There’s something magical about the way a well-made panini can transport you straight to a sun-drenched Italian piazza with just one bite. And when that panini is stuffed with juicy pesto-marinated chicken, melted mozzarella, and sun-dried tomatoes? Pure bliss. This isn’t just a sandwich—it’s a handheld masterpiece that balances crunch, creaminess, and bold flavors in every bite.
Looking for Pesto Chicken Panini inspiration? You'll love what we have! Explore more Sandwiches recipes or discover our Chicken Breast Recipes favorites.
Why This Recipe Works
- Flavor fireworks: Imagine garlicky pesto, tender chicken, and tangy sun-dried tomatoes dancing on your taste buds.
- Effortless gourmet: You don’t need a fancy panini press—just a skillet and a little patience.
- Endlessly adaptable: Swap ingredients based on what’s in your fridge, and it’ll still taste incredible.
The Story Behind the Sauce
The panini might have risen to fame in Milan’s bustling cafés, but when you pair it with Genoa’s iconic pesto, it becomes something truly special. It’s like the culinary equivalent of your favorite duet—each element shines, but together, they’re unforgettable.
Essential Ingredients & Tools
Ingredients for the Chicken (The Star of the Show)
- 1 lb (450g) boneless chicken breasts – Pounded to an even 1/2-inch thickness for uniform cooking.
- 2 tbsp (30ml) olive oil – For a golden sear and to lock in moisture.
- 1 tbsp (15ml) lemon juice – Brightens the marinade and tenderizes the chicken.
- 2 cloves garlic, minced – Adds depth and aroma.
- 1/2 tsp (3g) salt – Enhances all the flavors.
Ingredients for the Pesto (The Supporting Actor That Steals the Scene)
- 1/2 cup (120g) basil pesto – Homemade or high-quality store-bought.
- 1 tbsp (15g) grated Parmesan – Boosts umami and richness.
- 1 tsp (5ml) lemon zest – Adds a citrusy spark to cut through the richness.
Ingredients for Assembly (The Grand Finale)
- 4 ciabatta rolls (or focaccia for a chewier texture) – Halved and sturdy enough to hold fillings.
- 1/2 cup (50g) shredded mozzarella – Melts beautifully to bind everything.
- 1/4 cup (35g) sun-dried tomatoes, oil-packed – Pat dry to prevent sogginess.
- 2 tbsp (30g) softened butter (or garlic-infused oil for extra flavor) – For that perfect golden crust.
Tools You’ll Need
- Cast-iron skillet or grill pan – Ensures even heat distribution for a crispy exterior.
- Meat mallet (or rolling pin) – To flatten chicken evenly.
- Kitchen tongs – For easy flipping.
Serves: 4 | Prep: 20 min | Cook: 12 min | Total: 32 min
How to Make Pesto Chicken Panini
- Marinate the Chicken
Pound 1 lb (450g) boneless chicken breasts to 1/2-inch thickness—this ensures even cooking and prevents dryness. Combine with 2 tbsp (30ml) olive oil, 1 tbsp (15ml) lemon juice, 2 cloves garlic, minced, and 1/2 tsp (3g) salt. Let marinate for 15 minutes (the acid tenderizes while the flavors penetrate).
- Cook to Perfection
Heat skillet over medium-high until water droplets sizzle. Cook chicken 5–6 minutes per side until internal temp reaches 165°F (74°C). Rest for 5 minutes (carryover cooking finishes the job) before slicing against the grain for maximum tenderness.
- Supercharge the Pesto
Stir 1 tbsp (15g) grated Parmesan and 1 tsp (5ml) lemon zest into 1/2 cup (120g) basil pesto. Spread generously on both halves of the 4 ciabatta rolls—this ensures every bite is flavorful and prevents dryness.
- Build Your Masterpiece
Layer sliced chicken, 1/4 cup (35g) sun-dried tomatoes (dried thoroughly), and 1/2 cup (50g) shredded mozzarella on the bottom half of each roll. Close and press lightly to compact.
- Grill Like a Pro
Butter the outsides of the rolls with 2 tbsp (30g) softened butter (this triggers the Maillard reaction for complex flavors). Cook in a hot skillet for 3–4 minutes per side, pressing with a heavy pan or foil-wrapped brick for that signature crispness.
Pro Technique
- Weighted Press: Use a preheated cast-iron skillet or a foil-wrapped brick to compress the sandwich evenly.
- Heat Control: Skillet should be hot but not smoking (375°F/190°C). Listen for a steady sizzle—silence means too cold; smoke means too hot.
Chef’s Wisdom
- Soggy Bread: Pat ingredients dry and lightly toast roll interiors before assembling.
- Cheese Melt: Place cheese directly against the bread—it acts as glue when melted.
Storage & Freshness Guide
- Short-Term: Store assembled (ungrilled) panini in parchment-lined containers for up to 24 hours.
- Reheating: Revive in a 375°F (190°C) oven for 8 minutes or re-press in a skillet.
- Freezing: Wrap tightly in foil and freeze for up to 3 weeks. Thaw overnight and reheat with fresh cheese.
Nutrition Profile
| Nutrient | Amount per serving |
|---|---|
| Calories | 580 |
| Protein | 38g |
| Carbohydrates | 42g |
| Fat | 30g |
| Fiber | 4g |
Ingredient Variations and Their Impact
- Bread: Focaccia for chewiness, brushed with garlic oil.
- Cheese: Gruyère for nuttiness or pepper jack for spice.
- Vegetarian: Grilled portobello mushrooms marinated in balsamic.
Perfect Pairings
Complementary Dishes
- Rosemary Roasted Potatoes: Crispy, herb-infused potatoes mirror the pesto’s earthiness.
- Radicchio Salad: Bitter greens with lemon vinaigrette cut through the richness.
Drinks
- Pinot Grigio: Crisp acidity complements the pesto’s brightness.
- Ginger Beer: Spicy effervescence cleanses the palate.
Something Sweet
- Lemon Olive Oil Cake: Light citrus notes echo the panini’s zest.
- Dark Chocolate Almond Clusters: Bitter contrast for a sophisticated finish.
FAQs
- Can I use pre-cooked chicken?
Yes! Toss rotisserie chicken with pesto while warm for better flavor absorption. - How do I prevent cheese oozing?
Leave a 1/2-inch border when layering ingredients. - Best way to slice?
Use a serrated knife with a gentle sawing motion to avoid squashing.
Pesto Chicken Panini
Make a restaurant-quality Pesto Chicken Panini at home with my easy recipe! Juicy chicken, melted mozzarella, and sun-dried tomatoes pressed to perfection. Try it now!
Ingredients
For the Chicken
-
1 lb boneless chicken breasts (450g)
-
2 tbsp olive oil (30ml)
-
1 tbsp lemon juice (15ml)
-
2 cloves garlic (minced)
-
1/2 tsp salt (3g)
For the Pesto Spread
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1/2 cup basil pesto (120g)
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1 tbsp grated Parmesan (15g)
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1 tsp lemon zest (5ml)
For Assembly
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4 ciabatta rolls (halved)
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1/2 cup shredded mozzarella (50g)
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1/4 cup sun-dried tomatoes (oil-packed, 35g)
-
2 tbsp softened butter (30g)
Instructions
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Pound 1 lb (450g) boneless chicken breasts to 1/2-inch thickness. Marinate with 2 tbsp (30ml) olive oil, 1 tbsp (15ml) lemon juice, 2 cloves garlic, minced, and 1/2 tsp (3g) salt for 15 minutes.01
-
Cook chicken in a hot skillet for 5–6 minutes per side until 165°F (74°C). Rest for 5 minutes, then slice.02
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Mix 1/2 cup (120g) basil pesto with 1 tbsp (15g) grated Parmesan and 1 tsp (5ml) lemon zest. Spread on both halves of 4 ciabatta rolls.03
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Layer chicken, 1/4 cup (35g) sun-dried tomatoes, and 1/2 cup (50g) shredded mozzarella on rolls. Close and press lightly.04
-
Butter outsides of rolls with 2 tbsp (30g) softened butter. Grill in a skillet for 3–4 minutes per side, pressing with a heavy pan.05
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