Margherita Chicken
Margherita Chicken brings Italian-inspired flavors to a succulent, juicy chicken dish. Making Chicken Margherita is straightforward and requires just a few ingredients, making it a perfect recipe for weeknights.
I’ve included instructions for making it on the stovetop or an outdoor griddle, as not everyone has access to California’s mild, year-round sunshine—or, if you’re like me, you might be trying to avoid the 100°F+ weather we often see in July and August!
How to Make
Here’s a quick overview with photos showing how to make this 30 minute meal:
- Step 1 – Make the tomato and basil mixture and pre-heat the grill or stovetop.
- Step 2 and 3 – Season and cook the chicken.
- Step 4 – When the internal temperature hits 160°F, top the chicken with mozzarella slices.
- Step 5 – Top with the tomato and basil mixture and serve.
Chicken Margherita Side Dish Ideas
Chicken Margherita pairs well with a variety of side dishes. Serve it over a bed of spaghetti to make Margherita Chicken Pasta. Garlic bread with olive oil bread dip is also a fantastic option.
Or serve it between two slices of bread to make a sandwich. Make sure to use a bread on the best “breads to dip in olive oils” list for success.
Recipe Variation Ideas
- Pesto Chicken: Swap the fresh basil for a layer of Pesto di Basilico for a fresh and herbaceous twist.
- Roasted Tomatoes: Use tomato confit to add a deeper roasted tomato flavor.
- Roasted Garlic: Use roasted garlic to add a more intense garlic flavor.
- Caprese Chicken: Add a drizzle of balsamic reduction, or high quality balsamic vinegar, after cooking.
Tips and Notes
- Use Fresh Mozzarella: Opt for fresh mozzarella, as it melts beautifully and adds a creamy texture.
- Choose Ripe Tomatoes: Make sure to buy high-quality tomatoes. This is not the recipe to use your mealy tomatoes.
- Adjust the Seasonings: Add extra garlic, basil, or Italian herbs to suit your taste preferences.
Check out the list of TOP 25 RECIPES FROM CALIFORNIA for more Golden State gems.
Chicken Margherita
Ingredients
Tomato and Basil Topping
- 3 large roma tomatoes, diced
- ¼ cup packed basil leaves, cut into chiffonades
- 2 cloves garlic, finely minced
- ⅛ tsp salt
- ⅛ tsp black pepper
Margherita Chicken
- 4 boneless and skinless chicken breasts (pounded to less than 1 inch thickness)
- 2 tbsp olive oil, divided
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- ½ tsp salt
- ⅛ tsp black pepper
- 4 oz fresh mozzarella, sliced
Instructions
PREPARE THE GRIDDLE OR STOVETOP
- If using an outdoor griddle, add 1 tbsp oil and preheat to medium heat. If using the stovetop, add 1 tbsp oil to a large skillet and pre-heat to medium-high heat.
MAKE THE TOMATO AND BASIL TOPPING
- In a medium bowl combine tomatoes, basil, garlic, salt and pepper and stir well. Set aside.
MAKE THE CHICKEN
- In a small bowl combine Italian seasoning, garlic powder, salt and black pepper. Coat the chicken evenly with 1 tbsp olive oil and the seasoning mixture.
- Grill chicken 6-8 minutes on each side or until cooked to 160°F.
- Top each chicken breast with a slice of mozzarella cheese and cook for about 1-2 minute, until the cheese is melted.
- Remove from heat and evenly distribute the tomato and basil mixture over the cooked chicken. Serve immediately.