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Crispy Chicken Parmesan Panini – A Melty Italian Classic in Every Bite

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The Chicken Parmesan Panini brings all the comforting flavors of a classic Chicken Parm, but in a handheld, grilled sandwich. Crispy chicken, tangy marinara, melty mozzarella, and Parmesan cheese are all tucked between golden, toasted bread. It’s a perfect fusion of Italian-American cuisine and the ease of a panini, making it ideal for lunch, dinner, or a hearty snack.

A golden brown Chicken Parmesan Panini is sliced in half, stacked to showcase the layers of crispy chicken, melty mozzarella cheese, and tangy marinara sauce. The bread is perfectly toasted with grill marks, and the cheese oozes slightly from the sides. The panini is served on a wooden board with a small bowl of marinara sauce on the side for dipping, garnished with fresh basil leaves and a sprinkle of Parmesan cheese. The lighting is warm and inviting, highlighting the crispy texture of the bread and the gooey center, with soft shadows for a cozy, appetizing feel.


Key Information:

  • Preparation time: 15 minutes
  • Cooking time: 20 minutes
  • Total time: 35 minutes
  • Number of servings: 2 sandwiches
  • Serving size: 1 sandwich

Nutritional Information (per serving):

  • Calories: 650 kcal
  • Protein: 42g
  • Carbohydrates: 45g
  • Fat: 30g
  • Fiber: 3g
  • Sugar: 5g

Ingredients:

For the Chicken:

  • 2 small chicken breasts (about 200g / 7 oz total)
  • ½ cup breadcrumbs (60g / 2 oz)
  • ¼ cup grated Parmesan cheese (30g / 1 oz)
  • 1 tsp garlic powder (5g)
  • 1 tsp Italian seasoning (5g)
  • Salt and black pepper, to taste
  • 1 large egg, beaten
  • 2 tbsp all-purpose flour (30g)
  • 2 tbsp olive oil (30 ml), for frying

For the Panini:

  • 4 slices of ciabatta bread or sturdy white bread (about 150g / 5.3 oz)
  • 4 slices mozzarella cheese (120g / 4 oz)
  • ½ cup marinara sauce (120 ml)
  • 2 tbsp butter (30g / 1 oz)
  • Extra grated Parmesan cheese for topping (optional)

Method of Preparation:

  1. Prepare the Chicken: Flatten the chicken breasts using a meat mallet to ensure even cooking. Season both sides with salt and pepper. Set up a dredging station with three shallow bowls: one with flour, one with beaten egg, and one with a mixture of breadcrumbs, Parmesan, garlic powder, and Italian seasoning.
  2. Bread the Chicken: Dredge each chicken breast first in flour, then dip it into the egg, and finally coat it with the breadcrumb mixture. Press the breadcrumbs onto the chicken to adhere well.
  3. Fry the Chicken: Heat olive oil in a large skillet over medium heat. Fry the chicken breasts for 3-4 minutes per side, until golden brown and cooked through (internal temperature of 75°C/165°F). Transfer to a paper towel-lined plate to drain excess oil.
  4. Assemble the Panini: Lay the ciabatta slices flat. On two slices, spread a spoonful of marinara sauce. Place a slice of mozzarella cheese on top, followed by the fried chicken breast. Add another slice of mozzarella and a little extra marinara, then top with the remaining bread slices.
  5. Grill the Panini: Lightly butter the outer sides of the bread. Preheat a panini press or a large skillet over medium heat. Place the sandwiches in the press or skillet, and cook for 3-4 minutes, until the bread is golden and crispy and the cheese is melted. If using a skillet, press down with a spatula or another heavy pan and flip halfway through.
  6. Serve and Enjoy: Slice the panini in half, and serve immediately with extra marinara sauce on the side for dipping, if desired.

Tips for Culinary Success:

  1. Pound the Chicken Evenly: Ensure the chicken breasts are an even thickness for uniform cooking, so they stay juicy without drying out.
  2. Use Fresh Bread: Sturdy bread like ciabatta or focaccia works best for this panini, as it holds up well to grilling and the rich ingredients.
  3. Crispy Crust: For an extra crispy crust, try adding a bit of panko to the breadcrumbs or double coat the chicken by repeating the dredging process.
  4. Melt the Cheese: Make sure to cook the panini on medium heat so the cheese has time to melt before the bread becomes too crispy.
  5. Customize Your Sauce: If you want a richer flavor, you can use pesto or even Alfredo sauce in place of marinara for a fun twist.

Frequently Asked Questions (FAQs):

  1. Can I use pre-cooked chicken for this recipe? Yes, you can use pre-cooked or leftover chicken to save time. Just bread and fry it to get that crispy texture, or skip the frying step and proceed with assembling the panini.
  2. Can I bake the chicken instead of frying it? Absolutely! You can bake the breaded chicken breasts in the oven at 200°C (400°F) for 15-20 minutes until they’re crispy and cooked through.
  3. Can I add other cheeses? Mozzarella is traditional, but feel free to add provolone, cheddar, or even a sprinkle of Romano for a different flavor profile.
  4. What’s the best way to reheat leftover paninis? Reheat paninis in an oven at 180°C (350°F) or in a skillet to retain their crispness. Avoid microwaving, as it can make the bread soggy.
  5. Can I freeze this panini? You can freeze the fried chicken breasts for later use. Assemble and grill the panini fresh when ready to eat for the best texture.


This Chicken Parmesan Panini is a deliciously melty, crispy twist on a classic Italian-American dish. With gooey cheese, tangy marinara, and crispy breaded chicken, it’s the perfect way to elevate your sandwich game. Whether you're making it for lunch or dinner, this panini delivers rich flavors that will have everyone coming back for seconds.

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