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.
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.
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.
Store leftovers 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, 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.
Tips:
Prep this dish in advance: 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.