Marinated Chicken Panini
Elevate your sandwich game with this irresistible Marinated Chicken Panini, a flavor-packed recipe that's perfect for lunch or dinner. Tender chicken breasts are infused with a zesty marinade of olive oil, fresh lemon juice, garlic, oregano, and paprika, then grilled to perfection for a smoky, savory bite. Layered with creamy provolone cheese, fresh baby spinach, juicy tomato slices, and a touch of velvety mayonnaise, all sandwiched between crispy, golden ciabatta or panini bread, this panini is the ultimate blend of textures and flavors. Quick to prepare and customizable to your taste, this grilled panini recipe is ideal for family meals or casual entertaining. Serve warm, oozy, and utterly satisfying—every bite is a treat!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breast
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 4 pieces ciabatta or panini bread
- 4 slices provolone cheese slices
- 1 cup baby spinach leaves
- 1 large tomato, thinly sliced
- 4 tablespoons mayonnaise
- 2 tablespoons butter, softened
Instructions
Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch.
In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, paprika, salt, and black pepper to create the marinade.
Place the chicken in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Ensure the chicken is fully coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
Preheat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and cook for 4-5 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing into thin strips.
Preheat a panini press or grill pan to medium heat.
Assemble each panini by spreading 1 tablespoon of mayonnaise on the inside of each bread slice. Layer one side of the bread with a slice of provolone cheese, sliced cooked chicken, a handful of spinach, and tomato slices. Top with another slice of bread.
Spread a thin layer of softened butter on the outside of each slice of bread to ensure a golden crust when grilled.
Place the sandwiches in the preheated panini press or on the grill pan. Cook for 3-5 minutes, or until the bread is golden brown and the cheese is melted. If using a grill pan, press down on the sandwich with a heavy object for even cooking.
Remove the panini from the heat, slice in half, and serve warm.
Nutrition Facts
Calories |
3063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.2 g | 204% | |
| Saturated Fat | 44.6 g | 223% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 4740 mg | 206% | |
| Total Carbohydrate | 239.6 g | 87% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 11.5 g | ||
| Protein | 176.1 g | 352% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 994 mg | 76% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2044 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
