Grilled Chicken Margherita

a grey plate with grilled margherita chicken topped with basil and sliced tomatoes.

5 from 2 ratings

Hello, summer and hellooooo grilled chicken Margherita! Tender, juicy chicken breast is paired with a garlicky sauce, pesto, jammy tomatoes, and melty mozzarella for an easy dinner packed with flavor.

Prep Time15

Cook Time25

Total Time40

Course: Main Course, Side Dish

Cuisine: American, Fusion

Keyword: chicken pasta creamy, pasta with chicken

Servings:

Author: Sarah Cook

Equipment

Ingredients

2 lb boneless skinless chicken breasts {butterfly in half if they are thick)
2 tbsp olive oil
1/4 tsp kosher salt
1/8 tsp ground black pepper
1/2 tsp dry Italian seasoning
1/2 tsp garlic powder
3 tbsp butter {salted or unsalted is fine}
2 tbsp olive oil
2 cups grape tomatoes {sliced in half}
3 cloves garlic {finely minced}
2 tbsp shallot {finely minced}
2 tsp lemon zest
1/3 cup pesto
8 slices mozzarella cheese
1/4 cup fresh basil, cut into ribbons
1/4 cup shredded parmesan {optional}

Instructions

Pat chicken dry with paper towels. Pro tip: if the chicken breasts are thick, butterfly them in half to reduce the overall cooking time and to prevent them from drying out.
2 lb boneless skinless chicken breasts
In a large mixing bowl combine olive oil, kosher salt, black pepper, Italian seasoning, and garlic powder.
2 tbsp olive oil, 1/4 tsp kosher salt, 1/8 tsp ground black pepper, 1/2 tsp dry Italian seasoning, 1/2 tsp garlic powder
Toss the chicken the seasoning mix.
Grill chicken at 500˚F for 2 minutes on each side.
Reduce the grill to 350˚F and cook until the internal temperature is 160˚F. Pro tip: the safe cooking temp for chicken is 165˚F, but you're finishing this chicken in a pan so you don't want to overcook them on the grill.
Transfer grilled chicken to a plate and let it rest while you make the lemon garlic sauce.
In a large deep skillet, melt butter and olive oil over medium heat on the stovetop.
3 tbsp butter, 2 tbsp olive oil
Add garlic, shallots, and lemon zest and stir until the garlic and shallots starts to soften, ~1 minute.
3 cloves garlic, 2 tsp lemon zest, 2 tbsp shallot
Transfer the chicken to the skillet, and spoon the lemon garlic sauce over the top.
Spread 1 tsp of pesto over the top of each piece of chicken, and then top with mozzarella cheese, and basil ribbons.
1/3 cup pesto, 1/4 cup fresh basil, cut into ribbons, 8 slices mozzarella cheese
Add the grape tomatoes to the skillet.
2 cups grape tomatoes
Cover and cook the chicken and tomatoes until the cheese has melted and the chicken has reached 165˚F, ~2-5 minutes.
Sprinkle Parmesan cheese on top before serving.
1/4 cup shredded parmesan

Notes

Fresh mozzarella will melt more quickly than mozzarella sold in a loaf, the kind meant for pizza.
Since you’ll be finishing the chicken on the stovetop, you can remove it from the grill a touch early—at 160ºF instead of the usual 165ºF. It will come to temperature in the skillet.

Homemade Italian Seasoning: 1/4 tsp dried parsley, 1/8 tsp dried oregano, 1/4 tsp dried basil, 1/8 tsp dried tarragon, 1/4 onion powder, (optional) pinch of red pepper flakes.

Nutrition