Grilled Chicken Margherita
This easy Grilled Chicken Margherita is light, flavorful, and full of fresh Italian-inspired ingredients for a quick and simple 7-ingredient dinner any night of the week. With flavors pesto, tomato, and mozzarella cheese, it’s a 30 minute meal that everyone will enjoy.
Grilled Chicken Margherita has become one of our go-to’s, and for good reason, it’s a beautiful and fresh, Italian-inspired dish packed with just a few ingredients (only 7!) that lend the best flavor. It’s simple to make, light and satisfying, and is inspired by an Olive Garden favorite. My kids tell me that my version is better than a restaurant, the ultimate compliment!
Made with juicy grilled chicken that gets topped with melted mozzarella, ripe tomatoes and fresh basil, this Grilled Chicken Margherita is perfect for summer dinners. Simple enough for busy weeknights, but impressive enough to entertain with a couple of side dishes, this recipe truly has it all.
If you like this dish, try some of our other fresh, flavor-packed chicken recipes. This Chicken Pesto Pasta Salad is always a fan favorite and it doesn’t get more classic and delicious than this Chicken Saltimbocca.
Table of Contents
Why You’ll Love This Recipes
- Protein-Packed and Satisfying: Lean and high in protein, this flavor-packed dish will fill you up without weighing you down. It’s a dish you’ll feel good about eating.
- Easy to Make in 30 Minutes: With a simple preparation, easily make this on the grill or stovetop, it’s a versatile recipe.
- Elevated But Simple: Using just a few good quality ingredients and a beautiful presentation once plated, this dish feels fancy and elevated but is actually very simple to prepare. It’s got restaurant-quality flavor but with minimal at-home effort.
Ingredients
- Chicken: Use boneless skinless breasts for the best texture and flavor.
- Salt & Pepper: Season generously, always. It makes all the difference.
- Dried Oregano: A pantry staple with big, classic Italian flavor payoff.
- Garlic Powder & Onion Powder: More aromatic seasonings.
- Olive Oil: Use a good quality, extra virgin olive oil.
- Cherry Tomatoes: Ripe and fresh bursts of color and sweet flavor.
- Mozzarella: Use creamy, mild mozzarella for the best melt.
- Basil Pesto: Herby and savory, use your favorite store-bought variety or homemade.
- Basil Leaves: The perfect fresh, finishing touch.
How To Make Grilled Chicken Margherita
- Pat the chicken cutlets very dry with paper towels.
- In a small bowl, combine the kosher salt, black pepper, dried oregano, garlic powder, and onion powder.
- Drizzle the chicken lightly with olive oil, then season both sides evenly with the seasoning mixture. Let the chicken sit while you preheat the grill and prepare the remaining ingredients.
- Preheat an outdoor grill or grill pan over medium-high heat.
- Grill the chicken for 3 to 4 minutes per side, until nicely charred and almost cooked through. The chicken will finish cooking under the broiler. Transfer to a plate.
- Heat 2 to 3 Tablespoons olive oil in a large skillet over medium heat. Add the cherry tomatoes and sprinkle with a small pinch of sea salt.
- Cook the tomatoes for 3 to 5 minutes, stirring occasionally, until they begin to soften and release their juices. If the pan begins to brown too quickly, add a small splash of water.
- Arrange the grilled chicken in the skillet and spread a light layer of basil pesto over each piece.
- Spoon a few tomatoes over each piece of chicken, then top with the torn mozzarella cheese. Spoon the remaining tomatoes and pan juices around the skillet.
- Place under the broiler for 3 to 5 minutes, until the mozzarella is melted and bubbly and the chicken is cooked through.
- Finish with torn fresh basil leaves before serving.
Expert Tips
- Pound the Chicken Evenly: This will help with consistent, even cooking.
- Use Fresh Mozzarella: Whole-milk, fresh mozzarella will have the best texture and flavor; it’s mild, creamy and perfectly stretchy when melted.
- Don’t Overcook the Chicken: You want a nice golden crust on the outside, but don’t cook it longer than necessary, or it’ll be dried out and tough.
- Add Toppings Last: Once the chicken is finished grilling or cooking, add the toppings at the end before serving for maximum freshness.
- Let the Chicken Rest: Let it sit for a few minutes before serving so everything sets, the flavors meld, and the juices redistribute evenly.
Variations
- Bake or Stovetop: If you aren’t in the mood to grill, or you don’t have one readily available, easily make this in the oven or on the stove — it’s versatile and can be enjoyed year round.
- Pesto Variations: Traditional basil pesto keeps this recipe classic, but sun-dried tomato pesto, roasted red pepper pesto, or my homemade Pistachio Pesto are all delicious here. Each adds a slightly different flavor while still pairing beautifully with the grilled chicken, tomatoes, and mozzarella.
- Serve as a Sandwich: Add this juicy chicken to fluffy focaccia or crusty ciabatta to make a chicken Margherita sandwich, or, even better, press it in a cast-iron pan for a melty, warm panini.
What To Serve With Chicken Margherita
Chicken Margherita pairs perfectly with anything. It’s light and flavorful, yet filling on it’s own, and even better paired with some of our favorites if you’re looking to turn it into more of a robust meal.
- Simple Green Salad or Caesar Salad
- Risotto or Pea Risotto
- Roasted Vegetables
- Pepperonata
- Italian Chopped Salad
- Garlic-butter Pasta
- Grilled Bread or Garlic Bread
Storage
Store any leftover chicken Margherita in an airtight container in the fridge for up to 3-4 days. Reheat in the oven at 350° until warmed through.
You can freeze leftovers, too, but the texture of the tomatoes can change once thawed. Store in an airtight container for up to 3 months, and thaw in the fridge overnight before serving again. Reheat in the oven as instructed above, until hot and cheese is melty.
Prep this dish in advance to help save time. Cook the chicken and the tomato topping separately, then cool and store in airtight containers in the fridge. Rewarm the tomato topping on the stove, reheat the chicken in the oven, and assemble everything right before serving.
FAQs
You can, but we suggest shredding it yourself for the best melt. Pre-shredding can have a grainy texture due to the coating that prevents it from melting as well. Fresh mozzarella has a wonderful, fresh flavor and texture, but shredded can be distributed evenly and deliciously as well.
Definitely — you can easily bake this dish in the oven.
We like boneless skinless breasts for the best texture and even cooking, but you can use tenders or thighs for a slightly different texture and flavor if that’s what you have on hand. Boneless is key.
Avoid overcooking the chicken and grill it just until almost cooked through, as it will continue cooking under the broiler. Using chicken cutlets helps the chicken cook more evenly and stay juicy. The melted mozzarella and blistered tomatoes also help keep the chicken moist and flavorful.
