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.
- Marinated Tomatoes: Use marinated tomatoes for a fresh and bright kick.
- 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 and a guide to California cuisine.
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.