Chicken Pesto Panini (25 Minutes)

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Looking for a quick and delicious meal for dinner tonight? Look no further than the chicken pesto panini! In this recipe, the chicken is marinated in pesto sauce, then grilled to perfection and layered with sliced tomatoes, basil leaves, and cheese between two slices of bread. The sandwich is then toasted on a panini press or stovetop skillet, creating a warm and melty delight. Each bite is filled with a harmonious blend of savory chicken, tangy pesto, sweet tomatoes, and gooey cheese, making it a crowd-pleasing option for any occasion.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 2 paninis 1x

Ingredients

Units Scale
  • 2 boneless, skinless chicken breasts
  • 1/4 cup pesto sauce
  • 4 slices of bread (such as ciabatta or sourdough)
  • 4 slices of cheese (such as mozzarella or provolone)
  • 1 large tomato, sliced
  • 1 small bunch fresh basil leaves
  • Olive oil, for grilling

Instructions

  1. Preheat a grill pan or skillet over medium-high heat.
  2. Pound the chicken breasts to an even thickness, then spread pesto sauce evenly over both sides of the chicken.
  3. Drizzle olive oil over the preheated grill pan or skillet, then add the chicken. Cook for about 4-5 minutes per side, or until cooked through and grill marks appear. Remove from heat and let the chicken rest for a few minutes.
  4. While the chicken is resting, assemble the paninis. Take two slices of bread and layer each with a slice of cheese and a few basil leaves, followed by a few slices of tomato.
  5. Slice the grilled chicken into thin strips and divide it between the two sandwiches. Top with another slice of cheese, then cover with the remaining two slices of bread.
  6. Preheat a panini press or stovetop skillet over medium heat. Drizzle olive oil on the press or skillet and place the assembled sandwiches inside.
  7. Grill the paninis for about 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted.
  8. Remove the paninis from the press or skillet, slice in half if desired, and serve hot.

Notes

If time permits, you can marinate the chicken in the pesto sauce for 30 minutes to really infuse it with the flavorful herbs and spices. Do be sure to use good-quality bread that can hold up to grilling, such as ciabatta or sourdough, for a sturdy and crisp texture. Feel free to experiment with different types of cheese, such as mozzarella, provolone, or even a blend of cheeses, to customize the flavor and melting capabilities. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 panini
  • Calories: 500
  • Sugar: 2g
  • Sodium: 800mg
  • Fat: 23g
  • Carbohydrates: 37g
  • Fiber: 3g
  • Protein: 40g
  • Cholesterol: 100mg

Pair this with...

Fennel Slaw

First things first, grab a fennel bulb, a couple of carrots, a small head of cabbage, and some radishes. Give 'em all a good wash. Thinly slice the fennel, shred the cabbage, grate the carrots, and thinly slice the radishes. Mix all these veggies in a big bowl. For the dressing, whisk together some olive oil, apple cider vinegar, a bit of honey or sugar for sweetness, salt, and pepper. Pour that goodness over the veggies, toss everything together until well mixed, and let it chill in the fridge for a bit. The longer it sits, the better it gets, but even a quick 20 minutes will do the trick. Before serving, toss it once more to get everything nicely coated.

Chunky Potato Salad

Start with some good-quality, sturdy potatoes like Yukon Gold or red potatoes. Boil them until they're fork-tender but still hold their shape. Once cooled, cut them into generous chunks. Mix in some finely chopped celery and red onion, adding both crunch and a touch of zesty flavor. For the dressing, combine mayonnaise, a dash of mustard, and a sprinkle of salt and pepper, creating a creamy blend that brings everything together. Once the potatoes are coated in this rich dressing, transfer the salad to a serving dish. For the finishing touch, give it a generous sprinkle of paprika on top. Not only does it add a subtle smokiness, but it also gives the salad a vibrant pop of color.

Kale Chips with Chili Flakes

Start by selecting a fresh bunch of kale, washing and thoroughly drying the leaves. Tear them into chip-sized pieces, discarding the tough central stems. In a large mixing bowl, drizzle the kale with olive oil, ensuring each piece is lightly coated. Sprinkle in those fiery chili flakes, adjusting to your heat preference. Give everything a good toss to distribute the flavors evenly. Lay out the seasoned kale pieces on a baking sheet, ensuring they aren't overlapping. Into a preheated oven they go, baking until they're crisp, yet still vibrant in color. Once out, they'll continue to crisp up a touch more.

For Tomorrow's Dinner

Butternut Squash Soup (30 Minutes)

Grilled T-Bone Steak (22 Minutes)

Chicken Tarragon (45 Minutes)

Balsamic Glazed Chicken Drumsticks (30-35 Minutes)

Hi, I'm Alaina! As a busy mom of two, I'm tired of always wondering "what's for dinner?" That's why I created this website; to share easy and tasty recipe ideas the whole family will love. If you're not subscribed yet, join 47,098 others here - thanks for stopping by!