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. You can have Olive Garden magic at home in 30 minutes!
I spent last summer perfecting the art of grilling chicken breasts so you can nail this one every time. Not cooking outside? I’m sharing an option to pan-sear it inside.
It’s worth making homemade basil pesto if you can. Serve this alongside lemon orzo pasta salad, strawberry quinoa salad, tomato peach burrata salad, or Caesar pasta salad for a full summer dinner.
Need another chicken dish? Try baked pesto chicken or Boursin chicken next time.
Ingredients You Need
- Chicken breasts: Four boneless, skinless breasts. Pound to an even thickness if they’re especially large, this helps them cook evenly and stay juicy.
- Fresh mozzarella: Eight ounces, sliced. Fresh mozzarella melts creamier and has better flavor than shredded. It melts over chicken breast just like in baked pesto chicken.
- Basil pesto: Use homemade basil pesto for the best flavor, or a good jarred pesto in a pinch. Any leftovers can go in salmon pesto pasta or orzo pasta salad.
- Balsamic vinegar: Two tablespoons, for the tomato topping. This is the WMM move that no other margherita chicken recipe does, and it’s worth it.
- Cherry tomatoes: halved across the middle (rather then each end) for the prettiest cross-section slice.
- Basil: Nothing beats the Italian flavors in fresh basil, just like in burrata pasta.
How to Make Grilled Chicken Margherita
Step 1. Season the chicken: Mix together the olive oil, minced garlic, Italian seasoning, salt, and pepper. Add the chicken and turn to coat.
Step 2. 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.
Step 3. 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.
Step 4. Make the tomato basil topping: While the chicken cooks, toss tomatoes, balsamic vinegar, and basil in a large bowl. Sprinkle with a pinch of salt.
Step 3. Top with pesto: Spoon 2 Tbsp of pesto on each chicken breast and use the back of a spoon to spread it out.
Step 4. Assemble and serve: Spoon the tomato basil on top and finish with fresh cracked black pepper. Serve right away!
Can I Make This Without a Grill?
For sure, here are three options:
Stovetop: Heat a cast iron skillet or grill pan over medium-high heat. Cook the chicken three to four minutes per side until golden, then add the mozzarella and cover with a lid to melt.
Oven: Bake at 425°F for 18-22 minutes, or until the internal temperature reaches 165°F. Add mozzarella in the last five minutes.
Air fryer: Cook at 400°F for 15 to 18 minutes, flipping halfway. Add mozzarella and air fry for two more minutes to melt.
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 Grilled 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.
Storing Leftovers
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
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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).
Notes
Equipment
- Indoor or outdoor grill
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I love your recipes. They are so easy to follow and I like that I can reduce it down to just serving too. This recipe is fantastic. It’s one of my favorite. Fantastic flavor & easy to follow.
Thank you so much Debbie! I’m so glad you loved it.
This was really delicious. Lots of flavor and easy to make. I grilled chicken thighs, but otherwise followed the direction. Served with orzo and a Ceasar salad. Yum!
Thanks Nancy!
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!