This Grilled Chicken Margherita is a simple yet incredibly flavorful dish that’s perfect for summer grilling! It features tender, juicy grilled chicken breasts topped with melted mozzarella cheese, a vibrant pesto, and a fresh tomato and basil salad. I love how this recipe captures the classic flavors of a Margherita pizza in a healthy and delicious chicken dish. It’s easy to make, perfect for a weeknight dinner or a weekend barbecue, and sure to be a hit with everyone!
Why You’ll Love This Grilled Chicken Margherita
- Fresh and Flavorful: The combination of grilled chicken, mozzarella, pesto, and fresh tomatoes and basil is a classic for a reason – it’s delicious!
- Easy to Make: This recipe uses simple ingredients and straightforward instructions.
- Healthy: Packed with lean protein and fresh vegetables, this is a wholesome and satisfying meal.
- Perfect for Grilling: Grilling the chicken adds a delicious smoky flavor.
- Customizable: You can easily adjust the ingredients to your liking.
Ingredients for Grilled Chicken Margherita
Here’s what you’ll need to make this flavorful dish. The full list with measurements is in the recipe card below.
Main Ingredients
- Boneless skinless chicken breasts, pounded to less than 1 inch thickness (Meat)
- Mozzarella cheese (Dairy)
- Basil pesto (Sauce) Recipe link provided in original recipe
- Cherry tomatoes, halved (Vegetable)
- Fresh basil leaves, very thinly sliced (Herb)
Seasoning and Marinade
- Salt (Seasoning)
- Pepper (Spice)
- Olive oil (Oil)
- Garlic powder (Spice)
- Italian seasoning (OR ½ teaspoon dried oregano + ¼ teaspoon dried basil + ¼ teaspoon dried thyme) (Spice Blend)
- Fresh lemon juice (Acid)
- Cracked Black Pepper
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love this Grilled Chicken Margherita as is, but here are a few ideas for variations:
- Different Cheese: Use provolone, fontina, or burrata instead of mozzarella.
- Add Balsamic Glaze: Drizzle a balsamic glaze over the finished chicken for added sweetness and tang.
- Make it Spicy: Add a pinch of red pepper flakes to the chicken seasoning.
- Different Protein: Use chicken thighs, pork chops, or even firm tofu instead of chicken breasts.
- Add More Vegetables: Grill some zucchini, bell peppers, or onions alongside the chicken.
How to Make Grilled Chicken Margherita
Let me show you how easy it is to make this Grilled Chicken Margherita:
Season the Chicken
- In a large bowl, I combine the chicken, salt and pepper, olive oil, garlic powder, and Italian seasoning.
- I toss to combine everything well.
Grill the Chicken
- I grill the chicken over medium-high heat for about 6-8 minutes on each side, until it’s cooked through.
- I top each piece of chicken with a slice of mozzarella cheese and cook another minute or so, until melted.
Prepare Tomato Topping
- I toss the halved cherry tomatoes, lemon juice, and thinly sliced basil together in a bowl.
Assemble and Serve
- I top each chicken breast with about 3 tablespoons of pesto.
- Then a scoop of the tomato mixture.
- Some freshly cracked black pepper.
- I serve immediately
Tips and Tricks for the BEST Grilled Chicken
Here are my secrets for making this chicken truly exceptional:
- Pound the Chicken: Pounding the chicken to an even thickness ensures it cooks evenly and quickly.
- Don’t Overcook: Overcooked chicken will be dry. Cook it just until it reaches an internal temperature of 165°F (74°C).
- Use a Meat Thermometer: The best way to ensure perfectly cooked chicken is to use a meat thermometer.
- Fresh Basil: Fresh basil adds a bright, herbaceous flavor to the dish.
- Let the Cheese Melt: Make sure the mozzarella cheese is melted and bubbly before removing the chicken from the grill.
How to Serve
This Grilled Chicken Margherita is delicious served with:
- Salad: A simple green salad or a Caprese salad would be a perfect accompaniment.
- Pasta: Serve it over pasta with a light sauce.
- Roasted Vegetables: Roasted asparagus, broccoli, or zucchini are all great choices.
- Crusty Bread: A slice of crusty bread is perfect for soaking up any extra pesto or tomato juices.
Make Ahead and Storage
You can prepare the tomato topping ahead of time and store it in the refrigerator. Leftover cooked chicken can be stored in the refrigerator for up to 3 days. Reheat gently in the oven, microwave, or a skillet.
FAQs about Grilled Chicken Margherita
- Can I use a different type of cheese?
- Yes, you can use provolone, fontina, or burrata.
- Can I make this without the pesto?
- The pesto adds a lot of flavor, but you can omit it if you prefer.
- Can I bake the chicken instead of grilling it?
- Yes, you can.
Enjoy this easy, flavorful, and healthy Grilled Chicken Margherita! It’s a perfect meal for summer or any time of year.
Print
Grilled Chicken Margherita
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Main Course, Chicken, Grilling
- Cuisine: Italian-Inspired
Description
This Grilled Chicken Margherita is a simple yet elegant dish inspired by the classic Margherita pizza. Tender, grilled chicken breasts are topped with melted mozzarella cheese, flavorful pesto, a fresh tomato-basil-lemon mixture, and a crack of black pepper.
Ingredients
Scale
- 4 boneless, skinless chicken breasts, pounded to less than 1-inch thickness
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning (or 1/2 teaspoon dried oregano + 1/4 teaspoon dried basil + 1/4 teaspoon dried thyme)
- 4 slices fresh mozzarella cheese (about 1/4-inch thick)
- 1/2 cup basil pesto (store-bought or homemade, see notes for recipe link)
- 1/2 cup cherry tomatoes, halved
- 1 tablespoon fresh lemon juice
- 1/2 cup packed fresh basil leaves, very thinly sliced (chiffonade)
Instructions
- Prepare Chicken: If your chicken breasts are thick, pound them to an even thickness of less than 1 inch. This ensures even cooking.
- Season Chicken: In a large bowl, combine the chicken breasts, salt, pepper, olive oil, garlic powder, and Italian seasoning. Toss well to coat the chicken evenly with the seasonings.
- Preheat Grill: Preheat your grill (gas or charcoal) to medium-high heat.
- Grill Chicken: Grill the chicken breasts for about 6-8 minutes per side, or until they are cooked through and the internal temperature reaches 165°F (74°C).
- Melt Cheese: During the last minute of grilling, top each chicken breast with a slice of fresh mozzarella cheese. Close the grill lid (or cover with a heatproof dome) to allow the cheese to melt.
- Make Tomato Topping: While the chicken is grilling, prepare the tomato topping. In a small bowl, combine the halved cherry tomatoes, fresh lemon juice, and thinly sliced fresh basil. Toss gently to combine.
- Assemble: Remove the grilled chicken breasts from the grill.
- Top Chicken: Top each chicken breast with about 3 tablespoons of pesto, followed by a generous scoop of the tomato-basil mixture.
- Garnish: Finish with a crack of freshly ground black pepper.
- Serve Immediately.
Notes
- Chicken: Pounding the chicken breasts to an even thickness ensures they cook evenly.
- Italian Seasoning: You can use a store-bought Italian seasoning blend, or make your own by combining dried oregano, basil, and thyme.
- Mozzarella Cheese: Fresh mozzarella is recommended for its flavor and melting quality.
- Pesto: Use your favorite store-bought or homemade pesto. The recipe provides a link to a homemade pesto recipe (which you would replace with your own internal link).
- Tomatoes: Cherry tomatoes are recommended for their sweetness and size, but you can use other types of tomatoes, such as grape tomatoes or Roma tomatoes.
- Basil: Use scissors or a sharp knife to slice into a “chiffonade.”
- Serving Suggestions: Serve this Grilled Chicken Margherita on its own, or with a side of pasta, salad, or grilled vegetables.