Description
Whip up a quick easy Italian chicken panini dinner with this comforting recipe. Golden crispy bread, tender chicken, and vibrant flavors await your table.
Ingredients
Scale
- Main Panini Ingredients:
- 1 crusty bread roll (ciabatta or sourdough), cut in half horizontally
- 6 oz cooked chicken breast, shredded or thinly sliced
- 4 slices provolone cheese
- Flavor Boosters & Spreads:
- 2–3 tbsp pesto (store-bought or homemade)
- 1/4 cup roasted red peppers (jarred, well-drained)
- 6–8 fresh basil leaves
- Seasonings & Oils:
- 1 tbsp olive oil, for brushing
- 1/4 tsp garlic powder (for chicken)
- 1/4 tsp dried oregano (for chicken)
- Salt and freshly ground black pepper, to taste
- Optional Extras:
- Handful of arugula or spinach
- 2 tbsp sun-dried tomatoes, drained and chopped
Instructions
- Prep the Chicken, My Friend:: If you’re using plain cooked chicken, shred or slice it up. This is where I like to add a little flair – a sprinkle of garlic powder, dried oregano, salt, and pepper. It makes such a difference, honestly! I usually do this while the panini press is warming up, so everything’s ready to go. The kitchen usually smells faintly of garlic at this point, which is always a good sign.
- Get Your Bread & Spreads Ready:: Slice your ciabatta or sourdough horizontally. Now, here’s where the magic starts. Spread a generous, but not *too* generous (remember my pesto incident?), layer of pesto on the inside of both bread halves. This is the flavor foundation, and it just smells so wonderfully herby. I always take a quick sniff, it’s just so invigorating!
- Layer Up Your Quick Easy Italian Chicken Panini Dinner:: On one half of the bread, start layering. First, a slice or two of provolone. Then, pile on that seasoned chicken. Next, add a few roasted red pepper strips, making sure they’re not too wet. Finish with a few fresh basil leaves and another slice of provolone. This step is where I always get excited, seeing all those vibrant colors come together!
- Brush with Olive Oil – Don’t Forget This!: Lightly brush the outside of both bread halves with olive oil. Seriously, don’t forget this part! I once skipped it thinking, \”Eh, how much difference can it make?\” A lot. It makes all the difference for that crispy, golden crust we’re aiming for. It’s the secret to a truly great panini, in my humble opinion.
- Press It Like You Mean It:: Carefully place your assembled panini onto a preheated panini press. Close the lid and let it cook for about 4-6 minutes, or until the bread is golden brown and those glorious cheese slices are all melty and bubbly. You’ll hear that satisfying sizzle, and the kitchen will start to smell absolutely divine – like an Italian trattoria! Don’t peek too often, just let it do its thing.
- Serve and Enjoy Your Panini Masterpiece:: Once it’s perfectly toasted and the cheese is oozing, carefully remove the panini from the press. Let it sit for a minute or two – it’s super hot! Then, slice it in half, usually diagonally because it just looks nicer, doesn’t it? The outside will be crispy, the inside warm and flavorful. It’s such a satisfying moment, seeing the steam rise and knowing you made this deliciousness!