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This grilled chicken Margherita transforms ordinary chicken breasts into a restaurant-worthy dish bursting with Italian flavors. The juicy grilled chicken topped with melty mozzarella, fresh pesto, and vibrant tomatoes creates a perfect balance of flavors that will make weeknight dinners feel special.
The first time I made this chicken Margherita, my family fell completely silent at the dinner table - everyone was too busy savoring each bite to speak. Now it's our go-to recipe whenever basil is abundant in my garden during summer months.
Ingredients
- Boneless skinless chicken breasts: ensure quick cooking and tender results
- Italian seasoning: infuses the chicken with classic Mediterranean flavors
- Mozzarella cheese: adds that essential creamy melt that ties everything together
- Fresh basil pesto: provides rich depth of flavor and beautiful color
- Cherry tomatoes: bring brightness and acidity to balance the rich pesto
- Fresh lemon juice: enhances the natural flavors of the tomatoes and basil
- Thinly sliced basil leaves: add a fresh aromatic finish that makes the dish pop
Step-by-Step Instructions
- Prepare the chicken:
- Season chicken breasts thoroughly with salt, pepper, olive oil, garlic powder and Italian seasoning. Make sure to pound the chicken to an even thickness before seasoning to ensure it cooks evenly and stays juicy throughout.
- Grill to perfection:
- Place seasoned chicken on a preheated grill over medium high heat. Cook for approximately 6 to 8 minutes per side until the internal temperature reaches 165°F. The chicken should have beautiful grill marks and be cooked through but still juicy.
- Add the cheese:
- Top each piece of grilled chicken with a slice of mozzarella cheese. Close the grill lid and allow the cheese to melt completely, about 1 minute. The closed lid creates a small oven environment, helping the cheese melt evenly without overcooking the chicken.
- Prepare the tomato topping:
- While the cheese melts, quickly toss together the halved cherry tomatoes, fresh lemon juice, and thinly sliced basil leaves in a small bowl. This bright mixture will provide a refreshing contrast to the rich pesto and melted cheese.
- Assemble and serve:
- Place the chicken on serving plates and top each piece with about 3 tablespoons of basil pesto, spreading it over the melted cheese. Add a generous scoop of the tomato mixture and finish with freshly cracked black pepper. Serve immediately while everything is still warm.
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My absolute favorite part of this recipe is the homemade pesto. While store bought works in a pinch, nothing compares to the bright, fresh flavor of pesto made from just harvested basil. My grandmother taught me to make pesto by hand with a mortar and pestle, and that extra effort truly elevates this simple chicken dish to something special.
Make Ahead Options
The beauty of this grilled chicken Margherita lies in its versatility for meal planning. You can season the chicken up to 24 hours in advance and keep it covered in the refrigerator, allowing the flavors to penetrate more deeply. The pesto can be prepared up to three days ahead and stored with a thin layer of olive oil on top to prevent oxidation. Even the tomato topping can be prepared a few hours ahead, though I recommend adding the basil just before serving for the freshest flavor and appearance.
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Perfect Pairings
This grilled chicken Margherita pairs beautifully with so many side dishes. For a light summer meal, serve it alongside a simple arugula salad dressed with lemon and olive oil. When you want something more substantial, consider roasted garlic parmesan potatoes or a light pasta tossed with olive oil and herbs. A crisp Pinot Grigio or Sauvignon Blanc complements the fresh flavors perfectly, while sparkling water with a squeeze of lemon makes a refreshing non alcoholic alternative.
Indoor Cooking Alternative
No grill? No problem! This chicken Margherita adapts beautifully to indoor cooking methods. You can use a grill pan on the stovetop over medium high heat following the same timing guidelines. Alternatively, sear the chicken in an oven safe skillet for 3 to 4 minutes per side until golden, then transfer to a 375°F oven for about 10 minutes until cooked through. Add the cheese during the last 2 minutes of baking. The flavor profile remains delicious even without the smoky char from an outdoor grill.
Storing Leftovers
Leftover grilled chicken Margherita transforms beautifully for next day meals. Store completely cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave at 50 percent power to prevent the chicken from becoming tough. I actually love chopping leftover chicken into bite sized pieces and tossing it with pasta or adding it to a grain bowl for lunch the next day. The flavors meld together overnight making for an even more delicious second meal.
Frequently Asked Questions
- → Can I use store-bought pesto for this dish?
Yes, store-bought pesto works perfectly. However, a homemade basil pesto can add exceptional freshness and flavor to the dish. If you have a few extra minutes, it's worth making your own!
- → What can I substitute for lemon juice in the tomato topping?
If you don’t have fresh lemon juice on hand, bottled lemon juice or even lime juice are good substitutes. Freshly squeezed lemon juice tends to provide the best flavor balance, though.
- → How can I ensure the chicken stays juicy during grilling?
To keep the chicken juicy, grill it over medium-high heat and avoid overcooking. Closing the grill lid after adding the cheese helps retain moisture and speeds up melting.
- → What’s an alternative seasoning if I don’t have Italian seasoning?
If Italian seasoning isn’t available, combine 1/2 teaspoon dried oregano, 1/4 teaspoon dried basil, and 1/4 teaspoon dried thyme. You can also use Herbs de Provence for a unique flavor twist.
- → Can I replace pine nuts in pesto with other nuts?
Absolutely! You can use cashews, walnuts, or even almonds as substitutes for pine nuts in your basil pesto. These alternatives will still deliver delicious results.