Chicken Margherita
This Grilled Chicken Margherita recipe is full of fresh flavors! Balsamic Grilled Chicken is topped with fresh mozzarella, creamy pesto, and a bright tomato basil salad!
If you love the Grilled Chicken Margherita from Olive Garden, have I got a treat for you! This copycat recipe combines super juicy chicken with melted mozzarella, herby pesto, and fresh basil and tomatoes for a flavorful dinner you will love. It is the perfect summer meal over the grill, but you can easily make it on the stove on a rainy or cold day.
These smothered chicken breasts on their own are quite healthy. The chicken breasts are a great source of lean protein and B Vitamins while staying low-carb, low-calorie, and low-fat. You can use low-fat mozzarella and pesto if you like or opt for full-fat versions for energy on the keto diet! Pair this versatile dish with a salad for more fiber, with garlic parmesan broccoli to make it just like Olive Garden, or with pasta to make it even more filling.
Want more Olive Garden at home? Start with our Spinach Artichoke Dip, choose between Chicken & Gnocchi Soup or Zuppa Toscana, and enjoy the family friendly Chicken Alfredo. We even have a Keto Chicken Parmesan for those keeping it low-carb!
Ingredients for Chicken Margherita
As always, this is a quick overview of the ingredients you need for this recipe. For the complete, printable recipe keep scrolling. To make this easy chicken recipe you will need:
- Boneless Skinless Chicken Breasts: I use chicken breast for this recipe, however, boneless skinless chicken thighs will also work.
- Marinade Ingredients: balsamic vinegar, olive oil, garlic, Italian seasoning, salt and pepper. If you already have prepared balsamic vinegar salad dressing you can use that in a pinch verses the homemade marinade.
- Mozzarella: I suggest using fresh mozzarella for the best flavor and a gloriously melty texture. However, shredded mozzarella will work if it is what you have.
- Basil Pesto: I use this homemade pesto, but store-bought will also work.
- Tomatoes and Basil: fresh tomatoes and basil in any variety will work for this recipe.
How to Make Chicken Margherita
Aside from the ingredients listed above you will need an outdoor grill or grill pan for this recipe. To make this pesto chicken follow the step-by-step guide below.
Slice the Chicken
This recipe calls for two large chicken breasts. Place the chicken on the cutting board and carefully cut through it as if you are butterflying the chicken but slice it all the way through so you have two thinner, more uniform chicken breasts. This will give you four thin chicken breasts, ensuring they cook quicker and come out juicy, not dry.
Marinate Chicken
Make the marinade by combining the balsamic vinegar, olive oil, minced garlic and spices. Place the chicken in a plastic bag or container and pour the marinade over the chicken. Be mindful that the marinade covers the chicken well. Allow it to marinate for at least one hour or up to 24 hours.
Grill the Chicken
Heat a grill or grill pan to medium heat, approximately 375 degrees. If you tend to have trouble with food sticking to your grill grates, spray or brush with oil. Add the chicken and grill for 3-4 minutes on each side. Check the meat using a meat thermometer and when the chicken registers 165 degrees F remove it from the grill and set aside.
Add Pesto and Cheese
If making the entire dish on an outdoor grill place the grilled chicken in a grill-safe pan and top it with the fresh mozzarella and pesto. Add the dish to the grill and close the lid. Allow the chicken to cook 5-6 minutes until the cheese has melted.
Alternatively, if you wish to use an oven place the chicken in an oven-safe casserole dish and top with cheese and pesto bake the chicken 10-15 minutes at 350 degrees F until the cheese is melted.
Top with Tomatoes and Basil
Lastly combine the chopped tomatoes and basil with a drizzle of good olive oil, salt, and pepper! Add the tomato salad right on top of the chicken and enjoy!
Serve
We love this with a simple salad in the summer for a filling, balanced meal! To stretch it further, it goes great with these Crispy Eggplant Parmesan Bites or Spinach Stuffed Mushrooms for impressive appetizers. For easy side dishes, try Baked Potatoes, Air Fryer Zucchini, or Grilled Bacon Wrapped Green Beans.
Storage and Reheating
This dish is good up to 5 days if stored in an airtight container in the refrigerator. I do recommend storing the tomatoes and basil separately from the chicken for the best texture and flavor.
To reheat cover the chicken with foil and reheat at 325 degrees for 15-20 minutes until just heated through. Be sure not to warm the chicken too long or it will be very dry.
Recipe FAQ
Yes, if you have a bottled or homemade balsamic vinaigrette already on hand you can use that instead of making the marinade from scratch.
No, but you will lose out on the smoky flavor if you don’t. You can use a charcoal, gas, or electric grill, as well as a grill pan for this recipe. If none of those options are available to you simply pan-fry the chicken in your favorite skillet.
Chili’s dish is more of a Mexican take versus this Italian version (more similar to Olive Garden). If you prefer Chili’s, use this Southwestern marinade on the chicken, top with salsa or pico de gallo, and serve with Mexican Rice and Black Beans. Skip the pesto and mozzarella cheese entirely.
Other Grilled Chicken Recipes
- Grilled Chicken with Pesto Cream Sauce
- Smoky Chicken Tacos with Avocado Crema
- Greek Chicken and Zucchini Kabobs
- Easy Grilled Chicken Legs
- Grilled Chicken Caesar Salad
Get the Recipe: Chicken Margherita
Ingredients
- 2 large chicken breast
- 1/3 cup balsamic vinegar
- 2 tablespoons good olive oil
- 1 tablespoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 ounces fresh mozzarella
- 1/3 cup pesto
- 1 cup cherry tomatoes sliced
- 1/4 cup basil
- 1 tablespoon good olive oil
Equipment
Instructions
- Place the chicken on the cutting board and carefully cut through it as if you are butterflying the chicken but slice it all the way through so you have two thinner, more uniform chicken breasts. This will give you four thin chicken breasts.
- Combine the olive oil, balsamic vinegar, minced garlic, salt, and pepper. Pour the marinade over the chicken and chill for at least 1 hour, but up to 24 hours.
- Heat a grill or grill pan to medium heat, approximately 375 degrees. Add the chicken and grill for 3-4 minutes on each side. Check the meat using a meat thermometer and when the chicken registers 165 degrees F remove it from the grill and set aside.
- If making the entire dish on an outdoor grill place the grilled chicken in a grill-safe pan and top it with fresh mozzarella and pesto. Add the dish to the grill and close the lid. Allow the chicken to cook 5-6 minutes until the cheese has melted.
- Combine the chopped tomatoes and basil with a drizzle of good olive oil, salt, and pepper! Add the tomato salad right on top of the chicken and enjoy!
Oven Instructions:
- If you wish to use an oven instead of the grill in steps 3 and 4, place the chicken in an oven-safe casserole dish and top with cheese and pesto bake the chicken 10-15 minutes at 350 degrees F until the cheese is melted.
