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Chicken Parmesan Panini Recipe

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★★★★★

4.5 from 103 reviews

This Chicken Parmesan Panini recipe delivers a delicious twist on the classic Italian dish by combining crispy breaded chicken, marinara sauce, and melted mozzarella into a perfectly grilled panini. The chicken is first pounded thin, breaded, pan-fried, baked with cheese and sauce, then assembled into a panini with pesto and grilled bread for a satisfying meal packed with flavor and texture.

Ingredients

Scale

For the Chicken Parmesan

  • 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

For the Panini

  • 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

Instructions

  1. Prepare the Chicken: Preheat your oven to 400°F (204°C). Pound each chicken breast to an even thickness of about ½ inch using a mallet, then season both sides with salt and pepper.
  2. Bread the Chicken: Dredge each chicken breast lightly in flour, shaking off the excess. Next, dip into the beaten egg mixture allowing excess to drip off, then coat thoroughly with Italian seasoned panko breadcrumbs on both sides.
  3. Pan-fry the Chicken: Heat vegetable oil in a large cast iron skillet over high heat until nearly smoking. Add 1-2 chicken breasts at a time, cooking approximately 2 minutes per side until golden brown. Transfer cooked chicken to a plate and repeat for remaining pieces.
  4. Prepare for Baking: Remove excess oil and browned bits from the skillet. Add half of the marinara sauce to the bottom of the skillet or a large baking dish if needed. Place the fried chicken breasts on top of the sauce, then spoon remaining sauce over the chicken. Add sliced fresh mozzarella and sprinkle freshly grated parmesan cheese evenly. Season with salt and pepper.
  5. Bake the Chicken Parmesan: Transfer to the preheated oven and bake for 8-10 minutes until the chicken is cooked through and cheese is melted and bubbly. Remove from oven and set aside while preparing the panini.
  6. Assemble the Panini: Lightly oil or butter the sides of the bread slices. Spread a small spoonful of pesto on one slice and tomato sauce on the other. Place a chicken parmesan cutlet on the tomato sauce side, add extra fresh mozzarella as desired, then top with the pesto-spread bread piece.
  7. Grill the Panini: Heat a griddle or skillet over medium heat and grill the assembled sandwiches until the bread turns golden brown and crispy, and the cheese inside melts, about 3-4 minutes per side.
  8. Serve: Slice the panini in half and serve immediately while hot and melty.

Notes

  • Pounding the chicken evenly ensures consistent cooking and better breading adherence.
  • Using a cast iron skillet helps achieve a crisp golden crust during frying.
  • You can substitute ciabatta with other crusty breads such as sourdough or baguette slices for the panini.
  • Adjust the amount of pesto and tomato sauce to your taste preferences when assembling the panini.
  • Use fresh mozzarella for best melting and flavor; shredded can be used but will yield a different texture.
  • Allow the panini to rest a minute after grilling to prevent burning your mouth with hot cheese.

Keywords: Chicken Parmesan, Panini, Italian Sandwich, Breaded Chicken, Grilled Sandwich, Easy Dinner, Italian-American Recipe

Find it online: https://tastewithamy.com/chicken-parmesan-panini-recipe/