This post may contain affiliate links. Please read our disclosure policy.
Jump to Section
My Chicken Pesto Panini is So Good!
If you’re into pesto and Caprese flavors, this grilled chicken pesto panini is such a good one to have in your back pocket. It’s got everything I love. Mozzarella, tomatoes, chicken, and a good swipe of pesto—all pressed together and made into a hot sandwich.
I usually make chicken paninis when I have leftover grilled chicken in the fridge, and if you are making it from scratch, it comes together in about 15–20 minutes. And don’t worry if you don’t have a panini press a skillet or grill pan works just fine. I’ve even made it in the toaster oven when I didn’t feel like standing over the stove.
Happy Cooking!
– Yumna
Chicken Pesto Panini Ingredients
- Chicken: Chicken breast works great for this recipe. You can use boneless, skinless chicken thighs if you prefer. If using raw chicken, season it with salt, pepper, and Italian seasoning before cooking.
- Pesto: I like to use my homemade basil pesto for this recipe, but you can use store-bought pesto as well.
- Tomatoes: I like to use fresh Roma or beefsteak tomatoes, but you could also use sun-dried tomatoes.
- Mozzarella: Fresh mozzarella works best for this panini recipe, but you could also use shredded mozzarella. If you don’t like mozzarella or can’t find fresh mozzarella, try using provolone, brie, or even goat cheese.
- Bread: Sourdough has a nice chewy texture and holds up well to being pressed. You could also use ciabatta, baguette, or any other type of bread you like.
- Basil: Fresh basil is a must for this recipe!
- Olive oil: Used for brushing on the panini press or grill pan. This helps it get nice and crispy when pressed.
- Salt & Pepper: To taste
Popular Additions
- Add avocados. In the original version of this sandwich, I included slices of avocado in the recipe. You can also mash the avocados on the inside of the bread, which makes it creamier.
- Make it vegan. Replace the chicken with grilled portabella mushrooms or grilled eggplant.
- Make it a wrap. Instead of making a sandwich, you could make this recipe into a wrap by using large tortillas.
- Use turkey instead. This is a great sandwich to make, especially after Thanksgiving dinner when you have leftover turkey.
How to Make a Chicken Pesto Panini
If you have leftover chicken breast and plan on using it for your panini sandwich, you can skip these first couple of steps. If your cooked chicken breasts are thick, you may want to cut them in half.
Recipe Tips
- Pound the chicken thin. This helps the chicken cook evenly and stay nice and tender. I usually place the cutlet between two pieces of plastic wrap and use the bottom of a glass to gently pound it out, starting from the thicker end and working outward. You want it about ¼ inch thick, no need to go too crazy.
- Let the chicken rest. After you cook the chicken, let it rest for a few minutes before adding it to the sandwich. This helps keep all the juices from running out when you press it—and it won’t make your bread soggy.
- Dry your mozzarella and tomatoes. Fresh mozzarella and juicy tomatoes are delicious, but they can release a lot of moisture. I like to pat them dry with a paper towel before layering them onto the sandwich so everything stays crisp instead of soggy.
- Don’t overload the sandwich. I know it’s tempting to pile on the fillings, but keeping things even helps it cook more evenly and stay together when you press it. You want a good balance of pesto, cheese, chicken, and tomato without it becoming a sliding mess.
- Give it a minute to cool. It’s hard, I know but letting the panini sit for a minute or two after cooking helps the cheese set slightly so it’s easier to slice and eat (without everything spilling out).
Serving Ideas
More Sandwich Recipes:
- Vegan Cauliflower Pita Sandwiches
- Turkey Panini
- Smoked Salmon Bagel
- Hummus Sandwich with Veggies
- Roasted Vegetable Grilled Cheese Sandwich
- Grilled Mozzarella Sandwich
- Cheesy Chicken & Broccoli Wraps
- Avocado White Bean Sandwich
If you try this Chicken Pesto Panini recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. I would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
This Chicken Pesto Panini recipe was originally published on August 22, 2017. The recipe has not been modified to remove the avocados and the post now includes new step-by-step photos for how to make the panini sandwich.
Chicken Pesto Panini Recipe
Ingredients
- 1 tablespoon olive oil
- 4 (4-ounce) chicken cutlets pounded to ¼-inch thick
- Salt and pepper
- ½ cup pesto
- 8 slices sourdough bread
- 2 ripe tomatoes cut into ¼-inch slices
- 8 ounces fresh mozzarella cut into ¼-inch slices
- 12-16 fresh basil leaves optional
Instructions
- Heat olive oil in a large heavy pan over medium heat. Season the chicken cutlets on both sides with salt and pepper. Add the cutlets to the preheated pan and cook until golden brown on the bottom, 3-4 minutes. Flip the cutlets and cook until browned on the other side and a thermometer inserted in the center reads 165° F, 2-3 minutes longer. Remove the chicken from the pan and keep warm.
- Spread 1 tablespoon of pesto on 1 side of each bread slice. Layer 4 of the bread slices with 2 slices of tomato, 1 chicken cutlet, 2 slices of mozzarella, and 3-4 fresh basil leaves (if desired) each, then top with the remaining 4 slices of bread, pesto-side down.
- Heat a panini press or a large heavy pan (or grill pan) over medium heat and brush with olive oil. If you’re cooking in a pan instead of a panini press, use a second heavy skillet weighed down with a few cans to simulate the top of the panini press, and flip the panini halfway through the cooking time.
- Add two of the sandwiches to the panini press and cook for 5 minutes, or until warmed through and crispy on both sides.
- Repeat with the remaining sandwiches. Serve hot.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Yum, What a great quick and easy lunchtime recipe!