Caprese Chicken Panini with Balsamic Drizzle

Quick Recipe Version (TL;DR)

• Yield: 4 sandwiches (4 servings)
• Prep Time: 20 minutes (includes 15 minutes marinating)
• Cook Time: 20 minutes
• Total Time: 40 minutes

Quick Ingredients

• 2 large boneless, skinless chicken breasts (about 1 lb), halved horizontally (4 cutlets)
• 1 tbsp olive oil, 1 tsp Italian seasoning, 1/2 tsp garlic powder, 1/2 tsp kosher salt, 1/4 tsp black pepper, 1 tsp lemon zest
• 4 ciabatta rolls, split
• 2 tbsp softened butter or olive oil (for the bread)
• 1/2 cup basil pesto
• 8 oz fresh mozzarella, sliced into 8 pieces
• 2 ripe tomatoes, sliced (8 slices)
• 8–12 fresh basil leaves
• 1/2 cup balsamic vinegar + 1 tbsp honey (or 1/4 cup store-bought balsamic glaze)

Do This

• 1. Marinate chicken 15 minutes in olive oil, Italian seasoning, garlic powder, salt, pepper, and lemon zest.
• 2. Simmer balsamic vinegar with honey 8–10 minutes until syrupy; cool.
• 3. Grill chicken over medium-high heat 3–4 minutes per side to 165°F; rest 5 minutes, slice.
• 4. Preheat panini press to medium-high (about 375°F) or heat a skillet; butter/oil cut sides of ciabatta.
• 5. Spread pesto on bread; layer mozzarella, tomato, sliced chicken, and basil.
• 6. Press 3–4 minutes (or skillet 3–4 minutes per side, weighted) until bread is crisp and cheese melts.
• 7. Drizzle with balsamic glaze, slice, and serve hot.

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Why You’ll Love This Recipe

• All the Caprese flavors—basil, tomato, fresh mozzarella—wrapped in a melty, toasty panini.
• Herb-grilled chicken adds protein and smoky char to balance the creamy cheese.
• Quick homemade balsamic glaze delivers a restaurant-worthy finish in minutes.
• Great for weeknights, yet impressive enough for guests.

Grocery List

• Produce: Fresh basil, 2 ripe tomatoes, 1 lemon (zest), optional arugula
• Dairy: 8 oz fresh mozzarella, unsalted butter (or use olive oil)
• Pantry: Ciabatta rolls, basil pesto, balsamic vinegar, honey, olive oil, Italian seasoning, garlic powder, kosher salt, black pepper

Full Ingredients

Herb-Grilled Chicken

• 2 large boneless, skinless chicken breasts (about 1 lb / 450 g), halved horizontally to make 4 cutlets
• 1 tbsp extra-virgin olive oil
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 tsp lemon zest

Balsamic Drizzle

• 1/2 cup balsamic vinegar
• 1 tbsp honey (or brown sugar)
• Pinch of kosher salt

Sandwich Assembly

• 4 individual ciabatta rolls (about 4–5 inches), split
• 2 tbsp unsalted butter, softened, or 2 tbsp olive oil (for brushing the cut sides)
• 1/2 cup basil pesto (store-bought or homemade)
• 8 oz fresh mozzarella, cut into 8 slices (about 1/4 inch thick)
• 2 medium ripe tomatoes, cut into 8 slices; lightly salted and patted dry
• 8–12 fresh basil leaves
• Optional: pinch crushed red pepper flakes for heat

Step-by-Step Instructions

Step 1: Marinate the chicken

In a bowl, combine olive oil, Italian seasoning, garlic powder, kosher salt, black pepper, and lemon zest. Add chicken cutlets and turn to coat thoroughly. Let stand 15 minutes at room temperature (or cover and refrigerate up to 24 hours). This quick marinade seasons the meat and helps it sear beautifully.

Step 2: Make the balsamic drizzle

In a small saucepan, bring balsamic vinegar, honey, and a pinch of salt to a gentle simmer over medium heat. Reduce heat to medium-low and simmer 8–10 minutes, stirring occasionally, until reduced by about half and slightly syrupy. It will thicken more as it cools. Set aside. For a shortcut, warm 1/4 cup store-bought balsamic glaze.

Step 3: Prep the press and toppings

Preheat a panini press to medium-high (about 375°F), or heat a large skillet or grill pan over medium-high. Split the ciabatta and spread the cut sides lightly with softened butter or brush with olive oil. Slice mozzarella and tomatoes; lightly salt the tomatoes and blot with paper towels to reduce moisture. Keep fresh basil leaves handy.

Step 4: Grill the chicken

Cook marinated chicken cutlets 3–4 minutes per side on the hot grill pan or skillet until well-marked and cooked through, reaching an internal temperature of 165°F (74°C). Transfer to a plate, tent loosely with foil, and rest 5 minutes. Slice across the grain into 1/2-inch strips.

Step 5: Assemble the sandwiches

Spread 2 tablespoons pesto on the cut side of each bottom roll. Layer 2 slices mozzarella, 2 tomato slices, sliced chicken, and 2–3 basil leaves per sandwich. Sprinkle a pinch of black pepper or crushed red pepper if desired. Cap with the top roll, buttered/oiled side out.

Step 6: Press until melty and crisp

Panini press method: Cook 3–4 minutes, until the bread is deeply golden and the cheese is melted. Skillet method: Add sandwiches and weight with a second skillet or foil-wrapped brick; cook 3–4 minutes per side over medium to medium-high heat. If needed, lower heat to prevent scorching while the cheese melts.

Step 7: Finish and serve

Transfer panini to a board and rest 1 minute to let juices settle. Drizzle each with about 1–2 teaspoons of the balsamic glaze. Slice on a slight diagonal with a serrated knife and serve immediately while hot and crisp.

Pro Tips

• Pat tomatoes dry after lightly salting; less moisture means a crisper panini.
• Use day-old or sturdy ciabatta to stand up to pressing and juicy fillings.
• Slice chicken across the grain for tenderness and even layering.
• If cheese isn’t melting by the time bread is browned, lower heat and give it another 1–2 minutes or pop the panini into a 300°F oven for 3–5 minutes.
• Let pressed sandwiches rest 1 minute before slicing to keep layers intact.

Variations

• Rotisserie Shortcut: Swap in 12 oz sliced rotisserie chicken; skip the marinating and grilling.
• Greens and Heat: Add a handful of arugula and a pinch of crushed red pepper for peppery, spicy notes.
• Bread Swap: Try focaccia or sourdough; adjust pressing time since these can brown faster.

Storage & Make-Ahead

Marinate the chicken up to 24 hours ahead. The balsamic glaze keeps in the refrigerator up to 2 weeks in a sealed jar. Cooked chicken can be refrigerated for 3 days or frozen for up to 2 months. Assemble and press panini just before serving for best texture. Leftover panini reheat at 350°F for 10–12 minutes on a sheet pan (crisping improves if you place them directly on the oven rack). Avoid freezing assembled panini—fresh mozzarella and tomatoes do not thaw well.

Nutrition (per serving)

Approximate: 800 calories; 40 g protein; 38 g fat; 60 g carbohydrates; 3 g fiber; 1100 mg sodium. Values will vary with bread size, pesto brand, and amount of glaze used.