Discover the ultimate Italian Chicken Panini recipe—a crispy, golden sandwich packed with juicy chicken, melted cheese, and Italian flavors. Learn how to make it with step-by-step instructions, variations, and expert tips!
- 1 chicken breast (boneless & skinless)
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
- ½ tsp garlic powder
- ½ tsp dried oregano
- ¼ tsp salt
- ¼ tsp black pepper
- 2 rolls ciabatta, sliced in half (sliced in half)
- 1 tbsp pesto sauce
- 4 slices mozzarella cheese
- 4 sun-dried tomatoes (chopped)
- 4 fresh basil leaves
- 1 tbsp butter (softened)
- 1 Marinate the Chicken
In a bowl, mix olive oil, balsamic vinegar, garlic powder, oregano, salt, and black pepper.
Coat the chicken breast in the marinade and let it sit for 10 minutes.
- 2 Grill the Chicken
Heat a grill pan over medium heat.
Cook the marinated chicken for 4-5 minutes on each side until fully cooked.
Let it rest for 5 minutes before slicing thinly.
- 3 Assemble the Panini
Spread pesto sauce on one side of each ciabatta roll.
Layer mozzarella slices, sun-dried tomatoes, basil leaves, and sliced grilled chicken.
Top with the second half of the roll.
- 4 Press and Grill
Brush the outside of each sandwich with butter.
Heat a panini press or grill pan over medium heat.
Cook for 3-4 minutes per side until golden brown and crispy.
- Storage: Best enjoyed fresh but can be stored in an airtight container in the fridge for up to 2 days. Reheat in a toaster or oven for best results.
- Variations: Substitute provolone for mozzarella or add roasted red peppers for extra flavor.
- Serving Suggestion: Pair with a light side salad or a tomato soup for a complete meal.