Best 4 Chicken And Mushroom Panini Recipes

Chicken and mushroom panini are a delightful and versatile sandwich that can be enjoyed for lunch, dinner, or even as a quick snack. They are made with a combination of cooked chicken, mushrooms, and melted cheese, all pressed between two slices of toasted bread. The resulting sandwich is crispy on the outside and gooey on the inside, with a perfect balance of flavors and textures. Chicken and mushroom paninis can be customized to suit your own preferences, with different types of cheese, vegetables, and sauces. They can also be made ahead of time and reheated, making them a great option for busy weeknights. In this article, we will explore some of the best recipes for chicken and mushroom paninis, providing you with the tools you need to create a delicious and satisfying meal.

Here are our top 4 tried and tested recipes!

CHICKEN AND MUSHROOM PANINI

Chicken and Mushroom Panini image

Super-Fast from Cooking Light Magazine, November 2009 edition.These were a lot of fun to make because we had a lot of help and we couldn't wait to eat these delicious sandwiches.:)

Provided by Manami

Categories Lunch/Snacks

Time 20m

Yield 4 Sandwiches

Number Of Ingredients 9

Ingredients

cooking spray
2 cups pre-sliced cremini mushrooms or 2 cups pre-sliced button mushrooms
1 teaspoon minced garlic
1/4 cup canola mayonnaise (to which you add crushed red pepper flakes)
2 tablespoons chopped sun-dried tomatoes, packed without oil
1 tablespoon capers
8 slices ciabatta (1 1/2 oz) or 8 slices sourdough bread (1 1/2 oz)
8 ounces chopped skinless boneless rotisserie chicken breasts
4 slices reduced-fat provolone cheese

Steps:

Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray.
Add mushrooms and garlic to pan, sauté 3 minutes or until mushrooms are tender; remove from heat and set aside.
Combine mayonnaise (with crushed red pepper flakes), tomatoes, and capers in a mini food processor; pulse until well combined.
Spread 1 T mayonnaise mixture over each of 4 bread slices; top each with 1/4 cup mushroom mixture, 2 oz chicken, 1 cheese slice and 1 bread slice.
Heat a large grill pan over medium heat.
Coat pan with cooking spray.
Add sandwiches to pan; place a cast-iron skillet or other heavy skillet on top of sandwiches, press gently to flatten sandwiches.
Cook 2 minutes on each side or until bread is toasted (leave cast-iron skillet on top of sandwiches while they cook.).
E N J O Y!

CHICKEN AND MUSHROOM PASTA

Chicken and Mushroom Pasta image

There are so many different chicken pasta recipes, but I assure you, you're going to love this one. The chicken is super moist and the smoked ham just brings out so many delicious flavors.

Provided by Lspoons

Time 45m

Yield 4

Number Of Ingredients 14

Ingredients

2 (8 ounce) skinless, boneless chicken breasts, sliced
1 tablespoon olive oil
3 cloves garlic, smashed
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon ground black pepper
1 (12 ounce) package penne pasta
1 tablespoon butter
1 (8 ounce) package sliced fresh mushrooms
6 ounces smoked ham, cubed
3 cloves garlic, minced
1 cup heavy cream
¼ cup grated Parmesan cheese, or to taste

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Toss sliced chicken with olive oil, garlic powder, onion powder, salt, and pepper in a baking dish. Add smashed garlic.
Bake in the preheated oven for 10 minutes; flip chicken over and continue to cook until no longer pink in the centers, about 8 minutes more.
Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1/4 cup pasta water.
Melt butter in a large pan over medium-high heat. Saute mushrooms in the butter until all water is released, 7 to 10 minutes. Add ham and minced garlic; cook and stir for 5 minutes. Whisk in cream; add reserved pasta water, 1 tablespoon at a time, until desired consistency is reached. Add chicken, pasta, and Parmesan and cook until thickened. Serve.

Nutrition Facts : Calories 840.6 calories, Carbohydrate 68.5 g, Cholesterol 181.7 mg, Fat 42.4 g, Fiber 3.8 g, Protein 48.1 g, SaturatedFat 20.9 g, Sodium 1305.1 mg, Sugar 4.3 g

ONE-POT CHICKEN AND MUSHROOM PASTA RECIPE BY TASTY

One-Pot Chicken And Mushroom Pasta Recipe by Tasty image

Here's what you need: olive oil, chicken breast, yellow onion, salt, pepper, cremini mushroom, garlic, dried thyme, paprika, chicken broth, heavy cream, farfalle pasta, spinach, parmesan cheese

Provided by Jody Duits

Categories Dinner

Yield 4 servings

Number Of Ingredients 14

Ingredients

3 tablespoons olive oil
1 ½ lb chicken breast, cubed
½ yellow onion, diced
salt, to taste
pepper, to taste
2 cups cremini mushroom
3 cloves garlic, minced
1 teaspoon dried thyme
2 teaspoons paprika
4 cups chicken broth
1 cup heavy cream
1 lb farfalle pasta
5 oz spinach
1 cup parmesan cheese

Steps:

Heat 2 tablespoons olive oil in a large pot on medium heat. Add chicken, salt and pepper, and brown - make sure to cook through. Set chicken aside.
Add 1 tablespoon olive oil and the onion into the pot and stir. Cook down for 1-2 minutes.
Add mushrooms and garlic, and stir to incorporate with the onion. Season with salt and pepper to taste as well as thyme and paprika. Stir to evenly season.
Add chicken broth and heavy cream to the pot and stir. Bring to a boil, then add the farfalle pasta.
Cook according to package instructions, being sure to stir every 1-2 minutes to keep the pasta from clumping together. (Cook time may be a little longer in this recipe than when the pasta is boiled in water.)
When the farfalle pasta is al dente, add the spinach and chicken and stir until the spinach cooks down and incorporates.
Add parmesan and stir until it's well-incorporated and you're left with a smooth sauce.
Top off with extra parmesan and serve.
Enjoy!

CHICKEN FLORENTINE PANINI

Chicken Florentine Panini image

Chicken Florentine Panini, from Lee Bremson of Kansas City, Missouri, brings an Italian flair to this speedy meal. The grilled sandwich combines chicken with provolone cheese, spinach and red onion.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 package (5 ounces) fresh baby spinach
2 teaspoons olive oil
1/4 cup butter, softened
8 slices sourdough bread
1/4 cup creamy Italian salad dressing
8 slices provolone cheese
1/2 pound shaved deli chicken
2 slices red onion, separated into rings

Steps:

In a large cast-iron or other heavy skillet, saute spinach in oil until wilted, about 2 minutes. Drain; wipe skillet clean., Spread 4 bread slices with salad dressing. Layer with a cheese slice, chicken, spinach, onion and another cheese slice. Top with remaining bread. Butter outsides of sandwiches. , Cook in same skillet or panini maker until bread is golden brown and cheese is melted.

Nutrition Facts : Calories 582 calories, Fat 26g fat (10g saturated fat), Cholesterol 62mg cholesterol, Sodium 1688mg sodium, Carbohydrate 63g carbohydrate (4g sugars, Fiber 5g fiber), Protein 23g protein.

Tips:

Use a variety of mushrooms for a more complex flavor. Some good options include shiitake, cremini, and oyster mushrooms.
If you don't have a panini press, you can cook the sandwiches in a lightly oiled skillet over medium heat.
To make the sandwiches ahead of time, cook them according to the recipe and then let them cool completely. Wrap them tightly in plastic wrap and store them in the refrigerator for up to 3 days. When ready to serve, reheat them in a panini press or skillet until warmed through.
Serve the sandwiches with your favorite sides, such as a green salad, potato chips, or coleslaw.

Conclusion:

Chicken and mushroom paninis are a quick and easy lunch or dinner option that can be made with a variety of ingredients. They're perfect for a busy weeknight meal or a casual weekend get-together. With a little creativity, you can create a panini that's sure to please everyone at the table.