Grilled Chicken Margherita

When I think about summer evenings, the aroma of food on the grill instantly comes to mind. One of my favorite recipes to prepare is Grilled Chicken Margherita. It’s light, fresh, and comes together quickly, yet it always feels like something special. I love how the melted mozzarella blends with the herby pesto, and the brightness of fresh tomatoes and basil adds a final touch that makes the dish shine. This recipe is perfect for busy days when I still want something wholesome and satisfying without spending hours in the kitchen.

Why You’ll Love This Recipe

The beauty of this grilled chicken margherita lies in its balance of flavors. The juicy, well-seasoned chicken pairs perfectly with creamy mozzarella, while the basil pesto brings a bold punch of flavor. The tomato and basil garnish keeps it refreshing and light, making it ideal for a weekday dinner or even for serving to guests. It’s the kind of dish that feels restaurant-quality, but you can easily master it at home.

Versatile

This recipe works well in many situations. I’ve served it with simple roasted vegetables, over a bed of pasta, or even alongside a fresh salad. The grilled chicken is flavorful enough to stand on its own, but it also adapts beautifully to whatever sides you love most. You can even prepare it indoors on a grill pan during colder months without losing its charm.

Budget-Friendly

Making grilled chicken margherita doesn’t require expensive ingredients. Boneless chicken breasts, mozzarella slices, and a bit of pesto come together with everyday seasonings to create a meal that feels indulgent without stretching the budget. Since it uses simple ingredients you likely already have on hand, it’s an affordable choice for weeknight cooking.

Ingredients for Grilled Chicken Margherita

• 4 boneless skinless chicken breasts (pounded to less than 1 inch thickness)

• Salt and pepper to taste

• 2 tablespoons olive oil

• 1 teaspoon garlic powder

• 1 teaspoon Italian seasoning (or ½ teaspoon dried oregano + ¼ teaspoon dried basil + ¼ teaspoon dried thyme)

• 4 slices mozzarella cheese

• ½ cup basil pesto

• ½ cup cherry tomatoes, halved

• 1 tablespoon fresh lemon juice

• ½ cup packed basil leaves, very thinly sliced

• Cracked black pepper

  How to Make Grilled Chicken Margherita

  When I prepare grilled chicken margherita, I like to start with fresh chicken breasts that are pounded to an even thickness. This makes the cooking more consistent and ensures the chicken stays juicy. I season the chicken simply with olive oil, garlic powder, Italian herbs, salt, and pepper. That base creates the foundation of flavor, while the toppings bring the dish to life.

  Grilling the chicken is the most important step, as it adds a smoky depth that elevates the recipe. I usually heat my grill to medium-high and cook the chicken on each side until it’s fully cooked through but still tender. Once the chicken is almost ready, I place a slice of mozzarella cheese on top, allowing it to melt into the meat. That creamy layer blends beautifully with the herbs and makes every bite satisfying.

  The finishing touch is what makes this recipe truly stand out. Fresh cherry tomatoes tossed with lemon juice and thinly sliced basil create a topping that feels refreshing and vibrant. A spoonful of pesto adds richness and complexity. When I put it all together, I end up with a plate that feels balanced, colorful, and packed with flavor.

  Step-by-Step Instructions for Making Grilled Chicken Margherita

  1. Prepare the chicken: Start by placing the boneless chicken breasts on a clean surface. Use a meat mallet to pound them to less than one inch thick. This helps them cook evenly and quickly.

  2. Season the chicken: Place the chicken in a large mixing bowl. Add salt, pepper, olive oil, garlic powder, and Italian seasoning. Toss everything until the chicken is evenly coated with the mixture.

  3. Heat the grill: Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.

  4. Grill the chicken: Place the chicken breasts directly on the grill. Cook each side for about 6–8 minutes. The chicken should be fully cooked, with juices running clear and an internal temperature of 165°F (74°C).

  5. Add mozzarella cheese: During the last minute of cooking, place one slice of mozzarella cheese on each piece of chicken. Cover the grill briefly to allow the cheese to melt smoothly.

  6. Prepare the garnish: While the chicken cooks, combine cherry tomato halves, fresh lemon juice, and thinly sliced basil leaves in a small bowl. Toss gently to mix.

  7. Assemble the dish: Once the chicken is cooked and the cheese is melted, remove it from the grill. Top each breast with about three tablespoons of basil pesto, followed by a scoop of the tomato-basil mixture. Finish with freshly cracked black pepper.

  8. Serve immediately: Arrange the chicken on plates and serve hot, pairing it with your choice of sides such as pasta, rice, or grilled vegetables.

  Quick and Easy

  One reason I love this recipe is that it doesn’t require much time. With just 30 minutes from start to finish, I can have a delicious meal on the table. Prepping the chicken and ingredients takes only a few minutes, and the grilling process is straightforward. It’s a great option for weeknights when I want something tasty without spending hours in the kitchen.

  Customizable

  This grilled chicken margherita can be customized to suit different tastes. For instance, I sometimes use turkey bacon crumbles on top for added crunch. You could also swap the mozzarella for a lighter cheese or adjust the seasoning based on what you enjoy most. If you prefer a vegetarian version, grilled zucchini slices make a nice base for the same toppings. The recipe is flexible and adapts easily to different needs.

  Crowd-Pleasing

  Every time I make this dish, it disappears quickly. The combination of juicy chicken, creamy cheese, and fresh toppings appeals to almost everyone. It feels like something you’d order at a restaurant, yet it’s simple enough to prepare at home. Whether served for a family dinner or a small gathering with friends, grilled chicken margherita always makes an impression.

  FAQs

  Can I cook this chicken without a grill?
  Yes, you can use a stovetop grill pan or even a regular skillet. Simply follow the same seasoning steps and cook over medium-high heat until the chicken reaches 165°F.

  Can I make the chicken ahead of time?
  You can prepare the chicken in advance by seasoning it and storing it in the fridge for up to 24 hours. For best results, grill it fresh and add toppings right before serving.

  What sides go well with grilled chicken margherita?
  This dish pairs well with roasted vegetables, pasta, rice, or a fresh green salad. You can also serve it with crusty bread to soak up extra pesto and tomato juices.

  Can I use store-bought pesto?
  Absolutely. Store-bought basil pesto works great and saves time. If you prefer homemade pesto, that will add even fresher flavor.

  How do I store leftovers?
  Place leftovers in an airtight container and refrigerate for up to 3 days. To reheat, warm gently on the stove or in the oven to avoid drying out the chicken.

  Can I substitute the mozzarella cheese?
  Yes, you can try provolone, fontina, or even a dairy-free cheese alternative for a different taste and texture.

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  Grilled Chicken Margherita

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  Grilled Chicken Margherita is a quick and flavorful meal that brings together juicy chicken, melted mozzarella, fresh basil pesto, and a vibrant tomato topping. Perfect for weeknight dinners or gatherings, it’s healthy, satisfying, and ready in just 30 minutes.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

  Ingredients

  Scale 1x2x3x

  • 4 boneless skinless chicken breasts (pounded to less than 1 inch thickness)

  • Salt and pepper to taste

  • 2 tablespoons olive oil

  • 1 teaspoon garlic powder

  • 1 teaspoon Italian seasoning (or ½ teaspoon dried oregano + ¼ teaspoon dried basil + ¼ teaspoon dried thyme)

  • 4 slices mozzarella cheese

  • ½ cup basil pesto

  • ½ cup cherry tomatoes, halved

  • 1 tablespoon fresh lemon juice

  • ½ cup packed basil leaves, very thinly sliced

  • Cracked black pepper

  Cook Mode Prevent your screen from going dark

  Instructions

  • Place chicken breasts on a clean surface and pound to less than one inch thickness.

  • In a large bowl, combine chicken with salt, pepper, olive oil, garlic powder, and Italian seasoning. Toss until well coated.

  • Preheat grill to medium-high heat. Lightly oil the grates to prevent sticking.

  • Grill chicken for 6–8 minutes on each side until fully cooked and juices run clear (internal temperature should reach 165°F/74°C).

  • In the final minute of cooking, place one slice of mozzarella cheese on each chicken breast. Cover briefly to allow cheese to melt.

  • While the chicken is grilling, prepare the topping: in a small bowl, combine halved cherry tomatoes, fresh lemon juice, and thinly sliced basil. Toss gently.

  • Remove chicken from the grill. Top each piece with about 3 tablespoons basil pesto.

  • Spoon the tomato-basil mixture on top, then finish with freshly cracked black pepper.

  • Serve immediately with your favorite sides.

  Notes

  • For indoor cooking, use a grill pan or skillet on the stovetop.

  • Leftovers can be stored in an airtight container in the fridge for up to 3 days.

  • To make it lighter, swap mozzarella for a lower-fat cheese or dairy-free option.

  • Author: Layla
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes