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Grilled Chicken Panini

Grilled Chicken Panini

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Tyson(R) Grilled & Ready(R)

Simple ingredients make for big flavor in this grilled chicken panini with pesto and provolone cheese.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 575 kcal
  • 29%
  • Fat:
  • 38 g
  • 59%
  • Carbs:
  • 25.4g
  • 8%
  • Protein:
  • 34 g
  • 68%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 1082 mg
  • 43%

Based on a 2,000 calorie diet


  1. Spread one tablespoon of pesto onto one side of each bread slice. Divide chicken strips among 4 slices of bread. Place a slice of cheese on top of chicken. Top with remaining bread slices, pesto side down.
  2. Brush the outer sides of each sandwich with olive oil.
  3. Heat large skillet or griddle over medium. Grill sandwiches until browned on one side; turn and grill until brown on other side.
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This sandwich was so easy to make and simply delicious. The only thing I added was tomato on top of the pesto layer. Great recipe to use with leftover chicken!


Great weeknight recipe! Everyone loved it.... served with chips and fruit. Have also made it with sliced chicken from the deli, and the chicken doesn't fall out as easily when you flip it on the skillet.


This was SOOOOOO good! I could only eat half one b/c I don't have a big appetite but my hubby ate two lol! I added strips of turkey bacon to the sandwich and I shredded my chicken b/c I don't like lots of meat. I also added slices of tomato. So yummy like the restaurant. I "cooked" it with my George Foreman grill and it was perfect. Wrapped each sandwich in foil individually so it's easy for leftovers. A winner.