This Chicken & Pesto Panini is a tasty sandwich that’s perfect for lunch or a quick dinner. With juicy chicken and flavorful pesto, it’s all pressed between golden, crispy bread!
I love how easy it is to whip up. Just grill it until the cheese melts and you’re ready to enjoy a warm, comforting meal. Who knew a sandwich could be this delightful? 😋
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are perfect here because they cook quickly and are easy to slice. For a quicker version, consider using leftover rotisserie chicken to save time.
Pesto: Basil pesto is the star of this dish. You can use store-bought for convenience or make your own if you’re feeling adventurous. If you prefer a nut-free option, look for pesto made without nuts or try a sun-dried tomato spread.
Cheese: Fresh mozzarella adds a great creamy texture. If you can’t find it, try provolone or even gouda for a different flavor. Both melt nicely!
Bread: Ciabatta and focaccia are great choices for panini. If you want a lighter option, whole-grain bread works well too. Just ensure it’s sturdy enough to hold everything together.
How Do You Cook Chicken Perfectly for a Panini?
Cooking chicken for your panini is simple, but a few tips will ensure it’s juicy and flavorful. Here’s how to get it just right:
- Start with even-sized chicken breasts for consistent cooking. Pound them slightly if they’re thick.
- Season both sides generously with salt and pepper before cooking.
- Heat olive oil in your skillet or grill pan over medium heat—this helps create a nice sear.
- Cook each breast for about 5-7 minutes on each side, until they reach an internal temperature of 165°F (75°C).
- Let the chicken rest for a few minutes after cooking. This keeps it juicy when you slice it!
How to Make a Delicious Chicken & Pesto Panini
Ingredients You’ll Need:
Main Ingredients:
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tablespoon olive oil (for cooking chicken)
For the Bread and Filling:
- 4 slices of ciabatta or focaccia bread (or your preferred panini bread)
- 1/4 cup basil pesto (store-bought or homemade)
- 4 slices of roasted red peppers (jarred or homemade)
- 4 slices fresh mozzarella cheese
- A handful of leafy lettuce (e.g., red leaf or romaine)
Optional Extras:
- Dried Italian herbs or oregano for garnish
How Much Time Will You Need?
This Chicken & Pesto Panini takes about 10 minutes for prep and around 20 minutes for cooking. You’ll spend just a few minutes grilling the chicken and then assembling the sandwich, making it a quick meal option that’s packed with flavor!
Step-by-Step Instructions:
1. Prepping the Chicken:
Start by preheating your grill pan or skillet over medium heat. While it heats, season the chicken breasts with salt and pepper on both sides to bring out the flavor.
2. Cooking the Chicken:
Once the pan is hot, add the olive oil to it, then place the chicken breasts in the pan. Cook them for about 5-7 minutes on each side, or until they are fully cooked and golden brown. The internal temperature should reach 165°F (75°C). When done, take them off the heat and let them rest for a few minutes before slicing them thinly.
3. Assembling the Panini:
Slice your ciabatta or focaccia bread. Spread a generous layer of basil pesto on the inside of both halves of the bread. On the bottom halves, layer the sliced chicken, roasted red peppers, fresh mozzarella slices, and some leafy lettuce. Top with the other half of the bread.
4. Grilling the Panini:
If you have a panini press, heat it up and grill the sandwiches until they’re toasted and the cheese has melted, about 3-5 minutes. If you’re using a skillet instead, place the sandwiches in the pan and press down firmly with a heavy lid or another skillet to help them grill.
5. Final Touches:
Once grilled, remove the sandwiches from the heat. If you like, sprinkle them with dried Italian herbs or oregano for an extra touch of flavor. Cut them in half, serve them warm, and enjoy your delicious Chicken & Pesto Panini!
This panini is all about the vibrant flavors of pesto and the satisfying crunch of that beautifully toasted bread. Enjoy every bite!
Can I Use Leftover Chicken?
Yes, leftover cooked chicken works great in this panini! Just ensure it’s sliced thin and warmed a bit before assembling your sandwich to keep everything nice and melty.
What Can I Substitute for Pesto?
If you don’t have pesto, try using sun-dried tomato spread or a garlic-herb spread. Hummus can also be a tasty alternative, adding creaminess and flavor!
How to Store Leftover Panini?
Store any leftover panini in an airtight container in the fridge for up to 2 days. To reheat, use an air fryer or skillet to crisp it back up instead of the microwave, as it helps maintain that lovely crunch.
Can I Make This Panini Vegetarian?
Absolutely! Just omit the chicken and load up on more veggies like grilled zucchini, mushrooms, or spinach, and keep the pesto and cheese for a delicious vegetarian option.
