This Grilled Chicken Margherita is a vibrant and fresh dish that brings together juicy grilled chicken breasts, creamy mozzarella, herby pesto, and a zesty tomato-basil topping. I like how it delivers bold flavors while staying light and satisfying. It's perfect for weeknight dinners or casual gatherings when I want something quick but impressive.
Why You’ll Love This Recipe
I love how this recipe combines fresh, simple ingredients into a flavorful, restaurant-quality meal. The chicken is seasoned and grilled to perfection, then topped with gooey mozzarella, rich pesto, and a burst of freshness from tomatoes and basil. It’s low-carb, high-protein, and easy to put together in under 30 minutes.
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 less than 1-inch thick
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning (or a mix of oregano, basil, and thyme)
- 4 slices mozzarella cheese
- ½ cup basil pesto
- ½ cup cherry tomatoes, halved
- 1 tablespoon lemon juice
- ½ cup fresh basil leaves, thinly sliced
- Cracked black pepper
Directions
- I start by seasoning the chicken with olive oil, salt, pepper, garlic powder, and Italian seasoning in a large bowl.
- I grill the chicken over medium-high heat for about 6 to 8 minutes per side, or until it's fully cooked.
- Near the end of cooking, I place a slice of mozzarella on each piece and let it melt.
- While the chicken is grilling, I mix cherry tomatoes, lemon juice, and fresh basil in a bowl for the topping.
- Once the cheese has melted, I spoon pesto over the chicken and top it with the tomato-basil mixture and some cracked black pepper before serving.
Servings and timing
This recipe makes 4 servings.
Prep time is about 10 minutes.
Cook time is approximately 20 minutes.
Total time: 30 minutes.
Variations
- I sometimes swap mozzarella with provolone or fresh burrata for a richer twist.
- Instead of grilling, I bake the chicken in the oven at 400°F for 20–25 minutes when the weather doesn’t permit outdoor cooking.
- I use sun-dried tomato pesto instead of basil pesto for a deeper flavor.
Storage/Reheating
- Storage: I store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: I reheat the chicken in the microwave for 1–2 minutes or in a 350°F oven for about 10 minutes until warmed through.
FAQs
Can I make this chicken in a skillet instead of on the grill?
Yes, I often use a cast iron skillet or grill pan on the stovetop when I don’t feel like firing up the grill. It still gives great flavor.
What if I don’t have pesto?
I’ve used a drizzle of olive oil with chopped garlic and herbs as a quick substitute, or marinara sauce for a different take.
How do I keep the chicken from drying out?
I make sure not to overcook it—grilling just until it reaches 165°F inside keeps it juicy. Pounding the chicken to even thickness also helps cook it evenly.
Can I use shredded mozzarella instead of slices?
Yes, I’ve used shredded mozzarella in a pinch. I just sprinkle it generously on top and let it melt before serving.
What sides go best with this dish?
I like to serve this with garlic bread, roasted vegetables, or a simple salad with balsamic vinaigrette.
Conclusion
Grilled Chicken Margherita is one of those go-to meals that feels fancy but is super simple to make. I love how fresh and flavorful it turns out every time, with minimal prep and clean-up. Whether I’m cooking for family or friends, it always hits the spot.
Grilled Chicken Margherita
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Italian
Description
Grilled Chicken Margherita is a vibrant, flavor-packed dish featuring juicy grilled chicken breasts topped with creamy mozzarella, herby basil pesto, and a fresh tomato-basil topping. It's a quick, elegant, and satisfying meal perfect for weeknight dinners.
Ingredients
- 4 boneless, skinless chicken breasts, pounded to less than 1-inch thickness
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning (or ½ teaspoon dried oregano + ¼ teaspoon dried basil + ¼ teaspoon dried thyme)
- 4 slices mozzarella cheese
- ½ cup basil pesto
- ½ cup cherry tomatoes, halved
- 1 tablespoon fresh lemon juice
- ½ cup packed basil leaves, very thinly sliced
- Cracked black pepper
Instructions
- Combine chicken breasts with salt, pepper, olive oil, garlic powder, and Italian seasoning in a large bowl. Toss to coat evenly.
- Preheat the grill to medium-high heat. Cook the chicken for 6-8 minutes on each side or until fully cooked.
- When the chicken is nearly done, place a slice of mozzarella on each piece and allow it to melt, about 1 minute.
- In a separate bowl, mix halved cherry tomatoes with lemon juice and sliced basil to create the topping.
- Top each grilled chicken breast with about 3 tablespoons of pesto, a scoop of the tomato-basil topping, and freshly cracked black pepper before serving.
Notes
- Use a meat thermometer to ensure chicken reaches 165°F (74°C).
- Substitute mozzarella with provolone or fontina for a different flavor.
- You can swap pesto with marinara sauce if desired.
- Diced Roma tomatoes can replace cherry tomatoes.
- Store leftovers in an airtight container for up to 3 days.
- Reheat in a microwave or oven until warmed through.
Nutrition
- Serving Size: 1 chicken breast with toppings
- Calories: 420
- Sugar: 2g
- Sodium: 560mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 110mg
Leave a Reply