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By Shawn Williams
5 from 1 vote
Mar 14, 2023, Updated Feb 26, 2024
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My chicken pesto panini features chicken, fresh mozzarella, Roma tomato, fresh basil pesto, and a drizzle of balsamic glaze. All wrapped in golden panini bread. Bite into this crispy golden masterpieceand you would never guess it was made using a cast iron skillet on the stove.
The secret to the perfect sear is in the olive oil brushed on the panini bread. It gives you a crispy golden, toastedfinish like a grilled cheese, only better andcrunchier. If you really want to take this recipe a step further, I’d suggest using a grill pan. This will give you the signature grooves without a panini press.
Get a similar flavor by enjoyed grilled chicken caprese next time a mozzarella craving hits. Got pesto to use up? Stir some into creamy gnocchi or brush over grilled shrimp skewers.
Table of Contents
- More Pesto Recipes You’ll Love
- Chicken Pesto Panini Recipe
Tips for the Perfect Panini
- Searyour chicken first in the cast iron skillet and then assemble the panini right in the sameskillet. Grilled chicken, grilled sandwich.
- Use plenty of olive oil to get the perfect golden crust. Aside from flavor, it does wonders for the bread in terms of toasting.
- Layer the mozzarella on top of the chicken when assembling so the heat will warm and melt the cheesebetter.
- Use a large spatula to firmly press down on either side of the panini as it heats up so it flattens and all melts together. This acts as your panini press. I provide a lot of force to really compress the sandwich.
- The secret to the perfect chicken paniniis using thinly sliced chicken and further flattening itout with a rolling pin—a process similar to preparing chicken Parmesan. This makes biting into the panini much easier and also tenderizes the chicken. You can use regular chicken breast but it’s easier to start with thinly cut chicken breast.
- Paninis are also great on the grill. Follow the same process and use the grill grates to get a nice sear. Press down firmly with a spatula to compress the sandwich on the grilling surface.
More Pesto Recipes You’ll Love
Chicken Pesto Pasta Recipe
Pesto Pasta Salad Recipe
Shrimp Pesto Pasta Recipe
Homemade Pasta with Fresh Basil Pesto Recipe
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5 from 1 vote
Chicken Pesto Panini Recipe
By: Shawn Williams
Servings: 2
Prep: 10 minutes mins
Cook: 15 minutes mins
Total: 25 minutes mins
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The chicken pesto panini with mozzarella is made in a cast iron skillet with basil pesto roma tomato, balsamic glaze, and fresh mozzarella. No panini press required.
Ingredients
- 2 thinly sliced chicken breasts, flattened to 1/4 inch thick
- 4 slices white panini bread
- 4 slices fresh mozzarella cheese
- 4 slices Roma tomato, thinly sliced
- 2-3 tablespoons basil pesto sauce
- 4 teaspoons olive oil, for bread
- Balsamic glaze for drizzling
Instructions
Thinly slice the tomato and fresh mozzarella into 1/4 inch thick slices. Set aside.
Flatten each chicken breast using a rolling pin to 1/4 inch thick slices. Season with salt and pepper. Set aside.
Heat cast iron skillet or grill pan to medium heat, add a splash of olive oil and fully cook the chicken through, about 2-3 minutes per side. Set aside. Take a paper towel and carefully wipe up excess juices (if any).
Reduce heat to medium-low. Drizzle 1-2 teaspoons of olive oil on one side of each slice of panini bread (oiled sides facing the skillet when searing). Use a basting brush or the back of a spoon to spread the oil evenly. Assemble each panini right on the skillet starting with one slice of bread, chicken breast, mozzarella slices, pesto, tomato slices, and balsamic glaze. Top with the other slice of panini bread.
Sear for 2-3 minutes per side, periodically pressing down firmly with a large spatula on both sides so the panini sticks together and the cheese starts to melt. The panini is done when the bread is golden brown and crunchy. I may flip 2-3 times to ensure even cooking.
Notes
Cook on medium/medium-low heat to avoid burning the panini. It will cook quickly so carefully monitor.
If you really want to take this recipe a step further, I’d suggest using a grill pan. This will give you the signature grooves without a panini press.
Nutrition
Serving: 1paniniCalories: 565kcalCarbohydrates: 36.2gProtein: 42.3gFat: 20.1gSaturated Fat: 6.9gCholesterol: 121mgSodium: 691mgFiber: 2.1gSugar: 4g
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Course: Lunch
Cuisine: Italian
Tried this recipe?Mention @kitchenswagger or tag #kitchenswagger!
1 Comment
So amazing! Flavor was great! I didn’t have a cast iron so I made it on a panini press still really good. I also baked the chicken. I decided to use garlic bread and it was absolutely delicious. Will make this again!Reply
