Grilled Chicken Spinach Panini

The smell of garlic butter hitting hot bread is what sold me on panini making years ago. I was standing in a tiny deli in Boston, watching the owner assemble sandwiches with quick, confident hands, and I thought, I can do that at home. That weekend, I bought a cheap press at a thrift store and never looked back. Now, this grilled chicken spinach version is the one I make when I want something that feels indulgent but comes together faster than ordering takeout.

I made this for my sister one rainy Tuesday when she showed up at my door stressed and hungry. We sat at the kitchen counter with our sandwiches cut in half, cheese still stretching between the pieces, and she said it was exactly what she needed. Since then, it has become my go to for anyone who needs comfort in edible form. There is something about warm, pressed bread that feels like a hug you can hold.

Ingredients

• Boneless, skinless chicken breasts: Grilling them gives a smoky flavor that pairs perfectly with the garlic butter, and slicing them thin ensures every bite has tender chicken without overwhelming the sandwich.
• Olive oil: This keeps the chicken moist on the grill and prevents sticking, plus a little brushed on the grill pan makes cleanup easier.
• Salt, black pepper, and dried Italian herbs: A simple trio that seasons the chicken just enough to let the garlic butter and cheese shine without competing.
• Unsalted butter, softened: Softened butter spreads easily and mixes smoothly with garlic, and using unsalted lets you control the saltiness of the whole dish.
• Garlic, minced: Fresh garlic is non negotiable here, it blooms in the butter and crisps slightly on the bread, giving every bite a punch of flavor.
• Fresh parsley, finely chopped: Adds a bright, herbaceous note that cuts through the richness and makes the garlic butter taste alive.
• Rustic Italian or sourdough bread: You want bread with structure, something that will hold up to the press and soak up butter without turning soggy.
• Fresh baby spinach: Wilts just enough under the heat to become tender, and the slight bitterness balances the creamy cheese.
• Shredded mozzarella cheese: Melts beautifully and gives you those satisfying cheese pulls, and you can swap in provolone for a sharper, tangier flavor.
• Grated Parmesan cheese: Adds a nutty, salty depth that mozzarella alone cannot achieve, and it crisps up slightly on the edges of the bread.

Instructions

Preheat the grill:

Get your grill pan or outdoor grill to medium high heat so it is hot enough to sear the chicken and create those beautiful grill marks. A properly heated surface ensures the chicken cooks evenly and does not stick.

Season and grill the chicken:

Brush the chicken breasts with olive oil, season them generously with salt, pepper, and Italian herbs, then grill for 5 to 6 minutes per side until the internal temperature hits 165 degrees. Let them rest for 5 minutes before slicing thinly against the grain, which keeps the meat juicy and tender.

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 secret weapon that turns plain bread into something you will crave.

Butter the bread:

Lay out your bread slices and spread the garlic butter on one side of each slice, making sure to cover the edges. The buttered side will face out and get golden and crispy in the press.

Assemble the panini:

On the unbuttered side of 4 slices, layer the sliced grilled chicken, fresh spinach, mozzarella, and Parmesan, then top with the remaining bread slices with the buttered side facing out. Press down gently to help everything stick together.

Press and cook:

Heat your panini press or a large skillet over medium heat, place the sandwiches in the press or skillet, and if using a skillet, press down with a heavy pan. 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, let them cool for just a minute so you do not burn your mouth, then slice them in half and serve immediately. The cheese will be at its stretchiest and the bread at its crispiest right now.

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One evening, I made these for a small gathering, and my friend who claimed she did not like spinach ate two whole panini without realizing what the green stuff was. When I told her, she laughed and said maybe she just needed it melted into cheese. That is the magic of a good panini, it sneaks vegetables past even the pickiest eaters. It also reminded me that sometimes the best meals are the ones that make people forget their food rules and just enjoy the moment.

Choosing Your Bread

The bread is half the battle with panini, and I learned this the hard way when I tried using soft sandwich bread and ended up with a flattened, mushy mess. You need something with a sturdy crust and a good crumb, like a rustic Italian loaf or sourdough. Ciabatta works beautifully too, with all those air pockets soaking up the garlic butter. If your bread is too fresh and soft, let it sit out for a few hours to firm up slightly, or toast it lightly before assembling. The goal is bread that can stand up to heat and pressure without falling apart.

Variations and Add Ins

This panini is forgiving and loves extras. I have added sliced tomatoes in the summer when they are sweet and juicy, and roasted red peppers when I want a smoky sweetness. Sometimes I swap turkey for chicken, or use leftover rotisserie chicken to save time. A few leaves of fresh basil tucked in with the spinach adds a summery brightness, and a thin spread of pesto on the bread before the garlic butter takes it in a whole new direction. You can also use different cheeses, fontina melts like a dream, and sharp cheddar adds a bold kick.

Serving Suggestions

These panini are hearty enough to stand alone, but I love serving them with a simple arugula salad dressed in lemon and olive oil to cut through the richness. Tomato soup is a classic pairing, especially in the fall when you want something cozy and comforting. If you are feeding a crowd, cut the panini into smaller pieces and serve them as appetizers, they disappear fast. A handful of kettle cooked chips on the side adds a salty crunch that complements the creamy cheese perfectly.

• Pair with a crisp white wine like Pinot Grigio or a light lager if you want a drink.
• Serve with pickles or pickled vegetables for a tangy contrast.
• Leftover panini can be wrapped in foil and reheated in the oven at 350 degrees for 10 minutes.

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This panini has become one of those recipes I make without thinking, the kind that feels like muscle memory. I hope it becomes that for you too, something you reach for when you want warmth, crunch, and a little bit of comfort pressed between two slices of bread.

Recipe FAQs

→ Can I prepare the panini ahead of time?

Yes, you can assemble the panini up to 2 hours before cooking. Wrap it tightly in plastic wrap and refrigerate. Cook it straight from the fridge, adding an extra 1-2 minutes per side if needed for the cheese to melt completely.

→ What's the best way to cook the chicken breasts evenly?

For even cooking, pound the chicken breasts to uniform thickness before grilling. This ensures they cook in the same time without drying out. Aim for about 3/4-inch thickness for perfectly juicy results.

→ Can I use a regular skillet instead of a panini press?

Absolutely. Place the assembled panini in a heated skillet and weigh it down with a heavy pan, cast iron skillet, or even a foil-wrapped brick. This mimics the pressing action and creates the same crispy exterior.

→ What cheese works best for this panini?

Mozzarella is ideal because it melts smoothly and creates those satisfying cheese pulls. Provolone offers a slightly sharper flavor, and pairing either with Parmesan adds depth. Avoid hard cheeses that won't melt evenly.

→ How do I prevent the bread from getting soggy?

Spread the garlic butter on the outside of the bread where it contacts the heat, not the inside. Pat the spinach dry before assembling to remove excess moisture, and cook the panini promptly after assembly to minimize moisture absorption.

→ Can I make this with turkey or other proteins?

Yes, turkey breast works wonderfully and cooks similarly to chicken. You can also try grilled portobello mushrooms, eggplant, or thin-sliced pork tenderloin for delicious variations.