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.