Grilled Chicken Spinach Panini

My neighbor knocked on the door one Saturday afternoon holding fresh spinach from her garden and a loaf of crusty bread she swore was too much for two people. I had leftover grilled chicken in the fridge and a hunch that heat and cheese could turn the whole thing into something worth remembering. Twenty minutes later, we were sitting on the porch with pressed sandwiches that crackled when we bit into them, cheese stretching between our fingers. That panini became my go-to whenever I need something fast, filling, and just fancy enough to feel intentional.

I made these for my brother once when he showed up unannounced with his kids after a soccer game. They were muddy, hungry, and impatient, and I had fifteen minutes before chaos set in. I threw the sandwiches in the press, and by the time they washed their hands, the kitchen smelled like a bakery mixed with a pizzeria. The kids went quiet the second they took a bite, and my brother looked at me like I'd just solved world hunger.

Ingredients

• Boneless, skinless chicken breasts: I always pound them a little thinner before grilling so they cook evenly and slice cleanly without shredding.
• Olive oil: Keeps the chicken moist on the grill and prevents sticking, plus it adds a subtle richness.
• Dried Italian herbs: A shortcut that layers in oregano, basil, and thyme without opening three jars.
• Unsalted butter: Softened butter spreads easier and gives you control over the salt, especially when Parmesan is already salty.
• Garlic cloves: Fresh garlic transforms plain butter into something you want to eat with a spoon.
• Fresh parsley: Brightens the butter and cuts through the richness, making every bite feel lighter.
• Rustic Italian or sourdough bread: Sturdy enough to hold up under pressure without turning into mush, and the crust gets gloriously crispy.
• Fresh baby spinach: Wilts just enough to meld with the cheese, and its slight bitterness balances the creamy mozzarella.
• Shredded mozzarella cheese: Melts into gooey strings and holds the sandwich together like edible glue.
• Grated Parmesan cheese: Adds a sharp, nutty punch that makes the whole thing taste more sophisticated.

Instructions

Get the Grill Ready:

Preheat your grill pan or outdoor grill to medium-high so it is hot enough to sear the chicken and lock in the juices. A properly heated surface gives you those beautiful grill marks and keeps the meat from sticking.

Season and Grill the Chicken:

Brush the chicken breasts with olive oil, then season both sides with salt, pepper, and Italian herbs. Grill for 5 to 6 minutes per side until the internal temperature hits 165 degrees, then let it 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 everything is evenly mixed. This is the secret weapon that makes the bread taste like it came from a bakery.

Assemble the Panini:

Lay out all 8 bread slices and spread garlic butter on one side of each. On the unbuttered side of 4 slices, layer the grilled chicken, spinach, mozzarella, and Parmesan, then cap with the remaining slices, buttered side facing out.

Press and Cook:

Heat your panini press or a large skillet over medium heat. Place the sandwiches in the press or skillet, using a heavy pan to weigh them down if needed, and cook for 3 to 5 minutes per side until the bread turns golden and the cheese melts into the spinach.

Slice and Serve:

Cut each panini in half on a diagonal to show off the melty layers inside. Serve them hot while the cheese is still stretchy and the bread crackles when you bite down.

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One winter evening, I made these panini for my best friend who was going through a rough breakup and could barely eat anything. She sat at my kitchen table wrapped in a blanket, and I handed her half a sandwich without saying much. She took one bite, then another, and by the time she finished, she was talking again. Sometimes food does not fix things, but it gives you enough comfort to start healing.

Choosing the Right Bread

I learned the hard way that soft sandwich bread turns into a greasy pancake under a panini press. You need something with structure, like a rustic Italian loaf or sourdough, because the crust crisps beautifully and the interior stays tender but sturdy. If your bread is too thick, slice it thinner or press longer. If it is too thin, it will tear when you flip it, so find a happy medium around half an inch thick.

Getting the Cheese Just Right

Mozzarella melts fast and stretches like a dream, but if you use only mozzarella, the flavor can taste flat. That is where Parmesan comes in, adding a salty sharpness that makes every bite more interesting. I have also mixed in a little provolone when I want a smokier flavor, and it works beautifully. Just avoid pre-shredded cheese coated in cellulose if you can, because it does not melt as smoothly.

Serving and Pairing Ideas

These panini are hearty enough to stand alone, but they pair beautifully with a simple arugula salad dressed in lemon and olive oil, or a bowl of warm tomato soup for dipping. I have also served them with sweet potato fries when I want something more casual and filling. If you are hosting, cut each panini into quarters and serve them as appetizers, because people will keep coming back for more.

• Add a drizzle of balsamic glaze over the spinach before closing the sandwich for a tangy sweetness.
• Swap the spinach for arugula if you want a peppery bite.
• Brush the outside with a mix of olive oil and melted butter if you are out of garlic butter.

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This panini has become my answer to busy weeknights, surprise guests, and days when I want something comforting without the fuss. I hope it fills your kitchen with the same smell of toasted garlic and melted cheese that still makes me smile every time.

Recipe FAQs

→ Can I prepare the panini ahead of time?

You can assemble the panini up to 2 hours ahead, wrap in plastic wrap, and refrigerate. Press it fresh when ready to serve for best results and optimal cheese melting.

→ What cheese works best for this panini?

Mozzarella and Parmesan create the perfect combination, but provolone, fontina, or Italian blend cheeses are excellent alternatives that melt beautifully.

→ How do I keep the chicken juicy when grilling?

Pound chicken breasts to even thickness, avoid overcooking by using a meat thermometer (165°F), and always let the chicken rest for 5 minutes before slicing.

→ What can I add for more flavor variations?

Roasted red peppers, sliced tomatoes, caramelized onions, fresh basil, or sun-dried tomatoes all complement the grilled chicken and spinach beautifully.

→ Is a panini press necessary?

No. A heavy skillet works well—simply place your sandwich in the skillet, top with a heavy pan or cast iron, and press gently while cooking until golden.

→ Can I use a different protein?

Turkey breast works wonderfully as a substitute. Grilled vegetables, prosciutto, or Italian sausage also pair well with spinach and melted cheese.