A delicious Chicken Pesto Ciabatta made with juicy sliced chicken, a creamy pesto-sour cream sauce, and fresh mozzarella and tomato. Quick and easy for lunch, dinner or picnics.
If you want something tasty and simple to prepare for lunch or dinner, this Chicken Pesto Ciabatta is perfect. It combines tender grilled chicken, a silky homemade pesto cream, fresh spinach, sliced mozzarella and ripe tomato for a satisfying sandwich.
The recipe is straightforward and versatile — easily adapted to suit your favourite fillings. Below are the ingredients, step-by-step instructions, tips and notes to make it successfully every time.
Ingredients – what you need
For this ciabatta sandwich you’ll need a ciabatta, homemade pesto mixed with sour cream to make the pesto cream, fresh spinach (or arugula), ripe tomato and fresh mozzarella. You can change the fillings to taste — see the ingredients photo for reference.
How to make a Chicken Pesto Ciabatta – step by step
1. Preheat the oven to 350°F / 180°C. Warm the whole ciabatta for 2–3 minutes, then remove and set aside.
2. Season chicken breasts with salt and pepper and drizzle with olive oil. Cook on a hot griddle pan or skillet for about 8 minutes per side, until cooked through. Transfer to a board and let rest 5–10 minutes before slicing.
3. Slice the mozzarella and tomato evenly.
4. Mix prepared pesto and sour cream together until smooth to make the pesto cream.
5. Cut the warmed ciabatta in half lengthwise. Spread a generous layer of pesto cream on the bottom half, then add spinach followed by sliced chicken.
6. Add a little more pesto cream, then top with slices of mozzarella and tomato. Place the top half of the ciabatta over the fillings, slice into portions and serve.
Top tips and recipe FAQs
- Chicken: Let the cooked chicken rest for 5–10 minutes before slicing to keep it juicy and tender. Season well with salt before cooking.
- Pesto sauce: Homemade pesto gives the best flavour — mix it with sour cream for a creamy spread. If using jarred pesto, choose a good-quality brand for better taste.
- Fillings: Swap the spinach for arugula (rocket) or mixed salad leaves. You can also replace tomato and mozzarella with other cheeses or roasted vegetables to suit your preference.
Yes. Cook the chicken and prepare the pesto cream ahead of time, then assemble the sandwich just before serving for best texture.
Leftover cooked chicken and pesto cream keep well refrigerated for 4–5 days. Assemble the sandwich when ready to eat to avoid soggy bread.
More lunch ideas you might like
- La Piadina: Italian Flatbread
- Italian Farinata Chickpea Flatbread (La Cecina Toscana)
- Mozzarella In Carrozza (Fried Mozzarella Sandwiches)
- Insalata Russa – Easy Russian Salad
- Bruschetta al Pomodoro
- Italian Chicken Cutlets with Pesto and Spinach
If you try this Chicken Pesto Ciabatta or any recipe from the site, please share how it went in the comments — feedback is always welcome. Follow the blog on social channels to see more recipes and updates.
This post was first published on October 19th 2016 and has been updated since.
Chicken Pesto Ciabatta
By Emily
Ingredients
Homemade pesto
- 2 cups fresh basil (30g)
- 1 tbsp pine nuts
- 1 clove garlic
- 1/2 cup freshly grated parmesan (50g)
- 1/2 cup sour cream (60g)
- Squeeze of lemon juice
- 1/3 cup olive oil (80ml)
Chicken ciabatta
- 1 ciabatta
- 2 chicken breasts
- 2 large handfuls baby spinach
- 2 large tomatoes, sliced
- 1 ball fresh mozzarella, sliced (125g)
- Salt and pepper, to season
Instructions
- Preheat the oven to 350°F / 180°C and warm the ciabatta for about 3 minutes, then set aside.
- Season chicken with salt and pepper, drizzle with olive oil and fry on a hot griddle or skillet about 8 minutes each side until cooked and juicy. Rest on a board.
- Slice tomato and mozzarella. Mix prepared pesto with sour cream until smooth. Slice the rested chicken into strips.
- Cut ciabatta in half lengthways. Spread pesto cream on the bottom half, add spinach, then chicken and a little more pesto cream.
- Top with mozzarella and tomato, place the top half of the ciabatta on, cut into portions and serve.
To make the pesto
- Place basil, pine nuts, garlic, parmesan, lemon juice and olive oil in a bowl and blend to a saucy consistency using an immersion blender, food processor or mortar and pestle. Mix with sour cream before using.
Notes
- Chicken: Rest the meat before slicing to keep it tender; season well before cooking.
- Pesto: Homemade pesto is best, but a good-quality jarred pesto will work in a pinch.
- Fillings: Use arugula or mixed leaves instead of spinach, or swap in roasted vegetables and other cheeses as desired.
- Preparing and storing: Cook chicken and make pesto in advance; assemble later. Leftovers keep in the fridge for 4–5 days.
Helpful Info for All Recipes
- Extra virgin olive oil is used unless stated otherwise.
- All vegetables are medium-sized unless specified.
- Recipes are tested using a fan (convection) oven unless noted.
Nutrition
Carbohydrates: 59 g |
Protein: 48 g |
Fat: 40 g
Nutrition information is automatically calculated and should be used as an approximation.