Orange Chicken Panini
Elevate your sandwich game with this irresistible Orange Chicken Panini, where bold flavors meet gourmet comfort. Juicy chicken breasts are marinated in a tangy-sweet blend of fresh orange juice, soy sauce, honey, and garlic, then seared to perfection and smothered in a luscious orange glaze. Paired with melted provolone cheese, crisp baby spinach, and artisanal ciabatta bread, this panini is pressed until golden and oozy, capturing the perfect balance of savory and sweet. Ready in just 35 minutes, this vibrant recipe is ideal for a quick yet sophisticated lunch or dinner. Serve it with extra orange sauce for dipping and watch it become a family favorite.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 0.5 cup Orange juice
- 2 tablespoons Soy sauce
- 2 tablespoons Honey
- 2 pieces Garlic cloves, minced
- 1 teaspoon Cornstarch
- 1 tablespoon Water
- 4 pieces Ciabatta bread or panini rolls
- 4 slices Provolone cheese
- 1 cup Baby spinach
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Season the chicken breasts with salt and black pepper on both sides.
In a bowl, whisk together orange juice, soy sauce, honey, and minced garlic to prepare the marinade.
Place the chicken breasts in a shallow dish or zip-top bag and pour the marinade over them. Let marinate for 15 minutes.
Heat a skillet over medium heat and add olive oil. Cook the chicken breasts for 5–6 minutes on each side, or until fully cooked and golden brown. Remove from skillet and let rest for 5 minutes, then slice into thin strips.
In the same skillet, pour the remaining marinade. In a small bowl, mix the cornstarch and water until smooth, then stir it into the marinade. Cook for 2–3 minutes, whisking constantly, until the sauce thickens. Set aside.
Preheat your panini press (or a grill pan if using).
Slice each ciabatta bread or panini roll in half horizontally. Spread a small amount of the thickened orange sauce on the bottom half of each roll.
Layer the sliced chicken, 1 slice of provolone cheese, and a handful of baby spinach on each sandwich. Top with the other half of the roll.
Brush the outer sides of the bread with olive oil, then place the sandwiches on the panini press or grill pan. Cook for 3–5 minutes, or until the bread is golden brown and the cheese is melted.
Serve the Orange Chicken Panini hot with extra orange sauce on the side for dipping, if desired.
Nutrition Facts
Calories |
1909 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.7 g | 80% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 5072 mg | 221% | |
| Total Carbohydrate | 214.2 g | 78% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 50.2 g | ||
| Protein | 128.9 g | 258% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1012 mg | 78% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1543 mg | 33% | |
*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.
