Grilled Chicken Spinach Panini (Printable)

Juicy grilled chicken paired with fresh spinach, melted cheese, and garlic butter pressed between crusty Italian bread.

# 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

→ 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

# How To Make It:

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 to 6 minutes per side until cooked through. Rest for 5 minutes, then slice thinly.
03 - Combine softened butter, minced garlic, and parsley in a small bowl, stirring until well blended.
04 - Lay bread slices on work surface and 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. Top with remaining bread slices, buttered side facing outward.
06 - Heat panini press or large skillet over medium heat. Place sandwiches in press or skillet with heavy pan to weigh down. Cook 3 to 5 minutes per side until bread is golden and cheese is melted.
07 - Slice panini diagonally in half and serve immediately while warm.

# Expert Suggestions:

01 -
  • It turns simple leftovers into something that feels like a cafe treat without leaving your kitchen.
  • The garlic butter seeps into every corner of the bread, creating crispy, golden edges that crunch with every bite.
  • You can have a hot, satisfying meal on the table in half an hour, even on your busiest weeknights.
  • The combination of melted mozzarella and sharp Parmesan makes each sandwich rich and comforting without being heavy.
02 -
  • Letting the chicken rest after grilling is crucial because it keeps all the juices inside instead of spilling onto your cutting board.
  • Spreading the garlic butter all the way to the edges of the bread ensures every bite has that crispy, flavorful crust.
  • Using medium heat instead of high prevents the bread from burning before the cheese has a chance to melt.
  • If you don't have a panini press, a heavy cast iron skillet works perfectly as a weight to press the sandwich down.
03 -
  • Slice the chicken as thinly as possible so it layers evenly and every bite has tender, flavorful meat.
  • Press down firmly but gently when cooking in a skillet to get that classic panini compression without squishing out all the filling.
  • Make extra garlic butter and keep it in the fridge, it's perfect for garlic bread, pasta, or spreading on any sandwich.
  • If your spinach is wet, pat it dry with a towel so it doesn't make the bread soggy.
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