Do Share Recipe

Italian Chicken Panini Recipe | Crispy & Flavorful Sandwich

I love cooking, and when I made this Italian Chicken Panini Recipe, it instantly became one of my go-to lunch options. The moment I cut into that crispy, golden ciabatta and found melty mozzarella mingling with tender seasoned chicken, I knew I had something special. It tastes like a café sandwich but comes together at home in no time.

I couldn’t help but smile as the flavours of basil pesto and sweet tomato jam danced in every bite. If you’re looking to upgrade your sandwich game, this one’s worth it — or you can also enjoy something like the Barbacoa Nachos Recipe for another flavor-packed meal idea.

Ingredients

Note: several servings

2 ciabatta rolls (or 4 slices of sturdy bread) — I chose ciabatta because its firm crust holds up well and won’t get soggy.
1 seasoned chicken breast, thinly sliced — using a freshly cooked chicken breast gives the best texture and flavour.
4 to 6 slices of prosciutto — the salty, delicate prosciutto adds a nice contrast to the other flavours.
6 tablespoons basil pistachio pesto — fresh-grated Parmesan and basil work beautifully here for vivid flavour.
4 tablespoons tomato-balsamic jam — this replaces fresh tomatoes so there’s less moisture, which prevents a soggy sandwich.
2 to 3 oz mozzarella cheese, sliced — I recommend slicing fresh mozzarella yourself for better melt and texture rather than pre-shredded.
Balsamic glaze (optional) — just a drizzle adds a tangy finish that lifts the sandwich.

Tomato-Balsamic Jam

2 cups (360 g) Roma tomatoes, cored and chopped — Roma varieties have less water than others, so they make a better jam base.
3 tablespoons brown sugar — adds a gentle sweetness that balances the acid.
1 tablespoon balsamic vinegar — the rich flavour deepens the overall taste.
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme) — thyme adds a subtle herby background note.
½ teaspoon salt (or to taste) — to enhance all the flavors.
¼ teaspoon black pepper — for a gentle kick.

Seasoned Chicken Breast

1 chicken breast (room temperature for 20-30 minutes before cooking) — bringing it to room temp helps it cook more evenly.
¼ teaspoon dried oregano (or Italian seasoning) — oregano gives that classic Italian herb profile.
¼ teaspoon garlic powder — for savoury depth.
¼ teaspoon onion powder — adds gentle background flavour.
¼ teaspoon salt — well-seasoned chicken is key.
⅛ teaspoon black pepper — subtle heat.
1 tablespoon oil — for cooking the chicken.
1 tablespoon butter — finishing with butter helps the chicken become golden and juicy.

Variations

If you want to put your own spin on this sandwich:

Dairy-free: Replace mozzarella with a dairy-free cheese slice or omit the cheese entirely and add extra pesto for richness.
Vegetarian: Skip the chicken and prosciutto; instead use thick grilled vegetables like zucchini, eggplant and roasted red pepper.
Extra flavour: Add roasted red peppers or sun-dried tomatoes for a deeper sweet-smoky note.
Low-carb: Use a hearty leafy green wrap or low-carb bread instead of ciabatta.
Spice it up: Mix red pepper flakes into the pesto or add a smear of spicy aioli for heat.

You might also enjoy the Stuffed Sweet Potatoes with Burrata and Pesto Recipe if you’re craving something wholesome and flavorful with a similar Italian-inspired twist.

Cooking Time

Prep Time: ~30 minutes
Cooking Time: ~16 minutes (chicken cooking + sandwich pressing)
Total Time: ~46 minutes

Equipment you need

Skillet or cast-iron pan — for cooking the chicken and pressing the sandwich.
Instant-read thermometer — to check chicken internal temperature (~165 °F / 74 °C).
Heavy skillet or weights (if no panini press) — to press the sandwich down evenly while cooking.
Small saucepan — to cook the tomato-balsamic jam.
Food processor or blender — to make the pesto smoothly.

How to Make Italian Chicken Panini Recipe?

Prepare the tomato-balsamic jam

In a small saucepan combine the chopped Roma tomatoes, brown sugar, balsamic vinegar, thyme, salt and black pepper. Cook over medium-low heat until the tomatoes soften, the liquid evaporates and the mixture becomes jam-like in texture. Allow it to cool fully before using.

Make the basil-pistachio pesto

In a food processor, blend basil leaves, pistachio nuts, grated Parmesan, garlic cloves, lemon juice, red pepper flakes, salt and black pepper until finely chopped. With the machine running, gradually drizzle in olive oil until you reach a smooth but slightly textured sauce. Set aside.

Cook the seasoned chicken breast

Season the room-temp chicken breast with oregano, garlic powder, onion powder, salt and pepper. Heat oil in a skillet over medium heat, add the chicken and cook about 6-8 minutes per side until internal temperature registers ~165 °F (74 °C). Add butter near the end, baste the chicken, then let it rest for about 15–20 minutes before slicing thinly.

Assemble the panini

Slice your ciabatta rolls in half (or arrange 4 slices of bread). On one side spread roughly 3 tablespoons of pesto, on the other around 2 tablespoons of tomato jam. Layer sliced chicken on top of the pesto side, add prosciutto, then mozzarella slices. If you like, drizzle balsamic glaze over the jam side. Then bring the two halves together.

Grill the panini

Pre-heat a skillet or grill pan over medium heat with a little oil. Place the sandwiches in the pan and then lay a heavy skillet, weight or press on top. Grill until both sides are golden brown and the cheese has melted. Serve immediately while warm and gooey.

Additional Tips for Making this Recipe Better

From my own kitchen experience:

Use bread that’s thick and sturdy (ciabatta or sourdough) so the sandwich keeps its shape and doesn’t get soggy.
Ensure your chicken is sliced thinly after resting — thin slices help the sandwich press evenly and melt the cheese more effectively.
Don’t overfill the sandwich — too many ingredients can make it hard to press and cook through.
Cook or toast the sandwich right before serving so the crust stays crisp and the cheese stays melty.
I like to smear pesto on both halves when skipping the jam; it balances flavour and keeps things straightforward.

How to Serve Italian Chicken Panini Recipe?

Serving this sandwich is fun and simple. Cut the panini diagonally to show off the layers of chicken, prosciutto and gooey cheese. Place it on a wooden board or rustic plate, add a small side salad of arugula or baby spinach dressed lightly with olive oil and lemon. Garnish with a sprig of fresh basil and an extra drizzle of balsamic glaze for a photo-ready finish.

Nutritional Information

Here’s a rough breakdown per sandwich:

Calories: ~550 kcal — a satisfying, hearty meal.
Protein: ~35 g — thanks to the chicken and cheese.
Carbohydrates: ~45 g — primarily from the bread and tomato jam.
Fat: ~24 g — from the olive oil, butter, cheese and prosciutto.

Make Ahead and Storage

Storage

If you’ve made more than you’ll eat immediately, wrap the cooled panini tightly in foil or plastic wrap and keep it in the fridge for up to 2 days. When you reheat it, you’ll want to restore the crispness.

Freezing & Reheating

You can freeze the assembled but un-cooked sandwiches by wrapping well and storing for up to 1 month. To reheat, thaw overnight in the fridge, then press in a skillet or panini maker until warmed through and crispy again.

Restoring Crispness

When reheating, use a hot skillet (or toaster oven) rather than the microwave to preserve the crunch of the bread and the melt of the cheese. A minute or two on each side should do it.

Why You’ll Love This Recipe?

Here’s what makes this sandwich a winner:

It’s quick and easy – you’ll have a café-style sandwich ready in under an hour.
The flavour combinations are strong – basil pesto, sweet tomato jam, salty prosciutto, melting mozzarella.
It’s flexible – you can swap breads, cheeses or skip meat for a vegetarian version.
It’s impressive – nevertheless easy to make, it delivers on presentation and taste.
It’s comforting – warm, crunchy, gooey: everything you want from a great sandwich.

Give this recipe a try and I bet it’ll become as much of a favourite for you as it has been for me. Enjoy!

Ben Carraoli