Olive Garden Chicken Margherita

This Chicken Margherita is a simple and delicious Olive Garden copycat recipe! Juicy chicken breasts are topped with melted mozzarella, fresh pesto, and roasted tomatoes for an easy Italian-inspired dish. It’s full of flavor, quick to make, and perfect for a weeknight dinner.

Jump to Recipe

Ingredients Needed:

• 2 pounds of chicken breasts
• 1 cup Italian salad dressing 
• 2 tablespoons olive oil
• ½ cup basil pesto
• 2 teaspoons minced garlic
• 6 tablespoons butter
• 1½ tablespoons lemon juice
• ½ pound sliced mozzarella 
• 1 cup grape tomatoes
• ¼ cup fresh basil leaves 

Basil Pesto:

• 1 cup fresh basil leaves
• 3 cloves garlic
• 2 tablespoons pine nuts
• ⅓ cup extra virgin olive oil
• ½ teaspoon salt
• ¼ cup grated parmesan cheese
• ¼ cup grated romano cheese

How To Make Chicken Margherita?

1. Marinate the Chicken: Place the chicken breasts in a large zip-top bag and add Italian dressing. Let them marinate for at least 30 minutes for extra flavor.
2. Preheat the Oven: Set your oven to 350°F.
3. Prepare the Chicken: Pound the chicken breasts between two sheets of plastic wrap to make them even in thickness. This helps them cook evenly.
4. Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook for about 7 to 8 minutes per side until almost fully cooked. Remove and set aside.
5. Make the Lemon Butter Sauce: In the same skillet, melt butter, then add garlic and lemon juice. Stir and cook for about 1 minute.
6. Assemble the Dish: Return the chicken to the skillet and spoon some of the lemon butter sauce over it. Place a slice of mozzarella on each piece of chicken and add the grape tomatoes to the skillet.
7. Bake the Chicken: Transfer the skillet to the oven and bake for 7 to 10 minutes until the cheese melts and turns golden.
8. Add Pesto & Serve: Spoon about 1 to 2 tablespoons of basil pesto over each piece of chicken. Garnish with fresh basil and serve warm.
9. Make the Basil Pesto: Add all pesto ingredients to a food processor and blend until smooth.

Recipe Tips:

• Pound the Chicken Evenly: If your chicken is too thick in some areas, it won’t cook evenly. Use a meat mallet or rolling pin to gently pound it to the same thickness so it cooks perfectly.
• Let the Chicken Rest After Cooking: Before adding cheese and baking, let the cooked chicken rest for a few minutes. This keeps it juicy and stops the juices from running out too quickly.
• Use Fresh Mozzarella for the Best Melt: Pre-sliced mozzarella works, but fresh mozzarella melts better and gives a creamier texture. If using fresh, slice it thin for even melting.
• Toast the Pine Nuts for Extra Flavor: When making the pesto, lightly toast the pine nuts in a dry pan for 2–3 minutes. This brings out a nutty, deep flavor that makes a big difference.
• Don’t Skip the Lemon Butter Sauce: The sauce adds a bright, buttery flavor that balances the pesto and cheese. Make sure to spoon some over the chicken before baking for the best taste.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover Chicken margarita cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
• Reheat: Heat a skillet over medium-low heat and add a little olive oil or butter. Place the chicken in the skillet, cover, and warm for about 5 minutes, flipping once to heat evenly.

Nutrition Facts:

• Calories: 870 kcal
• Total Fat: 54g
• Saturated Fat: 22g
• Cholesterol: 237mg
• Sodium: 2177mg
• Potassium: 1003mg
• Total Carbohydrate: 25g
• Dietary Fiber: 0g
• Sugars: 19g
• Protein: 66g