Name: Grilled Chicken Margherita
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American/Italian
Ingredients: 4 boneless skinless chicken breasts, pounded to under 1″; Salt and pepper, to taste; 2 Tbsp olive oil; 1 tsp garlic powder; 1 tsp Italian seasoning (or ½ tsp oregano + ¼ tsp basil + ¼ tsp thyme); 4 slices mozzarella cheese; ½ cup basil pesto; ½ cup cherry tomatoes, halved; 1 Tbsp fresh lemon juice; ½ cup basil leaves, thinly sliced; Freshly cracked black pepper

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I’ve created a simple and vibrant grilled chicken dish inspired by Margherita toppings—mozzarella, pesto, and fresh tomatoes—ready in just 30 minutes.

Why You’ll Love This Recipe

I love how this recipe transforms basic ingredients into a summer-worthy main dish. The chicken stays juicy under melty cheese, herb-seasoned crust, and fresh-tasting tomato basil garnish. It’s quick (30 minutes total), forgiving, adaptable (use store-bought pesto or swap out Italian seasonings), and perfect for leftovers—just hold the toppings and reheat when ready.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 boneless skinless chicken breasts, pounded to under 1″
Salt and pepper, to taste
2 Tbsp olive oil
1 tsp garlic powder
1 tsp Italian seasoning (or ½ tsp oregano + ¼ tsp basil + ¼ tsp thyme)
4 slices mozzarella cheese
½ cup basil pesto
½ cup cherry tomatoes, halved
1 Tbsp fresh lemon juice
½ cup basil leaves, thinly sliced
Freshly cracked black pepper

Directions

I start by tossing chicken with olive oil, garlic powder, Italian seasoning, salt, and pepper in a bowl.
I grill the chicken over medium-high heat for 6–8 minutes per side until cooked through.
I top each breast with a slice of mozzarella, close the grill lid, and let it melt (about 1 more minute).
While it's melting, I toss tomatoes, lemon juice, and basil in a small bowl.
I remove chicken from the grill, spoon about 3 Tbsp pesto on each piece, add the tomato mixture, finish with cracked pepper, and serve immediately.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Substitute pesto with marinara sauce for a different spin.
Use store-bought pesto for convenience.
Swap nuts in pesto—walnuts or cashews work well.
Griddle or oven: brown chicken first, then bake at 400 °F for about 25 minutes.
Add a drizzle of balsamic glaze before serving for brightness.

storage/reheating

Storage: Keep chicken and toppings separately in airtight containers in the fridge for up to 3–4 days.
Reheating: Reheat chicken gently in the oven at 325 °F or in a skillet until warm. Add pesto and tomato garnish fresh to preserve flavor and texture.

FAQs

What do I do if I don’t have a grill?

I sometimes pan-sear the chicken in a skillet a few minutes per side, then finish it in a 400 °F oven for 12–15 minutes until fully cooked and juicy.

Can I use regular tomatoes instead of cherry tomatoes?

Yes—I dice them small so they evenly coat the chicken. Cherry tomatoes are fast and flavorful, but any ripe tomato works.

Is this dish keto-friendly?

Absolutely—there’s no added sugar or carbs beyond fresh tomatoes and herbs. Ideal for a keto or low-carb meal.

Can I make this ahead for meal prep?

Yes—I store chicken separately without toppings, then reheat and top at the time of serving for best texture and flavor.

What side dishes pair well?

I love serving this with roasted veggies, green salad, rice, potatoes, pasta, or even fresh bread to sop up the juices.

Conclusion

This Grilled Chicken Margherita is my go-to when I want a flavorful, fuss-free dinner that feels fresh and satisfying. With juicy seasoned chicken, melted cheese, herbaceous pesto, and a bright tomato basil topping, it’s a recipe I reach for again and again—during those busy weeknights or any time the grill's calling my name.

Grilled Chicken Margherita

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Author: Sue
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Main Dish
Method: Grilling
Cuisine: American/Italian
Diet: Low Calorie

Print Recipe

Description

A vibrant and simple grilled chicken dish inspired by Margherita pizza toppings—mozzarella, pesto, and fresh tomatoes—ready in just 30 minutes.

Instructions

Toss chicken with olive oil, garlic powder, Italian seasoning, salt, and pepper in a bowl.
Grill chicken over medium-high heat for 6–8 minutes per side until cooked through.
Top each breast with a slice of mozzarella, close the grill lid, and let it melt (about 1 more minute).
While the cheese melts, toss tomatoes, lemon juice, and basil in a small bowl.
Remove chicken from the grill, spoon ~3 tablespoon pesto on each piece, add the tomato mixture, finish with cracked pepper, and serve immediately.

Notes

Substitute pesto with marinara sauce for a different spin.
Use store-bought pesto for convenience.
Swap nuts in pesto—walnuts or cashews work well.
Griddle or oven: brown chicken first, then bake at 400 °F for ~25 minutes (based on reader feedback).
Add a drizzle of balsamic glaze before serving for brightness.