Fast, Fresh & Flavor-Packed – Grilled Chicken Margherita!
If you love quick, healthy meals that taste like they came straight from a restaurant, this Grilled Chicken Margherita is about to become your new favorite.
Juicy grilled chicken topped with melty mozzarella, vibrant basil pesto, and a fresh tomato-basil topping—all in just 30 minutes!
It’s light, satisfying, and ridiculously easy to throw together.
Whether it’s a weeknight dinner or a casual BBQ, this dish brings big Italian flavors with minimal effort.
Get ready to impress your family (or yourself!) with this crazy delicious, no-fuss meal!
For Grilled Chicken
- Chicken – Use boneless, skinless chicken breasts, pounded to less than 1-inch thickness for even cooking.
- Olive Oil – Helps keep the chicken juicy while adding a light flavor.
- Salt & Pepper – Enhances the natural flavors of the chicken.
- Garlic Powder – Adds a subtle garlic flavor without the hassle of mincing fresh garlic.
- Italian Seasoning – A blend of dried herbs for that classic Italian taste. (Substitute: ½ tsp dried oregano, ¼ tsp dried basil, ¼ tsp dried thyme)
- Mozzarella Cheese – Melts beautifully over the chicken, adding creamy goodness.
For the Toppings
- Basil Pesto – Brings a fresh, herby flavor to the dish. Use homemade or store-bought.
- Cherry Tomatoes – Adds a juicy, slightly sweet contrast to the rich pesto and cheese.
- Fresh Lemon Juice – Brightens up the dish with a hint of acidity.
- Basil Leaves – Thinly sliced for extra freshness and fragrance.
- Cracked Black Pepper – Finishing touch for added depth of flavor.
Grilled Chicken Margherita
Ingredients
- 4 boneless, skinless chicken breasts (pounded to less than 1-inch thickness)
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp Italian seasoning (or substitute with ½ teaspoon dried oregano, ¼ teaspoon dried basil, ¼ teaspoon dried thyme)
- 4 slices mozzarella cheese
- ½ cup basil pesto (store-bought or homemade)
- ½ cup cherry tomatoes, halved
- 1 tablespoon fresh lemon juice
- ½ cup fresh basil, thinly sliced
- Cracked black pepper, to taste
Instructions
- In a large bowl, mix the chicken breasts with salt, pepper, olive oil, garlic powder, and Italian seasoning. Toss to coat evenly.
- Heat the grill to medium-high and cook the chicken for 6-8 minutes per side until fully cooked.
- Place a slice of mozzarella on each chicken breast and grill for an additional minute until melted.
- In a small bowl, toss cherry tomatoes with lemon juice and sliced basil.
- Top each chicken breast with about 3 tablespoons of pesto, a spoonful of the tomato mixture, and a sprinkle of cracked black pepper.
- Serve immediately and enjoy!
Notes
- Store-bought pesto works, but homemade adds extra freshness. Try using cashews or walnuts as a substitute for pine nuts.
- Fresh lemon juice enhances the tomato topping, but bottled lemon juice or lime can be used in a pinch.
- Closing the grill lid after adding cheese helps it melt faster and keeps the chicken juicy.
- For a homemade Italian seasoning mix, combine ½ teaspoon oregano, ¼ teaspoon basil, and ¼ teaspoon thyme—or swap with Herbs de Provence for added flavor.
Nutrition
1. Can I use store-bought pesto instead of making it from scratch?
Of course! While homemade pesto has that extra fresh flavor, a good store-bought version works just fine. Pro tip: If you want to boost the flavor, mix in a squeeze of lemon juice or a little extra Parmesan before using!
2. How do I keep my chicken from drying out?
The secret? Pound your chicken breasts to an even thickness! This helps them cook evenly. Also, don’t overcook—grill until the internal temperature hits 165°F (74°C) and take them off the heat right away.
3. No grill? No problem! How else can I cook this?
If you don’t have a grill, you can:
- Pan-sear: Cook in a hot skillet over medium-high heat for 6-8 minutes per side.
- Bake: Roast at 450°F (232°C) for about 15-20 minutes.
- Air fry: Cook at 375°F (190°C) for 12-15 minutes, flipping halfway through.
4. Can I prep anything ahead of time?
Absolutely! Here’s what you can do in advance:
✔️ Marinate the chicken up to 24 hours ahead for extra flavor.
✔️ Make the tomato-basil topping and store it in the fridge.
✔️ If using homemade pesto, it stays fresh in the fridge for up to a week or can be frozen for later use!
5. What should I serve with Grilled Chicken Margherita?
This dish pairs perfectly with:
- Roasted veggies (zucchini, bell peppers, asparagus)
- A simple side salad with balsamic dressing
- Garlic bread for soaking up that pesto goodness
- Pasta or quinoa for a heartier meal
Now you’re all set for a delicious, stress-free meal!
