20 Delicious Chicken Panini Recipes for Every Occasion

Who doesn’t love a good chicken panini? Whether you’re whipping up a quick weeknight dinner, hosting a cozy weekend lunch, or looking for the perfect comfort food to match the season, we’ve got you covered. Dive into our roundup of 20 Delicious Chicken Panini Recipes for Every Occasion and discover your next favorite sandwich that’s sure to delight your taste buds and impress your family and friends!

Classic Chicken Panini with Pesto

Building the perfect Classic Chicken Panini with Pesto starts with understanding the balance of flavors and textures. This guide will walk you through each step, ensuring a delicious outcome every time.

Ingredients

• 2 boneless, skinless chicken breasts (I find organic chicken breasts have the best flavor)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 1/2 cup fresh basil leaves (packed, for that vibrant pesto)
• 2 tbsp pine nuts (lightly toasted, they add a lovely crunch)
• 1/4 cup grated Parmesan cheese (the real deal, please)
• 1 garlic clove (minced, for a bit of kick)
• 4 slices of ciabatta bread (day-old bread works wonderfully here)
• 1/2 cup mozzarella cheese (shredded, for that perfect melt)
• Salt and pepper to taste (I like a generous pinch of each)

Instructions

1. Preheat your grill pan over medium-high heat (about 375°F) to get those beautiful grill marks.
2. Season the chicken breasts with salt and pepper, then brush lightly with olive oil.
3. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let it rest for 5 minutes before slicing.
4. While the chicken rests, blend basil, pine nuts, Parmesan, garlic, and the remaining olive oil in a food processor until smooth. Tip: Scrape down the sides to ensure everything is evenly incorporated.
5. Spread pesto on one side of each ciabatta slice. Layer the sliced chicken and mozzarella on two slices, then top with the remaining slices.
6. Heat a panini press to medium heat. Grill the sandwiches for 3-4 minutes, or until the cheese is melted and the bread is crispy. Tip: No panini press? A heavy skillet works too—just press down with a spatula.

The Classic Chicken Panini with Pesto boasts a crispy exterior with a juicy, flavorful interior. Serve it with a side of sweet potato fries or a crisp salad for a complete meal that’s sure to impress.

Spicy Buffalo Chicken Panini

Now, let’s dive into creating a Spicy Buffalo Chicken Panini that’s sure to impress. This recipe combines the fiery kick of buffalo sauce with the comforting warmth of a pressed sandwich, perfect for any meal.

Ingredients

• 2 cups shredded cooked chicken (I find rotisserie chicken saves time and adds flavor)
• 1/2 cup buffalo sauce (Frank’s RedHot is my favorite for that authentic tang)
• 1/4 cup ranch dressing (homemade or store-bought, but go for the creamy kind)
• 4 slices provolone cheese (the meltiness is key)
• 4 slices sourdough bread (thick cuts hold up best under pressure)
• 2 tbsp unsalted butter, softened (room temp spreads easier)

Instructions

1. In a medium bowl, mix the shredded chicken with buffalo sauce until evenly coated.
2. Spread ranch dressing on one side of each bread slice. This acts as a moisture barrier.
3. Layer provolone cheese on two slices, followed by the buffalo chicken mixture. Top with the remaining bread slices, dressing side down.
4. Butter the outer sides of each sandwich. This ensures a golden, crispy exterior.
5. Heat a panini press to 375°F. If you don’t have a press, a skillet with a heavy pan on top works too.
6. Place the sandwiches in the press and cook for 5 minutes, or until the cheese is melted and the bread is golden brown.
7. Remove from the press, let sit for a minute before cutting. This helps the fillings set.

The Spicy Buffalo Chicken Panini boasts a crispy exterior with a gooey, spicy interior. Serve it with celery sticks and extra ranch for dipping to balance the heat.

BBQ Chicken Panini with Coleslaw

Ready to elevate your sandwich game with a BBQ Chicken Panini that’s packed with flavor and texture? This recipe combines juicy chicken, tangy BBQ sauce, and crunchy coleslaw between perfectly grilled bread for a meal that’s both satisfying and easy to make.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb) – I find that pounding them to an even thickness ensures even cooking.
• 1/2 cup your favorite BBQ sauce – I’m partial to a smoky, slightly sweet variety for depth of flavor.
• 1 cup pre-made coleslaw – For a quick fix, but homemade is always better if you have the time.
• 4 slices sourdough bread – The slight tang complements the BBQ sauce beautifully.
• 2 tbsp butter, softened – Helps achieve that golden, crispy exterior.
• 1/2 cup shredded cheddar cheese – Melts beautifully and adds a nice sharpness.

Instructions

1. Preheat your panini press to 375°F. If you don’t have a press, a grill pan and a heavy skillet will work as a substitute.
2. Season the chicken breasts with salt and pepper, then grill for 6-7 minutes per side until fully cooked. Let them rest for 5 minutes before slicing thinly.
3. Brush one side of each bread slice with softened butter. This will be the outer side of your panini for that perfect crispness.
4. On the unbuttered side of two bread slices, layer the sliced chicken, BBQ sauce, coleslaw, and cheddar cheese. Top with the remaining bread slices, buttered side up.
5. Place the sandwiches in the panini press and cook for 3-4 minutes until the bread is golden and the cheese is melted. If using a grill pan, press down with the heavy skillet and flip halfway through.
6. Remove from the press, let cool for a minute, then slice diagonally for serving.

Kick back and enjoy the contrast of the crispy bread against the tender chicken and creamy coleslaw. For an extra kick, serve with a side of pickles or an additional drizzle of BBQ sauce.

Chicken Caesar Panini

Ready to elevate your sandwich game with a classic twist? Today, we’re diving into the art of making a Chicken Caesar Panini, a perfect blend of crispy, creamy, and utterly satisfying flavors that’ll make your lunchtimes anything but ordinary.

Ingredients

• 2 cups shredded cooked chicken (I find rotisserie chicken saves time and adds flavor)
• 1/2 cup Caesar dressing (homemade or store-bought, but go for the creamy kind)
• 1 cup shredded romaine lettuce (crisp and fresh makes all the difference)
• 1/2 cup grated Parmesan cheese (the real deal, not the powdered stuff)
• 4 slices of ciabatta bread (thick slices hold up better under pressure)
• 2 tbsp butter, softened (unsalted lets you control the seasoning)

Instructions

1. Preheat your panini press to 375°F. No press? A grill pan and a heavy skillet will do the trick.
2. In a medium bowl, mix the shredded chicken with 1/4 cup of Caesar dressing until evenly coated. This ensures every bite is flavorful.
3. Butter one side of each ciabatta slice. This will give your panini that golden, crispy exterior we all love.
4. On the unbuttered side of two slices, layer the chicken mixture, followed by the romaine lettuce, and a generous sprinkle of Parmesan cheese. Top with the remaining slices, buttered side up.
5. Place the sandwiches on the preheated press and cook for 5-7 minutes, or until the bread is golden and the cheese starts to melt. Pressing down slightly ensures even cooking.
6. Remove from the press, cut diagonally, and serve with the remaining Caesar dressing on the side for dipping.

Juicy chicken, crisp lettuce, and melted Parmesan come together in this panini for a texture and flavor combo that’s hard to beat. Try serving it with a side of sweet potato fries for a meal that’s both comforting and a bit gourmet.

Avocado Chicken Panini

Sometimes, the simplest ingredients come together to create something truly extraordinary, and that’s exactly what happens with this Avocado Chicken Panini. Let’s walk through the process together, ensuring every step is clear and manageable, even for those just starting their cooking journey.

Ingredients

• 2 cups shredded cooked chicken (I find rotisserie chicken saves time and adds flavor)
• 1 ripe avocado, mashed (look for one that yields slightly to pressure for perfect ripeness)
• 4 slices of sourdough bread (my favorite for its tangy flavor and crisp texture)
• 1/2 cup shredded Monterey Jack cheese (sharp cheddar works great too)
• 2 tbsp mayonnaise (I prefer full-fat for its creaminess)
• 1 tbsp butter, softened (unsalted lets you control the dish’s saltiness)
• 1/2 tsp garlic powder (for that subtle kick)
• Salt and pepper to taste (freshly ground pepper makes a difference)

Instructions

1. Preheat your panini press to 375°F. If you don’t have a press, a skillet and a heavy pan will work as a substitute.
2. In a medium bowl, combine the shredded chicken, mashed avocado, mayonnaise, garlic powder, salt, and pepper. Mix until well incorporated.
3. Lay out the sourdough bread slices. Evenly distribute the chicken and avocado mixture on two slices, then sprinkle with Monterey Jack cheese. Top with the remaining bread slices.
4. Spread the softened butter on the outer sides of each sandwich. This ensures a golden, crispy exterior.
5. Place the sandwiches in the panini press and cook for 5-7 minutes, or until the bread is golden and the cheese has melted. If using a skillet, cook each side for 3-4 minutes over medium heat, pressing down with the heavy pan.
6. Remove from heat, let sit for a minute, then slice diagonally for serving. Tip: Letting it sit helps the flavors meld together beautifully.

The Avocado Chicken Panini boasts a creamy interior with a satisfying crunch, thanks to the sourdough. For an extra touch, serve with a side of sweet potato fries or a crisp green salad to complement the richness of the sandwich.

Chicken Parmesan Panini

Let’s dive into creating a mouthwatering Chicken Parmesan Panini, a perfect blend of crispy, cheesy, and savory flavors that’s sure to become a weeknight favorite.

Ingredients

• 2 boneless, skinless chicken breasts (I like to pound them to an even thickness for uniform cooking)
• 1 cup Italian-style breadcrumbs (adds a nice herby flavor)
• 1/2 cup grated Parmesan cheese (the real deal, not the powdered kind)
• 1 large egg (room temperature eggs mix better with the breadcrumbs)
• 1/4 cup extra virgin olive oil (my go-to for frying)
• 1 cup marinara sauce (homemade or your favorite store-bought brand)
• 4 slices mozzarella cheese (for that perfect melt)
• 4 slices ciabatta bread (or any sturdy bread you prefer)
• 1 tbsp butter (for that golden, crispy exterior)

Instructions

1. Preheat your oven to 375°F (190°C) to keep the chicken warm after frying.
2. In a shallow dish, whisk the egg with a tablespoon of water. In another dish, mix the breadcrumbs and Parmesan cheese.
3. Dip each chicken breast into the egg mixture, then coat thoroughly with the breadcrumb mixture. Tip: Let the coated chicken sit for 5 minutes to help the coating adhere better.
4. Heat the olive oil in a large skillet over medium heat. Fry the chicken for 4-5 minutes per side, or until golden brown and cooked through. Tip: Don’t overcrowd the pan to ensure even cooking.
5. Transfer the chicken to a baking sheet, top each breast with marinara sauce and a slice of mozzarella, and bake for 5 minutes, or until the cheese is melted.
6. Butter one side of each ciabatta slice. Place two slices, buttered side down, on a panini press or skillet. Add a chicken breast and top with the remaining slices, buttered side up.
7. Press the panini for 3-4 minutes, or until the bread is golden and crispy. Tip: If using a skillet, press down with a spatula and flip halfway through.

Resulting in a panini with a crispy exterior, tender chicken, and gooey cheese, this dish pairs wonderfully with a side of garlic fries or a simple arugula salad for a complete meal.

Greek Chicken Panini with Tzatziki

Zesty and flavorful, this Greek Chicken Panini with Tzatziki is a perfect blend of Mediterranean flavors packed into a crispy, warm sandwich. Let’s dive into making this delicious dish with a step-by-step approach that ensures success even for beginners.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb) – I find pounding them to an even thickness ensures uniform cooking.
• 1 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 1 tsp dried oregano – for that authentic Greek aroma.
• 1/2 tsp garlic powder – because fresh is great, but powder distributes more evenly here.
• Salt and freshly ground black pepper – to season the chicken perfectly.
• 4 slices of sourdough bread – for a tangy crunch.
• 1/2 cup tzatziki sauce – homemade or store-bought, both work wonders.
• 1/2 cup sliced cucumber – for a fresh crunch.
• 1/4 cup sliced red onion – soaked in cold water for 10 minutes to mellow the bite.
• 1/2 cup crumbled feta cheese – because feta makes everything better.

Instructions

1. Preheat your grill or grill pan to medium-high heat (about 375°F). A properly heated grill prevents sticking and ensures beautiful grill marks.
2. While the grill heats, rub the chicken breasts with olive oil, then season both sides with oregano, garlic powder, salt, and pepper.
3. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let it rest for 5 minutes before slicing to keep it juicy.
4. While the chicken rests, lightly toast the sourdough slices on the grill for about 1 minute per side for that perfect crunch.
5. To assemble, spread 2 tbsp of tzatziki on each of two bread slices. Layer with sliced chicken, cucumber, red onion, and feta. Top with the remaining bread slices.
6. Press the sandwiches in a panini press or a skillet over medium heat for 3-4 minutes, until the bread is golden and the cheese starts to melt.

Resting the chicken before slicing is a game-changer for moisture. The panini emerges with a crispy exterior, juicy chicken, and a burst of fresh and tangy flavors from the tzatziki and veggies. Try serving it with a side of Greek salad for a complete Mediterranean feast.

Honey Mustard Chicken Panini

Whipping up a delicious Honey Mustard Chicken Panini is easier than you think, and it’s perfect for a quick lunch or a cozy dinner. Let’s break it down into simple, manageable steps to ensure your sandwich is as flavorful as possible.

Ingredients

• 2 boneless, skinless chicken breasts (I like to pound them to an even thickness for uniform cooking)
• 1/4 cup honey (local honey adds a lovely depth of flavor)
• 2 tbsp Dijon mustard (the tangier, the better in my book)
• 1 tbsp whole grain mustard (for that extra texture and pop)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 4 slices of sourdough bread (freshly baked if you can swing it)
• 1 cup arugula (for a peppery kick)
• 4 slices of provolone cheese (melts beautifully)
• Salt and pepper to taste (I’m generous with the pepper)

Instructions

1. Preheat your skillet or panini press to medium-high heat, about 375°F.
2. Season the chicken breasts with salt and pepper on both sides.
3. Heat olive oil in the skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F.
4. While the chicken cooks, mix honey, Dijon mustard, and whole grain mustard in a small bowl to create the honey mustard sauce.
5. Once the chicken is cooked, remove it from the skillet and let it rest for 2 minutes. Then, slice it thinly against the grain.
6. Spread a generous amount of the honey mustard sauce on one side of each sourdough slice.
7. Layer the bottom slices with arugula, followed by the sliced chicken, and then the provolone cheese. Top with the remaining bread slices, sauce side down.
8. Place the sandwiches in the skillet or panini press. Cook for 3-4 minutes on each side, or until the bread is golden and the cheese has melted.

Out of the press, your Honey Mustard Chicken Panini will have a delightful crunch, a gooey cheese pull, and a perfect balance of sweet and tangy flavors. Try serving it with a side of sweet potato fries or a crisp apple salad for a complete meal.

Chicken Bacon Ranch Panini

Perfect for a quick lunch or a hearty dinner, the Chicken Bacon Ranch Panini combines savory flavors with a satisfying crunch. Let’s walk through how to make this crowd-pleaser step by step.

Ingredients

• 2 boneless, skinless chicken breasts (I like to pound them to an even thickness for uniform cooking)
• 4 slices of thick-cut bacon (the smokier, the better in my book)
• 1/2 cup ranch dressing (homemade or store-bought, but go for the good stuff)
• 4 slices of sourdough bread (artisan bread makes all the difference)
• 1 cup shredded mozzarella cheese (freshly shredded melts more evenly)
• 2 tbsp unsalted butter (room temp for easy spreading)

Instructions

1. Preheat your panini press to 375°F. If you don’t have a panini press, a grill pan and a heavy skillet will do the trick.
2. Season the chicken breasts with salt and pepper, then grill for 6-7 minutes per side until the internal temperature reaches 165°F. Let them rest for 5 minutes before slicing.
3. While the chicken cooks, fry the bacon in a skillet over medium heat until crispy, about 4 minutes per side. Drain on paper towels.
4. Spread butter on one side of each bread slice. This will be the outer side that gets grilled.
5. On the unbuttered side of two bread slices, layer the sliced chicken, bacon, ranch dressing, and mozzarella cheese. Top with the remaining bread slices, buttered side up.
6. Grill the sandwiches in the panini press for 3-4 minutes until the bread is golden and the cheese is melted. If using a skillet, press down with the heavy skillet and flip halfway through.
7. Now, nothing beats the crispy exterior and the gooey, flavorful interior of this panini. Try serving it with a side of sweet potato fries for a delightful contrast.

Mediterranean Chicken Panini

Zesty and full of flavor, this Mediterranean Chicken Panini is a perfect blend of juicy chicken, tangy sun-dried tomatoes, and creamy feta cheese, all pressed between crispy, golden bread. Let’s dive into making this delicious sandwich that’s sure to brighten up your meal times.

Ingredients

• 2 boneless, skinless chicken breasts (I find that pounding them to an even thickness ensures they cook uniformly.)
• 1 tbsp extra virgin olive oil (My go-to for its fruity notes.)
• 1/2 tsp dried oregano (Fresh is great, but dried works wonderfully here.)
• 1/4 tsp salt (Just enough to enhance the flavors.)
• 1/4 tsp black pepper (Freshly ground adds a nice kick.)
• 4 slices of ciabatta bread (The nooks and crannies hold the fillings well.)
• 1/4 cup sun-dried tomatoes in oil, drained and chopped (They add a sweet tanginess.)
• 1/4 cup crumbled feta cheese (The saltiness balances the tomatoes perfectly.)
• 1 cup fresh spinach leaves (They wilt just right under the press.)

Instructions

1. Preheat your panini press to 375°F. If you don’t have a press, a grill pan and a heavy skillet will work.
2. Season the chicken breasts with olive oil, oregano, salt, and pepper. Tip: Let the chicken sit for 5 minutes to absorb the flavors.
3. Grill the chicken on the panini press for 6 minutes on each side, or until the internal temperature reaches 165°F. Tip: Avoid pressing down too hard to keep the juices inside.
4. Remove the chicken and let it rest for 3 minutes before slicing thinly. This keeps it moist.
5. Assemble the panini by layering spinach, sun-dried tomatoes, feta cheese, and chicken slices between two pieces of ciabatta bread.
6. Press the sandwich in the panini press for 3-4 minutes until the bread is golden and crispy. Tip: For extra crispiness, brush the outside of the bread with a bit of olive oil before pressing.

Yielded is a panini with a delightful contrast of textures—crispy bread, tender chicken, and creamy, melty cheese. Serve it with a side of mixed greens or a simple cucumber salad for a complete Mediterranean experience.

Chicken Pesto Panini with Sun-Dried Tomatoes

When you’re craving something hearty yet fresh, this Chicken Pesto Panini with Sun-Dried Tomatoes hits all the right notes. It’s a perfect blend of juicy chicken, aromatic pesto, and the tangy sweetness of sun-dried tomatoes, all pressed between crispy bread.

Ingredients

• 2 boneless, skinless chicken breasts (I like to pound them to an even thickness for uniform cooking)
• 1/2 cup basil pesto (homemade or store-bought, but go for the good stuff)
• 1/4 cup sun-dried tomatoes in oil, drained and patted dry (the oil-packed ones have more flavor)
• 4 slices of ciabatta bread (or your favorite panini bread)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 cup shredded mozzarella cheese (for that perfect melt)
• Salt and freshly ground black pepper (to season the chicken)

Instructions

1. Preheat your panini press to 375°F. If you don’t have a panini press, a grill pan and a heavy skillet will do.
2. Season the chicken breasts with salt and pepper on both sides.
3. Heat 1 tbsp of olive oil in a skillet over medium-high heat. Cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let it rest for 5 minutes before slicing.
4. Spread 1 tbsp of pesto on each slice of bread. Layer the sliced chicken, sun-dried tomatoes, and mozzarella on two slices, then top with the remaining bread.
5. Brush the outsides of the sandwiches with the remaining olive oil. This ensures a golden, crispy exterior.
6. Place the sandwiches in the panini press and cook for 3-4 minutes, or until the bread is toasted and the cheese is melted. If using a skillet, press down with the heavy pan and flip halfway through.

Ultimate satisfaction comes with the first bite—crispy bread gives way to tender chicken, melted cheese, and the vibrant flavors of pesto and sun-dried tomatoes. Serve it with a side of mixed greens or a bowl of tomato soup for a comforting meal.

Chicken and Cheese Panini with Jalapeños

Sometimes, all you need is a simple yet satisfying sandwich to turn your day around, and this Chicken and Cheese Panini with Jalapeños is just the ticket. Let me walk you through how to make this crispy, melty masterpiece that’s sure to become a quick favorite.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total) – I like to pound them to an even thickness for uniform cooking.
• 1 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 1/2 tsp salt – fine sea salt dissolves evenly.
• 1/4 tsp black pepper – freshly ground makes all the difference.
• 4 slices sourdough bread – the tanginess complements the rich fillings.
• 1 cup shredded mozzarella cheese – for that perfect stretch.
• 1/4 cup sliced jalapeños – adjust based on your heat preference.
• 2 tbsp butter, softened – helps achieve that golden crust.

Instructions

1. Preheat your panini press to 375°F. If you don’t have one, a skillet and a heavy pan will work as a press.
2. Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat, then cook the chicken for 6-7 minutes per side, until the internal temperature reaches 165°F. Tip: Let the chicken rest for 5 minutes before slicing to retain juices.
3. Slice the cooked chicken thinly against the grain for tender bites.
4. Butter one side of each sourdough slice. On the unbuttered side, layer mozzarella, chicken, and jalapeños, then top with another slice of bread, buttered side out.
5. Place the sandwiches in the panini press and cook for 3-4 minutes, until the bread is crispy and the cheese is melted. Tip: Press down gently but firmly to compact the fillings without squishing them out.
6. Remove from the press, let sit for a minute, then slice diagonally for serving. Tip: Use a serrated knife for clean cuts through the crispy bread.

The first bite reveals a symphony of textures: the crunch of the bread, the juiciness of the chicken, and the gooey cheese with a spicy kick from the jalapeños. Try serving it with a side of cool ranch dressing to balance the heat, or enjoy it as is for a straightforward, satisfying meal.

Chicken Panini with Caramelized Onions

Sometimes, the simplest ingredients come together to create something truly magical. Today, we’re diving into a recipe that’s both comforting and effortlessly elegant, perfect for any meal of the day.

Ingredients

• 2 boneless, skinless chicken breasts (I find that pounding them to an even thickness ensures uniform cooking)
• 1 large onion, thinly sliced (yellow onions are my go-to for their perfect balance of sweetness and bite)
• 2 tbsp extra virgin olive oil (the fruity notes really elevate the dish)
• 1 tbsp balsamic vinegar (a splash adds a lovely depth of flavor)
• 1 tsp sugar (just a pinch to help caramelize those onions)
• 4 slices of sourdough bread (the tanginess pairs beautifully with the sweet onions)
• 1 cup shredded mozzarella cheese (for that irresistible melt)
• Salt and pepper to taste (I like to season at every layer for maximum flavor)

Instructions

1. Heat 1 tbsp of olive oil in a large skillet over medium heat. Add the sliced onions, balsamic vinegar, and sugar. Cook, stirring occasionally, for about 20 minutes until the onions are deeply caramelized. Tip: Lower the heat if they’re browning too quickly.
2. Meanwhile, season the chicken breasts with salt and pepper. In another skillet, heat the remaining olive oil over medium-high heat. Cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Tip: Let the chicken rest for a few minutes before slicing to keep it juicy.
3. Preheat a panini press or a grill pan over medium heat. Assemble the sandwiches by layering the sliced chicken, caramelized onions, and mozzarella between the sourdough slices.
4. Grill each sandwich for 3-4 minutes, or until the bread is crispy and the cheese is melted. Tip: Press down gently to ensure even grilling.

Melted mozzarella clings to the tender chicken and sweet onions, while the sourdough adds a satisfying crunch. Serve with a side of mixed greens for a light contrast, or enjoy it as is for the ultimate comfort food experience.

Chicken Panini with Spinach and Artichokes

Kickstart your culinary adventure with this Chicken Panini with Spinach and Artichokes, a dish that combines simplicity with gourmet flavors. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• 2 boneless, skinless chicken breasts (I find organic chicken breasts have the best flavor)
• 1 cup fresh spinach (packed, because it wilts down significantly)
• 1/2 cup artichoke hearts, chopped (I prefer the marinated ones for extra flavor)
• 4 slices of sourdough bread (the tanginess complements the fillings beautifully)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 cup shredded mozzarella cheese (for that perfect melt)
• 1 tbsp butter (room temperature, for easier spreading)
• 1 garlic clove, minced (freshly minced garlic makes all the difference)

Instructions

1. Preheat your panini press to 375°F. If you don’t have a panini press, a grill pan and a heavy skillet will work as a substitute.
2. Season the chicken breasts with salt and pepper, then cook in 1 tbsp of olive oil over medium heat for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing thinly.
3. While the chicken cooks, sauté the minced garlic in the remaining olive oil for about 30 seconds, then add the spinach and artichokes, cooking until the spinach is just wilted, about 2 minutes.
4. Butter one side of each bread slice. On the unbuttered side, layer the chicken, spinach-artichoke mixture, and mozzarella cheese. Top with the second slice of bread, buttered side out.
5. Grill the panini in the press for about 5 minutes, or until the bread is golden and crispy and the cheese is melted. If using a grill pan, press down with the heavy skillet and flip halfway through.

Enjoy the crispy exterior giving way to the juicy chicken and creamy, flavorful filling. For an extra touch, serve with a side of marinara sauce for dipping.

Chicken Panini with Roasted Red Peppers

Building the perfect Chicken Panini with Roasted Red Peppers starts with selecting the right ingredients and following a methodical approach to ensure every bite is packed with flavor.

Ingredients

• 2 boneless, skinless chicken breasts (I like to pound them to an even thickness for uniform cooking)
• 1 cup roasted red peppers, sliced (homemade or jarred, but pat them dry to avoid a soggy panini)
• 4 slices of sourdough bread (the tanginess complements the sweetness of the peppers)
• 1/2 cup shredded mozzarella cheese (for that perfect melt)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp balsamic glaze (adds a sweet and tangy kick)
• 1 tsp garlic powder (for a hint of warmth)
• Salt and pepper to taste (freshly ground pepper makes all the difference)

Instructions

1. Preheat your panini press to 375°F. If you don’t have a press, a grill pan and a heavy skillet will work as a substitute.
2. Season the chicken breasts with garlic powder, salt, and pepper. Heat 1 tbsp of olive oil in a skillet over medium-high heat and cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let it rest for 5 minutes before slicing.
3. Brush one side of each bread slice with the remaining olive oil. This will ensure a crispy, golden exterior.
4. Layer the bottom slices with mozzarella cheese, sliced chicken, and roasted red peppers. Drizzle with balsamic glaze, then top with the remaining bread slices, oiled side up.
5. Place the sandwiches in the panini press and cook for 3-4 minutes, or until the bread is crispy and the cheese has melted. If using a skillet, press down with the heavy skillet and cook for 2-3 minutes per side.
6. Remove from the press, let cool for a minute, then slice diagonally for serving.

Perfectly pressed, this Chicken Panini with Roasted Red Peppers offers a delightful contrast between the crispy sourdough and the tender, juicy chicken. The sweetness of the peppers and the tangy balsamic glaze elevate the flavors, making it a satisfying meal any time of the day. Serve with a side of sweet potato fries or a simple arugula salad for a complete dining experience.

Chicken Panini with Brie and Cranberry

Just imagine biting into a warm, crispy panini with the creamy melt of brie and the sweet tang of cranberry—it’s a flavor combination that never fails to delight. Today, we’re breaking down how to make this Chicken Panini with Brie and Cranberry, step by step, ensuring even beginners can achieve sandwich perfection.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total) – I like to pound them to an even thickness for uniform cooking.
• 1 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 1/2 tsp salt – kosher salt is my preference for its clean taste.
• 1/4 tsp black pepper – freshly ground makes all the difference.
• 4 slices of sourdough bread – artisanal bread adds a lovely crunch.
• 4 oz brie cheese, sliced – room temp brie spreads easier.
• 1/4 cup cranberry sauce – homemade or store-bought, both work beautifully.
• 1 tbsp butter, softened – for that golden, buttery crust.

Instructions

1. Preheat your skillet over medium heat (350°F) and add the olive oil.
2. Season the chicken breasts with salt and pepper, then cook for 6-7 minutes per side, or until the internal temperature reaches 165°F. Tip: Let the chicken rest for 5 minutes before slicing to retain juices.
3. While the chicken cooks, spread butter on one side of each bread slice. This will be the outer side of your panini.
4. On the unbuttered side of two bread slices, layer brie, sliced chicken, and cranberry sauce. Top with the remaining bread slices, buttered side out.
5. Place the sandwiches in the skillet, pressing down lightly. Cook for 3-4 minutes per side, or until the bread is golden and the cheese is melted. Tip: Use a spatula to press the sandwich as it cooks for that perfect panini press effect.
6. Remove from heat, let sit for a minute, then slice diagonally. Tip: Letting it sit ensures the cheese sets slightly, making it less messy to eat.

Delight in the contrast of the crispy sourdough against the creamy brie and the sweet, tangy cranberry. Serve with a side of sweet potato fries or a simple green salad for a complete meal that’s sure to impress.

Chicken Panini with Chipotle Mayo

For those who love a sandwich with a bit of a kick, this Chicken Panini with Chipotle Mayo is a must-try. It’s a simple yet flavorful dish that combines tender chicken with a spicy mayo, all pressed between crispy bread for the perfect texture contrast.

Ingredients

– 2 boneless, skinless chicken breasts (about 1 lb total, I find organic chicken has the best flavor)
– 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/2 cup mayonnaise (I prefer full-fat for creaminess)
– 1 tbsp chipotle in adobo sauce (adjust based on your heat preference)
– 4 slices sourdough bread (freshly baked adds a nice crunch)
– 1/2 cup arugula (for a peppery bite)
– 4 slices provolone cheese (it melts beautifully)

Instructions

1. Preheat your panini press to 375°F. If you don’t have a press, a grill pan and a heavy skillet will work.
2. Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat and cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let it rest for 5 minutes before slicing.
3. While the chicken cooks, mix mayonnaise and chipotle in adobo in a small bowl. This mayo can be made ahead and stored in the fridge.
4. Spread the chipotle mayo on one side of each bread slice. Layer arugula, sliced chicken, and provolone cheese on two slices, then top with the remaining bread slices, mayo side down.
5. Place the sandwiches in the panini press and cook for 3-4 minutes, or until the bread is golden and the cheese has melted. Pressing down slightly ensures even cooking.
6. Remove from the press, cut in half, and serve immediately.

Now, enjoy the crispy exterior giving way to the juicy chicken and melted cheese, with the chipotle mayo adding a smoky heat. For an extra touch, serve with a side of sweet potato fries to complement the spiciness.

Chicken Panini with Guacamole

First, let’s dive into creating a Chicken Panini with Guacamole, a dish that combines the creamy richness of homemade guacamole with the savory goodness of grilled chicken, all pressed between crispy, golden bread. Perfect for a quick lunch or a satisfying dinner, this recipe is straightforward and delivers on flavor every time.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total) – I like to pound them to an even thickness for uniform cooking.
• 1 ripe avocado – The key to creamy guacamole is using perfectly ripe avocados.
• 1 small lime, juiced – Fresh lime juice adds a bright contrast to the richness.
• 1/4 cup diced red onion – For a bit of crunch and sharpness.
• 1 tbsp chopped cilantro – I adore cilantro, but feel free to adjust to your taste.
• Salt and pepper – Just a pinch to season the chicken and guacamole.
• 2 tbsp extra virgin olive oil – My go-to for its flavor and health benefits.
• 4 slices of sourdough bread – The tanginess pairs wonderfully with the other flavors.
• 1/2 cup shredded Monterey Jack cheese – Melts beautifully for that gooey texture.

Instructions

1. Season the chicken breasts with salt and pepper on both sides.
2. Heat 1 tbsp of olive oil in a skillet over medium-high heat (about 375°F) and cook the chicken for 6-7 minutes per side, until the internal temperature reaches 165°F. Tip: Let the chicken rest for 5 minutes before slicing to retain its juices.
3. While the chicken cooks, mash the avocado in a bowl and mix in the lime juice, red onion, cilantro, and a pinch of salt. Tip: Cover the guacamole with plastic wrap touching its surface to prevent browning.
4. Brush the remaining olive oil on one side of each bread slice. Tip: This will ensure your panini gets that perfect golden crust.
5. Layer the cheese, sliced chicken, and guacamole between the bread slices, oiled sides out.
6. Cook the panini in a preheated panini press or skillet over medium heat for 3-4 minutes, pressing down lightly, until the bread is crispy and the cheese has melted.

Juicy chicken, creamy guacamole, and melted cheese come together in this panini for a meal that’s both comforting and fresh. Serve it with a side of sweet potato fries or a simple salad for a complete meal that’s sure to impress.

Chicken Panini with Mango Chutney

Zesty flavors come together in this Chicken Panini with Mango Chutney, a dish that’s as delightful to make as it is to eat. Let’s dive into creating this mouthwatering sandwich that perfectly balances sweet and savory.

Ingredients

• 2 boneless, skinless chicken breasts (I find that pounding them to an even thickness ensures uniform cooking.)
• 1/2 cup mango chutney (A homemade version adds a personal touch, but store-bought works in a pinch.)
• 4 slices of sourdough bread (The tanginess of sourdough complements the sweetness of the chutney beautifully.)
• 2 tbsp extra virgin olive oil (My go-to for its fruity notes.)
• 1 cup arugula (For a peppery crunch that contrasts the soft bread.)
• 4 slices of provolone cheese (It melts like a dream.)

Instructions

1. Preheat your panini press to 375°F. If you don’t have a press, a grill pan and a heavy skillet will do.
2. Season the chicken breasts with salt and pepper on both sides. Heat 1 tbsp of olive oil in a skillet over medium-high heat and cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Tip: Let the chicken rest for 5 minutes before slicing to retain its juices.
3. Spread mango chutney evenly on two slices of sourdough bread. Layer with sliced chicken, arugula, and provolone cheese, then top with the remaining bread slices.
4. Brush the outer sides of the sandwiches with the remaining olive oil. Place in the panini press and cook for 3-4 minutes, or until the bread is golden and the cheese has melted. Tip: Press down gently to ensure even cooking without squishing the fillings out.
5. Remove from the press, slice in half, and serve immediately. Tip: Pair with a side of sweet potato fries for a satisfying meal.

This Chicken Panini with Mango Chutney offers a delightful contrast of textures, from the crispy bread to the tender chicken and the creamy cheese. The sweet and tangy chutney elevates the dish, making it a standout meal that’s sure to impress.

Chicken Panini with Swiss Cheese and Mushrooms

Making a Chicken Panini with Swiss Cheese and Mushrooms is a delightful way to bring a gourmet touch to your lunch routine. This recipe combines tender chicken, earthy mushrooms, and creamy Swiss cheese between crispy, golden bread for a sandwich that’s both satisfying and sophisticated.

Ingredients

• 2 boneless, skinless chicken breasts (I find that pounding them to an even thickness ensures uniform cooking.)
• 1 tbsp extra virgin olive oil (My go-to for its fruity notes.)
• 1 cup sliced mushrooms (Cremini mushrooms add a deeper flavor, but white button work in a pinch.)
• 4 slices Swiss cheese (The meltiness is key here.)
• 4 slices artisan bread (Sourdough brings a nice tang, but any sturdy bread will do.)
• 2 tbsp butter, softened (Room temp spreads easier without tearing the bread.)

Instructions

1. Preheat your panini press or a grill pan over medium heat to 375°F. If using a grill pan, place a heavy skillet on top to press the sandwich.
2. Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat and cook the chicken for 5-6 minutes per side, or until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
3. In the same skillet, sauté the mushrooms until they’re golden and any liquid has evaporated, about 5 minutes. Season with a pinch of salt.
4. Butter one side of each bread slice. On the unbuttered side, layer Swiss cheese, sliced chicken, and mushrooms. Top with another slice of cheese and the second bread slice, buttered side out.
5. Place the sandwich in the panini press or grill pan. Cook for 3-4 minutes, or until the bread is golden and the cheese is melted. If using a grill pan, flip halfway through.

Zesty and comforting, this panini boasts a perfect crunch with every bite, thanks to the golden bread and the gooey Swiss cheese. Serve it with a side of sweet potato fries or a crisp salad for a complete meal that’s sure to impress.

Conclusion

We hope this roundup of 20 delicious chicken panini recipes inspires your next meal! Whether you’re cooking for a crowd or a cozy night in, there’s something here for every occasion. Don’t forget to try your favorites, leave a comment sharing which ones you loved, and pin this article to your Pinterest board for easy access. Happy cooking!