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Chicken and Cheese Panini Recipe

Italian-American · Main course · 25 min total

A warm, pressed sandwich with tender chicken, melted cheese, and a tangy sun-dried tomato pesto, perfect for a quick lunch or dinner.

Ingredients

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 tablespoon olive oil
• 4 slices sourdough bread (1/2-inch thick)
• 2 tablespoons sun-dried tomato pesto
• 4 slices provolone cheese
• 1/2 cup fresh baby spinach

Instructions

1. Season chicken breasts with salt, pepper, and garlic powder. Heat olive oil in a skillet over medium-high heat. Cook chicken for 5-6 minutes per side until golden and cooked through (internal temp 165°F). Let rest 5 minutes, then slice thinly.
2. Spread 1/2 tablespoon sun-dried tomato pesto on each slice of bread. On two slices, layer 1 slice provolone, half the sliced chicken, half the spinach, and another slice provolone. Top with remaining bread slices, pesto side down.
3. Heat a panini press or grill pan over medium heat. Place sandwiches on press and cook for 3-4 minutes until bread is golden and cheese melts. If using a grill pan, press with a heavy skillet and flip halfway.
4. Remove from press, let cool slightly, then slice in half and serve warm.

Tips

• For extra flavor, add a few slices of roasted red pepper or a drizzle of balsamic glaze.
• Substitute mozzarella or fontina for provolone if desired.
• Serve with a side of mixed greens or tomato soup.

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