Name: Chicken Pesto Panini
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 4 (4-ounce) chicken cutlets, pounded to ¼-inch thick; Salt and pepper to taste; 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)

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A delicious and satisfying Chicken Pesto Panini is a perfect way to enjoy the rich flavors of pesto, mozzarella, tomatoes, and chicken all pressed between crispy sourdough bread. It’s quick to make, requiring just 20 minutes, and can be done even without a panini press! The combination of fresh ingredients and the warm, toasted bread makes this panini a favorite for lunch or dinner.

Chicken Pesto Panini

Why You’ll Love This Recipe

I absolutely love how simple yet flavorful this chicken pesto panini is. The crispy exterior of the sourdough bread combined with the juicy, perfectly seasoned chicken and the creamy mozzarella creates the ultimate sandwich. Fresh tomatoes, basil, and a generous spread of pesto elevate it to a whole new level. Whether I use a panini press or just a heavy skillet, the result is always delicious. Plus, it’s a great option for a weeknight meal or an impressive dish for guests.

ingredients

(Hint: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil
4 (4-ounce) chicken cutlets, pounded to ¼-inch thick
Salt and pepper to taste
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)

directions

I begin by heating olive oil in a large, heavy pan over medium heat. I season the chicken cutlets with salt and pepper on both sides. Once the oil is heated, I add the chicken to the pan and cook for about 3-4 minutes on the first side until golden brown. Then, I flip the cutlets and cook for another 2-3 minutes until they reach an internal temperature of 165°F. I remove the chicken from the pan and keep it warm.
I spread 1 tablespoon of pesto on one side of each slice of bread. Then, I layer 4 slices of the bread with 2 slices of tomato, a chicken cutlet, 2 slices of mozzarella, and a few basil leaves (if using). Finally, I top with the remaining 4 slices of bread, pesto-side down.
I heat a panini press or a large heavy pan (or grill pan) over medium heat and brush it with a little olive oil. If I’m using a pan instead of a panini press, I place a second heavy skillet on top of the panini, weighted down with a few cans, and flip the sandwiches halfway through to ensure even grilling.
I place two sandwiches at a time in the panini press and cook for 5 minutes until they’re warm and crispy on both sides. Afterward, I repeat with the remaining sandwiches. Serve hot and enjoy!

Servings and timing

This recipe makes 4 sandwiches and takes just 5 minutes of prep and 15 minutes of cooking time, so the total time comes out to about 20 minutes.

Variations

I sometimes change things up by adding a handful of arugula or spinach along with the basil for some extra greens. If I want a richer flavor, I might drizzle a bit of balsamic glaze over the tomatoes before closing the sandwich. For a bit of spice, I’ve also added sliced jalapeños. The possibilities are endless!

storage/reheating

If I have leftovers, I store them in an airtight container and refrigerate for up to 2 days. To reheat, I’ll pop the sandwiches in a skillet over medium-low heat, pressing them slightly with a spatula, until the bread crisps up again. The cheese may soften a bit, but it’s still delicious.

FAQs

Can I use a different type of bread for the panini?

I’ve tried this recipe with ciabatta, whole wheat, and even baguette. All of them work wonderfully, but sourdough is my favorite for its perfect balance of flavor and crunch.

Can I make this recipe ahead of time?

You can prepare the chicken, pesto, and other ingredients in advance, then assemble and grill the sandwiches when you’re ready. This is great for meal prep or when I’m hosting guests.

What can I serve with this chicken pesto panini?

I love serving this panini with a side salad, sweet potato fries, or even a cup of tomato soup for a complete meal.

Can I substitute the mozzarella for a different cheese?

Yes! I’ve substituted fresh mozzarella with provolone, fontina, or even gouda. Each cheese brings its own distinct flavor to the panini, so feel free to experiment!

Is this recipe gluten-free?

This recipe can be made gluten-free by using gluten-free bread. It’s important to check the pesto and other ingredients to ensure they don’t contain gluten.

Conclusion

The Chicken Pesto Panini is a quick and satisfying meal that’s packed with fresh, bold flavors. It’s a great option for a busy weeknight, or when I want to impress friends or family with minimal effort. The combination of crispy bread, savory chicken, and creamy mozzarella never fails to deliver. Whether I use a panini press or a skillet, this is a go-to recipe I always love to make.