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Chicken and Artichoke Panini

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  • Prep 15 min
  • Total 15 min
  • Servings 4
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An inspired Panini with slices of chicken breast, marinated artichokes and cream cheese spread. Grill until the bread is toasted.
By Inspired Taste
Created Sep 17, 2012
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  • 8 slices bread
  • 1/2 cup cream cheese spread (from 8-oz container)
  • 2 cooked boneless skinless chicken breasts, cut into slices
  • 1/2 cup Progresso™ marinated artichoke hearts (from 6-oz jar), drained, quartered
  • 1/4 cup fresh parsley leaves
  • Salt and pepper to taste


  • 1
    Heat closed contact grill or panini maker for 5 minutes.
  • 2
    On each slice of bread, spread 1 tablespoon cream cheese. On cream cheese side of 4 bread slices, layer chicken, artichokes and parsley; season with salt and pepper. Top with remaining bread slices, cream cheese side down.
  • 3
    Place sandwiches on grill. Close grill; cook 3 to 5 minutes or until bread is toasted.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use leftover cooked or grilled chicken, or to make things easy, use store-bought rotisserie chicken.
  • tip 2
    Grill the sandwiches 2 at a time, if your panini maker isn’t large enough.
  • tip 3
    Pair these sandwiches with a green salad for a good-for-you meal.


Nutrition Facts are not available for this recipe
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