Description
This Italian Chicken Panini delivers restaurant-quality results with juicy, herb-marinated chicken, melted cheese, and perfectly crispy pressed bread. Ready in under 30 minutes, it’s the ultimate weeknight dinner or lunch that brings authentic Italian flavors to your kitchen.
Ingredients
2 boneless, skinless chicken breasts (about 1 lb total)
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon black pepper
1/2 teaspoon salt
1 tablespoon lemon juice or red wine vinegar
4 ciabatta or focaccia rolls, sliced horizontally
4 slices provolone or mozzarella cheese
Fresh basil leaves (optional)
Roasted red peppers (optional)
Butter or olive oil for pressing
Instructions
1. Trim excess fat from chicken breasts and pat completely dry with paper towels.
2. Place chicken between plastic wrap or parchment paper and lightly pound to an even 1/2 to 3/4-inch thickness.
3. In a bowl, whisk together olive oil, minced garlic, oregano, basil, black pepper, salt, and lemon juice or vinegar.
4. Place chicken in a shallow dish or resealable bag, pour marinade over it, and turn to coat evenly. Marinate for 15-30 minutes at room temperature (or up to 4 hours refrigerated).
5. Remove chicken from refrigerator 15-20 minutes before cooking to bring to room temperature. Preheat a grill pan or skillet over medium heat.
6. Add a drizzle of olive oil to the preheated pan. Cook chicken for 5-6 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
7. Remove chicken from heat and let rest for 5 minutes, then slice into strips or keep whole for sandwiches.
8. To assemble paninis, layer bottom half of each roll with sliced chicken, cheese, and any optional toppings like fresh basil or roasted peppers. Top with the other half of the roll.
9. Heat panini press according to manufacturer directions, or preheat a skillet over medium heat. Brush the outside of each sandwich lightly with butter or olive oil.
10. Press sandwiches in panini press for 3-4 minutes, or in skillet (using a heavy pot to press down) for 2-3 minutes per side, until bread is golden and crispy and cheese is melted.
11. Slice in half diagonally and serve immediately while hot and crispy.
Notes
For extra juicy chicken, brine in salted water for 30 minutes before marinating.
Don’t overcrowd the pan when cooking chicken – work in batches if needed for proper browning.
Chicken thighs can be substituted for a juicier, more forgiving option.
No panini press? Use a heavy skillet or pot to press down on sandwiches in a regular pan.
Store cooked chicken in an airtight container for up to 3 days, or freeze for up to 3 months.
For keto/low-carb, use cloud bread or lettuce wraps instead of regular bread.
Try variations: add calabrian chili paste for spicy, pesto for herbaceous, or sun-dried tomatoes for Mediterranean flair.
Pair with arugula salad, tomato soup, or sweet potato fries for a complete meal.
- Prep Time: 20
- Cook Time: 15
- Category: Main Course, Sandwich, Lunch
- Method: Grilling, Pan-Searing, Pressing
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 485
- Sugar: 3
- Sodium: 680
- Fat: 22
- Saturated Fat: 8
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 38
- Cholesterol: 95
Keywords: italian chicken panini, chicken panini recipe, grilled chicken sandwich, pressed sandwich, easy panini, herb chicken panini, italian sandwich