Caprese Chicken Panini
This smoky herb chicken panini layers juicy baked chicken seasoned with smoked paprika and Italian herbs on crusty ciabatta, with melty fresh mozzarella, tangy sun-dried tomatoes, peppery arugula, and a creamy garlic aioli. Finished with a balsamic-olive oil drizzle for extra brightness—perfect for a quick, satisfying lunch or light dinner. Healthy, flavorful, and ready in under 25 minutes!
Servings 2 sandwhiches
Ingredients
For the Chicken
- 2 organic boneless skinless chicken breasts
- 1 tbsp organic smoked paprika
- 1 tbsp organic dried oregano
- 1 tbsp organic dried basil
- 1 tsp organic Himalayan salt
- 1 tbsp organic fresh ground black pepper
- 1 tbsp organic olive oil
For the Panini
- 2 large organic ciabatta rolls (or 4 slices ciabatta bread)
- 6 oz fresh organic mozzarella
- 1/4 cup garlic aioli (recipe is on website)
- 1/3 cup organic sun-dried tomatoes
- 1 tbsp organic balsamic vinegar
- 2 tbsp organic olive oil
- 2 tsp organic Himalayan salt
- 2 tsp fresh ground organic black pepper
- 2 tsp dried oregano
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment or foil.
- Season the chicken breasts on both sides with smoked paprika, oregano, basil, salt, and pepper. Place on the baking sheet, drizzle lightly with olive oil, and bake for 15-18 minutes or until the internal temperature reaches 165°F. Let rest 5 minutes, then slice thinly.
- While chicken bakes, cut the ciabatta rolls in half horizontally. Scoop out some of the soft inside bread (optional, for a crispier texture and better filling ratio).
- Spread garlic aioli generously on the cut sides of the bread. Place mozzarella slices on the bottom halves and bake in the oven for 3-5 minutes until the cheese begins to melt.
- Layer the sandwiches: On the cheesy bottom half, add sliced chicken. Top with sun-dried tomatoes, a handful of arugula, a drizzle of olive oil, balsamic vinegar, and a sprinkle of salt, pepper, and oregano.
- Add the top half of bread.
- Press the sandwiches in a panini press (or on a grill pan with a heavy skillet on top) over medium heat for 3-5 minutes per side until golden, crispy, and the cheese is fully melted.
- Slice in half and serve immediately. Enjoy!
Notes
- For extra flavor, use oil from the sun-dried tomato jar to drizzle instead of plain olive oil.
- Make it gluten-free with GF ciabatta or bread.
- Prep chicken ahead for quicker assembly.
- No panini press? Use a skillet and press down with a weighted pan-still gets that perfect crunch!
- Variations: Add fresh basil leaves or a touch of pesto to the aioli for even more Italian flair.
- This recipe is great for meal prep-bake extra chicken and assemble fresh daily.