13 Delicious Italian Chicken Panini Recipes

Unlock the secret to turning your kitchen into a cozy Italian café with these 13 delicious chicken panini recipes! Perfect for busy weeknights or leisurely weekend lunches, each sandwich is a masterpiece of flavors, combining juicy chicken, melted cheeses, and fresh toppings between crispy, golden bread. Whether you’re craving something classic or adventurous, this roundup has a panini to satisfy every taste. Let’s dive in and get cooking!

Classic Italian Chicken Panini with Pesto

Every food enthusiast knows the joy of a perfectly pressed panini, and this Classic Italian Chicken Panini with Pesto is no exception. Elevate your sandwich game with this simple yet flavorful recipe.

Ingredients

• 2 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1/4 cup extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup basil pesto, homemade or store-bought
• 4 slices ciabatta bread, 1/2-inch thick
• 4 slices provolone cheese
• 1/4 cup sun-dried tomatoes, drained and chopped
• 2 tbsp unsalted butter, clarified

Instructions

1. Preheat a grill pan over medium-high heat (375°F) for 5 minutes.
2. Brush chicken breasts with olive oil and season both sides with salt and pepper.
3. Grill chicken for 6 minutes per side, or until internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
4. Spread 2 tbsp pesto on each slice of ciabatta bread.
5. Layer provolone cheese, sliced chicken, and sun-dried tomatoes on two slices of bread. Top with remaining slices.
6. Heat a panini press to 350°F. Brush outside of sandwiches with clarified butter.
7. Press sandwiches for 3-4 minutes, or until bread is golden and cheese is melted.
8. Cut sandwiches in half and serve immediately.

Hearty and aromatic, this panini boasts a crispy exterior with a juicy, pesto-infused interior. Try serving it with a side of arugula salad for a refreshing contrast.

Spicy Italian Chicken Panini with Pepperoncini

Vibrant flavors come together in this Spicy Italian Chicken Panini with Pepperoncini, a perfect blend of heat and savory.

Ingredients

• 2 boneless, skinless chicken breasts, pasture-raised
• 1 tbsp extra-virgin olive oil
• 1 tsp sea salt
• 1 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 cup sliced pepperoncini
• 4 slices provolone cheese
• 4 slices ciabatta bread, artisanal
• 2 tbsp unsalted butter, clarified
• 1/4 cup mayonnaise, homemade or high-quality
• 1 tsp red pepper flakes

Instructions

1. Preheat a grill pan over medium-high heat to 375°F.
2. Season chicken breasts evenly with sea salt, black pepper, garlic powder, and smoked paprika.
3. Drizzle olive oil over chicken, ensuring full coverage for optimal searing.
4. Grill chicken for 6 minutes per side, or until internal temperature reaches 165°F.
5. Remove chicken from heat; let rest for 5 minutes to retain juices.
6. Slice chicken thinly against the grain for tender bites.
7. Spread mayonnaise on one side of each ciabatta slice.
8. Layer provolone cheese, sliced chicken, and pepperoncini on two slices of bread.
9. Top with remaining bread slices, mayonnaise side down.
10. Heat clarified butter in a panini press or skillet over medium heat.
11. Grill sandwiches for 3-4 minutes per side, or until golden and cheese melts.
12. Sprinkle red pepper flakes over sandwiches before serving for extra heat.

Hearty and flavorful, this panini boasts a crispy exterior with a juicy, spicy interior. Serve with a side of pickled vegetables to cut through the richness.

Italian Chicken Panini with Sun-Dried Tomatoes and Mozzarella

Ready to elevate your sandwich game? This Italian Chicken Panini combines succulent chicken, tangy sun-dried tomatoes, and creamy mozzarella for a lunch that’s anything but ordinary.

Ingredients

• 2 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1/4 cup sun-dried tomatoes in oil, drained and thinly sliced
• 4 slices fresh mozzarella cheese, 1/4-inch thick
• 4 slices ciabatta bread, 1/2-inch thick
• 2 tbsp extra virgin olive oil
• 1 tsp dried Italian seasoning
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat a panini press to 375°F. If using a grill pan, preheat over medium-high heat.
2. Season chicken breasts evenly with Italian seasoning, salt, and pepper.
3. Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook chicken for 4-5 minutes per side, until internal temperature reaches 165°F. Rest for 3 minutes before slicing thinly against the grain.
4. Brush one side of each ciabatta slice with remaining olive oil. Layer chicken, sun-dried tomatoes, and mozzarella on the unoiled side of two slices. Top with remaining slices, oiled side up.
5. Place sandwiches in the panini press. Cook for 3-4 minutes until bread is golden and cheese melts. If using a grill pan, weigh sandwiches down with a heavy skillet and flip after 2 minutes.
6. Remove from press. Let stand for 1 minute before slicing diagonally.

Ultimate in flavor and texture, this panini offers a crispy exterior with a juicy, cheesy interior. Serve with a side of balsamic glaze for dipping or a crisp arugula salad to complement the rich flavors.

Grilled Italian Chicken Panini with Basil Mayo

Just when you thought your lunch couldn’t get any better, this Grilled Italian Chicken Panini with Basil Mayo comes along. Juicy, flavorful, and perfectly crispy, it’s a game-changer.

Ingredients

• 2 boneless, skinless chicken breasts, pasture-raised, pounded to 1/2-inch thickness
• 1/4 cup extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 4 slices ciabatta bread, artisanal
• 1/4 cup basil mayo (homemade or high-quality store-bought)
• 4 slices provolone cheese, aged
• 1/2 cup arugula, baby
• 1/4 cup roasted red peppers, thinly sliced

Instructions

1. In a mixing bowl, whisk together olive oil, balsamic vinegar, oregano, garlic powder, sea salt, and black pepper.
2. Add chicken breasts to the marinade, ensuring they’re fully coated. Cover and refrigerate for at least 30 minutes, up to 4 hours for deeper flavor.
3. Preheat grill to medium-high heat (375°F). Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
4. Spread basil mayo evenly on one side of each ciabatta slice.
5. Layer provolone cheese, sliced chicken, arugula, and roasted red peppers on two slices of bread. Top with remaining slices, mayo side down.
6. Heat a panini press to 350°F. Grill sandwiches for 3-4 minutes, or until bread is golden and cheese is melted. If no press is available, use a skillet and weigh down with a heavy pan.

Hearty and satisfying, the panini boasts a crispy exterior with a melt-in-your-mouth interior. Serve with a side of sweet potato fries or a crisp salad for a complete meal.

Italian Chicken Panini with Roasted Red Peppers

Get ready to elevate your sandwich game with this Italian Chicken Panini, featuring smoky roasted red peppers and melty cheese. Perfect for a quick lunch or a hearty dinner, this recipe delivers bold flavors in every bite.

Ingredients

• 2 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1/2 cup roasted red peppers, sliced
• 4 slices provolone cheese
• 1/4 cup basil pesto
• 2 ciabatta rolls, halved
• 2 tbsp extra virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat a panini press to 375°F. If using a grill pan, preheat over medium-high heat.
2. Season chicken breasts with kosher salt and black pepper on both sides.
3. Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook chicken for 4-5 minutes per side, until internal temperature reaches 165°F. Tip: Let chicken rest for 3 minutes before slicing to retain juices.
4. Spread 1 tbsp basil pesto on the cut side of each ciabatta roll half.
5. Layer each bottom half with sliced chicken, roasted red peppers, and 2 slices provolone cheese. Top with the other half of the roll.
6. Brush the outside of each sandwich with remaining olive oil. Tip: For extra crispiness, lightly press the sandwich with a spatula while cooking.
7. Place sandwiches in the panini press or grill pan. Cook for 3-4 minutes, until bread is golden and cheese is melted. Tip: If using a grill pan, flip halfway through cooking for even browning.

Bursting with flavors, this panini offers a delightful contrast between the crispy ciabatta and the tender, juicy chicken. Serve with a side of garlic aioli or a crisp green salad for a complete meal.

Herbed Italian Chicken Panini with Arugula

Delight in the simplicity of this Herbed Italian Chicken Panini with Arugula, a perfect blend of savory flavors and crisp textures. Ideal for a quick lunch or a hearty snack, this recipe promises satisfaction in every bite.

Ingredients

• 2 boneless, skinless chicken breasts, pasture-raised, pounded to 1/2-inch thickness
• 1 tbsp extra-virgin olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp garlic powder
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 4 slices sourdough bread
• 2 tbsp clarified butter
• 1/2 cup arugula, washed and dried
• 4 slices provolone cheese
• 2 tbsp sun-dried tomato pesto

Instructions

1. Preheat a grill pan over medium-high heat to 375°F.
2. Rub chicken breasts with olive oil, then season both sides with oregano, basil, garlic powder, salt, and pepper.
3. Grill chicken for 6-7 minutes per side, until internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
4. Spread clarified butter on one side of each sourdough slice.
5. On the unbuttered side of two slices, layer provolone cheese, sliced chicken, arugula, and sun-dried tomato pesto. Top with remaining slices, buttered side out.
6. Heat a panini press to 350°F. Grill sandwiches for 3-4 minutes, until bread is golden and cheese is melted.
7. Cut paninis diagonally and serve immediately.

Crisp sourdough encases tender, herb-infused chicken and peppery arugula, with melted provolone adding a creamy contrast. For an extra kick, drizzle with balsamic glaze before serving.

Italian Chicken Panini with Prosciutto and Fontina

Hungry for a sandwich that packs a punch? This Italian Chicken Panini with Prosciutto and Fontina combines savory, salty, and creamy flavors in every bite.

Ingredients

• 2 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1/4 cup extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 4 slices prosciutto di Parma
• 4 slices Fontina cheese
• 1/2 cup arugula
• 1 tbsp Dijon mustard
• 4 slices ciabatta bread
• 2 tbsp unsalted butter, softened

Instructions

1. Preheat a panini press to 375°F.
2. Season chicken breasts with kosher salt and black pepper on both sides.
3. Heat olive oil in a skillet over medium-high heat. Add chicken breasts. Cook for 4 minutes per side, or until internal temperature reaches 165°F. Remove from heat.
4. Spread Dijon mustard on one side of each ciabatta slice.
5. Layer arugula, cooked chicken, prosciutto, and Fontina cheese on two slices of bread. Top with remaining bread slices.
6. Butter the outside of each sandwich with softened unsalted butter.
7. Place sandwiches in the panini press. Close the lid and cook for 3-4 minutes, or until bread is golden and cheese is melted.
8. Remove from press. Let sandwiches rest for 1 minute before slicing.

Zesty and satisfying, this panini offers a crispy exterior with a melt-in-your-mouth center. Serve with a side of pickled vegetables for an extra tang.

Balsamic Glazed Italian Chicken Panini

Every food enthusiast knows the magic of a perfectly balanced sandwich, and this Balsamic Glazed Italian Chicken Panini is no exception. Elevate your lunch game with this savory, tangy delight.

Ingredients

• 2 boneless, skinless chicken breasts, pasture-raised
• 1/4 cup balsamic vinegar, aged
• 2 tbsp extra virgin olive oil
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 4 slices ciabatta bread, artisanal
• 2 slices provolone cheese, aged
• 1/4 cup arugula, fresh
• 2 tbsp sun-dried tomatoes, oil-packed

Instructions

1. Preheat a grill pan over medium-high heat (375°F).
2. Season chicken breasts with sea salt and black pepper.
3. Grill chicken for 6-7 minutes per side, until internal temperature reaches 165°F. Tip: Let chicken rest for 5 minutes before slicing to retain juices.
4. In a small saucepan, combine balsamic vinegar, olive oil, Dijon mustard, and minced garlic. Simmer over low heat for 5 minutes until slightly thickened.
5. Slice grilled chicken thinly against the grain.
6. Brush one side of each ciabatta slice with the balsamic glaze.
7. Layer arugula, sun-dried tomatoes, sliced chicken, and provolone cheese on the glazed side of two bread slices.
8. Top with remaining bread slices, glaze side down.
9. Press sandwiches in a panini press for 3-4 minutes until bread is crispy and cheese is melted. Tip: No panini press? Use a heavy skillet to weigh down the sandwiches.
10. Slice paninis diagonally and serve immediately. Tip: Pair with a crisp white wine for an elevated dining experience.

Your Balsamic Glazed Italian Chicken Panini boasts a crispy exterior with a juicy, flavorful interior. The tangy balsamic glaze cuts through the richness of the cheese, offering a perfect balance. Serve with a side of mixed greens for a complete meal.

Italian Chicken Panini with Artichoke Hearts

Bold flavors and simple techniques come together in this Italian Chicken Panini with Artichoke Hearts. Perfect for a quick lunch or a hearty dinner, this sandwich is a crowd-pleaser.

Ingredients

• 2 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1 cup marinated artichoke hearts, drained and chopped
• 4 slices sourdough bread
• 1/4 cup sun-dried tomato pesto
• 1/2 cup shredded mozzarella cheese
• 2 tbsp extra virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat a panini press to 375°F.
2. Season the chicken breasts with kosher salt and freshly ground black pepper.
3. Heat 1 tbsp extra virgin olive oil in a skillet over medium-high heat. Cook the chicken for 4-5 minutes per side, until golden brown and internal temperature reaches 165°F. Tip: Let the chicken rest for 3 minutes before slicing to retain juices.
4. Slice the cooked chicken into thin strips.
5. Spread sun-dried tomato pesto evenly on two slices of sourdough bread.
6. Layer the sliced chicken, chopped artichoke hearts, and shredded mozzarella cheese on the pesto-covered bread.
7. Top with the remaining bread slices and brush the outsides with the remaining extra virgin olive oil.
8. Place the sandwiches in the panini press and cook for 3-4 minutes, until the bread is crispy and the cheese is melted. Tip: If you don’t have a panini press, use a heavy skillet to press the sandwiches while cooking.
9. Remove from the press, let cool for 1 minute, then slice diagonally. Tip: For an extra kick, add a drizzle of balsamic glaze before serving.

Flavorful and satisfying, this panini boasts a crispy exterior with a juicy, cheesy interior. Serve with a side of mixed greens or a bowl of tomato soup for a complete meal.

Garlic Butter Italian Chicken Panini

Whip up a quick, flavor-packed meal with this Garlic Butter Italian Chicken Panini, perfect for a busy weeknight or a lazy weekend lunch.

Ingredients

• 2 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1/2 cup unsalted butter, clarified
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 4 slices ciabatta bread
• 1/2 cup sun-dried tomatoes in oil, drained and sliced
• 1 cup fresh arugula
• 4 slices provolone cheese

Instructions

1. Preheat a cast-iron skillet over medium heat (350°F).
2. Season chicken breasts with sea salt and black pepper on both sides.
3. Add clarified butter to the skillet, followed by minced garlic and rosemary. Sauté for 30 seconds until fragrant.
4. Place chicken breasts in the skillet. Cook for 5 minutes per side, or until internal temperature reaches 165°F.
5. Remove chicken from skillet. Let rest for 3 minutes before slicing.
6. Toast ciabatta slices in the same skillet until golden, about 2 minutes per side.
7. Layer arugula, sun-dried tomatoes, sliced chicken, and provolone cheese on one slice of ciabatta.
8. Top with another slice of ciabatta. Press down gently.
9. Return the panini to the skillet. Cook for 2 minutes per side, or until cheese is melted and bread is crispy.

Delight in the crispy exterior and juicy, flavorful interior of this panini. Serve with a side of balsamic glaze for dipping to elevate the taste.

Italian Chicken Panini with Caramelized Onions

Get ready to elevate your sandwich game with this Italian Chicken Panini, featuring sweet caramelized onions and perfectly seasoned chicken.

Ingredients

• 2 boneless, skinless chicken breasts, pasture-raised
• 1 large yellow onion, thinly sliced
• 2 tbsp clarified butter
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 4 slices sourdough bread
• 2 slices provolone cheese
• 1 tbsp extra virgin olive oil

Instructions

1. Season chicken breasts with sea salt, black pepper, dried oregano, and garlic powder. Ensure even coating.
2. Heat clarified butter in a skillet over medium heat (350°F). Add chicken, cooking for 5-7 minutes per side until internal temperature reaches 165°F. Rest for 5 minutes before slicing.
3. In the same skillet, add thinly sliced onions. Cook over low heat (250°F) for 20 minutes, stirring occasionally, until golden and caramelized.
4. Preheat a panini press to 375°F. Brush one side of each sourdough slice with extra virgin olive oil.
5. Layer provolone cheese, sliced chicken, and caramelized onions between bread slices, oiled sides out.
6. Grill in the panini press for 3-5 minutes until bread is crispy and cheese is melted.

Here’s the result: a panini with juicy chicken, sweet onions, and a crispy exterior. Try serving it with a side of balsamic glaze for dipping.

Caprese Style Italian Chicken Panini

Fancy a quick yet sophisticated sandwich? This Caprese Style Italian Chicken Panini combines juicy chicken, fresh mozzarella, and ripe tomatoes for a hearty meal. Perfect for lunch or a light dinner, it’s a twist on the classic Caprese salad.

Ingredients

– 2 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
– 1 tbsp extra-virgin olive oil
– 4 slices sourdough bread
– 2 tbsp basil pesto
– 4 oz fresh mozzarella cheese, sliced
– 1 large heirloom tomato, sliced
– 1/4 cup fresh basil leaves
– 1 tbsp balsamic glaze

Instructions

1. Season chicken breasts evenly with kosher salt and black pepper.
2. Heat olive oil in a skillet over medium-high heat until shimmering, about 2 minutes.
3. Add chicken to skillet; cook for 5-6 minutes per side until internal temperature reaches 165°F. Remove from heat; let rest for 3 minutes.
4. Preheat a panini press to 375°F.
5. Spread 1 tbsp basil pesto on each of two sourdough slices.
6. Layer cooked chicken, mozzarella slices, tomato slices, and basil leaves on the pesto-covered bread.
7. Drizzle with balsamic glaze; top with remaining bread slices.
8. Place sandwiches in the panini press; cook for 3-4 minutes until bread is golden and cheese melts.
9. Remove from press; slice diagonally.
Rustic sourdough holds up to the juicy fillings, while the balsamic glaze adds a sweet-tangy finish. Serve with a side of mixed greens for a complete meal.

Italian Chicken Panini with Olive Tapenade

This Italian Chicken Panini with Olive Tapenade combines tender, herb-marinated chicken with a bold, briny olive spread for a sandwich that’s anything but ordinary.

Ingredients

• 2 boneless, skinless chicken breasts, pasture-raised
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh rosemary, finely chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 cup kalamata olives, pitted and finely chopped
• 2 tbsp capers, drained
• 1 garlic clove, minced
• 1 tbsp lemon juice, freshly squeezed
• 4 slices sourdough bread, artisanal
• 2 tbsp unsalted butter, clarified
• 4 slices provolone cheese, aged

Instructions

1. Preheat a grill pan over medium-high heat to 375°F.
2. In a bowl, combine chicken breasts with olive oil, rosemary, sea salt, and black pepper. Marinate for 15 minutes.
3. Grill chicken for 6 minutes per side, or until internal temperature reaches 165°F. Rest for 5 minutes before slicing.
4. For the tapenade, mix olives, capers, garlic, and lemon juice in a bowl. Set aside.
5. Butter one side of each sourdough slice with clarified butter.
6. Assemble panini by layering chicken, tapenade, and provolone between bread slices, buttered sides out.
7. Grill panini in a panini press or skillet over medium heat for 3-4 minutes per side, until bread is golden and cheese melts.
8. Tip: For deeper flavor, let the chicken marinate overnight. Tip: Press panini gently to ensure even cooking without squeezing out fillings. Tip: Serve immediately for the crispiest texture.

Olive tapenade adds a punchy contrast to the juicy chicken, while the provolone melts into creamy perfection. Try pairing with a crisp, chilled white wine for an elevated lunch experience.

Conclusion

Variety is the spice of life, and these 13 Delicious Italian Chicken Panini Recipes offer just that! From classic to creative, there’s a panini for every palate. We’d love to hear which one becomes your favorite—drop us a comment below. Loved this roundup? Share the love on Pinterest and spread the joy of cooking to friends and family. Happy cooking!