Grilled Chicken Spinach Panini (Printable Version)

Juicy grilled chicken, fresh spinach, and melted cheese on garlic-buttered bread, pressed to golden perfection.

# 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 - 1.5 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 for 5-6 minutes per side until cooked through. Allow to rest 5 minutes before slicing thinly.
03 - Combine softened butter, minced garlic, and finely chopped parsley in a small mixing bowl.
04 - Arrange bread slices on work surface and spread garlic butter on one side of each slice.
05 - On unbuttered side of 4 bread slices, layer grilled chicken slices, spinach, mozzarella, and Parmesan cheese in sequence. Top with remaining bread slices, buttered side facing outward.
06 - Heat panini press or large skillet over medium heat. Place assembled sandwiches in press or skillet with heavy pan weight. Cook 3-5 minutes per side until bread achieves golden color and cheese melts completely.
07 - Slice each panini diagonally and serve immediately while hot.

# Expert Advice:

01 -
  • It transforms simple grilled chicken into something that feels restaurant special without any fuss.
  • The garlic butter seeps into every bite, making even the crustiest bread taste like heaven.
  • You can have this on the table in half an hour, which saved me on more rushed weeknights than I can count.
  • Leftovers reheat beautifully in a skillet, so lunch the next day is already handled.
02 -
  • Let the chicken rest after grilling or all the juices will run out when you slice it, leaving the meat dry.
  • Do not skip drying the spinach; I learned this when my first batch turned soupy and made the bread soggy.
  • Medium heat is key when pressing; too high and the bread burns before the cheese melts.
  • Butter the outside of the bread, not the inside, or you will end up with greasy fillings instead of a crispy crust.
03 -
  • Slice the chicken while it is still slightly warm; it is easier to get thin, even slices that layer beautifully.
  • Press down firmly but not too hard, or the fillings will squish out the sides and make a mess.
  • Use freshly grated Parmesan instead of the pre grated kind; it melts better and tastes sharper.
  • If your bread is too thick, hollow out some of the insides so the sandwich is not too bready and the fillings shine through.
Return