One word. Panini. This is a lunchtime game changer and this Chicken Pesto Panini Recipe is as good as it gets. Why have a regular sandwich when you could have a hot, fresh, grilled sandwich!? All of the flavors combine so well together and the cheese melts and holds it all together. The chicken is well seasoned, the pesto is a star of the show, and the tomato provides a fresh crisp.
There are all kinds of paninis that you can make, but I find this one to be my personal favorite. It’s just that good. It helps that it is very fast and easy to make. While a panini press makes it easier to make and gives you those fancy lines, you can also make this with good old-fashioned pans. See the “Equipment You’ll Need” section below to find out how. I hope you try this and also find yourself with a new favorite!
Equipment You’ll Need:
For the best result, you will need a panini press. If you do not have one, you can make this on the stove. You will still want it to be pressed, so you will place the sandwich on a pan and then place another heavy pan on top of it and press it down. Medium heat for a few minutes on each side will do the trick!
Ingredients You’ll Need:
This is for 2 paninis.
Active Time: 10 minutes Total time: 15 minutes
For this Chicken Pesto Panini recipe you will need:
- 2 slices of sandwich bread – see substitutions
- 1 tablespoon of pesto – Pesto is bold and this is the biggest flavor in the panini.
- 2 slices of tomato – For a bit of freshness.
- 2 tablespoons shredded mozzarella – The mozzarella you use does not have to be shredded but it does have to be mozzarella.
- Cooking oil – for cooking the chicken.
- 1/4 chicken breast – This will be juicy and well-seasoned
- Salt – a sprinkle
- Pepper – a sprinkle
- Onion powder – 1/4 teaspoon
- Garlic powder – 1/4 teaspoon
- Chili powder – 1/4 teaspoon
- Cumin powder – 1/4 teaspoon
How to make Chicken Pesto Paninis:
Step 1. Begin by setting a pan on medium-high heat on the stove and covering it in a thin layer of oil. Use a spatula to evenly coat it. Turn on your panini press at this time to pre-heat.
Step 2. While the pan is heating, cut your 1/2 chicken breast into small cubes, around 1/4 inch each. Put the chicken into a bowl and sprinkle with salt and pepper. Then add in 1/4 teaspoon each of salt, pepper, onion powder, garlic powder, chili powder, and ground cumin. Mix until evenly coated.
Step 3. Once your pan is hot, transfer the chicken to it and allow it to sear for a few minutes on each side until cooked through. Set aside and cover once cooked.
Step 4. For each panini, spread the first slice of bread with 1 tablespoon of pesto. You can use more or less but I find this amount provides the right proportion to be tasted without overwhelming the other flavors. Next, you will add your cooked chicken, followed by around 2 tablespoons of mozzarella and 2 tomato slices. Cover with the second slice of bread.
Step 5. Transfer your panini to the press and press it down firmly. Allow it to cook until the line indents turn slightly brown, but not black as that will start to taste burned. This goes very fast and takes 1-2 minutes if you are using a press. Your chicken pesto panini is now ready! I like to cut it diagonally and serve it with fruit and chips.
Enjoy!
Substitutions:
While plain sandwich bread tastes great for this, can use any kind of bread you want here. You can even fold pita bread in half and do it that way!
Pro Tips:
- Although you of course can make these ahead of time, they tend to get a little soggy and are not nearly as good as they are fresh. If you can make these fresh, go ahead and do it. It helps that they are a quick make!
- For the most melty cheese, assemble your panini while your chicken is still hot so that it can start to melt on the chicken. The panini press gets very hot and goes too fast to heat all the way through to give you that melty cheese you will want.
Meal Prepping:
You will want to make this fresh for best results, but you can at least cut and season your chicken and slice your tomato beforehand to make it even easier when making it.
Pairs Well With:
You can never go wrong in pairing this with some fresh-cut fruit and chips.
Video:
Chicken Pesto Paninis
Equipment
- 1 panini press – If you do not have one, use a pan on the stove on medium heat and press down with another pan on top. Cook on each side for a few minutes.
Ingredients
- 2 slices of sandwich bread
- 2 tablespoons of pesto
- 2 slices of tomato
- 2 tablespoons shredded mozzarella
- Cooking oil
- 1/2 chicken breast
- Salt – to taste
- Pepper – to taste
- 1/4 teaspoon Onion powder
- 1/4 teaspoon Garlic powder
- 1/4 teaspoon Chili powder
- 1/4 teaspoon Cumin powder
Instructions
- Set a pan on medium-high heat on the stove and coat it with a thin layer of oil. Turn on your panini press at this time to pre-heat.
- While the pan is heating, cut your 1/2 of chicken into small cubes, around 1/4 inch.
- Once your pan is hot, transfer the chicken to it and sprinkle with salt, and pepper and then 1/4 teaspoon each of onion powder, garlic powder, chili powder, and cumin. Mix it up to cover all of the chicken in seasoning. Flip the chicken to evenly cook all sides. Set aside and cover once cooked.
- For each panini, spread 1 tablespoon of pesto on the first slice of bread. Add your cooked chicken, followed by 2 tablespoons of mozzarella and 2 tomato slices. Cover with the second slice of bread.
- Transfer your panini to the press and press down firmly. Let it grill for 1-2 minutes or until complete.Enjoy!
