Nothing beats a delicious, warm panini filled with savory flavors and satisfying textures. The Chicken Florentine Panini is one of those recipes that feels like a hug on a plate. With juicy chicken, fresh spinach, and melty provolone cheese, each bite is a delightful combination of taste and comfort. Perfect for lunch, dinner, or a weekend treat, this panini is easy to make and full of flavor. Let’s dive into this culinary delight that the whole family will love.

Why You’ll Love This Recipe

This Chicken Florentine Panini is not just a meal; it’s an experience. Here’s why you’ll adore this recipe:

– **Flavorful Combination**: The mix of chicken, spinach, and provolone creates a harmonious taste that is both rich and satisfying.
– **Quick and Easy**: With simple ingredients and straightforward preparation, you can whip this up in no time.
– **Versatile**: This panini can be enjoyed hot or cold, making it perfect for packing in lunches or serving at a casual dinner.
– **Healthful Ingredients**: Packed with protein and veggies, this panini is a balanced meal option that doesn’t skimp on taste.

Gather These Ingredients

To make this Chicken Florentine Panini, you’ll need the following ingredients:

1/4 cup mayonnaise
1 garlic clove, minced
1 (10-ounce) tube refrigerated pizza crust
1 1/2 tablespoons olive oil, divided
1 medium red onion, cut in half and thinly sliced
2 teaspoons granulated sugar
1 tablespoon balsamic vinegar
1/4 teaspoon crushed red pepper flakes
2 boneless, skinless chicken breasts
Salt and pepper to taste
1/4 teaspoon dried thyme
1 (9-ounce) package frozen, chopped spinach, thawed and squeezed to get rid of liquid
8 provolone cheese slices

Tools & Equipment Needed

Before you start cooking, gather the following tools and equipment:

Large skillet: For cooking the chicken and sautéing the onions.
Cutting board and knife: Essential for prepping your ingredients.
Rolling pin: To roll out the pizza crust, if needed.
Panini press or griddle: To toast your sandwich to perfection.
Spatula: For flipping the panini and serving.

Cook Chicken Florentine Panini Like This

Now that you have everything, let’s get cooking! Follow these simple steps to create your Chicken Florentine Panini.

Step 1: Prepare the Sauce

In a small bowl, combine the mayonnaise and minced garlic. Mix well and set aside. This creamy garlic sauce will elevate the flavors of your panini.

Step 2: Sauté the Onions

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced red onions and sprinkle with sugar. Sauté for about 5-7 minutes until the onions become soft and caramelized. Stir in the balsamic vinegar and crushed red pepper flakes. Cook for an additional minute, then remove from heat.

Step 3: Cook the Chicken

Season the chicken breasts with salt, pepper, and dried thyme. In the same skillet, add the remaining 1/2 tablespoon of olive oil, and increase the heat to medium-high. Add the chicken breasts and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove the chicken from the skillet and let it rest for a few minutes before slicing.

Step 4: Assemble the Panini

Roll out the refrigerated pizza crust on a lightly floured surface to your desired thickness. Cut it into rectangles that will comfortably hold your fillings. Spread a generous amount of the garlic mayonnaise on one side of each piece of dough.

Layer the chopped spinach, sliced chicken, caramelized onions, and provolone cheese on half of the dough pieces. Top them with the other half, pressing gently to seal.

Step 5: Toast the Panini

Preheat your panini press or griddle. Place the assembled paninis on the press and cook until the bread is golden brown and the cheese has melted, about 3-5 minutes. If using a griddle, you may need to flip the paninis halfway through for even cooking.

Step 6: Serve and Enjoy

Once the Chicken Florentine Panini is toasted to perfection, remove them from the heat. Cut in half and serve immediately while the cheese is still gooey and delicious.

Seasonal Serving Ideas

This Chicken Florentine Panini is perfect for any season, but here are some ideas on how to serve it:

Spring: Pair with a fresh garden salad topped with a light vinaigrette.
Summer: Serve with a side of sweet potato fries and a refreshing iced tea.
Fall: Enjoy it with a warm bowl of butternut squash soup.
Winter: Complement with a hearty vegetable minestrone soup and a glass of red wine.

Common Errors (and Fixes)

While making the Chicken Florentine Panini, you might encounter some hiccups. Here are common errors and how to fix them:

Overcooked Chicken: Use a meat thermometer to ensure you cook the chicken to 165°F (75°C) without drying it out.
Too Much Moisture: Make sure to squeeze out as much liquid from the spinach as possible to prevent a soggy panini.
Burnt Bread: Keep an eye on the panini while toasting, as different appliances may cook at different speeds.
Uneven Melting Cheese: Make sure to cover the panini while they cook, which helps the cheese melt evenly.

Meal Prep & Storage Notes

To make your week easier, consider these meal prep and storage tips:

Make Ahead: You can prepare the chicken and caramelized onions a day in advance, storing them in airtight containers in the refrigerator.
Freezing: Assemble the paninis and wrap them in foil. Freeze for up to three months. To cook, thaw overnight in the refrigerator and toast as directed.
Leftovers: Any leftover paninis can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet for a crispy finish.

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Next Steps

Now that you’ve mastered the art of the Chicken Florentine Panini, it’s time to get in the kitchen and start cooking! Gather your ingredients, follow the steps, and enjoy the satisfaction of creating a delicious meal that will impress everyone at your table. Happy cooking!

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