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three pieces of grilled chicken margherita on a plate

Grilled Chicken Margherita

4.94 from 30 votes
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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Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 4 servings
Author: Molly Thompson

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).

Recipe Equipment

Indoor or outdoor grill

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. 

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
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!