Grilled Chicken Spinach Panini (Printable)

Warm, savory panini featuring grilled chicken, fresh spinach, melty cheese, and garlic butter on crusty bread, pressed 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 1/2 cups shredded mozzarella cheese
12 - 1/2 cup grated Parmesan cheese
13 - Olive oil for brushing

# Directions:

01 - Preheat 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 5-6 minutes per side until fully cooked. Allow to rest 5 minutes, then slice thinly
03 - Combine softened butter, minced garlic, and fresh parsley in a small bowl and mix thoroughly
04 - Lay out bread slices and spread garlic butter on one side of each slice
05 - On the unbuttered side of 4 bread slices, layer sliced grilled chicken, spinach, mozzarella, and Parmesan cheese. Cover with remaining bread slices with buttered side facing outward
06 - Heat panini press or large skillet over medium heat. Place assembled sandwiches in press or skillet with heavy weight on top. Toast 3-5 minutes per side until bread is golden brown and cheese is fully melted
07 - Slice panini diagonally in half and serve immediately while hot

# Expert Advice:

01 -
  • The garlic butter seeps into every crispy crevice and makes the whole kitchen smell incredible.
  • You can prep the chicken ahead and assemble these in under ten minutes when hunger strikes.
  • It feels like restaurant quality but costs a fraction and tastes better because you control every layer.
02 -
  • Let the chicken rest after grilling or all the juices will run out when you slice it, leaving the meat dry.
  • Spread the garlic butter all the way to the edges of the bread so every bite has flavor and the crust crisps evenly.
  • Do not overfill the panini or the cheese will ooze out too much and the bread will not press together properly.
03 -
  • Press down firmly but not too hard, you want the bread to flatten slightly without squeezing out all the filling.
  • If you do not have a panini press, a cast iron skillet as a weight works perfectly and gives you control over the heat.
  • Use fresh garlic instead of jarred for the butter, the flavor difference is striking and worth the extra minute of mincing.
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