Chicken Margherita – Easy Olive Garden Copycat

This Olive Garden Chicken Margherita is a baked chicken dish with melty mozzarella, lemon butter sauce, and fresh basil pesto. It’s cozy, flavorful, and comes together in about 35 minutes — perfect for a reset meal that feels fancy but’s actually super doable.

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Quick Summary

• Prep time: 15 minutes
• Cook time: 20 minutes
• Flavor: buttery, lemony, cheesy
• Great for: weeknight dinners, date night at home, leftover-friendly meals

Why I Like This Recipe

Had one of those “what even is dinner?” kind of nights. Saw the mozzarella almost going bad, remembered I had pesto — the rest just kinda happened. Turned out really, really good. And yeah, made me feel like I had my act together for a second.

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

1. Marinate the chicken: Toss the chicken in a zip-top bag with Italian dressing. Chill for at least 30 mins.
2. Preheat and pound: Heat oven to 350°F. Gently pound chicken until even. Not paper-thin — just even.
3. Sear in a skillet: Heat olive oil. Sear chicken on medium-high, about 7–8 mins per side. Set it aside.
4. Make the lemon butter sauce: Same pan — melt butter, stir in garlic + lemon juice. Let it bubble for a minute.
5. Assemble it all: Add chicken back. Spoon sauce over. Top with mozzarella. Throw in the tomatoes.
6. Bake: Pop into the oven for 7–10 minutes, until the cheese is all melted and the tomatoes are soft.
7. Make the pesto: While it bakes, blend pesto ingredients until smooth. Taste. Add more oil or salt if needed.
8. Serve and finish: Pull the skillet out. Spoon pesto on top. Add fresh basil if using. Serve warm.

Tips for Success

• Pound your chicken evenly so it cooks right
• Don’t skip the marinating — flavor lives here
• Toast your pine nuts before blending (more flavor)
• Use fresh mozzarella if possible — it melts so nice
• Let the chicken rest a few mins before baking — it helps

Storage and Reheating

• Fridge: Store in a sealed container. Good for up to 3 days.
• Freezer: You can freeze it, but the cheese might get weird. Up to you.
• Reheat: Skillet > microwave. Use low heat with a splash of oil or butter. Cover and heat until warm.

Frequently Asked Questions

• Can I use store-bought pesto?
  Yep! Totally fine. Homemade just gives it a little edge.
• What if I don’t have Italian dressing?
  Sub with olive oil, lemon, garlic, and herbs. Just needs flavor.
• Is this spicy?
  Nope. But you could totally add red pepper flakes if you want.
• Can I use chicken thighs instead?
  Yes. Just cook a bit longer, since they’re thicker.
• What should I serve it with?
  Pasta, rice, garlic bread — whatever’s around. I’ve had it with salad too.

Common Mistakes and How to Dodge Them

• Not pounding the chicken: Leads to uneven cooking. One part dry, one part raw. Not fun. Flatten it a bit.
• Forgetting to let the chicken rest after searing: Rest = juicier final result. Don’t rush it.
• Skipping the lemon butter sauce: It’s honestly the backbone of this whole dish. Don’t skip it.
• Using pre-shredded mozzarella: Won’t melt the same. Use fresh slices — trust me.
• Adding the pesto before baking: The pesto burns. Always add it after baking, not before.

Nutrition Facts (Per Serving)

• Calories: 870 kcal
• Total Fat: 58g
• Saturated Fat: 19g
• Cholesterol: 185mg
• Sodium: 820mg
• Potassium: 580mg
• Total Carbohydrate: 8g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 67g

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