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Grilled chicken panini on ciabatta bread with melted mozzarella, sun-dried tomatoes, arugula, and balsamic drizzle
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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!
Course Dinner, Lunch, Main Course, mealprep, sandwhich
Cuisine American, Italian, medeteranian
Keyword caprese chicken panini, caprese chicken sandwhich, chicken panini, grilled chicken panini, grilled chicken sandwhich, mozzerella chicken panini, pressed chicken sandwhich
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 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.