Best 11 Herbed Chicken And Cheese Panini Recipes

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Are you craving a delectable sandwich that combines the savory flavors of herbs, tender chicken, and gooey cheese? Look no further than the herbed chicken and cheese panini! This sandwich is a delightful symphony of textures and flavors, sure to satisfy your hunger and tantalize your taste buds. With just a few simple ingredients and a few easy steps, you can create a sandwich that will become a regular favorite in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

HERBED CHICKEN AND CHEESE PANINI



Herbed Chicken and Cheese Panini image

Pound cooked chicken thin, slide into a pita with cheese and tomatoes, add onion and a sprinkling of fresh herbs, and you've got a winning sandwich.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 2

Number Of Ingredients 9

1 tablespoon butter or margarine, softened
1 tablespoon chopped fresh herbs (such as parsley, basil, thyme, oregano)
2 boneless skinless chicken breasts, pounded thin (about 1/2 lb)
Salt and pepper to taste, if desired
1 tablespoon olive oil
1/2 cup sliced red onion (about 1/2 medium onion)
2 (7-inch) pocketless pita breads or flatbreads, each cut in half
4 slices sharp Cheddar cheese (about 1 oz each)
1 medium tomato, thinly sliced

Steps:

  • In small bowl, mix butter and herbs until blended; set aside.
  • Season chicken with salt and pepper. In 10-inch nonstick skillet, heat oil over medium-high heat until hot. Cook chicken in oil about 5 minutes, turning occasionally, until no longer pink in center. Remove chicken from skillet; set aside and keep warm. To same skillet, add onion; cook about 3 minutes, stirring occasionally, until tender. Remove onion from skillet, set aside. Reduce heat to medium.
  • Spread generous half teaspoon herbed butter on outside of all of 4 bread halves. Place 2 halves in heated skillet, buttered side down. Top each with 1 slice cheese, 1 chicken breast, half of the onion and sliced tomato, and another slice cheese. Top with remaining pita bread halves.
  • Cook about 2 minutes, pressing down with spatula, until bottom is golden brown. Turn; cook about 2 minutes longer, pressing again with spatula, until cheese is melted. To serve, cut each sandwich in half.

Nutrition Facts : Calories 670, Carbohydrate 39 g, Cholesterol 150 mg, Fat 2 1/2, Fiber 2 g, Protein 47 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 4 g, TransFat 1 g

GARLIC AND HERB CHICKEN PANINI



Garlic and Herb Chicken Panini image

Provided by Tregaye Fraser

Categories     main-dish

Time 25m

Yield about 15 pieces

Number Of Ingredients 11

1 large baguette
One 6.5-ounce container garlic and herb cheese spread, such as Rondele
1/2 recipe Chicken, Spinach and Artichoke Base, recipe follows
6 slices deli provolone cheese
2 tablespoons extra-virgin olive oil
Two 9-ounce bags refrigerated grilled garlic and herb chicken breast
One 14-ounce can artichoke hearts, drained and roughly chopped
One 5-ounce bag fresh spinach
1 tablespoon extra-virgin olive oil
Pinch of red pepper flakes
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Slice the baguette in half lengthwise. Remove some of the interior bread to make room for the filling. Spread the garlic and herb cheese on both the top and bottom halves of the baguette. Spread the Chicken, Spinach and Artichoke Base on the bottom half. Layer the sliced provolone on top. Cover with the top half of the baguette and cut in half crosswise. Place the halves side by side on a baking sheet and brush the tops with the olive oil. Place another baking sheet on top and put a heavy pot or cast-iron skillet on top to weigh it down.
  • Bake until the bread is crispy and the filling is hot, 10 to 12 minutes. Slice into small pieces and secure each piece with a cocktail pick. Serve warm.
  • Cut the chicken into bite-size piece. In a large bowl, toss together the chicken, artichoke hearts, spinach and olive oil. Season to taste with red pepper flakes, salt and black pepper.

HERBED CHICKEN AND ARUGULA PANINI



Herbed Chicken and Arugula Panini image

Categories     Sandwich     Chicken     Onion     Sauté     Quick & Easy     Dinner     Lunch     Arugula     Summer     Thyme     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

1 pound thin chicken cutlets
1 1/2 tablespoons chopped fresh thyme, divided
6 tablespoons olive oil, divided
2 garlic cloves, finely chopped
3 tablespoons balsamic vinegar
8 1/3- to 1/2-inch-thick slices olive bread or 4 crusty sandwich rolls
1/2 red onion, thinly sliced
1 bunch arugula

Steps:

  • Sprinkle chicken on both sides with salt and pepper, then 1 tablespoon thyme. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add chicken; sauté until golden and cooked through, about 2 minutes per side. Transfer chicken to plate.
  • Add remaining 4 tablespoons oil and garlic to skillet; stir over medium heat 15 seconds. Add vinegar and remaining 1/2 tablespoon thyme; cook 15 seconds, scraping up browned bits. Return chicken to skillet and toss until heated through, about 1 minute.
  • Arrange 1 bread slice on each of 4 plates. Top with chicken, onion, and arugula, then drizzle with vinaigrette from skillet. Top with remaining bread.

CHICKEN WITH HERBED GOAT CHEESE



Chicken with Herbed Goat Cheese image

Provided by Ina Garten

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 6

3 whole (6 split) chicken breasts, bone-in, skin-on
12 ounces Montrachet goat cheese, with garlic and herbs
Fresh basil leaves
Good olive oil
Kosher salt
Freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees.
  • Place the chicken breasts on a baking sheet. Loosen the skin from the meat with your fingers, leaving one side attached.. Cut 12 thick slices of the Montrachet and place 2 slices plus a large basil leaf under the skin of each chicken breast. Rub each piece with olive oil and sprinkle generously with salt and pepper. Bake the breasts for 35 to 40 minutes, until just cooked through. Serve hot or at room temperature.

ITALIAN CHICKEN PANINI



Italian Chicken Panini image

My mother made up this Italian chicken panini recipe and it is delicious.

Provided by Michelle

Categories     Main Dish Recipes     Sandwich Recipes     Panini Recipes

Time 10m

Yield 1

Number Of Ingredients 5

1 tablespoon olive oil, or as needed
2 slices Italian bread
1 tablespoon pesto
2 slices mozzarella cheese
¼ pound sliced cooked chicken breast

Steps:

  • Preheat an electric grill (such as George Foreman®) for medium heat. Spread olive oil on one side of each bread slice.
  • Place one slice of bread, oil-side down, on the preheated grill. Spread 1/2 of the pesto on the bread and put a slice of mozzarella cheese over top. Arrange chicken over the cheese and top with remaining mozzarella. Spread remaining pesto on the other slice of bread and place on top of the sandwich.
  • Close the grill and cook until cheese is melted and bread is golden brown and crispy, about 4 minutes.

Nutrition Facts : Calories 656.3 calories, Carbohydrate 22.6 g, Cholesterol 126 mg, Fat 39.3 g, Fiber 1.5 g, Protein 51 g, SaturatedFat 12.1 g, Sodium 769.9 mg, Sugar 1 g

ROTISSERIE CHICKEN PANINI



Rotisserie Chicken Panini image

This ooey-gooey, melty delight is packed with bacon, chicken, cheese and just enough lemon to tickle your taste buds. Other chicken panini recipes don't compare!-Terri McCarty, Oro Grande, California

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 13

3 tablespoons mayonnaise
4-1/2 teaspoons grated Parmesan cheese
1 teaspoon lemon juice
1/2 teaspoon prepared pesto
1/4 teaspoon grated lemon zest
Dash pepper
4 slices sourdough bread
1/4 pound sliced rotisserie chicken
4 slices ready-to-serve fully cooked bacon
2 slices smoked part-skim mozzarella cheese
2 slices red onion, separated into rings
4 slices tomato
2 tablespoons butter, melted

Steps:

  • In a small bowl, combine the first six ingredients; spread half over two bread slices. Layer with chicken, bacon, mozzarella cheese, onion and tomato. Spread remaining mayonnaise mixture over remaining bread slices; place over top. Brush outsides of sandwiches with butter., Cook on a panini maker or indoor grill until bread is browned and cheese is melted, 3-4 minutes.

Nutrition Facts : Calories 653 calories, Fat 42g fat (16g saturated fat), Cholesterol 80mg cholesterol, Sodium 996mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 2g fiber), Protein 28g protein.

BEST CHICKEN PANINI



Best Chicken Panini image

I have a local eatery who makes an amazing flatbread sandwich. This panini is based on their chicken pesto sandwich. I recommend pane turano, or you may use a sturdy sourdough.

Provided by thedailygourmet

Categories     Main Dish Recipes     Sandwich Recipes     Panini Recipes

Time 35m

Yield 5

Number Of Ingredients 8

10 slices sourdough bread
10 teaspoons butter
1 (22 ounce) package grilled chicken strips
1 (2.5 ounce) package precooked bacon
1 (8 ounce) ball fresh mozzarella cheese, thinly sliced
1 medium avocado, peeled and thinly sliced
1 medium Roma tomato, sliced
5 teaspoons fresh basil pesto

Steps:

  • Heat a panini grill on the highest setting. Brush 2 pieces of bread with butter. Assemble panini with chicken, bacon, and mozzarella. Lower panini press. Cook until bread is golden and cheese is melted, about 5 minutes.
  • Carefully separate bread and add in some sliced avocado, tomato, and pesto. Repeat above steps for additional panini sandwiches.
  • Reassemble sandwiches and cut in half. Serve immediately.

Nutrition Facts : Calories 683.3 calories, Carbohydrate 36.5 g, Cholesterol 184.2 mg, Fat 40.1 g, Fiber 4.2 g, Protein 44.3 g, SaturatedFat 17.3 g, Sodium 1814.6 mg, Sugar 2.9 g

PARMESAN HERB CHICKEN



Parmesan Herb Chicken image

With a golden Parmesan cheese and herb coating, these tender chicken breasts make a tempting and hearty main dish. They're really very little fuss. Just coat them and bake. Their mild classic flavor suits a wide variety of tastes. -Phyllis Joann Schmalz Kansas City, Kansas

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 12 servings.

Number Of Ingredients 8

2 cups grated Parmesan cheese
1/4 cup minced fresh parsley
2 tablespoons dried oregano
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
12 bone-in chicken breast halves
1 cup butter, melted

Steps:

  • In a shallow dish, combine the first six ingredients. Dip chicken in butter, then coat with Parmesan mixture. Place in two greased 15x10x1-in. baking pans. Bake, uncovered, at 350° for 40-45 minutes or until the juices run clear.

Nutrition Facts : Calories 374 calories, Fat 23g fat (13g saturated fat), Cholesterol 142mg cholesterol, Sodium 679mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 39g protein.

HERBED CHICKEN AND ARUGULA PANINI



Herbed Chicken and Arugula Panini image

Make and share this Herbed Chicken and Arugula Panini recipe from Food.com.

Provided by Chef Cris Mendez

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb thin chicken cutlet
1 1/2 tablespoons chopped fresh thyme, divided
6 tablespoons olive oil, divided
2 garlic cloves, finely chopped
3 tablespoons balsamic vinegar
8 slices olive bread (1/3-to 1/2-inch-thick) or 4 crusty sandwich buns
1/2 red onion, thinly sliced
1 bunch arugula

Steps:

  • Sprinkle chicken on both sides with salt and pepper, then 1 tablespoon thyme.
  • Heat 2 tablespoons olive oil in a heavy large skillet over medium-high heat. Add chicken; sauté until golden and cooked through, about 2 minutes per side. Transfer chicken to plate.
  • Add remaining 4 tbsp oil and garlic to skillet; stir over medium heat 15 seconds, scraping up browned bits.
  • Return chicken to skillet and toss until heated through, about 1 minmute.
  • Arrange 1 bread slice on each of 4 plates. Top with chicken, onion, and arugula, then drizzle with vinaigrette from skillet. Top with remaining bread.

Nutrition Facts : Calories 312.8, Fat 21.7, SaturatedFat 3.2, Cholesterol 65.8, Sodium 74.9, Carbohydrate 2.1, Fiber 0.3, Sugar 0.6, Protein 26.5

HERBED CHICKEN AND ARUGULA (ROCKET) PANINI



Herbed Chicken and Arugula (Rocket) Panini image

An interesting sandwich served with tossed salad will be an easy summer lunch or supper. Recipe source: Bon Appetit (June 2004)

Provided by ellie_

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb chicken cutlet
salt
pepper
1 1/2 tablespoons thyme, chopped, divided
6 tablespoons olive oil, divided
2 garlic cloves, chopped
3 tablespoons balsamic vinegar
4 sandwich buns
1/2 red onion, sliced
1 bunch arugula

Steps:

  • Sprinkle chicken with salt, pepper and 1 tablespoon thyme.
  • In a large skillet, heat 2 tablespoons of the oil over medium high heat.
  • Add chicken and saute for 2-5 minutes per side or until golden. Transfer to plate.
  • Add remaining oil (4 tablespoons) to skillet, add garlic and stir over medium heat for 15 seconds. Add vinegar and remaining thyme (1/2 tablespoon) and cook 15 more seconds.
  • Return chicken to skillet and toss until heated through (1 minute).
  • Split sandwich rolls and arrange on 4 individual plates. Top each sandwich bottom half with chicken, onion and arugula and then drizzle with sauce from skillet, top with remaining sandwich top half.

Nutrition Facts : Calories 432.3, Fat 23.6, SaturatedFat 3.6, Cholesterol 65.8, Sodium 280.9, Carbohydrate 23.3, Fiber 1.2, Sugar 3.3, Protein 30.5

CLASSIC CHICKEN PANINI



Classic Chicken Panini image

Grilled sandwich dinner ready in just 20 minutes! Serve these classic chicken Panini topped with cheese, onion, tomato and muffins - perfect for Italian cuisine.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 9

4 boneless skinless chicken breasts (4 oz each)
1/2 teaspoon salt-free seasoning blend
1/4 cup fat-free mayonnaise or salad dressing
2 teaspoons white or flavored vinegar
1/2 teaspoon garlic powder
4 whole wheat English muffins, split
4 slices (3/4 oz each) fat-free mozzarella cheese product
4 thin slices red onion
1 plum (Roma) tomato, cut into 8 slices

Steps:

  • Heat closed medium-size contact grill for 5 minutes. Sprinkle chicken with seasoning blend. Place chicken on grill. Close grill; cook 4 to 5 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
  • Meanwhile, in small bowl, mix mayonnaise, vinegar and garlic powder. Spread on English muffin halves. Place chicken on bottoms of English muffins. Top with cheese, onion, tomato and tops of muffins.
  • Place sandwiches on grill. Close grill, pressing to flatten sandwiches; cook 2 to 3 minutes or until sandwiches are toasted.

Nutrition Facts : Calories 360, Carbohydrate 32 g, Cholesterol 80 mg, Fat 1, Fiber 5 g, Protein 37 g, SaturatedFat 3 1/2 g, ServingSize 1 Sandwich, Sodium 720 mg, Sugar 5 g, TransFat 0 g

Tips:

  • Choose a good quality bread for your panini. A sturdy bread like sourdough or ciabatta will hold up well to the fillings and won't get soggy.
  • Don't be afraid to experiment with different fillings. The possibilities are endless! Some popular fillings include roasted vegetables, grilled chicken, cheese, and pesto.
  • If you're using a panini press, preheat it according to the manufacturer's instructions. This will help ensure that your panini is cooked evenly.
  • Brush the outside of the bread with olive oil or butter before grilling. This will help to create a crispy crust.
  • Don't overcrowd the panini press. Cook only as many paninis as the press can accommodate at once.
  • Cook the panini until the bread is golden brown and the cheese is melted and gooey.

Conclusion:

Paninis are a delicious and versatile meal that can be enjoyed for breakfast, lunch, or dinner. With a few simple tips, you can make perfect paninis at home. So next time you're looking for a quick and easy meal, give paninis a try.

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