Chicken Pesto Paninis

Ann Dunaway Teh & Lesley Baradel
Chicken Pesto Panini is the perfect sandwich for summer using pesto, mozzarella, tomatoes, chicken and fresh basil.
Chicken Pesto Panini is the perfect sandwich for summer using pesto, mozzarella, tomatoes, chicken and fresh basil.

Chicken Pesto Panini

Chicken Pesto Panini is the perfect sandwich when you want to kick the flavor up a notch and celebrate the bright flavors of summer with fresh basil, pesto, mozzarella, sun-ripened tomatoes and chicken.
0 from 0 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Chicken & Poultry
Cuisine American, Italian
Servings 4 servings
Calories 376 kcal


  • 4 chicken breasts thinly sliced
  • 3 1/2 tsp extra-virgin olive oil divided
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp Italian seasoning
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 8 slices sourdough or other large loaf bread
  • 4 slices mozzarella cheese
  • 4 jarred roasted red pepper pieces sliced
  • 1 cup baby spinach
  • 4 Tbsp pesto see °below for link to our homemade pesto


  • Drizzle chicken breast with 1/2 tsp olive oil and sprinkle with onion powder, garlic powder, Italian seasoning, salt and pepper. Put in a baking dish coated with cooking spray and bake at 350°F for 15 minutes or until cooked through.
  • Preheat Panini press to high or heat a pan over medium high heat.
  • Brush one side of each slice of bread with olive oil then turn over.
  • To assemble sandwiches, place a chicken breast on top of the bread. Then top with a slice of mozzarella cheese, some roasted red pepper slices and ¼ cup spinach. Spread 1 tablespoon pesto on the other slice of bread and place on top with the olive oil side up. Repeat with remaining sandwiches.
  • Place sandwich in Panini press and cook until cheese is melted and bread is golden brown.


My Menu Pal's Oh So Perfect Pesto Sauce
Chef’s Notes:
  • If you don’t have a Panini press, you can use a pan on the stove top and press down the sandwich with a smaller pan on top. Or assemble the sandwich and toast open-faced in a toaster until the cheese is melted.
  • If time allows, roast your own red peppers by slicing the pepper into strips. Drizzle with a little bit of extra-virgin olive oil. Roast peppers at 400F for 15 minutes or until soft and beginning to brown.
  • If basil is in season, try using basil instead of spinach in the sandwiches for a boost of flavor.
Make Ahead: Bake the chicken the day before and then when it is time to make the sandwiches, you can quickly assemble and toast for a speedy dinner.
Simplify It: Use rotisserie chicken or another pre-cooked chicken option from the grocery store. 


Calories: 376kcalCarbohydrates: 13gProtein: 35gFat: 20gSaturated Fat: 6gCholesterol: 103mgSodium: 740mgFiber: 1gSugar: 1g
Keyword chicken breast, panini, spinach, tomato
Tried this recipe?Let us know how it was!

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Ann Dunaway Teh & Lesley Baradel

Ann Dunaway Teh & Lesley Baradel

We (Lesley and Ann) first met years ago while training for Ironman Wisconsin. Our paths crossed again at Georgia State University while studying to become registered dietitian nutritionists. Over the years, our paths kept crossing and we soon discovered that we shared a love for menu planning. This blossomed into My Menu Pal where we help the food industry up their nutrition game to become their customer's nutrition hero.
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