Grilled Chicken Margherita—A Fresh, Flavor-Packed Dinner
Fire up the grill and get ready to make your new favorite chicken breast recipe! Juicy grilled chicken is topped with melted mozzarella, fresh tomatoes, and basil pesto, then drizzled with a tangy balsamic glaze for the ultimate summer-inspired dish. Think margherita pizza on top of grilled chicken!
This fresh, vibrant, and restaurant-worthy meal comes together in just 30 minutes. It’s light yet satisfying, making it a go-to meal for busy weeknights, cookouts, or when you want a little Olive Garden magic at home.
I spent last summer perfecting the art of grilling chicken breasts. I’m sharing a few tips and an option to pan-sear it inside.
The side dish options for this are endless! Try it with strawberry quinoa salad, tomato peach burrata salad, or Caesar pasta salad.
Need another chicken dish? Try baked pesto chicken or Boursin chicken next time.
Ingredients & Substitutions
- Chicken breasts: We’re using boneless, skinless chicken breasts for this recipe.
- Italian seasoning: You can make your own at home with equal parts dried oregano, dried basil, dried thyme, and dried thyme. Or add garlic powder and red pepper flakes.
- Mozzarella cheese: Use a fresh slice of mozzarella cheese for best results, just like in baked pesto chicken.
- Basil pesto: A really good homemade pesto is ideal, but store bought works. Use any leftovers for salmon pesto pasta or orzo pasta salad.
- Cherry tomatoes: Grape tomatoes or any fresh tomatoes would work.
- Balsamic vinegar: Introduces a tangy, sweetness.
- Basil: Nothing beats the Italian flavors in fresh basil, just like in burrata pasta.
How to Make Grilled Chicken Margherita
- Season the chicken: Mix together the olive oil, minced garlic, Italian seasoning, salt, and pepper. Add the chicken and turn to coat.
- Grill the chicken: Add the chicken to the grill, close the lid, and grill over medium-high heat (400-425°F) for 5-6 minutes.
- Top with cheese: Flip the chicken, wait 2 minutes, then add the mozzarella. Close the lid and cook until the cheese melts and the internal temp reaches 165°F.
- Tomato basil topping: While the chicken cooks, toss tomatoes, balsamic vinegar, and basil in a large bowl. Sprinkle with a pinch of salt.
- Top with pesto: Top each piece of chicken with 2 Tbsp of pesto and spread it out.
- Serve and enjoy! Spoon the tomato basil on top and finish with fresh cracked black pepper. Serve right away!
Recipe Tips + Variations
- Brush and oil the grill grates before you turn it on. I saw a trick on TikTok to rub them with a sliced russet potato to prevent sticking!
- If your chicken breasts are on the larger side, slice them in half lengthwise or pound them to an even thickness.
- Use a meat thermometer to tell when the chicken is perfectly cooked to 165.
- Close the grill lid after adding the mozzarella cheese to help it melt.
- Swap the Italian seasoning for Herbs de Provence.
- Brine the chicken in salt water for 30 minutes prior to grilling.
- Sear the chicken in a large skillet instead of on the grill (see recipe notes).
What to Serve with Margherita Chicken
- Roasted veggies: garlic-roasted mini peppers, roasted broccoli and carrots, or any vegetable side dish.
- Fresh salads: grilled peach salad, strawberry spinach salad, or grilled zucchini salad.
- Serve it alongside Italian pasta salad.
- With pasta: Layer it over cooked spaghetti noodles, orzo, spaghetti squash, or rigatoni coated in more fresh pesto.
- Store-bought fresh or frozen garlic bread takes no effort.
How to Store
Allow the dish to cool to room temperature then store in an airtight container in the fridge for up to 3 days. You can warm leftover grilled chicken breast in the oven to keep it juicy.Warm at 350°F for about 15 minutes or until heated all the way through.
My favorite way to reheat chicken breasts is in the air fryer with a splash of water in the bottom. I reheated this recipe at 375°F for 6-8 minutes and served it over rice with sauteed italian veggies.
Grilled Chicken Margherita
Grilled Chicken Margherita is a fresh, Olive Garden inspired dish featuring juicy grilled chicken topped with melty mozzarella, ripe tomatoes, and basil. Finished with a balsamic drizzle, this easy, 30-minute recipe is perfect for a light summer meal or an impressive dinner any night of the week!I
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Servings: 4 servings
Ingredients
- 4 boneless skinless chicken breasts
- 2 Tablespoons olive oil
- 2 cloves garlic minced
- 3 teaspoons Italian seasoning
- Salt and pepper to taste
- 4 oz fresh mozzarella cheese sliced
- 1/2 cup basil pesto homemade or store bought
- 1/2 cup cherry tomatoes cut in half
- 2 Tablespoons balsamic vinegar
- 1/4 cup fresh basil leaves thinly sliced
Instructions
- Brush the grill grates clean the brush them with oil. Preheat the grill to medium-high (400-425°F).
- Mix together the olive oil, minced garlic, Italian seasoning, salt, and pepper in a medium bowl. Add the chicken breasts and turn to coat.4 boneless skinless chicken breasts, 2 Tablespoons olive oil, 2 cloves garlic, 3 teaspoons Italian seasoning, Salt and pepper to taste
- Add the chicken to the hot grill, close the lid, and grill the chicken for 5-6 minutes on the first side. Flip the chicken, cook for 2 more minutes, then add the mozzarella cheese. Close the lid and continue cooking until the cheese melts and the internal temperature reaches 165°F/74°C. Remove to a clean plate or cutting board to rest.4 oz fresh mozzarella cheese
- While the chicken is cooking, toss together the diced tomatoes, balsamic vinegar, and fresh sliced basil. Sprinkle with a pinch of salt.1/2 cup cherry tomatoes, 2 Tablespoons balsamic vinegar, 1/4 cup fresh basil leaves
- Make a quick homemade pesto if you haven't already. Top each chicken breast with 1-2 Tablespoons of pesto and spread it out.1/2 cup basil pesto
- Spoon the tomato basil on top and finish with fresh cracked black pepper. Serve right away!
- Store leftover margherita chicken in an airtight container for up to 3 days. I like to reheat it in the airy fryer at 375 for 6-8 minutes (oven works too).
Last step! If you make this, please leave a review letting us know how it was!
Notes
Pan Sear: Drizzle oil in a large saucepan or skillet over medium-high heat. Once it’s hot and shimmering, add the seasoned chicken and cook for 4-5 minutes on the first side. Flip, cook for 1-2 minutes, then add the cheese, close the lid, and finish cooking for another 2-3 minutes, until the cheese melts and the chicken reaches 165°F.
Storage. Transfer leftovers to an airtight container and store in the fridge for up to 3 days. Reheat in the oven at 350 until heated through (15 minutes) or air fry at 350 with a splash of water in the bottom to keep it juicy.
Equipment
- Indoor or outdoor grill
Nutrition
Serving: 14 ounce chicken breast with toppings | Calories: 500kcal | Carbohydrates: 6g | Protein: 32g | Fat: 38g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0g | Cholesterol: 98mg | Sodium: 549mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1046IU | Vitamin C: 6mg | Calcium: 232mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Delicious and very easy to follow! Didn’t use a grill – stovetop and then popped into oven to melt the mozzarella. We loved it, especially with Molly’s basil pesto recipe which is also super delicious and easy to make. Will be making this many times over, summer or not.
Thank you so much Sarah!
Delicious! I used Molly’s pesto recipe as well. Definitely a redo! I cooked it indoors on a grill pan.
Thank you Darla!