Italian Chicken Panini Recipe

The Italian Chicken Panini is everything you crave in a toasted sandwich: juicy chicken, savory pesto, melty cheese, and a medley of vibrant veggies, all tucked between slices of golden, crispy Italian bread. This panini brings authentic Italian-inspired flavors together in a meal that feels both hearty and fresh, perfect for a quick lunch or a cozy dinner. If you love the bold taste of roasted red peppers, the creamy pull of mozzarella, and the unmistakable fragrance of pesto, this is one panini you’ll want to add to your rotation again and again.

Ingredients You’ll Need

This Italian Chicken Panini recipe shines because each ingredient plays a starring role—adding just the right note of flavor, color, or gooey texture. You don’t need a mile-long list; quality is key, and every element brings something special to the sandwich.

• Italian bread: Thick slices hold up beautifully to the fillings and get perfectly crispy on the outside while staying soft in the middle.
• Pesto: A lush spread of basil pesto infuses the panini with herby, garlicky depth, making every bite bright and zesty.
• Chicken breast: Cooked and sliced thin, the chicken adds lean protein and keeps the sandwich satisfying and substantial.
• Red onion: Slivered onions provide a pop of color and a slight crunch with a pleasant sharpness that cuts through the richness.
• Roasted red peppers: Their sweetness and smokiness pair gorgeously with the pesto and cheese, plus they add beautiful color.
• Mozzarella cheese: Shredded or sliced, mozzarella melts into ultra-gooey goodness, binding all the flavors together for the ultimate bite.
• Cooking spray: Just a quick spritz is all you need to help the bread toast up golden and prevent sticking in the panini press.

How to Make Italian Chicken Panini

Step 1: Slather the Bread with Pesto

Lay out your four thick slices of Italian bread. On two of those slices, spread a generous and even layer of pesto from edge to edge. This step is where all that herby, garlicky flavor starts building—don’t be shy with it! The pesto acts as a flavor punch and helps lock in moisture.

Step 2: Layer on the Chicken and Veggies

Next, lay half of the cooked and thinly sliced chicken breast on each pesto-spread slice. Scatter over the slivered red onions and the beautifully thin strips of roasted red peppers. These layers not only add incredible taste and color, but they also provide a great balance of texture for your Italian Chicken Panini.

Step 3: Pile on the Mozzarella and Top with Bread

Now for the fun part—load on the mozzarella. Whether you’re using thin slices or a good handful of shredded cheese, cover those veggies generously so you get that classic cheese pull. Cap each sandwich with your remaining slices of bread to enclose all those vibrant Italian flavors.

Step 4: Grill in the Panini Press

Preheat your panini press and give it a quick mist of cooking spray to prevent sticking. Place your assembled sandwiches inside and close the lid, grilling for 3 to 4 minutes on each side. Keep an eye on the thickness of your bread and how your press works—what you’re looking for is a crispy, golden crust and cheese that’s melty and hot throughout.

Step 5: Serve Hot and Enjoy

Once your Italian Chicken Panini is toasted to perfection and the cheese is utterly gooey, remove them from the press. Cut each sandwich in half while they’re still hot for that irresistible melt-and-drip effect. Serve immediately and savor the experience—you’ve just made a truly irresistible sandwich!

How to Serve Italian Chicken Panini

Garnishes

A classic finish for your Italian Chicken Panini could be a sprinkle of freshly cracked black pepper or a scatter of torn fresh basil leaves. For a bright hit of flavor, try a drizzle of extra virgin olive oil or even a light dusting of grated Parmesan. These small touches make the panini feel extra special and restaurant-worthy.

Side Dishes

This panini is hearty, but don’t hesitate to round out your plate. Pair it with a simple arugula salad dressed in lemon vinaigrette, a handful of crunchy kettle chips, or a bowl of tomato basil soup for cozy, classic comfort. The fresh flavors of your Italian Chicken Panini are versatile enough to play alongside so many sides!

Creative Ways to Present

For a party-ready platter, cut each Italian Chicken Panini into bite-sized triangles and arrange them on a wooden board. Add bowls of olives, marinated artichokes, or extra pesto for dipping. Or, for weeknight dinners, serve the panini open-faced with melted cheese on top for an extra-cheesy twist.

Make Ahead and Storage

Storing Leftovers

If you have any leftover Italian Chicken Panini, wrap them tightly in foil and transfer to an airtight container. Store them in the refrigerator, where they’ll stay fresh and tasty for up to 2 days, though the bread will be soft rather than crispy.

Freezing

While it’s best enjoyed fresh, you can freeze assembled, ungrilled panini for a quick lunch later. Wrap each sandwich tightly in plastic wrap, then foil, and freeze for up to one month. When ready, thaw in the fridge overnight before grilling as usual.

Reheating

To reheat, pop the leftover panini back in a panini press or a skillet over medium heat, pressing gently until warmed through and the bread crisps up again. Avoid the microwave if you can, since it will soften the bread. Enjoy that revived melty, toasty flavor!

FAQs

Can I use a different type of bread for the Italian Chicken Panini?

Absolutely! While traditional Italian bread gives the best flavor and sturdiness, you can use ciabatta, sourdough, or even a multigrain loaf. Just make sure it’s sliced thick enough to hold up to grilling and all those delicious fillings.

What other cheeses work well in an Italian Chicken Panini?

If you want to switch it up, provolone, fontina, or even smoked mozzarella make amazing alternatives. Each adds its own twist—provolone is extra creamy, fontina has a beautiful melt, and smoked mozzarella adds an irresistible smoky depth.

How do I make this panini if I don’t have a panini press?

No worries if you don’t own a press! You can use a heavy skillet or grill pan on the stove, pressing the sandwich with another pan or a spatula. Flip a couple of times and cook till the bread is crispy and the cheese is gooey.

Are there any vegetarian variations of this recipe?

Yes! Swap the chicken for thick slices of grilled zucchini, eggplant, or portobello mushroom for a veggie-packed version. The same pesto and veggie layering will still deliver that delicious Italian Chicken Panini experience, minus the meat.

Can I make the Italian Chicken Panini ahead for meal prep?

It works great for meal prep! Assemble the sandwiches in advance and store (ungrilled) in the fridge, grilling them fresh when you’re ready to eat. This keeps the bread from getting soggy and ensures melty cheese every time.

Final Thoughts

If you haven’t tried making an Italian Chicken Panini before, you’re truly in for a treat. With just a handful of good ingredients and a few easy steps, you can bring bold, Italian-inspired comfort to your kitchen any time. Give it a go—you’ll fall in love after the first bite!

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