Chicken Pesto Panini
Nothing beats a warm, melty panini when you want something delicious and comforting! This chicken pesto panini is perfect for busy families who love fresh flavors, and it comes together in just 30 minutes. The crispy bread, tender chicken, and creamy mozzarella make every bite absolutely amazing.
Recipe Details
Timing & Servings: Prep Time: 15 minutes, Additional Time: 15 minutes, Total Time: 30 minutes, Serves: 4 people, Yield: 4 sandwiches.
Nutrition Profile: Nut-Free, Soy-Free, High-Protein, Egg-Free.
Nutrition Facts (per serving): 474 Calories, 21g Fat, 31g Carbs, 41g Protein.
Ingredients You’ll Need
Dried oregano: You’ll need 1 teaspoon of this herb to season the chicken. It adds such a nice earthy flavor that pairs perfectly with the pesto!
Ground pepper: Just ½ teaspoon gives the chicken a little kick. Freshly ground pepper works best, but whatever you have is totally fine.
Chicken breast cutlets: About 1 pound or 4 cutlets work perfectly here. These cook super fast and stay tender in the panini.
Extra-virgin olive oil: One tablespoon is all you need for cooking the chicken. It helps get that golden color we’re looking for!
Basil pesto: ¼ cup of the refrigerated kind works great. You can find this near the fresh pasta in most grocery stores.
Whole-grain sandwich thins: These 4 thin breads get perfectly crispy and keep the sandwich light. Regular bread works too if that’s what you have!
Baby arugula: 2 cups loosely packed adds a peppery freshness. Spinach is a great substitute if you prefer something milder.
Roasted red pepper strips: Just 4 strips from a jar, drained and patted dry. These add sweetness and beautiful color to your panini.
Fresh mozzarella cheese: 5 ounces sliced up melts like a dream. The fresh kind is so much creamier than the regular stuff!
Cooking spray: This keeps everything from sticking and helps the bread get golden brown.
How to Make Chicken Pesto Panini
Step 1: Mix oregano and pepper in a small bowl. Sprinkle this seasoning all over both sides of your chicken cutlets. Heat the olive oil in a large skillet over medium-high heat.
Step 2: Add the seasoned chicken to your hot skillet. Cook for about 3 minutes per side until golden brown and cooked through. Remove from heat and let it cool enough to handle, then slice each cutlet in half crosswise.
Step 3: Spread the pesto evenly on the cut sides of all your sandwich thins. Layer the bottom halves with arugula, sliced chicken, roasted red pepper strips, and mozzarella. Top with the other bread halves and press down gently.
Step 4: Spray your panini griddle, indoor grill, or large nonstick skillet with cooking spray. Also spray both sides of your assembled sandwiches lightly. Heat your equipment according to directions, or medium heat for a skillet.
Step 5: Place sandwiches on the griddle or grill and close the lid. Cook for 3 to 4 minutes until bread is toasted. If using a skillet, put a heavy pan on top of sandwiches and cook 2 minutes per side, flipping once.
Easy and Quick Chicken Pesto Panini Version
Want to make this even faster? Use a rotisserie chicken from the store instead of cooking your own! Just shred about 2 cups of the chicken and skip the seasoning and cooking steps. You can also use pre-washed spinach instead of arugula to save a few minutes of prep time.
Serving Ideas
This panini is pretty much a complete meal on its own with all that protein and veggies! Serve it with some crispy kettle chips or a simple side salad. A bowl of tomato soup would be absolutely perfect for dipping too.
Storage
You can prep all the ingredients up to 3 days ahead and store them in the fridge in separate containers. Once you make the paninis, they’re best eaten right away, but leftovers will keep in the fridge for 1 day. Reheat in a toaster oven at 350°F for about 5 minutes to get them crispy again.
Substitutions
No arugula? Spinach or even fresh basil leaves work great! Want to make it vegetarian? Swap the chicken for grilled portobello mushrooms or eggplant slices. You can also use any good melting cheese like provolone or fontina instead of mozzarella.
Pro Tips
- Pat everything dry: Make sure your roasted peppers and mozzarella aren’t too wet, or your bread will get soggy.
- Don’t overfill: Less is more with paninis – too much filling makes them hard to cook evenly.
- Press gently: You want the ingredients to stick together, but don’t squish out all the good stuff!
- Let it rest: Give your finished panini a minute to cool before cutting – this helps everything stay together.
FAQs
Is there a good substitute for arugula?
Sure! If you prefer a mild flavor, spinach is perfect. If you like a slightly minty, peppery, anise taste, fresh basil leaves are amazing too.
Can I use any type of bread?
You bet! We chose whole-grain sandwich thins to keep things light and crispy, but traditional panini breads work great too. Try focaccia, sourdough, rye, ciabatta, or baguette slices about half an inch thick.
Can I make this recipe vegetarian?
Absolutely! This recipe is perfect when you’re serving both meat-eaters and vegetarians. Just replace the chicken with grilled portobello mushrooms or eggplant slices – they taste incredible with the pesto and mozzarella.
What are some easy ways to use up a jar of red pepper strips?
Those roasted red peppers are so versatile! Toss them on salads, pizzas, burgers, or mix them into risottos, polentas, and pasta dishes. They add such great flavor to everything.
I hope you love this panini as much as my family does! Let me know how yours turns out – I always love hearing about your cooking adventures. Did you try any fun substitutions or add your own twist?
