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My easy grilled chicken margherita recipe features tender grilled chicken breasts topped with melty mozzarella, pesto, and cherry tomatoes. It’s quick and makes an easy weeknight dinner.
I used to be obsessed with Olive Garden, especially their chicken margherita, so of course I had to make a healthier homemade version.
Like my chicken caprese, this grilled Margherita chicken recipe turns chicken breasts into an Italian-inspired dish. I used the grill to add an extra layer of charred flavor and a crispy crust. Paired with potatoes and salad or tossed with some pasta, my family reckons it tastes restaurant quality.
Table of Contents
Why I love this recipe
- Easy to make. Grill the chicken, add toppings, and voila. You are done.
- Loaded with texture. You get the juicy chicken breasts, melty cheese, basil pesto, and tangy tomatoes.
- Versatile. It’s elegant enough for a cozy date night but works just as well for a weeknight dinner.
If you’re craving more Italian-inspired chicken recipes, try my chicken Florentine, Tuscan chicken, and chicken piccata next.
Key Ingredients
- Boneless, skinless chicken breasts. Because they cook quickly and there’s no bone to deal with. If your chicken is really thick, you will want to slice it in half lengthwise to ‘butterfly’ it so it cooks quickly and fully in the middle.
- Olive oil. Rub it on the chicken to help it get crisp on the exterior. Don’t substitute extra virgin olive oil, as I find the grill gets too hot for such a delicate oil.
- Salt and black pepper. Just a pinch to taste.
- Fresh mozzarella cheese. I highly recommend using fresh mozzarella over the shredded stuff, as the thick cheese slices melt nicely into the chicken.
- Basil pesto. To top the chicken. As it warms up, the oil melts into the meat and adds a beautiful aroma and herbaceous flavor. I used store-bought pesto, though you could make your own or try my sundried tomato pesto.
- Cherry tomatoes. Sliced in half and placed on top of the chicken. I’ve also used grape tomatoes when the cherry tomatoes didn’t look as fresh.
- Lemon. To top the chicken and add a refreshing citrus flavor.
How to make grilled chicken margherita
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Dry the chicken with paper towels. Coat in olive oil, salt, and pepper.
Step 2- Preheat the grill, then grill the chicken on both sides until the internal temperature reaches 165F/75 °C.
Step 3- After flipping the chicken, place the mozzarella slices on each. Close the grill so the cheese melts.
Step 4- Transfer the chicken to a serving plate, add one tablespoon of pesto to each, and top with fresh tomatoes.
Arman’s recipe tips
- No outdoor grill? No problem! When the weather isn’t grill-friendly, I’ll make this dish on a grill pan over the stovetop.
- Clean the grill grates. Make sure to thoroughly clean the grates once the grill is preheated so the chicken doesn’t take on any ‘off’ flavors.
- Use other cuts of chicken. I’ve tested this recipe using skinless, boneless chicken thighs, and they worked well. I do prefer chicken breasts, though!
- Make homemade pesto. I always use store-bought pesto, but it’s surprisingly easy to make your own! Simply blend fresh basil, garlic, olive oil, lemon juice, salt, pepper, and pine nuts in a food processor or blender until mostly smooth.
Storage instructions
To store: Let the chicken cool to room temperature, then store it in an airtight container in the fridge for 3-4 days.
To freeze: Freeze the leftovers in a freezer-safe container for up to 3 months. Thaw overnight before reheating.
Reheating: Reheat the chicken in the oven at 350°F/175°C for 8-10 minutes or until warm. Or microwave single-serving portions in 30-second intervals.
More grilled chicken recipes
If you tried this grilled chicken margherita recipe or any other recipe on my The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others think of making the recipe.
Grilled Chicken Margherita
Ingredients
- 4 chicken breasts boneless and skinless
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 slices Mozzarella cheese
- 1/4 cup basil pesto
- 1 cup cherry tomatoes halved
- 1/2 small lemon
Instructions
- Pat the chicken breasts dry and rub with olive oil, salt, and pepper.
- Preheat the grill or grill pan to medium-high heat (400°F / 200°C). Grill the chicken for 5 minutes per side, or until the internal temperature reaches 165°F /74°C.
- In the last 2 minutes of grilling, place a slice of mozzarella cheese on each chicken breast. Close the grill lid to let the cheese melt.
- Remove the chicken from the grill and top each piece with one tablespoon of basil pesto. Scatter halved cherry tomatoes over the top and drizzle with lemon juice.
Notes
- Turn into a pasta dish. Serve the chicken over a bed of cooked spaghetti (we do this all the time!). If you go this route, I suggest adding marinara sauce or sugo sauce to coat the noodles.
- Swap the lemon juice for reduced balsamic vinegar or your favorite salad dressing (I love the Olive Garden Italian dressing, but that’s just me!).
- Add extra seasonings. Sprinkle Italian seasoning along with the salt and pepper to infuse more flavor.
