Italian Chicken Panini Recipe

An Italian Chicken Panini is the perfect combination of juicy, marinated chicken, melted cheese, fresh vegetables, and crispy bread, all pressed together for a delightful sandwich experience. Paninis, originating from Italy, are known for their crispy, grilled texture and can be filled with a wide variety of ingredients, making them versatile and satisfying.

This version highlights Italian-inspired flavors like basil pesto, mozzarella cheese, roasted red peppers, and marinated chicken breast. Whether you’re looking for a delicious lunch option or a quick and hearty dinner, this Italian Chicken Panini recipe will not disappoint.

Instructions

Step 1: Prepare the Chicken

1. Marinate the Chicken: In a small bowl, combine olive oil, balsamic vinegar, minced garlic, oregano, basil, paprika, salt, pepper, and lemon juice. Whisk the ingredients together to create a flavorful marinade.
2. Pound the Chicken: Place the chicken breasts between two sheets of plastic wrap or parchment paper and gently pound them to an even thickness using a meat mallet or rolling pin. This will help the chicken cook evenly and absorb more flavor.
3. Marinate the Chicken: Place the pounded chicken breasts in a shallow dish and pour the marinade over them. Make sure the chicken is evenly coated, then cover the dish with plastic wrap and refrigerate for at least 30 minutes (up to 2 hours for maximum flavor). If you’re short on time, even a 15-minute marinade will infuse the chicken with flavor.
4. Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the marinated chicken breasts. Cook for 5-6 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C). Avoid moving the chicken too much while it’s cooking to develop a nice sear.
5. Rest the Chicken: Once the chicken is cooked, remove it from the skillet and transfer it to a plate. Cover loosely with aluminum foil and let it rest for 5 minutes. This allows the juices to redistribute, keeping the chicken moist.
6. Slice the Chicken: After resting, slice the chicken breasts into thin strips, ready for layering in the panini.

Step 2: Prepare the Panini Ingredients

While the chicken is marinating and cooking, you can prepare the other ingredients:

1. Roast the Red Peppers: If you’re using jarred roasted red peppers, drain them and pat them dry with a paper towel. If you’re roasting fresh peppers, place them directly on a gas flame or under the broiler until charred, then peel off the skin, remove the seeds, and slice them into strips.
2. Prepare the Bread: Slice your ciabatta rolls or Italian bread in half. Spread 1 tablespoon of basil pesto on the inside of each top half of the bread.
3. Slice the Mozzarella: If you’re using fresh mozzarella, slice it into even rounds. If you’re using shredded mozzarella, measure out 1 cup.
4. Prepare Other Toppings: If you’re adding sun-dried tomatoes, slice them into thin strips. Wash the arugula or spinach and pat dry.

Step 3: Assemble the Panini

Now it’s time to layer all the ingredients for your Italian Chicken Panini:

1. Layer the Chicken: On the bottom half of each bread or roll, place a few slices of the cooked chicken. Make sure to spread them out evenly so that each bite has a good amount of chicken.
2. Add Cheese: Place two slices of fresh mozzarella or a generous sprinkle of shredded mozzarella on top of the chicken. This will melt during grilling and hold the panini together.
3. Add Roasted Red Peppers: Next, add a few strips of roasted red peppers on top of the cheese. The sweetness and smokiness of the peppers will add a lot of flavor to the panini.
4. Add Sun-Dried Tomatoes (Optional): For a burst of tangy sweetness, add a few slices of sun-dried tomatoes over the roasted peppers.
5. Top with Arugula: Add a handful of arugula or spinach on top of the other ingredients. The greens will provide a fresh, peppery contrast to the rich flavors.
6. Drizzle with Balsamic Glaze (Optional): If you want an extra layer of flavor, drizzle a small amount of balsamic glaze over the ingredients before closing the sandwich.
7. Close the Sandwich: Place the top half of the bread (with the pesto side facing down) onto the sandwich.

Step 4: Cook the Panini

1. Heat the Panini Press: If you have a panini press, preheat it according to the manufacturer’s instructions. If you don’t have a panini press, heat a large skillet over medium heat and have a second heavy skillet or pot ready to press down on the sandwich.
2. Brush with Olive Oil: Lightly brush the outside of each sandwich with olive oil or melted butter. This will help achieve a crispy, golden crust.
3. Grill the Panini:
   • With a Panini Press: Place the sandwiches in the preheated press and close the lid. Cook for 3-5 minutes, or until the bread is crispy and golden, and the cheese has melted.
   • Without a Panini Press: Place the sandwiches in the hot skillet and press down with the second skillet or pot. Cook for 3-4 minutes on each side, flipping carefully, until the bread is toasted and the cheese is melted.
4. Slice and Serve: Once the paninis are cooked, remove them from the press or skillet and let them rest for a minute. Slice each panini in half and serve immediately while the cheese is still gooey and melted.

Serving Suggestions

Italian Chicken Paninis are a meal on their own, but you can elevate the dish by serving them with:

1. Side Salad: A simple green salad with a balsamic vinaigrette complements the rich flavors of the panini.
2. Soup: Pair your panini with a bowl of tomato soup or minestrone for a comforting meal.
3. Fries or Chips: Serve with sweet potato fries or crispy potato chips for a satisfying crunch.
4. Pasta Salad: A light pasta salad with Italian dressing adds another layer of Italian flavor to your meal.

Tips for the Best Panini

1. Use Crusty Bread: Ciabatta, focaccia, or sourdough are great options. Soft bread may not hold up well to the press.
2. Don’t Overstuff: Be careful not to overfill your panini, or it may be difficult to grill evenly.
3. Press Firmly: If you don’t have a panini press, use a heavy object like a cast-iron skillet to press down on the sandwich while cooking.
4. Add a Crunch: For extra texture, consider adding crispy fried onions or toasted pine nuts inside the panini.

Variations

This Italian Chicken Panini is highly customizable. Here are a few ideas to switch things up:

• Caprese Chicken Panini: Replace the roasted red peppers with fresh tomato slices, and add fresh basil leaves for a Caprese twist.
• Spicy Chicken Panini: Add a spread of spicy marinara sauce or sprinkle crushed red pepper flakes to give the panini a little heat.
• Vegetarian Panini: Omit the chicken and load up on grilled zucchini, eggplant, and mushrooms for a delicious vegetarian version.

Storage and Reheating

Storing Leftovers

If you have leftover paninis, wrap them tightly in aluminum foil or plastic wrap and store them in the refrigerator for up to 3 days.

Reheating

To reheat the panini and maintain its crispy texture, you can:

• Use the Oven: Preheat the oven to 350°F (175°C) and bake the panini for 10 minutes, or until heated through.
• Use the Panini Press: If you have a press, reheat the panini for 2-3 minutes.
• Use a Skillet: Heat a skillet over medium heat, add the panini, and cook for 3-4 minutes on each side.

Nutritional Information

Each Italian Chicken Panini contains approximately:

• Calories: 600
• Protein: 40g
• Carbohydrates: 45g
• Fat: 25g
• Fiber: 3g
• Sugar: 5g

Nutritional values will vary depending on the specific ingredients and portion sizes used.

Conclusion

This Italian Chicken Panini recipe brings together the best of Italian flavors in a simple, yet satisfying sandwich. Whether you’re making it for a casual weeknight dinner or a lunch gathering with friends, this panini is sure to impress.

With juicy marinated chicken, melted mozzarella, and the freshness of pesto and roasted peppers, this recipe offers a delightful blend of flavors and textures. Customize it with your favorite toppings, and enjoy the crispy, cheesy goodness with each bite. Happy cooking!

Yield: 4

Italian Chicken Panini Recipe

Print

An Italian Chicken Panini is the perfect combination of juicy, marinated chicken, melted cheese, fresh vegetables, and crispy bread, all pressed together for a delightful sandwich experience. Paninis, originating from Italy, are known for their crispy, grilled texture and can be filled with a wide variety of ingredients, making them versatile and satisfying.

Prep Time 10 minutes

Cook Time 10 minutes

Ingredients

• For the Panini:
• For the Panini:
• 2 boneless, skinless chicken breasts (thinly sliced)
• 2 boneless, skinless chicken breasts (thinly sliced)
• 4 ciabatta rolls or sturdy bread slices
• 4 ciabatta rolls or sturdy bread slices
• 4 slices mozzarella cheese
• 4 slices mozzarella cheese
• 1 large tomato, sliced
• 1 large tomato, sliced
• Fresh basil leaves
• Fresh basil leaves
• ¼ cup pesto sauce
• ¼ cup pesto sauce
• Olive oil (for brushing)
• Olive oil (for brushing)
• Salt and pepper, to taste
• Salt and pepper, to taste
• Optional Add-ins:
• Optional Add-ins:
• 2 tablespoons balsamic glaze (for drizzling)
• 2 tablespoons balsamic glaze (for drizzling)
• 1 small red onion, thinly sliced
• 1 small red onion, thinly sliced
• Roasted red peppers (jarred or homemade)
• Roasted red peppers (jarred or homemade)

Instructions

1. Prepare the Chicken:
   Season the chicken breasts with salt and pepper on both sides.
   Heat a grill pan or skillet over medium heat and add a drizzle of olive oil.
   Cook the chicken for 4-5 minutes on each side, or until fully cooked and slightly golden. Remove from heat and slice into thin strips.
   
2. Assemble the Panini:
   Slice the ciabatta rolls in half.
   Spread pesto sauce evenly on the inside of each bread slice.
   Layer one half of each sandwich with mozzarella cheese, sliced chicken, tomato slices, fresh basil leaves, and any optional add-ins like roasted red peppers or onions.
   Place the other half of the ciabatta on top to close the sandwich.
   
3. Grill the Panini:
   Preheat a panini press or use a skillet if you don’t have a press.
   Brush the outside of each sandwich with olive oil to help it crisp up.
   Place the sandwich on the press or skillet and cook until the bread is golden and the cheese is melted (about 3-4 minutes in a press or 2 minutes per side in a skillet).
   
4. Serve:
   Remove the panini from the heat, slice it in half, and serve immediately. For extra flavor, drizzle with balsamic glaze before serving.

Notes

• Bread Options: Ciabatta rolls are perfect for paninis, but sourdough or focaccia also works well.
• Cheese Substitutes: You can use provolone or fontina cheese instead of mozzarella for a different twist.
• Meal Prep: Pre-cook the chicken and assemble the sandwiches for quick grilling later.