Grilled Chicken Margherita

A simple and flavorful grilled chicken dish topped with melted mozzarella, fresh pesto, and a bright tomato-basil garnish.

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Course: Main Course

Cuisine: American, Italian

Keyword: Grilled Chicken Margherita

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 403kcal

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

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!

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.