If you’re looking for a delightful way to elevate your lunch game, this Chicken Florentine Panini is the answer. The combination of savory chicken, creamy spinach, and melty provolone cheese pressed between warm, toasted crust makes for an irresistible meal that’s perfect for any day of the week. Plus, it’s a fantastic way to sneak in some greens while satisfying your panini cravings.
What Sets This Recipe Apart
This Chicken Florentine Panini stands out because of its rich flavor profile and a wonderful contrast of textures. The crispy exterior of the sandwich encases tender chicken and a creamy spinach filling, enhanced by the aromatic garlic and the sweetness of caramelized onions. The addition of balsamic vinegar adds a tangy depth that takes this panini to the next level. It’s not just a sandwich; it’s a gourmet experience that you can whip up in your own kitchen.
What We’re Using
- 1/4 cup mayonnaise – This adds creaminess and helps bind the filling.
- 1 garlic clove, minced – Fresh garlic enhances the flavor profile.
- 1 (10-ounce) tube refrigerated pizza crust – A convenient base for our panini.
- 1 1/2 tablespoons olive oil, divided – For sautéing and drizzling on the crust.
- 1 medium red onion, cut in half and thinly sliced – Adds sweetness and depth.
- 2 teaspoons granulated sugar – Helps caramelize the onions for a sweeter flavor.
- 1 tablespoon balsamic vinegar – A tangy contrast to the sweetness of the onions.
- 1/4 teaspoon crushed red pepper flakes – For a touch of heat.
- 2 boneless, skinless chicken breasts – The star protein of our panini.
- Salt and pepper – Essential for seasoning.
- 1/4 teaspoon dried thyme – Adds a lovely herbal note.
- 1 (9-ounce) package frozen, chopped spinach, thawed and squeezed to get rid of liquid – Brings the Florentine essence to our dish.
- 8 provolone cheese slices – Melts beautifully and complements the flavors.
What’s in the Gear List
- Non-stick skillet – Perfect for sautéing and toasting the panini.
- Spatula – For flipping and pressing the panini.
- Cutting board – Essential for chopping your ingredients.
- Knife – A sharp one for easy slicing.
- Panini press or grill pan – For achieving those perfect grill marks.
Chicken Florentine Panini Cooking Guide
Step 1: Prepare the Filling
Start by heating 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the sliced red onions and sprinkle with granulated sugar. Sauté until the onions are caramelized and golden, about 7-10 minutes. Stir in the balsamic vinegar and crushed red pepper flakes, then set aside.
Step 2: Cook the Chicken
In the same skillet, season the chicken breasts with salt, pepper, and dried thyme. Add the remaining olive oil and cook the chicken over medium heat until golden brown and cooked through, about 6-7 minutes per side. Once cooked, let the chicken rest for a few minutes before slicing it thinly.
Step 3: Make the Spinach Mixture
In a bowl, combine the thawed and drained spinach with mayonnaise and minced garlic. Mix until well combined. This creamy mixture will add richness to our panini.
Step 4: Assemble the Panini
Preheat your panini press or grill pan. Roll out the pizza crust on a lightly floured surface and cut it into rectangles or squares, depending on your desired sandwich size. Spread a layer of the spinach mixture on one half of each piece of crust. Top with sliced chicken, caramelized onions, and two slices of provolone cheese. Fold the crust over to create a sandwich.
Step 5: Grill the Panini
Place the assembled panini on the preheated press or grill pan. Cook until the crust is golden and crispy, and the cheese is melted, about 3-5 minutes. If using a grill pan, press down with a spatula to achieve those lovely grill marks.
Step 6: Serve and Enjoy
Slice the panini in half and serve immediately. The combination of warm chicken, creamy spinach, and gooey cheese is sure to make your taste buds dance.
Health-Conscious Tweaks
- Substitute Greek yogurt for mayonnaise for a lighter option.
- Use whole wheat pizza crust for added fiber.
- Incorporate more vegetables like bell peppers or zucchini into the filling.
- Opt for low-fat cheese to reduce calorie content.
Mistakes That Ruin Chicken Florentine Panini
Even the best recipes can go awry if not executed properly. Here are some common mistakes to avoid:
- Overcrowding the panini press can lead to uneven cooking.
- Not squeezing out enough moisture from the spinach can make the filling watery.
- Using insufficient seasoning on the chicken can result in blandness.
- Skipping the caramelization of onions eliminates depth of flavor.
Storing, Freezing & Reheating
If you have leftovers (though we doubt there will be many!), here’s how to handle them:
- Store leftover panini in an airtight container in the fridge for up to 3 days.
- Freezing is possible; wrap individually in foil and place in a freezer bag. They can last up to 2 months.
- To reheat, place in a toaster oven or skillet until heated through and crispy again.
Quick Questions
Can I use a different type of cheese?
Absolutely! Feel free to experiment with mozzarella, cheddar, or even feta for a different flavor profile.
How do I know when the chicken is done cooking?
The chicken should reach an internal temperature of 165°F. A meat thermometer is a handy tool for this.
Can I make this vegetarian?
You can replace the chicken with grilled vegetables or additional spinach and cheese for a delicious vegetarian version.
What can I serve with my Chicken Florentine Panini?
Pair this panini with a simple side salad or some homemade Creamy Spinach Artichoke Chicken Skillet for a complete meal.
See You at the Table
With its rich flavors and satisfying textures, the Chicken Florentine Panini is more than just a meal; it’s a delightful experience that brings comfort and joy. Whether you’re serving it up for a cozy lunch or packing it for a picnic, this panini is sure to impress. So gather your ingredients, roll up your sleeves, and get ready to indulge in a sandwich that’s as delicious as it is easy to make!
Chicken Florentine Panini
Ingredients
Equipment
Method
- Start by heating 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the sliced red onions and sprinkle with granulated sugar. Sauté until the onions are caramelized and golden, about 7-10 minutes. Stir in the balsamic vinegar and crushed red pepper flakes, then set aside.
- In the same skillet, season the chicken breasts with salt, pepper, and dried thyme. Add the remaining olive oil and cook the chicken over medium heat until golden brown and cooked through, about 6-7 minutes per side. Once cooked, let the chicken rest for a few minutes before slicing it thinly.
- In a bowl, combine the thawed and drained spinach with mayonnaise and minced garlic. Mix until well combined. This creamy mixture will add richness to our panini.
- Preheat your panini press or grill pan. Roll out the pizza crust on a lightly floured surface and cut it into rectangles or squares, depending on your desired sandwich size. Spread a layer of the spinach mixture on one half of each piece of crust. Top with sliced chicken, caramelized onions, and two slices of provolone cheese. Fold the crust over to create a sandwich.
- Place the assembled panini on the preheated press or grill pan. Cook until the crust is golden and crispy, and the cheese is melted, about 3-5 minutes. If using a grill pan, press down with a spatula to achieve those lovely grill marks.
- Slice the panini in half and serve immediately. The combination of warm chicken, creamy spinach, and gooey cheese is sure to make your taste buds dance.
Notes
- Substitute Greek yogurt for mayonnaise for a lighter option.
- Use whole wheat pizza crust for added fiber.
- Incorporate more vegetables like bell peppers or zucchini into the filling.
- Opt for low-fat cheese to reduce calorie content.
