Go Back
Chicken Brie Panini Recipe
Ash Tyrrell

Chicken Brie Panini Recipe

I stumbled onto this combination after a trip through wine country, where a little café pressed chicken, bacon, and brie between two slices of crusty bread and changed my whole idea of what a sandwich could be. I came home and rebuilt it in my own kitchen almost immediately.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 4 slices artisan-style bread – a sturdy crusty loaf holds up best under the press
  • 1 boneless chicken breast – pounded to even thickness so it cooks through evenly
  • 6 slices brie cheese – leave the rind on it melts down beautifully
  • 1 small onion sliced – slow-cooked until soft and golden for natural sweetness
  • 6 slices bacon – cooked first so its rendered fat can flavor the chicken
  • 2 teaspoons fresh thyme leaves – use fresh not dried, for a brighter aroma
  • Ghee or olive oil as needed – for sautéing the onion and greasing the pan
  • Salt and pepper to taste – season the chicken well before it hits the skillet

Method
 

  1. Heat a large skillet over medium heat and lay the bacon slices in a single layer. Cook until crisp on both sides, then transfer to a plate lined with a paper towel. Leave the rendered fat in the pan instead of wiping it out, since it adds so much flavor to the chicken.
  2. Season the chicken breast generously with salt and pepper, then place it in the same skillet with the leftover bacon fat. Cook for about 5-6 minutes per side until fully cooked through and golden. Let it rest a few minutes before slicing thinly on a diagonal.
  3. While the chicken cooks, heat a teaspoon of ghee or oil in a small skillet over medium-low heat. Add the sliced onion and cook slowly for around 20 minutes, stirring occasionally, until soft, sweet, and lightly caramelized. Don't rush this step or the onions won't develop that deep flavor.
  4. Lay two slices of bread down and layer the sliced chicken evenly across them. Top with the caramelized onion, then a generous layer of brie slices, followed by a sprinkle of fresh thyme leaves. Close each sandwich with the remaining bread slices, pressing down gently.
  5. Brush the outside of the bread lightly with oil, then place the sandwiches on a panini press or in a skillet with a heavy pan on top. Cook for about 2 minutes per side, or until the bread is golden and crisp and the brie has fully melted inside.
  6. Let the panini rest for a minute before slicing in half, since the melted brie needs a moment to settle. Serve immediately while the cheese is still warm and gooey for the best texture.

Notes

  • I always slice my chicken thin, since thick chunks make the sandwich hard to bite through cleanly.
  • I like to let the brie sit at room temperature for ten minutes before assembling, so it melts faster under the press.
  • I never skip resting the sandwich for a minute after pressing, or the cheese oozes out the second I cut into it.
  • I use day-old bread when I have it, since fresher bread can get a little too soft once pressed.
  • I keep my onions on low heat the whole time, because rushing them with high heat just burns the edges instead of caramelizing.