Chicken Pesto Panini

Why You’ll Love Chicken Pesto Panini Recipe

This panini balances savory and fresh flavors beautifully — the herby pesto and roasted red peppers complement the peppery arugula and rich mozzarella. It comes together in about 30 minutes, making it a fast, satisfying meal. Plus, the lean chicken breast gives you a good protein boost while the whole‑grain bread adds fiber.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 teaspoon dried oregano

• ½ teaspoon ground pepper

• 4 chicken breast cutlets (about 1 pound)

• 1 tablespoon extra-virgin olive oil

• ¼ cup refrigerated basil pesto

• 4 whole-grain sandwich thins

• 2 cups loosely packed baby arugula

• 4 jarred roasted red pepper strips, drained and patted dry

• 5 ounces fresh mozzarella cheese, sliced

• Cooking spray

Directions

1. Combine the dried oregano and ground pepper in a small bowl. Sprinkle this seasoning evenly over both sides of the chicken cutlets. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden and cooked through, about 3 minutes per side. Remove the chicken from the pan and, when cool enough to handle, slice each cutlet in half crosswise.

2. Spread the basil pesto evenly over the cut sides of the sandwich thins. On the bottom halves, layer the arugula, sliced chicken, roasted red pepper strips, and mozzarella. Top with the other halves of the thins, pressing lightly to compact the sandwich.

3. Lightly coat a panini griddle, indoor electric grill, or a large nonstick skillet with cooking spray. Also spray both sides of the assembled sandwiches lightly. If using a grill or griddle, heat it according to the manufacturer’s directions — if using a skillet, heat over medium heat. Place the sandwiches on the griddle or skillet (in batches if needed). If using a griddle or grill, close the lid and grill until the bread is toasted and the cheese is melted, about 3 to 4 minutes. If using a skillet, place a heavy pan on top of the sandwiches; cook until the bottoms are toasted (about 2 minutes), then flip, re‑top with the heavy pan, and cook until the other side is toasted (about 2 more minutes).

Servings and timing

Serves 4 (4 sandwiches)
Prep time: 15 minutes
Cook time / Additional time: 15 minutes
Total time: 30 minutes

Storage/Reheating

If you want to prep ahead, store the individual ingredients (cooked chicken, pesto, veggies) in airtight containers in the fridge for up to 3 days. Assemble and grill just before eating. If you have leftover panini, store tightly wrapped in the fridge and reheat the next day — best enjoyed within 24 hours for optimal texture.

FAQs

What can I substitute for arugula if I don’t like its peppery flavor?

You can use spinach for a milder taste, or basil if you prefer a slightly minty, peppery‑anise aroma.

Can I use a different type of bread instead of sandwich thins?

Yes. Traditional panini breads like focaccia, sourdough, ciabatta, baguette, or rye also work well. Just make sure the bread slices are thick enough to hold the fillings when grilled.

Is there a vegetarian version of this panini?

Absolutely. Replace the chicken with grilled eggplant slices or grilled portobello mushrooms for a delicious vegetarian option.

Can I use pre‑shredded mozzarella instead of fresh slices?

Yes — pre-shredded mozzarella works fine, and you can also choose other melting cheeses such as provolone, Gouda, fontina, Gruyère, or Taleggio.

Can I use leftover cooked chicken instead of cooking fresh cutlets?

Yes. If you have leftover cooked chicken, skip the cooking step and move directly to assembling and grilling the sandwich.

What else can I add to the panini to vary the flavor?

You could add tomato slices, grilled zucchini, sautéed onions, or even a smear of mustard or a drizzle of balsamic glaze for extra tang.

Is this panini healthy for a balanced diet?

Yes — with lean chicken breast, whole‑grain bread, veggies, and moderate cheese, it offers a mix of protein, fiber, vitamins, and healthy fats. You can make it lighter by using whole‑grain bread, less cheese, or more vegetables.

How can I reheat the panini without making it soggy?

Reheat in a toaster oven or oven at moderate heat, or use a skillet over medium heat with a light spray of cooking oil. Avoid microwaving if possible, as it can make the bread soggy.

Can I make the pesto from scratch instead of using store-bought?

Yes — homemade basil pesto made with fresh basil, olive oil, garlic, nuts (like pine nuts or walnuts), Parmesan, salt, and pepper will give great flavor.

How should I store leftovers if I don’t plan to eat them right away?

Store separated components (bread, cheese, chicken, produce) in airtight containers in the fridge, then assemble and grill when ready. Assembled and grilled panini are best eaten the next day.

Conclusion

This Chicken Pesto Panini is a go-to recipe when you want a hearty yet balanced meal that’s quick to prepare. With its comforting blend of pesto, mozzarella, roasted peppers, and seasoned chicken — all tucked in crispy whole‑grain bread — it’s satisfying for lunch or dinner. Whether you make a classic version or tweak it with your favorite extras, it’s an easy recipe worth keeping in your weekly rotation.