Grilled Chicken Spinach Panini

The hiss of butter hitting hot metal is one of my favorite kitchen sounds, especially when it's garlic butter about to soak into thick slices of bread. I stumbled into making these panini one afternoon when I had leftover grilled chicken and a craving for something warm and crispy. The spinach was wilting in the crisper, the mozzarella was calling from the fridge, and I thought, why not press it all together? That first bite, with the cheese stretching between halves and the garlic butter crackling on the crust, made me wonder why I'd ever ordered a panini out again.

I made these for my sister one rainy Saturday when she needed cheering up, and she ate hers so fast I barely had time to sit down with mine. We stood in the kitchen, cheese dripping onto our plates, laughing about how something this good couldn't possibly be this easy. She asked for the recipe on the spot, and I realized I'd been making it by feel the whole time. Now every time she visits, she requests these panini, and I always make extra because they never last long.

Ingredients

• Boneless, skinless chicken breasts: Grilling them with just olive oil and herbs keeps the meat juicy and flavorful, and they slice beautifully once rested.
• Olive oil: A light coating helps the chicken get those gorgeous grill marks and prevents sticking.
• Salt, black pepper, and dried Italian herbs: This simple trio seasons the chicken without overpowering the garlic butter and cheese later on.
• Unsalted butter, softened: Softened butter spreads easily and mixes smoothly with garlic, creating a spread that melts into the bread as it grills.
• Garlic cloves, minced: Fresh garlic gives the butter a punchy, aromatic kick that makes the whole sandwich smell incredible.
• Fresh parsley, finely chopped: A handful of parsley brightens the garlic butter and adds a hint of freshness.
• Rustic Italian or sourdough bread: Thick, sturdy slices hold up to the press and soak up the garlic butter without falling apart.
• Fresh baby spinach: It wilts just enough under the heat, adding color and a mild earthy flavor.
• Shredded mozzarella cheese: Mozzarella melts beautifully and creates those irresistible cheese pulls.
• Grated Parmesan cheese: Parmesan adds a salty, nutty depth that balances the mild mozzarella perfectly.

Instructions

Preheat the grill:

Get your grill pan or outdoor grill nice and hot over medium-high heat so the chicken gets a good sear. You want to hear that sizzle when the meat hits the grates.

Season and grill the chicken:

Brush the chicken breasts with olive oil, then sprinkle with salt, pepper, and Italian herbs, rubbing it in gently. Grill for 5 to 6 minutes per side until the juices run clear, then let them rest for 5 minutes before slicing thinly against the grain.

Make the garlic butter:

In a small bowl, mash together the softened butter, minced garlic, and chopped parsley until it's smooth and fragrant. The smell alone will make you want to eat it with a spoon.

Butter the bread:

Lay out all your bread slices on a cutting board and spread the garlic butter on one side of each slice. This buttered side will face out and get beautifully golden and crisp.

Assemble the panini:

On the unbuttered side of 4 bread slices, layer the sliced grilled chicken, a handful of fresh spinach, shredded mozzarella, and a sprinkle of Parmesan. Top each with another slice of bread, buttered side facing out.

Press and cook:

Heat your panini press or a large skillet over medium heat, then place the sandwiches inside or in the pan, weighing them down with a heavy pan if using a skillet. Cook for 3 to 5 minutes per side until the bread is golden brown and the cheese is melted and gooey.

Slice and serve:

Remove the panini from the heat, slice each one in half diagonally, and serve them hot while the cheese is still stretching. The aroma will fill your kitchen and make everyone come running.

Save

There was one evening when I made these for a few friends who dropped by unexpectedly, and I watched them devour the panini in minutes, wiping garlic butter off their fingers and asking if there was more. One of them said it tasted like something from a fancy lunch spot downtown, and I just smiled because I knew how simple it really was. That night, the panini became more than just a quick dinner, it became the thing that brought everyone together around my little kitchen table, talking and laughing until late.

Choosing the Right Bread

The bread is your foundation here, so pick something with a sturdy crust and a soft, airy crumb that can handle the press without turning to mush. I've tried regular sandwich bread before, and it just doesn't hold up, it gets soggy and falls apart under the weight. Rustic Italian loaves or sourdough have that perfect balance of chew and crispness, and they soak up the garlic butter without losing their structure. If you can, get your bread from a bakery, the difference in texture and flavor is worth the extra stop.

Making It Your Own

Once you've made these a few times, you'll start experimenting with what you have on hand, and that's when the recipe really becomes yours. I've added sliced tomatoes on hot summer days when they're perfectly ripe, and roasted red peppers when I want a hint of sweetness and smoke. Sometimes I swap provolone for mozzarella when I want a sharper bite, or I throw in a few basil leaves for a fresh, herby note. The beauty of a panini is that it's forgiving and adaptable, so trust your instincts and use what makes you excited to cook.

Serving Suggestions

These panini are hearty enough to stand on their own, but pairing them with something light and fresh makes the meal feel complete. A simple green salad with a lemony vinaigrette cuts through the richness of the cheese and butter, adding a bright contrast. On cooler days, I love serving them with a bowl of tomato soup for dipping, because there's something deeply satisfying about dragging a crispy corner of panini through warm, tangy soup. If you're feeding a crowd, slice the panini into smaller pieces and serve them as appetizers, they disappear fast.

• Serve with a crisp arugula salad dressed in lemon and olive oil for a peppery, refreshing side.
• Pair with homemade or store-bought tomato basil soup for the ultimate comfort meal.
• Cut into bite-sized pieces and arrange on a platter for a casual gathering or game day snack.

Save

Every time I make these panini, I'm reminded that the best meals don't have to be complicated or fancy, they just have to be made with care and served with warmth. I hope this becomes one of those recipes you turn to again and again, the kind that feels like a hug on a plate.

Recipe FAQs

→ What type of bread works best for panini?

Rustic Italian or sourdough bread works beautifully for panini. These breads have a sturdy crust that holds up well to pressing and creates that coveted golden exterior while maintaining a soft interior.

→ Can I prepare the chicken ahead of time?

Yes, you can grill the chicken up to one day in advance and refrigerate it. Slice it just before assembling your panini, or slice and store it covered. Let it come to room temperature slightly before assembling for the best results.

→ What's the best way to achieve melted cheese?

Press your panini in a panini press for 3–5 minutes per side, or use a skillet with a heavy pan on top. The steam trapped during pressing helps melt the cheese evenly. Ensure your press or skillet is adequately preheated for consistent melting.

→ Can I substitute the cheese?

Absolutely. Provolone, fontina, or Swiss cheese work wonderfully. You can also use a combination of cheeses for deeper flavor. Avoid low-moisture cheeses that don't melt well.

→ What should I serve alongside panini?

A simple green salad with vinaigrette or a warm tomato soup complement this panini beautifully. These sides balance the richness of the melted cheese and grilled chicken.

→ Is there a vegetarian option?

Yes, substitute the chicken with grilled portobello mushrooms or eggplant slices for a hearty vegetarian version. Season and grill them the same way you would the chicken for similar texture and flavor depth.