that night, I pulled out every ingredient I had and tried my own version with grilled chicken and spinach. It wasn't perfect, but it was mine, and I've been tweaking it ever since.

I made these for my sister one rainy Saturday when she came over stressed from work. We stood in the kitchen, pressed the sandwiches together, and watched the cheese ooze out the sides. She took one bite and said it tasted like a hug. I think about that every time I make them now.

Ingredients

• Boneless, skinless chicken breasts: Grilling them with Italian herbs gives a savory base that holds up to the cheese without getting lost.
• Olive oil: Brushing it on the chicken keeps it moist and helps the seasoning stick during grilling.
• Salt, black pepper, and dried Italian herbs: This simple trio brings out the chicken flavor without overpowering the garlic butter.
• Unsalted butter, softened: Room temperature butter mixes smoothly with garlic and spreads easily on bread.
• Garlic cloves, minced: Fresh garlic is the soul of this panini, sweet and pungent once it toasts.
• Fresh parsley, finely chopped: It brightens the butter and adds a hint of green freshness to each bite.
• Rustic Italian or sourdough bread: Sturdy bread with a chewy crust holds the fillings and crisps up beautifully under pressure.
• Fresh baby spinach, washed and dried: Tender greens wilt just enough in the heat and add color and nutrition.
• Shredded mozzarella cheese: Melts into creamy, stretchy perfection and binds everything together.
• Grated Parmesan cheese: Adds a sharp, nutty depth that balances the mild mozzarella.
• Olive oil for brushing: A light coat on the outside of the bread ensures even browning if you are using a skillet.

Instructions

Preheat the grill:

Get your grill pan or outdoor grill to medium high heat so it is ready to sear the chicken the moment it hits the surface. A hot grill gives you those beautiful char marks and locks 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 reaches 165 degrees, then let it rest for 5 minutes before slicing thinly against the grain.

Make the garlic butter:

In a small bowl, mix the softened butter with minced garlic and chopped parsley until it is smooth and fragrant. This is the magic layer that transforms plain bread into something unforgettable.

Assemble the paninis:

Lay out all 8 slices of bread and spread garlic butter on one side of each slice. On the unbuttered side of 4 slices, layer the sliced chicken, spinach, mozzarella, and Parmesan, then top with the remaining 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.

Toast until golden:

Cook for 3 to 5 minutes per side, pressing down gently, until the bread is golden brown and the cheese is melted and gooey. The aroma of toasted garlic butter will fill your kitchen and make everyone hungry.

Slice and serve:

Remove the paninis from the heat, slice them in half diagonally, and serve immediately while the cheese is still molten. The crispy edges and warm center are best enjoyed right away.

Save

One evening I served these to a friend who claimed he did not like spinach. He devoured his panini without a word, then asked for the recipe. I realized then that when you tuck greens between melted cheese and garlic butter, even the pickiest eaters forget their rules. It is a quiet victory every time.

Choosing Your Bread

Rustic Italian bread and sourdough both work beautifully because they have structure and flavor. Avoid soft sandwich bread, it turns soggy under pressure and does not crisp up. I have also used ciabatta rolls, splitting them in half, and they hold up just as well with a slightly airier texture inside.

Making It Ahead

You can grill the chicken a day in advance and store it in the fridge, covered tightly. When you are ready to eat, slice it cold and assemble the paninis as directed. The chicken warms through beautifully as the sandwich presses, and you save yourself precious time on busy nights.

Serving Suggestions

These paninis shine alongside a crisp green salad with a lemony vinaigrette or a bowl of warm tomato soup for dipping. I have also served them with roasted sweet potato wedges and a handful of pickles on the side. They are hearty enough to stand alone but versatile enough to pair with almost anything.

• Add sliced tomatoes or roasted red peppers inside for a sweet, tangy layer.
• Substitute turkey breast for chicken if you have leftovers from another meal.
• Brush the outside of the bread with a little extra olive oil if you want an even crispier crust.

Save

This panini has become my go to when I want something comforting but quick, something that feels special without any fuss. I hope it finds a spot in your kitchen rotation, too.

Recipe FAQs

→ How long should I grill the chicken breasts?

Grill chicken breasts for 5–6 minutes per side over medium-high heat until fully cooked through. Allow them to rest for 5 minutes before slicing to retain their juices.

→ Can I make this without a panini press?

Yes, a large skillet works perfectly as an alternative. Place the sandwiches in the skillet and use a heavy pan or cast iron to weigh them down while cooking 3–5 minutes per side.

→ What's the best cheese combination for this panini?

Mozzarella provides the melting quality while Parmesan adds a sharp, nutty flavor. You can substitute provolone for mozzarella or use a blend of both cheeses for richer taste.

→ Can I prepare the garlic butter ahead of time?

Absolutely. Mix the softened butter, minced garlic, and parsley together and store it in the refrigerator for up to 3 days. Let it soften slightly before spreading on the bread.

→ What are good side dishes to serve with this panini?

A simple green salad complements the richness of the panini well, as does a warm tomato soup for dipping. Both pairings enhance the Italian flavors of this sandwich.

→ Can I substitute the chicken with another protein?

Turkey breast is an excellent substitute for chicken. You can also use grilled pork tenderloin or even thin slices of prosciutto for a different flavor profile.