• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Inside The Rustic Kitchen
  • Recipe Index
  • FREE Italian Food Club
  • Tips & Tricks
  • About Us & Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • My Recipe Box
  • About us
  • Subscribe!
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Mains

    Chicken Pesto Ciabatta

    Published: Aug 14, 2020, Last updated: Jan 18, 2022 by Emily This post may contain affiliate links.

    4273 shares
    • Facebook4
    • Yummly
    • Reddit
    Recipe Print
    A pinterest graphic for chicken pesto ciabatta

    A delicious Chicken Pesto Ciabatta made with juicy chicken cut into slices, a creamy pesto sauce, and slices of fresh mozzarella and tomato. An easy and quick dinner or lunch!

    A close up of a chicken ciabatta sandwich with pesto

    If you're looking for something delicious and easy to make for lunch or dinner then look no further.

    This chicken pesto ciabatta is the ultimate indulgence filled with juicy and tender grilled chicken, the best homemade pesto cream and fresh tomato and mozzarella.

    It's super simple to make and perfect for lunches, dinner or taking on picnics, see the step by step recipe below.

    Ingredients - what you need

    To make this ciabatta sandwich all you need is a ciabatta, homemade pesto, sour cream, spinach, tomato, and mozzarella. You can adapt it with any fillings you like! See the photo below that shows all the ingredients you need to make it.

    An overhead shot of all the ingredients you need to make a chicken ciabatta sandwich with pesto

    How to make a Chicken Pesto Ciabatta - step by step

    First cut the mozzarella and tomato into even slices (photo 1).

    Cook the chicken on a griddle pan or skillet until completely cooked through (around 8 minutes each side) (photo 2).

    Step by step photos showing how to prepare ingredients to make a chicken ciabatta sandwich with pesto

    Meanwhile mix the pesto and sour cream together, set aside (photo 3 & 4).

    Warm the ciabatta in a pre-heated oven for 2-3 minutes then cut in half lengthwise. Spread some of the pesto cream on one half of the ciabatta then top with fresh spinach and slices of cooked chicken (photos 5 & 6).

    Step by step photos showing how to assemble a chicken ciabatta

    Top with a little more pesto cream then slices of mozzarella and tomato then finally top with the other half of ciabatta (photos & & 8).

    Top tips and recipe FAQs

    • Chicken - Cook the chicken first and let it rest for about 5-10 minutes before cutting it into slices so it stays juicy, tender, and full of flavour. Make sure to season the chicken with salt before cooking.
    • Pesto sauce - homemade pesto makes a huge difference compared to using store-bought jarred pesto. Check out our step by step guide on how to make basil pesto.
    • Fillings - instead of spinach you could use arugula (rocket) or any salad leaves you like. You can also swap the tomato and mozzarella for any other cheese and vegetables you prefer.
    Can I prepare this in advance?

    Yes, you can cook the chicken and prepare the pesto cream in advance then all you need to do is assemble the ciabatta when you are ready to eat.

    How do I store leftovers?

    Leftover chicken and pesto will keep well in the fridge for 4-5 days.

    A close up of a chicken pesto ciabatta cut in half

    More lunch ideas you might like

    • La Piadina: Italian Flatbread
    • Italian Farinata Chickpea Flatbread (La Cecina Toscana)
    • Mozzarella In Carrozza Recipe (Fried Mozzarella Sandwiches)
    • Insalata Russa – Easy Russian Salad
    • Bruschetta al Pomodoro
    • Italian Chicken Cutlets with Pesto and Spinach

    If you’ve tried this Chicken Pesto Ciabatta or any other recipe on the blog please let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.

    This post was first published on October 19th 2016 but has since been updated.

    Step By Step Photos AboveMost of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
    Save RecipeSaved!
    Prevent your screen from going dark
    A close up of a chicken pesto ciabatta
    Print Pin
    5 from 1 vote

    Chicken Pesto Ciabatta

    A delicious Chicken Pesto Ciabatta made with juicy chicken cut into slices, a creamy pesto sauce, and slices of fresh mozzarella and tomato. An easy and quick dinner or lunch!
    Course Main Course
    Cuisine Italian
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 4 servings
    Calories 784kcal
    Author Emily Kemp

    Ingredients

    Homemade pesto

    • 2 cups fresh basil (30g)
    • 1 tablespoon pine nuts
    • 1 clove garlic
    • ½ cup freshly grated parmesan (50g)
    • ½ cup sour cream (60g)
    • squeeze of lemon juice
    • â…“ cup olive oil (80ml)

    Chicken ciabtta

    • 1 ciabatta
    • 2 chicken breasts
    • 2 large handfuls baby spinach
    • 2 large tomato sliced
    • 1 ball fresh mozzarella sliced, (125g)
    • salt and pepper to season

    Instructions

    • Pre-heat the oven to 350°/F180°C. Warm the ciabatta in the oven for around 3 minutes, remove and set aside.
    • Season the chicken breasts with salt and pepper and drizzle with olive oil then fry for around 8 minutes on each side on a hot griddle pan or skillet until cooked through and juicy. Set aside on a cutting board to rest.
    • Next prepare the tomato and mozzarella by cutting into slices and mix the prepared pesto with sour cream until well combined. Cut the chicken into strips.
    • Cut the ciabatta in half lengthwise then spread some of the pesto cream on the bottom half. Top with spianch then slices of chicken and drizzle over some more pesto cream.
    • Top with mozzarella and tomato then the other half of ciabatta bread then cut into portion sizes, serve and enjoy.

    To make the pesto

    • Put all ingredients in a bowl and blitz to a smooth saucy consistency with an immersion blender. You can also use a food processor or mortar and pestle.

    Notes

    • Chicken - Cook the chicken first and let it rest for about 5-10 minutes before cutting it into slices so it stays juicy, tender, and full of flavour. Make sure to season the chicken with salt before cooking.
    • Pesto sauce - homemade pesto makes a huge difference compared to using store-bought jarred pesto. Check out our step by step guide on how to make basil pesto.
    • Fillings - instead of spinach you could use arugula (rocket) or any salad leaves you like. You can also swap the tomato and mozzarella for any other cheese and vegetables you prefer.
    • Preparing and storing - you can prepare this in advance by cooking the chicken and making the pesto cream then assemble later. Leftovers will keep well in the fridge for 4-5 days.

    Nutrition

    Calories: 784kcal | Carbohydrates: 59g | Protein: 48g | Fat: 40g | Saturated Fat: 13g | Cholesterol: 123mg | Sodium: 1108mg | Potassium: 778mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3084IU | Vitamin C: 17mg | Calcium: 376mg | Iron: 2mg
    Helpful Info for All Recipes
    • I always use extra virgin olive oil in all of my recipes unless stated otherwise
    • When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
    • All vegetables are medium sized unless stated otherwise
    • All recipes are tested and developed using a fan (convection) oven
    • Find out more about how nutrition is calculated.
    • Check out our must have Italian Pantry Staples.
    • You can also find all our Essential Kitchen Tools for Italian Cooking.
    Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!

    More Mains

    • Chicken Puttanesca
    • Italian Stuffed Eggplant (Mozzarella and Tomato)
    • Breaded Veal Cutlets with Parmesan Cream
    • Chicken Sorrentina (Pollo alla Sorrentina)

    Reader Interactions

    Comments

    1. Angela

      September 07, 2017 at 3:53 pm

      Mmm!! Love pesto! This looks amazing!5 stars

      Reply
    2. Andrea @ Cooking with Mamma C

      October 19, 2016 at 6:05 pm

      I'll have this for lunch, please! I just want to dive into that sandwich! I love the idea of adding sour cream to your pesto here. It must give the chicken a nice tang. Beautiful!

      Reply
    3. Cindy Gordon

      October 19, 2016 at 5:03 pm

      Wow, that looks so filling! I am a huge pesto fan and sandwich fan! Ciabatta is the best!

      Reply
      • Inside the rustic kitchen

        October 19, 2016 at 6:46 pm

        It definitely is a monster sandwich lol I love pesto too!!

        Reply
    4. John @PreppyKitchen

      October 19, 2016 at 4:40 pm

      I love how hearty and filling this looks. Thanks for the recipe 🙂

      Reply
      • Inside the rustic kitchen

        October 19, 2016 at 6:44 pm

        No problem John, thank you!

        Reply
    5. Debi at Life Currents

      October 19, 2016 at 4:09 pm

      Wow this looks great! We had some pesto in the house last week, but it's all gone now. I think I need to make more to make this awesome looking sammie!

      Reply
      • Inside the rustic kitchen

        October 19, 2016 at 6:44 pm

        Thanks Debi, homemade pesto never lasts long in the fridge!

        Reply
    6. Lisa | Garlic + Zest

      October 19, 2016 at 3:56 pm

      Such a glorious sandwich! Just what I want for dinner with a glass of wine!

      Reply
      • Inside the rustic kitchen

        October 19, 2016 at 6:43 pm

        Aw thank you Lisa, it would be great with a glass of vino!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Ciao, we're Emily and Nathan. Our years living in Italy taught us how to cook authentic and delicious Italian food. We're here to help you put a beautiful meal on the table with tried and tested recipes you can trust. more about us!

    As seen in

    A collage of high profile online publication logos

    Popular Recipes

    • Tiramisu - Authentic Recipe!
    • Mushroom Ravioli With Parmesan Cream Sauce
    • Eggplant Parmigiana (Parmigiana di Melanzane)
    • Italian Beef Ragu - A Classic Recipe
    • Lobster Ravioli with Vodka Cream Sauce
    • Authentic Italian Tomato Sauce - Quick, Easy & Delicious

    Footer

    ↑ back to top

    About

    • About Us & Contact
    • Privacy Policy & Disclosure
    • Accessibility Statement

    My Recipe Box

    • Sign up for email updates and save all your favourite recipes!

    Recipes

    • Pasta
    • Mains
    • Desserts

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    Copyright © 2022 Inside the Rustic Kitchen

    • 4
    4273 shares