Chicken Panini with Sun-Dried Tomatoes

A Chicken Panini with Sun-Dried Tomatoes is the perfect combination of crispy toasted bread, juicy seasoned chicken, creamy cheese, flavorful sun-dried tomatoes, and fresh greens. It is an easy lunch or dinner that feels like something you would order at a café, but it can be made at home with simple ingredients.

The sun-dried tomatoes are the star of this sandwich. Their concentrated sweet, tangy flavor adds incredible depth to the mild chicken and rich melted cheese. Add a little pesto or garlic mayonnaise, and every bite becomes savory, creamy, fresh, and satisfying.

This recipe is also flexible. You can prepare the chicken specifically for the panini, or use leftover roasted chicken, grilled chicken, or even rotisserie chicken. The entire sandwich can be assembled in about 10 minutes once the chicken is ready.

Chicken Panini with Sun-Dried Tomatoes Recipe

Prep Time: 15 minutes
Cook Time: 15–20 minutes
Assembly Time: 5 minutes
Total Time: About 35–40 minutes
Servings: 4 panini
Cuisine: American-Italian inspired
Course: Lunch, Dinner, Sandwich
Difficulty: Easy

Why You’ll Love This Chicken Panini

Crispy and golden on the outside
Juicy, flavorful chicken inside
Sweet and tangy sun-dried tomatoes
Gooey melted cheese
Fresh spinach or arugula for balance
Creamy pesto spread adds extra flavor
Easy enough for a weekday lunch
Great way to use leftover chicken
Can be cooked on a panini press or skillet
Easily customized with your favorite cheese and vegetables

Ingredients

For the Chicken

2 large boneless, skinless chicken breasts, about 1 pound total
1 tablespoon olive oil
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon lemon juice

For the Panini

4 ciabatta rolls or small ciabatta loaves
1/2 cup sun-dried tomatoes, preferably oil-packed
4 slices mozzarella cheese
4 slices provolone cheese
1 cup fresh baby spinach or arugula
1/4 cup basil pesto
2 tablespoons mayonnaise
1 tablespoon butter or olive oil, for brushing the bread

Optional Additions

Fresh basil leaves
Sliced roasted red peppers
Thinly sliced red onion
Sliced avocado
Fresh tomato
Caramelized onions
Parmesan cheese
Crushed red pepper flakes
Balsamic glaze
Garlic aioli

Ingredient Notes

Chicken

Boneless, skinless chicken breast works especially well because it cooks quickly and provides substantial slices for the sandwich. If your chicken breasts are very thick, carefully slice them horizontally into thinner cutlets or pound them to an even thickness.

Chicken thighs can also be used. They have more fat and tend to remain particularly juicy.

Bread

Ciabatta is an excellent choice because its crust becomes crisp while the interior remains soft and chewy.

Other good options include:

Sourdough
French bread
Italian rolls
Focaccia
Rustic country bread
Multigrain bread
Baguette sections

Avoid very soft sandwich bread if possible because it can become compressed and soggy under the panini press.

Sun-Dried Tomatoes

Oil-packed sun-dried tomatoes are particularly convenient because they are already tender and flavorful.

If your sun-dried tomatoes are packed in oil, drain off excess oil before adding them to the sandwich. You do not need to remove every drop of oil because a little of that flavorful oil adds richness.

If using dry-packed sun-dried tomatoes, soak them in hot water for about 10 minutes, drain well, and pat dry before using.

Cheese

Mozzarella gives the panini a beautifully stretchy texture, while provolone provides a stronger savory flavor.

You can use either one alone or combine several cheeses.

Other possibilities include:

Fontina
Havarti
Swiss
Monterey Jack
Gouda
White cheddar

How to Cook the Chicken

The chicken should be fully cooked before assembling the panini.

Step 1: Prepare the Chicken

Place the chicken breasts on a cutting board.

If they are thick, slice them horizontally into two thinner pieces or gently pound them with a meat mallet until they are approximately even in thickness.

Even chicken pieces cook more consistently and are easier to place inside the sandwich.

Pat the chicken dry with paper towels.

This helps the seasoning stick and encourages better browning during cooking.

Step 2: Season the Chicken

In a small bowl, combine:

Italian seasoning
Garlic powder
Paprika
Salt
Black pepper

Rub the chicken with olive oil and lemon juice.

Sprinkle the seasoning mixture evenly over both sides.

Gently press the seasoning into the chicken so it adheres well.

Let the seasoned chicken sit for about 5 minutes while you heat the pan.

Step 3: Cook the Chicken

Heat a large skillet over medium-high heat.

Add a small amount of olive oil if needed.

Place the chicken into the hot skillet without overcrowding the pan.

Cook for approximately 4–6 minutes on the first side, depending on thickness.

Flip the chicken and continue cooking for another 4–6 minutes.

The exact cooking time depends on the thickness of the chicken.

The safest way to determine doneness is with a food thermometer. The thickest part of the chicken should reach 165°F (74°C).

Once cooked, transfer the chicken to a plate.

Let it rest for approximately 5 minutes.

Resting allows the juices to redistribute throughout the meat, helping the chicken remain juicy when sliced.

Slice the Chicken

After resting, slice the chicken into thin strips or pieces.

Thin slices are ideal for panini because they distribute evenly throughout the sandwich.

Avoid cutting the chicken immediately after removing it from the pan. Cutting too early can cause more juices to escape.

Prepare the Sun-Dried Tomatoes

Drain the sun-dried tomatoes.

If they are large, cut them into smaller strips.

You want the tomatoes to be easy to bite through without pulling the entire sandwich apart.

For an extra burst of flavor, toss the chopped sun-dried tomatoes with:

A teaspoon of their reserved oil
A small pinch of Italian seasoning
A little black pepper

Set aside.

Make the Creamy Pesto Spread

In a small bowl, combine:

1/4 cup basil pesto
2 tablespoons mayonnaise

Stir until smooth.

This simple spread provides creamy richness while adding garlic, basil, herbs, and Parmesan-like flavor.

If you prefer a stronger pesto flavor, use more pesto.

For a lighter spread, replace some of the mayonnaise with Greek yogurt.

Assemble the Chicken Panini

Now comes the fun part.

Step 1: Slice the Bread

Cut each ciabatta roll horizontally.

Do not cut completely through if you want the sandwich to remain hinged.

Step 2: Spread the Sauce

Spread the pesto mayonnaise evenly over the cut sides of the bread.

Coating both sides gives every bite some creamy flavor.

Step 3: Add the Chicken

Place sliced chicken on the bottom half of each roll.

Do not pile the chicken too high.

A moderate layer makes the panini easier to press and eat.

Step 4: Add Sun-Dried Tomatoes

Scatter the sun-dried tomatoes evenly over the chicken.

Their concentrated flavor means you do not need an enormous amount.

Step 5: Add Cheese

Place mozzarella and provolone over the chicken and tomatoes.

The cheese helps hold the ingredients together as it melts.

Step 6: Add Greens

Add fresh spinach or arugula.

Arugula gives the sandwich a slightly peppery flavor, while spinach has a milder taste.

You can also leave the greens out if you want a richer, more traditional hot panini.

Step 7: Close the Sandwich

Place the top half of the bread over the filling.

Press gently.

Do not crush the sandwich before cooking.

How to Cook the Panini

There are several ways to cook this sandwich.

Method 1: Panini Press

This is the easiest method.

Preheat your panini press according to the manufacturer’s instructions.

Lightly brush the outside of the bread with butter or olive oil.

Place the sandwich into the press.

Close the lid gently.

Cook for approximately 3–5 minutes, or until:

The bread is golden brown
The cheese is melted
The sandwich is hot throughout

Remove carefully and let it rest for about 1 minute before slicing.

Method 2: Skillet Panini

If you do not own a panini press, a skillet works beautifully.

Heat a large skillet over medium heat.

Lightly butter the outside of the sandwich.

Place the sandwich in the skillet.

Place another heavy skillet, saucepan, or heat-safe weight on top.

Press gently.

Cook for about 3–4 minutes until the bottom is golden brown.

Carefully flip the sandwich.

Cook the other side for another 3–4 minutes.

Reduce the heat if the bread is browning too quickly before the cheese melts.

Method 3: Grill Pan

A grill pan gives the sandwich attractive toasted grill marks.

Preheat the grill pan over medium heat.

Butter the exterior of the panini.

Place the sandwich on the grill pan.

Press it down gently with a heavy pan or grill press.

Cook until golden.

Flip and repeat.

The ridges will create beautiful grill marks while the cheese melts inside.

How to Know When the Panini Is Ready

Your chicken panini is ready when:

The bread is crisp and golden
The cheese is fully melted
The filling is hot
The sandwich holds together when lifted
The outside has a lightly toasted texture

Do not cook over extremely high heat.

High heat can burn the bread before the cheese has time to melt.

Medium or medium-low heat usually gives the best results.

The Perfect Chicken Panini Texture

A great panini has contrast.

The outside should be:

Crisp + golden + lightly crunchy

The inside should be:

Warm + juicy + cheesy + creamy

The chicken should remain tender rather than dry.

The sun-dried tomatoes should be soft and slightly chewy.

The greens should add freshness.

The combination of textures is what makes this sandwich so satisfying.

Tips for Making the Best Chicken Panini

1. Do Not Overcook the Chicken

Dry chicken can ruin an otherwise excellent sandwich.

Use a thermometer when possible and cook the chicken only until it reaches 165°F (74°C).

2. Use Good Bread

The bread is just as important as the filling.

A sturdy artisan-style loaf holds up much better than thin sandwich bread.

3. Do Not Overfill

It can be tempting to add huge amounts of chicken, cheese, tomatoes, and vegetables.

But an overstuffed panini can become difficult to press and eat.

A balanced filling creates a better sandwich.

4. Drain the Sun-Dried Tomatoes

Too much oil can make the bread greasy.

Drain the tomatoes well before assembling.

5. Use Enough Cheese

Cheese isn’t just for flavor.

Melted cheese helps bind the chicken and sun-dried tomatoes together.

6. Preheat Your Cooking Surface

Starting with a properly heated panini press or skillet helps create a crisp crust.

7. Don’t Press Too Hard

A panini should be compressed, not flattened into a thin cracker.

Apply enough pressure to toast the bread and melt the cheese.

Flavor Variations

Chicken Pesto Panini

Increase the pesto and add fresh basil leaves.

This creates a stronger Italian-inspired flavor.

Spicy Chicken Panini

Add:

Crushed red pepper flakes
Sliced jalapeños
Spicy pepper jack cheese
Hot sauce

Chicken Caprese Panini

Replace the regular cheese with fresh mozzarella.

Add:

Fresh basil
Tomato slices
Balsamic glaze

Mediterranean Chicken Panini

Add:

Roasted red peppers
Feta cheese
Kalamata olives
Cucumber
Tzatziki

Creamy Garlic Chicken Panini

Replace the pesto spread with garlic aioli.

Add mozzarella and sautéed mushrooms.

Chicken and Avocado Panini

Add thin avocado slices after cooking or just before pressing.

The creamy avocado pairs wonderfully with sun-dried tomatoes.

What to Serve with Chicken Panini

A panini can easily be a complete meal, but side dishes make it even better.

Soup

Try serving it with:

Tomato soup
Creamy tomato basil soup
Chicken vegetable soup
Minestrone
Roasted red pepper soup

The classic combination of tomato soup and grilled sandwiches works particularly well.

Salad

A simple green salad adds freshness.

Use:

Mixed greens
Cucumber
Cherry tomatoes
Red onion
Parmesan
Lemon vinaigrette

Potatoes

For a heartier meal, serve the panini with:

Potato wedges
Sweet potato fries
Roasted potatoes
Air-fryer fries

Fruit

For a lighter lunch, fresh fruit works beautifully.

Try:

Grapes
Strawberries
Apple slices
Melon
Orange segments

Make-Ahead Instructions

The chicken can be prepared ahead of time.

Cook the chicken according to the recipe and allow it to cool.

Store it in an airtight container in the refrigerator.

When ready to make the panini, slice the chicken and assemble the sandwich.

For the best texture, assemble and toast the panini shortly before serving.

Avoid fully assembling the sandwich many hours ahead because moisture from the chicken, sauce, and tomatoes can soften the bread.

How to Store Leftover Chicken Panini

A cooked panini is best enjoyed immediately because the bread gradually loses its crispness.

If you have leftovers, allow the sandwich to cool before storing it.

Place it in an airtight container or wrap it tightly.

Refrigerate for up to about 2–3 days.

For best quality, reheat it in:

A panini press
Skillet
Toaster oven
Air fryer

Avoid microwaving when possible because the bread can become soft and chewy.

How to Reheat

Air Fryer

Preheat the air fryer to about 350°F.

Heat the panini for approximately 3–5 minutes.

Check frequently so the bread does not become too dark.

Skillet

Place the panini in a dry skillet over medium-low heat.

Cover loosely with a lid.

Heat for several minutes on each side until warm and crisp.

Toaster Oven

Heat at approximately 350°F until the cheese becomes warm and the bread crisps.

Meal Prep Ideas

This recipe works well for meal preparation if you keep the components separate.

Prepare the chicken at the beginning of the week.

Store it in the refrigerator.

Keep the sun-dried tomatoes, pesto spread, cheese, and greens separately.

When you are ready to eat, assemble a fresh panini and toast it.

This gives you a much better texture than preparing several fully assembled sandwiches in advance.

Common Mistakes to Avoid

Using wet ingredients excessively

Too much sauce or tomato oil can make the bread soggy.

Cooking on very high heat

This can burn the bread while leaving the cheese insufficiently melted.

Using cold, thick chicken pieces

Thick chicken can make the sandwich difficult to bite.

Slice it thinly.

Overloading the sandwich

More filling doesn’t always mean a better panini.

Skipping the resting period

Allow cooked chicken to rest before slicing.

Forgetting to preheat

A cold press won’t create the same crisp crust.

Frequently Asked Questions

Can I use leftover chicken?

Absolutely. Leftover grilled, roasted, baked, or rotisserie chicken is excellent for this recipe.

Simply slice or shred the chicken and use it in the sandwich.

Can I use fresh tomatoes instead of sun-dried tomatoes?

Yes, but the flavor will be different.

Sun-dried tomatoes have a concentrated sweet and tangy flavor that makes them particularly special in this recipe.

If using fresh tomatoes, remove excess seeds and moisture to prevent sogginess.

Can I make this without a panini press?

Yes.

A skillet with another heavy pan placed on top works very well.

What cheese melts best?

Mozzarella, provolone, fontina, Havarti, and Monterey Jack are excellent choices.

Can I use chicken thighs?

Yes.

Boneless, skinless chicken thighs provide a richer flavor and remain juicy when cooked properly.

Can I make this vegetarian?

Yes.

Replace the chicken with grilled zucchini, eggplant, mushrooms, roasted peppers, or a combination of vegetables.

Can I add pesto directly to the sandwich?

Definitely.

Pesto can be spread directly onto the bread or mixed with mayonnaise for a creamy pesto spread.

Nutrition Estimate

The approximate nutrition per panini will depend heavily on the size of the bread, amount of cheese, pesto, mayonnaise, and chicken.

A typical sandwich may provide approximately:

Calories: 550–700
Protein: 35–45 g
Carbohydrates: 45–60 g
Fat: 25–35 g
Fiber: 3–6 g

These are estimates rather than laboratory-tested nutritional values.

Using less cheese, a lighter spread, and whole-grain bread can change the nutritional profile.

Complete Recipe Card

Chicken Panini with Sun-Dried Tomatoes

Yield: 4 sandwiches

Ingredients

Chicken:

2 large boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon lemon juice

Sandwich:

4 ciabatta rolls
1/2 cup oil-packed sun-dried tomatoes, drained and sliced
4 slices mozzarella
4 slices provolone
1 cup baby spinach or arugula
1/4 cup basil pesto
2 tablespoons mayonnaise
1 tablespoon butter or olive oil for the bread

Directions

Flatten thick chicken breasts to an even thickness.
Pat chicken dry.
Rub with olive oil and lemon juice.
Combine Italian seasoning, garlic powder, paprika, salt, and pepper.
Season both sides of the chicken.
Heat a skillet over medium-high heat.
Cook chicken for approximately 4–6 minutes per side, depending on thickness.
Confirm the thickest part reaches 165°F (74°C).
Remove chicken and rest for 5 minutes.
Slice the chicken thinly.
Drain and slice the sun-dried tomatoes.
Mix pesto and mayonnaise in a small bowl.
Slice the ciabatta rolls.
Spread pesto mayonnaise over the cut sides.
Add sliced chicken.
Add sun-dried tomatoes.
Add mozzarella and provolone.
Add spinach or arugula.
Close the sandwiches.
Brush the outside lightly with butter or olive oil.
Preheat a panini press.
Cook the sandwiches for approximately 3–5 minutes until crisp and golden and the cheese has melted.
Alternatively, cook in a skillet while pressing gently with a heavy pan.
Allow the panini to rest for about 1 minute.
Slice in half and serve warm.

Final Thoughts

This Chicken Panini with Sun-Dried Tomatoes is one of those recipes that proves a great sandwich does not need complicated ingredients. Juicy seasoned chicken, flavorful sun-dried tomatoes, creamy pesto spread, melted cheese, and crisp ciabatta create a combination that is both comforting and sophisticated.

The recipe is especially useful for busy weekdays because much of the work can be done ahead. Cook the chicken in advance, keep the ingredients refrigerated, and assemble a fresh panini whenever you’re ready for lunch or dinner.

For the best results, use sturdy bread, don’t overload the sandwich, drain the sun-dried tomatoes well, and cook the panini over moderate heat. That gives you the ideal contrast between the crisp golden exterior and warm, cheesy filling.

Whether served with tomato soup, a fresh salad, crispy potatoes, or simply enjoyed on its own, this chicken panini makes an easy homemade meal that tastes far more special than an ordinary sandwich.