This Chicken Pesto Panini is a quick, satisfying meal that combines tender chicken, fresh basil, juicy tomatoes, and creamy mozzarella between crispy sourdough slices.
Packed with protein and fiber, it delivers a balanced mix of plant-based and lean animal nutrients, along with healthy fats from olive oil and pesto.
Perfect for everyday lunches, weeknight dinners, or meal prep, it’s effortless yet indulgent.
20-Minute Chicken Caprese Pesto Panini
Equipment
- 1 large heavy skillet or grill pan
- 1 panini press (optional)
- 1 meat thermometer (optional)
- 1 tablespoon olive oil (for brushing and cooking)
Ingredients
- 1 tbsp olive oil
- 4 chicken cutlets 4 oz each, pounded to ¼-inch thick
- Salt to taste
- Pepper to taste
- ½ cup pesto
- 8 slices sourdough bread
- 2 ripe tomatoes sliced ¼-inch thick
- 8 oz fresh mozzarella sliced ¼-inch thick
- 12 –16 fresh basil leaves optional
Instructions
- Prepare the Chicken Cutlets: Start by pounding your chicken cutlets to an even ¼-inch thickness. This ensures quick, uniform cooking and a perfect meat-to-bread ratio for your panini. Once flattened, season both sides generously with salt and freshly cracked black pepper to enhance flavor.
- Heat the Pan: Place a large, heavy-bottomed skillet or grill pan over medium heat. Add 1 tablespoon of olive oil, swirling it around to coat the surface evenly. Allow the oil to warm until it shimmers lightly but does not smoke. This will help achieve a golden, crispy exterior on the chicken.
- Cook the Chicken Cutlets: Carefully lay the seasoned chicken cutlets into the preheated pan. Cook without disturbing them for 3–4 minutes, allowing a golden crust to form. Flip the cutlets using tongs and cook the other side for 2–3 minutes, or until a meat thermometer inserted into the thickest part reads 165°F. Remove the cutlets from the pan and place them on a plate. Tent loosely with foil to keep warm while you assemble the paninis.
- Prepare the Bread and Pesto: Spread 1 tablespoon of pesto on one side of each slice of sourdough bread. Make sure the pesto is spread evenly to coat every corner. This will infuse the sandwich with flavor and help bind the ingredients together.
- Assemble the Panini Layers: On four of the bread slices, start layering the ingredients. Begin with 2 slices of ripe tomato, followed by one cooked chicken cutlet, then 2 slices of fresh mozzarella, and finally 3–4 fresh basil leaves if desired. Top each stack with the remaining slices of bread, pesto-side down, to create a complete sandwich.
- Heat the Panini Press or Skillet: Preheat your panini press over medium heat. If you’re using a skillet instead, brush the bottom with a little olive oil and place a second heavy skillet on top of the sandwiches, weighting it down with cans or another heavy object to mimic a press. This ensures even cooking and a crispy finish.
- Cook the Paninis: Place two sandwiches at a time on the preheated press or skillet setup. Cook for approximately 5 minutes, checking occasionally to ensure the bread becomes golden brown and crispy. If using a skillet, flip the sandwiches halfway through cooking for even browning. The cheese should melt, and the flavors meld beautifully.
- Serve and Enjoy: Remove the cooked paninis from the press or skillet and let them rest for 1–2 minutes. This allows the cheese to set slightly, making them easier to slice. Cut each panini diagonally and serve hot. Enjoy a crunchy, cheesy, protein-packed meal that’s perfect for lunch, dinner, or meal prep.
- Optional Tips for Perfection: For an extra layer of flavor, lightly toast the bread before adding the pesto.Make-ahead tip assemble the sandwiches without pressing, wrap them tightly in foil, and refrigerate. Cook directly from the fridge for a quick meal or a lighter version, substitute mozzarella with part-skim or reduced-fat cheese and use whole-grain bread for added fiber.
Notes
- Pound chicken cutlets evenly to ensure consistent cooking and perfect texture.
- Use fresh pesto for vibrant flavor; store-bought is fine in a pinch.
- Sourdough bread is ideal for crispiness, but ciabatta or focaccia also works.
- Adjust tomato and mozzarella slices to balance sandwich thickness with bread size.
- For extra crunch, lightly toast bread before assembling the sandwich.
- Panini press is optional; a weighted skillet produces similar results.
- Fresh basil adds aromatic flavor but can be omitted if unavailable.
Chef’s Secrets For Perfect Panini
The key to a perfect Chicken Pesto Panini lies in layering and temperature control.
Always start with evenly pounded chicken cutlets to ensure rapid, uniform cooking.
Spread pesto generously to prevent dryness, and stack ingredients carefully to avoid spilling when pressing.
For a crisp exterior, brush the pan or press with a thin layer of olive oil.
Using fresh, high-quality ingredients—ripe tomatoes, creamy mozzarella, and fragrant basil—elevates the flavor beyond basic sandwiches.
A brief resting period after cooking ensures the cheese sets, keeping the panini neat and easy to slice.
Serving Suggestions To Impress Guests
This panini pairs beautifully with a simple green salad drizzled with balsamic glaze or a side of roasted vegetables for a balanced meal.
For an indulgent twist, serve with sweet potato fries or baked potato wedges.
Drizzle a little extra pesto over the top before serving to intensify flavor, or offer a small bowl of marinara or garlic aioli for dipping.
The panini also works well in a picnic setting—wrap in parchment paper for an on-the-go lunch that retains warmth and crunch.
Storage Tips For Later Enjoyment
Store leftover chicken and sandwiches separately in airtight containers in the refrigerator for up to 3 days.
Avoid pre-assembling with cheese if storing, as it can make the bread soggy.
To reheat, place the sandwich in a preheated skillet or panini press for 3–5 minutes until warmed through and crispy.
For longer storage, wrap chicken cutlets individually in foil and freeze for up to 2 months.
Thaw overnight in the fridge before assembling your panini for optimal texture.
Frequently Asked Questions
1. Can I make this panini vegetarian?
Yes! Substitute the chicken with grilled vegetables like zucchini, bell peppers, or portobello mushrooms. You can also add a plant-based protein such as tempeh or marinated tofu for a protein boost while keeping the sandwich hearty and flavorful.
2. Is sourdough necessary for the recipe?
Sourdough adds a slightly tangy flavor and crispy texture, but other breads like ciabatta, focaccia, or whole-grain sandwich bread work well. Choose bread that can hold the fillings without becoming soggy when pressed.
3. Can I prepare this recipe ahead of time?
Absolutely! Assemble sandwiches without pressing them and wrap in foil or plastic wrap. Refrigerate for up to 24 hours, then cook in a skillet or panini press just before serving. This makes it perfect for meal prep or quick lunches.
4. How do I prevent the panini from becoming soggy?
Avoid adding too many moist ingredients at once. Pat tomatoes dry before layering and spread pesto evenly but sparingly. Cooking on medium heat and using a press or weighted skillet ensures a crisp, golden exterior.
5. Can I use store-bought pesto?
Yes! Store-bought pesto works well for convenience, but fresh pesto offers brighter, more aromatic flavor. If using jarred pesto, consider adding a squeeze of lemon or a pinch of crushed garlic to enhance the freshness.
