Name: Chicken Parmesan Panini Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 1 24-oz jar marinara sauce or your favorite tomato based pasta sauce; 4 boneless skinless chicken breasts, pounded thin to about ½ inch thickness; ½ cup all-purpose flour; 3 eggs beaten with 2 tablespoons water, seasoned with salt and pepper; 1 cup Italian seasoned panko breadcrumbs; ¼ cup vegetable oil; 1 lb fresh mozzarella, sliced; ½ cup freshly grated parmesan cheese; Kosher salt and freshly cracked black pepper to taste; 4 small loaves ciabatta or 8 slices of your favorite crusty bread; Fresh mozzarella (amount as desired for panini); Basil pesto (to spread on bread); Extra tomato sauce (as needed for spreading); Oil or butter for bread

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Introduction

Chicken Parmesan Panini is a delicious twist on the classic Italian favorite, combining crispy breaded chicken, melted mozzarella, and savory tomato sauce toasted between crusty bread. It’s perfect for a hearty lunch or a satisfying dinner that’s easy to prepare at home.

The image shows a sandwich cut in half and stacked, resting on a textured wooden board with a white marbled background. Each half has three visible layers: the top layer is toasted sandwich bread with dark grill marks, the middle layer is a thick, crispy breaded chicken breast with golden-brown edges, and beneath the chicken is a bright red tomato sauce spread. Between the bread and chicken, there is a layer of melted white cheese and a green pesto-like sauce spreading onto the bread. The sandwich looks hearty and juicy, with the melted cheese slightly dripping over the chicken edges. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 24-oz jar marinara sauce or your favorite tomato-based pasta sauce
4 boneless skinless chicken breasts, pounded thin to about ½ inch thickness
½ cup all-purpose flour
3 eggs, beaten with 2 tablespoons water, seasoned with salt and pepper
1 cup Italian seasoned panko breadcrumbs
¼ cup vegetable oil
1 lb fresh mozzarella, sliced
½ cup freshly grated parmesan cheese
Kosher salt and freshly cracked black pepper, to taste
4 small loaves ciabatta or 8 slices of your favorite crusty bread
Basil pesto
Extra tomato sauce as needed

Instructions

Step 1: Preheat the oven to 400° F. Place each chicken breast in a large plastic bag and pound with a mallet until about ½ inch thick.
Step 2: Season both sides of the chicken with salt and pepper. Dredge each breast in flour, shake off excess, dip in the egg mixture letting excess drip off, then coat with panko breadcrumbs on both sides.
Step 3: Heat vegetable oil in a large cast iron skillet over high heat until nearly smoking. Cook 1 or 2 chicken breasts at a time until golden brown, about 2 minutes per side. Transfer to a plate and repeat with remaining chicken.
Step 4: Wipe out excess oil from the skillet. Add half of the marinara sauce to the bottom of a large skillet or baking dish. Arrange the cooked chicken breasts on top, spoon the remaining sauce over them, then add slices of fresh mozzarella, season with salt and pepper, and sprinkle with parmesan cheese.
Step 5: Bake in the preheated oven until chicken is cooked through and cheese is melted, about 8-10 minutes. Remove and set aside.
Step 6: Prepare the panini by buttering or oiling the sides of the bread. Spread a spoonful of basil pesto on one piece and tomato sauce on the other.
Step 7: Place a chicken parm cutlet on the tomato sauce bread slice, add extra cheese if desired, then top with the pesto-slathered bread.
Step 8: Grill the sandwich on a griddle or pan until golden and the bread is crisp. Slice and serve warm.

Tips & Variations

For extra crunch, toast the bread lightly before assembling the panini.
Swap basil pesto for sun-dried tomato pesto for a different flavor.
Use fresh basil leaves inside the sandwich for an added herbal note.
Chicken breasts can be substituted with thin-cut turkey breasts for a leaner option.

Storage

Store leftover chicken parmesan and panini components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and sauce in the oven or microwave, then assemble the panini fresh and toast just before serving to maintain crispness.

How to Serve

The image shows a close-up of a sandwich cut into two stacked halves on a white marbled surface. The sandwich has three visible layers of grilled bread with dark grill marks. The top and middle bread layers are light golden with green pesto spread on them. Between the bread layers, there are thick layers of cooked chicken with a light brown color, melted white cheese, and bright red sauce. The textures are clear, with the chicken looking tender, the cheese smooth and creamy, and the sauces slightly glossy. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the chicken parmesan ahead of time?

Yes, you can prepare the breaded chicken and sauce in advance, then bake and assemble the panini when ready to eat for the best texture and flavor.

What type of bread works best for this panini?

Ciabatta or other crusty breads are ideal because they hold up well to grilling and complement the soft melted cheese and chicken inside.