This Chicken Margherita Recipe is a juicy and cheesy recipe, which is made with fresh mozzarella and pesto. It’s the perfect weeknight dinner, ready in about 1 hour.
Jump to RecipeChicken Margherita Recipe Ingredients
For the Chicken:
- 2 lbs boneless skinless chicken breasts
- 1 cup Italian salad dressing
- 2 tbsp olive oil
- 2 tsp minced garlic
- 6 tbsp butter
- 1½ tbsp lemon juice
- ½ lb fresh mozzarella, sliced
- 1 cup grape tomatoes
- ¼ cup fresh basil (optional)
For the Pesto:
- 1 cup fresh basil
- 3 garlic cloves
- 2 tbsp pine nuts
- ⅓ cup extra virgin olive oil
- ½ tsp salt
- ¼ cup grated Parmesan
- ¼ cup grated Romano
How To Make Chicken Margherita Recipe
- Make the Pesto: In a food processor or blender, combine the 1 cup of fresh basil, 3 garlic cloves, and 2 tbsp pine nuts. Pulse until finely chopped. With the processor running, slowly stream in the ⅓ cup of olive oil until the mixture is smooth. Add the salt, Parmesan, and Romano cheeses and pulse just until combined. Set aside.
- Marinate the Chicken: Place the chicken breasts in a shallow dish or a large resealable plastic bag. Pour the Italian salad dressing over the chicken, ensuring each piece is coated. Let marinate for at least 30 minutes at room temperature (or up to 4 hours in the refrigerator).
- Preheat and Sear: Preheat your oven to 400°F (200°C). Heat the 2 tbsp olive oil in a large, oven-safe skillet over medium-high heat. Remove the chicken from the marinade, letting any excess drip off. Pat the chicken dry with paper towels. Place the chicken in the hot skillet and sear for 3-4 minutes per side, until golden brown. Remove the chicken from the skillet and set it aside on a plate.
- Make the Pan Sauce: In the same skillet, reduce the heat to medium. Add the 6 tbsp of butter and the 2 tsp of minced garlic. Cook, stirring, for about 1 minute until the garlic is fragrant (do not let it burn). Pour in the 1½ tbsp of lemon juice, scraping up any browned bits from the bottom of the pan.
- Assemble the Dish: Place the seared chicken breasts back into the skillet with the butter-lemon sauce.
- Top the Chicken: Spread a spoonful of the fresh pesto you made onto each chicken breast. Arrange the slices of fresh mozzarella on top of the pesto. Scatter the grape tomatoes in the pan around the chicken.
- Bake Until Bubbly: Transfer the entire oven-safe skillet to the preheated oven. Bake for 10-15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the mozzarella cheese is melted and bubbly.
- Garnish and Serve: Remove the skillet from the oven. Garnish generously with the ¼ cup of chopped fresh basil. Serve the chicken hot, spooning extra pan sauce and tomatoes over the top.
Recipe Tips
- How to get the juiciest chicken? Marinating the chicken in the Italian dressing is key. It not only adds flavor but also tenderizes the meat. Also, be sure not to overcook the chicken in the oven; just until it reaches 165°F.
- What if my chicken breasts are very thick? For faster, more even cooking, you can slice the 2 lbs of chicken breasts in half horizontally to create 4 thinner cutlets. If you do this, reduce the searing time to 2-3 minutes per side and the baking time to 8-10 minutes.
- Can I use store-bought pesto? Absolutely. If you’re short on time, using a high-quality refrigerated pesto from the store is a great shortcut. You’ll need about ½ cup.
- What is the best pan for this recipe? An oven-safe skillet, like a cast-iron pan or a heavy-bottomed stainless steel pan, is perfect. It allows you to sear the chicken and bake it in the same dish, which means less cleanup and more flavor.
What To Serve With Chicken Margherita Recipe
This cheesy, flavorful chicken dish is rich and pairs perfectly with simple sides that can soak up the delicious pan sauce.
- Angel Hair Pasta tossed with olive oil and garlic
- Crusty bread or garlic bread
- Roasted Asparagus or Green Beans
- A simple arugula salad with a lemon vinaigrette
How To Store Chicken Margherita Recipe
Refrigerate: Store leftover chicken in an airtight container in the refrigerator for up to 3-4 days. The fresh basil garnish is best added when reheating. Freeze: Freezing is not ideal for this dish, as the fresh mozzarella and tomatoes can become watery upon thawing, changing the texture. Reheat: Reheat gently in a skillet over medium-low heat with a splash of chicken broth to keep it moist. You can also reheat it in a 350°F (175°C) oven until warmed through.
Chicken Margherita Recipe Nutrition Facts
(Per serving, estimated, for 1/4 of the recipe)
- Calories: 670 kcal
- Total Fat: 48g
- Saturated Fat: 19g
- Cholesterol: 165mg
- Sodium: 950mg
- Total Carbohydrate: 7g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 52g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
“Margherita” refers to the classic combination of toppings used on a Margherita pizza: tomato (the grape tomatoes), mozzarella, and fresh basil.
You can skip it if you are in a huge hurry, but it is highly recommended. The Italian dressing adds a significant amount of flavor and helps keep the chicken breast tender and juicy.
Yes, this recipe is naturally very low in carbohydrates. To ensure it’s fully keto-friendly, check the label on your Italian dressing to make sure it is sugar-free.
Chicken Margherita Recipe
Course: DinnerCuisine: Italian-AmericanDifficulty: Easy4
servings30
minutes25
minutes670
kcalTender, juicy chicken breasts marinated, seared, and baked with homemade pesto, fresh mozzarella, and grape tomatoes in a garlic-butter pan sauce.
Ingredients
Pesto: 1 cup fresh basil, 3 garlic cloves, 2 tbsp pine nuts, ⅓ cup olive oil, ½ tsp salt, ¼ cup Parmesan, ¼ cup Romano
Chicken: 2 lbs boneless skinless chicken breasts, 1 cup Italian salad dressing, 2 tbsp olive oil, 2 tsp minced garlic, 6 tbsp butter, 1½ tbsp lemon juice, ½ lb fresh mozzarella (sliced), 1 cup grape tomatoes, ¼ cup fresh basil
Directions
- Make Pesto: Blend 1 cup basil, 3 garlic cloves, 2 tbsp pine nuts, ⅓ cup olive oil, ½ tsp salt, and ¼ cup each Parmesan and Romano until smooth.
- Marinate 2 lbs of chicken breasts in 1 cup of Italian dressing for at least 30 minutes.
- Preheat oven to 400°F (200°C). Pat chicken dry.
- Sear chicken in 2 tbsp olive oil in an oven-safe skillet for 3-4 minutes per side. Remove chicken.
- In the same pan, melt 6 tbsp butter with 2 tsp minced garlic. Stir in 1½ tbsp lemon juice.
- Return chicken to the skillet. Top each breast with pesto, sliced mozzarella, and grape tomatoes.
- Bake for 10-15 minutes until cheese is melted and chicken is cooked (165°F).
- Garnish with ¼ cup fresh basil and serve immediately.
Notes
- Pat the chicken dry with paper towels after marinating; this is the secret to getting a perfect golden-brown sear.
- Using an oven-safe skillet (like cast iron or heavy stainless steel) makes this a one-pan meal.
- If your chicken breasts are very thick, slice them in half horizontally for thinner cutlets that cook faster and more evenly.
- Store-bought pesto works as a great time-saver if needed.
