Chicken Florentine Panini

There’s something undeniably comforting about a warm sandwich, especially when it’s a Chicken Florentine Panini. I still remember the first time I tried this dish at a quaint little café hidden in the heart of the city. The rich flavors of sautéed spinach with tender, juicy chicken and melted provolone cheese nestled between crispy, golden-brown bread completely captivated me. It was the perfect blend of hearty and satisfying, making it an instant favorite. Since that day, I’ve made it my mission to recreate that delightful experience at home, and I think I’ve nailed it!

What to Buy for Chicken Florentine Panini

Gathering the right ingredients is crucial for a fantastic Chicken Florentine Panini. Each component plays a role in creating the perfect balance of flavors and textures. We have fresh veggies, creamy cheese, and tender chicken that all come together beautifully.

• 1/4 cup mayonnaise: Adds a creamy base to the sandwich, enhancing flavor.
• 1 garlic clove, minced: Infuses the mayonnaise with a subtle garlicky kick.
• 1 (10-ounce) tube refrigerated pizza crust: The vehicle for all these delicious ingredients, providing a crispy exterior.
• 1 1/2 tablespoons olive oil, divided: Used for sautéing the onions and greasing the skillet for that perfect golden finish.
• 1 medium red onion, cut in half and thinly sliced: Offers sweetness and texture to the sandwich.
• 2 teaspoons granulated sugar: Balances the acidity of the balsamic vinegar and enhances the onions’ sweetness.
• 1 tablespoon balsamic vinegar: Adds tanginess and depth of flavor.
• 1/4 teaspoon crushed red pepper flakes: Provides a gentle heat, elevating the overall taste.
• 2 boneless, skinless chicken breasts: The star protein of the panini, juicy and flavorful.
• Salt and pepper: Essential for seasoning and enhancing all the flavors.
• 1/4 teaspoon dried thyme: A lovely aromatic herb that complements the chicken and spinach.
• 1 (9-ounce) package frozen, chopped spinach, thawed and squeezed to get rid of liquid: Adds a nutritious green element to the sandwich.
• 8 provolone cheese slices: Melts beautifully, adding a rich creaminess that ties everything together.

How to Make Chicken Florentine Panini

Making a Chicken Florentine Panini is as enjoyable as eating it! You’ll love the process of layering these flavors and then grilling the sandwich until it’s perfectly crispy. Let’s dive into the steps!

1. Start by preparing the mayonnaise spread. In a small bowl, stir together mayonnaise and garlic. Cover and refrigerate this mixture until you’re ready to use it, allowing the flavors to meld together beautifully.

2. Preheat your oven to 375 degrees. While the oven heats, grab a large nonstick skillet. Add 1 tablespoon of olive oil and place it over medium heat. Once hot, add the red onion. Sauté for about 3 minutes until the onions become translucent and fragrant.

3. Now, sprinkle in granulated sugar, balsamic vinegar, and crushed red pepper flakes. Continue to sauté the mixture for another 5 minutes, letting the onions caramelize slightly. Once they’re done, remove the skillet from heat and set the onions aside.

4. When your oven is preheated, take the tube of refrigerated pizza crust and unroll it onto a jellyroll pan, pressing it into a 15×10-inch rectangle. Bake for 10 minutes until lightly golden. Once baked, let it cool for a few minutes, then cut it into 4 rectangles.

5. After the onions are cooked, transfer them to a bowl. In the same skillet, wipe it clean and prepare to cook the chicken breasts. Using a meat mallet or a rolling pin, flatten the chicken to about 1/4-inch thickness. Season both sides with salt, pepper, and dried thyme.

6. Heat the remaining 1/2 tablespoon of olive oil in the skillet over medium-high heat. Add the seasoned chicken breasts and cook for 4 to 5 minutes on each side or until they’re cooked through and reach an internal temperature of 165 degrees. Once cooked, remove them from the skillet and let them rest for about 5 minutes before slicing.

7. To assemble your panini, take 2 of the pizza rectangles and spread the mayonnaise mixture on one side of each. On the other 2 rectangles, layer the sliced chicken, thawed spinach, and sautéed onions. Top everything off with provolone cheese slices. Place the remaining rectangles on top, mayonnaise side down, creating sandwiches.

8. Next, lightly grease your cast iron skillet with olive oil and heat it over medium-high heat. Carefully place the sandwiches in the skillet. Cook until the bottoms are golden brown, pressing down on them with a spatula to ensure even cooking.

9. Once the first side is golden, flip the sandwiches and cook until they are equally golden on the other side. This should take another few minutes.

10. Finally, cut each sandwich in half, and serve hot. Enjoy your delicious homemade Chicken Florentine Panini!

Tips for Success

To ensure your Chicken Florentine Panini turns out perfectly every time, here are some helpful tips:

• Storage: Store any leftover sandwiches in an airtight container in the fridge. They can last up to 3 days.
• Freezing: You can freeze assembled but uncooked sandwiches. Just wrap them tightly in plastic wrap and foil.
• Pairing: Serve with a fresh salad or a bowl of soup for a complete meal.
• Variations: Add roasted red peppers or avocado for an extra kick of flavor.
• Grilling alternatives: If you don’t have a cast iron skillet, use a panini press for an even easier cooking method!

How to Enjoy Chicken Florentine Panini

There are so many delightful ways to serve your Chicken Florentine Panini that will leave everyone satisfied and happy. Here are some of my favorite suggestions:

• Enjoy for lunch: Perfect for a quick lunch option, pair it with a side of fresh fruit or chips.
• Weekend brunch: Serve as part of a brunch spread, perhaps alongside a refreshing mimosa!
• Picnic delight: Pack these paninis for a picnic. They travel well and taste great even at room temperature.
• Game day snack: Perfect finger food for game days. Cut them into smaller pieces for easy sharing.
• Seasonal flair: Consider adding seasonal veggies like roasted squash in the fall or fresh tomatoes in the summer for a twist.

FAQ

Conclusion

The Chicken Florentine Panini brings together delightful flavors in a satisfying sandwich that’s perfect for any occasion. From cozy dinners to quick lunches, this recipe will surely become a favorite in your kitchen. I encourage you to try it out for yourself; you might just find it’s a new staple!

Chicken Florentine Panini

The ultimate comfort food, the Chicken Florentine Panini is creamy, cheesy, and filled with tender chicken and sautéed spinach. Perfect for a cozy dinner or a quick lunch, this easy weeknight dinner will have everyone coming back for more. Make it tonight for a meal that satisfies!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 22 minutes mins

Total Time 37 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

• 1/4 cup mayonnaise
• 1 clove garlic
• 1 10-ounce refrigerated pizza crust
• 1 1/2 tablespoons olive oil
• 1 medium red onion
• 2 teaspoons granulated sugar
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon crushed red pepper flakes
• 2 boneless, skinless chicken breasts
• salt and pepper
• 1/4 teaspoon dried thyme
• 1 9-ounce package frozen, chopped spinach
• 8 slices provolone cheese

Equipment

• Jellyroll Pan
• Cast Iron Skillet

Method

 

1. In a small bowl, stir together mayonnaise and garlic. Refrigerate until needed.
2. Preheat oven to 375 degrees.
3. While oven heats, sauté the onion in the olive oil in a large nonstick skillet for 3 minutes over medium heat. Add sugar, balsamic vinegar, and crushed red pepper flakes. Sauté another 5 minutes. Set aside.
4. When oven reaches 375 degrees, unroll the pizza dough and press into a 15×10-inch jellyroll pan. Bake for 10 minutes. Let cool and then cut into 4 rectangles.
5. After onions are cooked, transfer them to a bowl. Wipe the skillet clean. Flatten the chicken breasts with a meat mallet or rolling pin. You want them to be about 1/4-inch in thickness. Season with salt, pepper, and thyme.
6. Heat 1/2 tablespoon of olive oil in the wiped-clean skillet over medium-high heat. Add chicken and cook for 4 to 5 minutes per side or until cooked through. Remove to a cutting board and let cool 5 minutes. Then cut into slices.
7. To assemble, spread the mayonnaise mixture on one side of 2 of the rectangles. On the other 2, arrange the chicken slices, spinach, and onions. Top with provolone cheese. Place the remaining 2 slices on top, mayonnaise side down.
8. Lightly grease a cast iron skillet with olive oil. Heat over medium-high heat. Add sandwiches. Cook until golden brown on the bottom, pressing down on them with a spatula. Flip over and cook until golden on the second side.
9. Cut each sandwich in half and serve.

Notes

• Tip 1: Store any leftover sandwiches in an airtight container in the fridge. They can last up to 3 days.
• Tip 2: You can freeze assembled but uncooked sandwiches. Just wrap them tightly in plastic wrap and foil.
• Tip 3: Serve with a fresh salad or a bowl of soup for a complete meal.
• Tip 4: Add roasted red peppers or avocado for an extra kick of flavor.
• Tip 5: If you don’t have a cast iron skillet, use a panini press for an even easier cooking method!

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Meet Violet Lane

The Creative Spark I see the kitchen as my art studio. I love experimenting with colors and textures, and I’m usually the one asking, “What if we added this?” I encourage the team to take risks and try new flavor combinations. I love the energy of cooking with six other people it’s chaotic, colorful, and inspiring. I’m hands-on with the cooking and styling, always trying to make our plates look as artistic as they taste.