Grilled Chicken Margherita
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Exceptionally flavorful Grilled Chicken Margherita! Made with hearty chicken breasts soaked in a simple balsamic marinade and grilled over hot flames, then they’re topped a trio of fresh mozzarella, fresh pesto and fresh tomatoes for a striking finish.
A Vibrant Grilled Breast Chicken Recipe
Here you get lightly charred chicken breasts with gorgeous grill marks blanketed with melty mozzarella, vibrantly green basil pesto, and it’s highlighted with glistening crowning finish of fresh tomatoes atop. This Italian style recipe is the ultimate upgrade to plain chicken!
Inspired by margherita pizza, chicken margherita is made including those same flavors while being more heavy with the fresh basil (thanks to the plentitude of homemade pesto).
This is a summery chicken dish with gourmet flavor that will undoubtedly impress, yet it doesn’t require a whole lot of effort. And if you don’t own a grill or if it’s too chilly out you can also pan sear the chicken (see note below).
It’s fair to say this is most definitely a chicken recipe you don’t want to pass by, especially with grilling season upon us. What better way to welcome the warm weather than celebrating it with this flawless chicken margherita?
Grilled Chicken Margherita Recipe Ingredients
- Chicken breasts: Preferably use medium size chicken breasts that are even in size so they cook through at the same time.
- White balsamic vinegar: This is the lighter version of balsamic vinegar with a slightly more mild taste. You could however use dark balsamic if needed.
- Olive oil: You’ll won’t both regular refined olive oil for marinating then extra virgin olive oil for the pesto.
- Garlic: Garlic will be added to both the marinade and pesto. Use fresh for best flavor.
- Dried oregano: This will just add an additional light background herby flavor.
- Salt and black pepper: A fair amount is added to build flavor for the meat.
- Fresh mozzarella: I’ve also made this with traditional aged mozzarella, if that’s what you have on hand it works fine.
- Tomatoes: Grape tomatoes or roma tomatoes work well here.
- Fresh basil: You will need quite a bit of fresh basil for the homemade pesto. If you don’t have access to any you could use a store-bought pesto in a pinch (then you won’t need the other pesto ingredients below).
- Parmesan cheese: Use good quality Italian parmesan for best flavor.
- Pine nuts: Walnuts may be substituted.
How to Make Grilled Chicken Margherita
- Make the marinade: In a mixing bowl whisk together white balsamic vinegar, 1/4 cup olive oil, 1 tsp garlic, the oregano, salt and pepper.
- Rub over chicken: Place chicken in a gallon size resealable bag, pour balsamic mixture over chicken. Seal bag while pressing out excess air. Rub marinade over chicken.
- Rest: Transfer to fridge and let marinate 1 to 6 hours.
- Make the pesto: In a food processor add basil leaves, parmesan, pine nuts, and 1 tsp garlic. Pulse until finely minced. Then with motor running slowly drizzle in extra virgin olive oil. Season with salt to taste.
- Warm grill: Preheat a gas grill over medium-high heat to about 425 degrees. Brush grill grates clean in not already.
- Grill chicken: Place chicken on grill and cook 5 to 6 minutes.
- Top with cheese: Turn chicken, cook 2 minutes then add 2 slices mozzarella cheese slices to each chicken breast. Continue to cook until until chicken has finished cooking through (it should reach just to 165°F in center), about 3 to 4 minutes longer.
- Finish with pesto and tomatoes: Spoon pesto over each chicken breast then top with tomatoes.
Can I Cook Chicken Margherita on the Stove?
Yes this can also be made on the stovetop. To do so:
- Use a heavy skillet set over medium-high heat to sear the chicken.
- Just drizzle a little olive oil into the pan and cook the chicken for about 6 minutes per side (test to 165°F in center for doneness).
- Add the cheese during the last 3 minutes.
Can I Use Chicken Thighs?
- This recipe will also work well with chicken thighs.
- Just use 24 oz. of boneless skinless chicken thighs.
- Cook to same internal temperature of 165°F in center.
What to Serve with Chicken Margherita?
- Pasta: Orzo, spaghetti, or linguine.
- Rice: Risotto or buttered rice.
- Bread: Toasted bread such as sourdough or garlic bread.
- Vegetables: Steamed or roasted broccoli or asparagus.
How Long Should I Marinate Chicken?
You’ll want to allow at least one hour to marinate chicken breast so it absorbs some of the flavor, but preferably don’t marinate the chicken longer than 6 hours since it’s fairly acidic. This can alter the texture of the meat in a undesirable way.
More Italian Style Chicken Recipes to Try
- Bruschetta Chicken
- Chicken Florentine
- Chicken Marsala
- Chicken Piccata
- Marry Me Chicken
- Parmesan Crusted Chicken
- The Best Chicken Parmesan
Follow Cooking Classy
Grilled Chicken Margherita
Ingredients
- 4 (8 oz. each) boneless skinless chicken breasts, pounded to an even thickness about 1/2-inch
- 1/4 cup white balsamic vinegar*
- 1/4 cup olive oil
- 1 tsp minced garlic
- 3/4 tsp dried oregano
- 1 tsp salt
- 1 tsp ground black pepper
- 6 oz. fresh mozzarella, cut into 8 slices
- 1 cup grape tomatoes, halved or sliced, or 2 small roma tomatoes, sliced
Pesto**
- 1 1/2 cup packed (32g) fresh basil leaves
- 1/4 cup (35g) finely shredded parmesan cheese
- 2 Tbsp pine nuts (toasted or raw)
- 1 tsp minced garlic
- 1/4 cup extra virgin olive oil
Instructions
- In a mixing bowl whisk together white balsamic vinegar, 1/4 cup olive oil, 1 tsp garlic, the oregano, salt and pepper.
- Place chicken in a gallon size resealable bag, pour balsamic mixture over chicken. Seal bag while pressing out excess air. Rub marinade over chicken.
- Transfer to fridge and let marinate 1 to 6 hours.
- Near the end of marinating prepare the pesto. To do so in a food processor add basil leaves, parmesan, pine nuts, and 1 tsp garlic. Pulse until finely minced. Then with motor running slowly drizzle in extra virgin olive oil. Season with salt to taste, cover pesto.
- Preheat a gas grill over medium-high heat to about 425 degrees. Brush grill grates clean if not already.
- Place chicken on grill and cook 5 to 6 minutes. Turn chicken, cook 2 minutes then add 2 slices mozzarella cheese slices to each chicken breast. Continue to cook until until chicken has finished cooking through (it should reach just to 165°F in center), about 3 to 4 minutes longer.
- Spoon pesto over each chicken breast then top with tomatoes.
Notes
- *Dark balsamic vinegar may also be used if you can't find white balsamic vinegar.
- **You could also use 1/2 cup store-bought refrigerated pesto in place of fresh made.