Chicken Florentine Panini
If you’re on the hunt for a delectable sandwich that brings together the vibrant flavors of garlic, spinach, and tender chicken, look no further than this Chicken Florentine Panini. This sandwich is a delightful combination of contrasting textures and flavors, making it perfect for lunch or a quick dinner. The gooey provolone cheese melts beautifully, while the spinach adds a fresh touch, and the lightly caramelized onions bring a sweet note to this mouthwatering creation. Let’s dive into the details of making this fabulous panini!
What Makes This Recipe Special
This Chicken Florentine Panini stands out not just for its flavor but also for its ease of preparation. Using refrigerated pizza crust means you can whip this up in no time, making it a fantastic option for busy weekdays. The combination of the creamy garlic mayonnaise spread, savory chicken, and the richness of provolone cheese truly elevates this panini to a new level. Plus, it’s a great way to sneak in some greens with the spinach, making it a well-rounded choice for any meal.
Ingredient Breakdown
- 1/4 cup mayonnaise: Adds creaminess and a rich flavor base for the sandwich.
- 1 garlic clove, minced: Provides a bold garlic flavor that complements the other ingredients.
- 1 (10-ounce) tube refrigerated pizza crust: The base of your panini, making it crispy on the outside and soft on the inside.
- 1 1/2 tablespoons olive oil, divided: Used for sautéing the onions and cooking the chicken.
- 1 medium red onion, cut in half and thinly sliced: Adds sweetness and depth when caramelized.
- 2 teaspoons granulated sugar: Helps to caramelize the onions, enhancing their sweetness.
- 1 tablespoon balsamic vinegar: Provides a tangy contrast to the sweetness of the onions.
- 1/4 teaspoon crushed red pepper flakes: Adds a hint of heat to the dish.
- 2 boneless, skinless chicken breasts: The protein powerhouse of the panini.
- Salt and pepper: Essential seasonings to enhance the flavors.
- 1/4 teaspoon dried thyme: Adds an aromatic touch to the chicken.
- 1 (9-ounce) package frozen, chopped spinach, thawed and squeezed to get rid of liquid: Gives the panini its signature Florentine twist.
- 8 provolone cheese slices: Melts beautifully and adds a creamy texture.
What’s in the Gear List
- Large skillet: For sautéing the onions and cooking the chicken.
- Spatula: To flip the chicken and mix the ingredients.
- Rolling pin: To roll out the pizza crust if needed.
- Panini press or grill pan: For grilling the assembled panini to perfection.
- Cutting board and knife: To prepare your ingredients.
Cooking Chicken Florentine Panini: The Process
Step 1: Prepare the Garlic Mayonnaise
In a small bowl, combine the mayonnaise and minced garlic. Mix until well combined, then set aside. This will be the creamy spread that ties all the flavors together.
Step 2: Cook the Onions
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the sliced red onion and sprinkle with granulated sugar. Cook, stirring occasionally, until the onions are soft and caramelized, about 8-10 minutes. Add in the balsamic vinegar and crushed red pepper flakes, stirring to combine. Remove from heat and set aside.
Step 3: Cook the Chicken
In the same skillet, add the remaining 1/2 tablespoon of olive oil. Season the chicken breasts with salt, pepper, and dried thyme. Once the oil is hot, add the chicken to the skillet. Cook for about 6-7 minutes on each side, or until the chicken is cooked through and has a nice golden color. Remove from the skillet and let it rest for a few minutes before slicing.
Step 4: Prepare the Spinach
While the chicken is resting, take the thawed spinach and squeeze out as much liquid as possible. This helps prevent the panini from becoming soggy.
Step 5: Assemble the Panini
Preheat your panini press or grill pan. Roll out the refrigerated pizza crust on a lightly floured surface to your desired thickness. Cut it into rectangles that will fit your press or pan. On one half of the dough, spread a generous layer of the garlic mayonnaise. Layer on the sliced chicken, caramelized onions, spinach, and a few slices of provolone cheese. Top with the other half of the dough and seal the edges gently.
Step 6: Grill the Panini
Place the panini in the preheated panini press or grill pan. Cook until the crust is golden brown and the cheese has melted, about 3-5 minutes. If using a grill pan, you may want to use a heavy skillet on top to press down the panini for an even cook.
Step 7: Serve and Enjoy
Once cooked, remove the panini from the heat and let it rest for a moment before slicing. This allows the cheese to set slightly, making it easier to handle. Serve warm with your favorite side, like a crisp salad or some potato chips.
Make It Fit Your Plan
- Vegetarian Option: Replace chicken with grilled portobello mushrooms or additional spinach and cheese.
- Low-Carb Version: Use lettuce wraps instead of pizza crust for a lighter option.
- Spicy Kick: Add jalapeños or pepper jack cheese for an extra heat boost.
- Meal Prep: Prepare the ingredients ahead of time and assemble right before grilling for a quick meal.
Pro Perspective
This Chicken Florentine Panini is a versatile recipe that can easily be personalized. Don’t hesitate to experiment with different cheeses, such as mozzarella or cheddar, depending on your preference. The key to a great panini is ensuring the filling is well-seasoned and balanced. Also, remember that pressing the panini down while cooking aids in the melty cheese factor, which is crucial for that satisfying bite we all crave.
Prep Ahead & Store
If you want to make this Chicken Florentine Panini ahead of time, you can prepare the chicken and caramelized onions in advance and store them in the refrigerator for up to 3 days. When you’re ready to eat, simply assemble the panini and grill. If you have leftovers, they can be stored in an airtight container in the fridge. It’s best to eat them within 2 days to enjoy optimal freshness. Reheat in a skillet or panini press to revive that crispy texture.
Chicken Florentine Panini Q&A
Can I use a different type of cheese?
Absolutely! While provolone cheese melts wonderfully, you can substitute it with mozzarella, cheddar, or even a spicy pepper jack for a twist.
How do I prevent the panini from getting soggy?
To avoid a soggy panini, make sure to squeeze out as much liquid from the spinach as possible and don’t overload the panini with too many wet ingredients.
Can I use fresh spinach instead of frozen?
Yes, fresh spinach can be used! Just sauté it briefly until wilted before adding it to the panini to enhance its flavor and reduce moisture.
What can I serve with Chicken Florentine Panini?
This panini pairs well with a light salad, soup, or even some sweet potato fries for a complete meal. You could also serve it with a simple dipping sauce like marinara or a balsamic glaze.
Hungry for More?
If you’ve enjoyed this Chicken Florentine Panini, be sure to explore more sandwich recipes on our blog! From classic grilled cheese to gourmet turkey clubs, there’s a world of flavors waiting for you. Don’t forget to share your creations on social media, and tag us for a chance to be featured!
There’s something truly delightful about a well-made panini. With its crispy exterior and warm, cheesy interior, the Chicken Florentine Panini is not only satisfying but also a flavor-packed experience. Whether you’re making it for a busy weeknight dinner or a leisurely weekend lunch, this recipe is sure to impress. Happy cooking!
Chicken Florentine Panini
Ingredients
Equipment
Method
- In a small bowl, combine the mayonnaise and minced garlic. Mix until well combined, then set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced red onion and sprinkle with granulated sugar. Cook, stirring occasionally, until soft and caramelized, about 8-10 minutes. Stir in balsamic vinegar and crushed red pepper flakes. Remove from heat.
- In the same skillet, add the remaining 1/2 tablespoon of olive oil. Season the chicken breasts with salt, pepper, and dried thyme. Cook for about 6-7 minutes on each side until cooked through and golden. Let rest before slicing.
- Squeeze excess liquid from the thawed spinach to prevent sogginess.
- Preheat your panini press or grill pan. Roll out the refrigerated pizza crust and cut into rectangles. Spread garlic mayonnaise on one half, layer with sliced chicken, caramelized onions, spinach, and provolone. Seal with the other half of the dough.
- Grill the panini until golden brown and cheese melts, about 3-5 minutes. If using a grill pan, press down with a heavy skillet.
- Remove from heat, let rest for a moment, then slice and serve warm.
Notes
- For a vegetarian option, substitute chicken with grilled portobello mushrooms.
- Use lettuce wraps for a low-carb version.
- Add jalapeños for an extra spicy kick.
- Prep ingredients in advance for quick assembly.
