Pesto Chicken Panini-The Little Shop of Olive Oils

Pesto Chicken Panini


  • 2 boneless, skinless chicken breasts
  • 2 tablespoons Premium Extra Virgin Olive Oil
  • Salt and pepper to taste
  • 1/4 cup Fresh Basil Pesto 
  • 4 slices of your favorite bread (ciabatta, baguette, or panini bread work well)
  • 4 slices mozzarella cheese
  • 4 slices fresh tomato
  • 1/4 cup fresh basil leaves
  • 2 tablespoons butter, softened (for grilling)


  • Season the chicken breasts with salt and pepper.
  • Heat 2 tablespoons of olive oil in a skillet over medium-high heat.
  • Add the chicken breasts and cook for about 5-6 minutes per side, or until they are cooked through and have a golden-brown exterior.
  • During the last minute of cooking, spread the jarred pesto sauce over the top of the chicken breasts. Allow the pesto to warm and meld with the chicken.
  • Remove the chicken from the skillet and let it rest for a few minutes.
  • Lay out the slices of bread on a clean surface.
  • On two of the bread slices, layer 1 slice mozzarella cheese, 2 slices of tomatoes, and top with chicken breast.
  • Top the chicken with fresh basil leaves, remaining cheese, and additional pesto if desired.
  • Place the remaining two slices of bread on top to create sandwiches.
  • Heat a panini press, grill pan, or skillet over medium heat.
  • Spread a thin layer of softened butter on the outsides of each sandwich.
  • Place the sandwiches in the preheated grill or skillet and cook for about 3-5 minutes on each side until the bread is toasted, and the cheese is melted.
  • If using a skillet, you can press down on the sandwiches with a spatula to create the classic panini grill marks.
  • Remove the pesto chicken panini from the grill or skillet and let them cool slightly before slicing.
  • Serve them warm and enjoy your delicious, savory panini sandwiches!
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