A delicious and easy main meal idea, this pesto chicken panini recipe will likely become a family favorite. Combining the flavors or grilled chicken, pesto, melted mozarella cheese and other ingredients all together in a warmed ciabatta bun.
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A Quick and Easy Meal Idea: Chicken Panini
And take it from me, I say this from experience. Panini sandwiches have been our go-to weekly meal idea for a number of years. They are flavorful, hearty and yet easy and quick to make through the work week. Additionally, they are easily customizable for each family member. Since my daughter is not a fan of tomatoes or lettuce, we keep those off for her panini.
If you’ve come upon this recipe in your search, it’s probably because you already have a panini press and are looking for panini press meal ideas. But if that’s not the case and you’re in the market for a new one, here are a couple of our favorites:
- Breville Duo 1500-Watt Nonstick Panini Press – medium size perfect for small family or couples, ribbed top plate leaves grill marks on sandwich
- iSiLER Panini Press Grill, Sandwich Maker Non-Stick Coated Plates – opens fully doubling as a grill (excellent for reheating pizza slices!)
Ingredients Needed
- 2 boneless chicken breasts
- 1 tablespoon Italian seasoning
- salt & pepper to taste
- 1 tablespoon olive oil
- 4 ciabatta rolls
- 4 tablespoons mayonnaise
- 2.5 tablespoons pesto
- mozarella cheese slices (2 per sandwich)
- 1 tomato sliced
- romaine lettuce (optional)
Chicken Pesto Panini Recipe
Slice chicken breasts in half lengthwise to create 2 chicken cutlets. Season both sides of chicken with Italian seasoning, salt, and pepper.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Cook chicken on both sides for about 5 minutes, or until the chicken reaches an internal temperature of 165 degrees.
Remove chicken from the pan.
Assemble the sandwiches by slicing the ciabatta rolls in halves. Spread about 1 tablespoon of mayonnaise on one half of each roll. Spread about 1¼ tablespoons of pesto on the other half of each roll, then add a chicken cutlet to each sandwich.
Add 1 slice of mozzarella to each sandwich, followed by a tomato slice and romaine if desired.
Top the sandwich with the ciabatta roll with pesto. Lightly brush olive oil on top roll, then return sandwiches to the skillet. Cook each sandwich for 2 minutes per side, or until the mozzarella has fully melted.
Serve immediately and enjoy!
Serve your Chicken Pesto Panini alongside these Delicious Sides
- Homemade french fries
- Red Cabbage Coleslaw
- Baked Boston Beans
- Roasted Pumpkin Soup
- Non Creamy Potato Leek Soup
Thankyou for stopping by to visit us here on the blog. We’d love to hear how your chicken pesto paninis turned out in the comments below.
Chicken Pesto Panini Recipe
Equipment
- 1 panini press or sandiwch maker optional
- large skillet
Ingredients
- 2 boneless chicken breasts
- 1 tbsp Italian seasoning
- salt & pepper to taste
- 4 ciabatta rolls
- 4 tbsp mayonnaise
- 2.5 tbsp pesto
- 4 slices mozarella cheese
- 1 tomato, sliced
- 1 romaine lettuce
- 1 tbsp olive oil
Instructions
- Slice chicken breasts in half lengthwise to create 2 chicken cutlets. Season both sides of chicken with Italian seasoning, salt, and pepper.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Cook chicken on both sides for about 5 minutes, or until the chicken reaches an internal temperature of 165 degrees.
- Remove chicken from the pan.
- Assemble the sandwiches by slicing the ciabatta rolls in halves.
- Spread about 1 tablespoon of mayonnaise on one half of each roll.
- Spread about 1¼ tablespoons of pesto on the other half of each roll, then add a chicken cutlet to each sandwich.
- Add 1 slice of mozzarella to each sandwich, followed by a tomato slice and romaine if desired.
- Top the sandwich with the ciabatta roll with pesto. Lightly brush olive oil on top roll, then return sandwiches to the skillet.
- Cook each sandwich for 2 minutes per side, or until the mozzarella has fully melted.
- Serve immediately and enjoy!
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