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Chicken Margherita

Chicken Margherita combines juicy grilled chicken with melty mozzarella cheese, pesto, and fresh tomatoes for an incredible summer meal!

I love this recipe because:

  • It’s filling, but not heavy.
  • It’s loaded with fresh summer flavors.
  • It’s got plenty of gooey, melty cheese.
  • It’s made in 30 minutes flat (even less if you use all store-bought ingredients).
  • You can make it on the grill or on the stovetop. You didn’t think we’d let a rainy day keep us from Chicken Margherita, did you?

This recipe comes together quickly, so you’ll want to make sure you have all the ingredients ready before you start. Check out the full list of ingredients and instructions below and get cooking!

Looking for other tasty ways to cook chicken? Stick with the Italian theme and make zesty Cheesy Italian Chicken Burgers, or marinate chicken in yogurt to make it extra tender.

Chicken Margherita

Photo of Chicken Margherita
  • 10 minutes
  • 15 minutes
  • 25 minutes
  • 4

Ingredients

1 tablespoon olive oil, plus additional vegetable oil if grilling
1 teaspoon Kosher salt
1/2 teaspoon black pepper
3/4 teaspoon garlic powder
4 boneless skinless chicken breasts
1/2 cup basil pesto
6 ounces fresh mozzarella cheese, sliced
Balsamic reduction or glaze


Instructions

For the grill:

  1. Preheat the grill to 400 degrees. Dip a paper towel in a bowl of vegetable oil and use a pair of tongs to oil the grill grates.
  2. Place the chicken between two sheets of plastic wrap and use a meat mallet or rolling pin to pound it to an even thickness. I prefer my chicken breasts to be about 3/4 inch thick.
  3. Rub the chicken with a tablespoon of olive oil, and then season with salt, pepper, and garlic powder.
  4. Place the chicken on the grill and grill for 5 minutes, then flip. Grill for two minutes, then open the grill and top each chicken breast with a tablespoon of pesto, followed by the mozzarella slices and a second scoop of pesto. Cover the grill and continue to grill for another 2-3 few minutes, or until the cheese is melted and chicken registers 165 degrees.
  5. Serve with arugula and a drizzle of balsamic glaze.

For the stovetop:

  1. Place the chicken between two sheets of plastic wrap and use a meat mallet or rolling pin to pound it to an even thickness. I prefer my chicken breasts to be about 3/4 inch thick.
  2. Season the chicken on both sides with salt, pepper, and garlic powder.
  3. Heat a tablespoon of olive oil over medium heat. Add the chicken to the pan and cook for about 4 minutes or until well-browned.
  4. Flip the chicken over and cook for another 2 minutes, then add a scoop of pesto, mozzarella slices, and another scoop of pesto. Cover the pan and continue to cook another 2 minutes, or until the cheese is melted and chicken registers 165 degrees.
  5. Serve with arugula and a drizzle of balsamic reduction.

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