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Grilled Chicken Margherita became a quick summer favorite in my house thanks to its bright flavors and how quickly you can pull it together. You get tender chicken, creamy mozzarella, and bursts of fresh tomato and basil all on one plate. This is easy enough for a weeknight but feels special enough for friends.
I first made this after a trip to the farmers market and my family devoured it. Now it is our go-to anytime we want something quick but still feels like a treat.
Ingredients
- Boneless skinless chicken breasts: choose ones of similar thickness so they cook evenly
- Salt and pepper: these bring out the flavors and help the chicken brown
- Olive oil: helps keep the chicken juicy on the grill use extra virgin if possible
- Garlic powder: gives a mild bite and savory base
- Italian seasoning: or use your own mix for depth and herby notes dried oregano basil and thyme work wonders
- Mozzarella cheese slices: melts lusciously over the chicken look for whole milk mozzarella for the richest taste
- Basil pesto: homemade or store bought fresh basil makes it pop
- Cherry tomatoes: choose firm and ripe they bring a welcome burst of acidity
- Fresh lemon juice: brightens the tomatoes and keeps them from being flat
- Basil leaves: slice thin for a fragrant garnish buy them as fresh as possible
- Cracked black pepper: adds little pops of heat and aroma
Step-by-Step Instructions
- Marinate the Chicken:
- Place chicken breasts in a large bowl and sprinkle generously with salt and pepper. Drizzle with olive oil then dust with garlic powder and Italian seasoning. Toss everything together until the chicken is evenly coated. Let it rest while you prep the other ingredients so the flavors have a chance to seep in.
- Grill the Chicken:
- Heat your grill to medium high and brush the grates lightly with oil. Lay the chicken on the grill and cook for about eight minutes on the first side. Turn them over and grill about another six to eight minutes until the chicken is fully cooked through and has nice char marks. Use a thermometer if you have one and aim for 165 degrees.
- Melt the Mozzarella:
- While the chicken is still hot on the grill lay a slice of mozzarella on each piece. Close the grill lid for about a minute so the cheese melts into a creamy layer over the chicken. This creates a luscious topping and keeps the chicken moist.
- Mix the Tomato Topping:
- In a separate bowl combine halved cherry tomatoes with fresh lemon juice and very thinly sliced basil. Give it a gentle toss so the tomatoes get slightly juicy and the basil becomes fragrant.
- Assemble and Serve:
- Transfer the grilled chicken with melted cheese to plates. Spoon about three tablespoons of pesto over each piece. Pile the fresh tomato and basil mixture right on top. Finish with a few cracks of black pepper. Serve while still hot and melty.
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I am always amazed by how homemade pesto transforms this meal. The first time I made it with my own garden basil I was stunned at the flavor punch and now I always double the batch so we can slather it on everything.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the microwave in short intervals so the chicken stays moist and the cheese remelts without getting rubbery. You can also slice the chicken and tuck it into wraps or salads the next day.
Ingredient Substitutions
Swap mozzarella with provolone or fontina if you like a sharper cheesy flavor. Use any store bought pesto in a pinch though homemade will give you brighter results. For the tomato topping if you are out of cherry tomatoes chop up any ripe tomato you have and add a pinch of salt to draw out their juices.
Serving Suggestions
This grilled chicken margherita shines on its own but is fantastic over a bed of arugula or spinach. Pair with crusty bread to soak up the pesto and juices. It also makes a great filling for a hearty sandwich or atop warm pasta.
Recipe FAQs
- → What type of chicken works best?
Boneless, skinless chicken breasts are ideal, pounded to an even thickness for even grilling and juiciness.
- → Can I use store-bought pesto?
Yes, store-bought pesto works perfectly. For extra flavor, try making a homemade basil pesto.
- → What's the benefit of fresh lemon juice in the tomato mix?
Fresh lemon juice brightens the tomato-basil topping, enhancing overall flavor and freshness.
- → How do I prevent the chicken from drying out?
Close the grill lid after adding cheese to help it melt quickly and keep the chicken moist.
- → Can I substitute mozzarella with another cheese?
Mozzarella offers a creamy melt, but provolone or fontina can also be used for a slightly different flavor.
- → Is there a substitute for Italian seasoning?
Mix dried oregano, basil, and thyme to create a homemade blend, or use Herbs de Provence for extra depth.