This Olive Garden Chicken Margherita is a grilled chicken breast topped with melted mozzarella, basil pesto, grape tomatoes, and a lemon garlic butter sauce. It takes about 30 minutes with simple grocery store ingredients. The chicken gets seared golden in a hot skillet then finished in the oven with fresh mozzarella on top. Light, fresh, and tastes like a margherita pizza without the dough.
Pound the chicken to an even thickness first, otherwise the thin end dries out while the center stays raw. A hot skillet with olive oil gives you that golden sear while keeping the inside juicy. The lemon garlic sauce is just butter, garlic, lemon juice, and a splash of broth simmered for about a minute. Pour it around the chicken before it goes in the oven so the flavors soak in as the cheese melts.
Use fresh mozzarella, not the pre-shredded bag kind. Fresh melts creamier and stretches the way it does at the restaurant. Add the pesto after the oven, not before, because heat dulls the basil and turns it dark. Store-bought pesto works fine, but fresh basil in a food processor takes 5 minutes and tastes better. Serve with garlic bread or over pasta to catch the extra sauce.
Chicken Margherita Recipe
Course: Olive Garden RecipesCuisine: AmericanDifficulty: Easy4
servings30
minutes25
minutes670
kcalOlive Garden Chicken Margherita with seared chicken, melted mozzarella, basil pesto, and a lemon garlic butter sauce. Fresh, light, and ready in 30 minutes.
Ingredients
- For the Chicken:
2 lbs boneless skinless chicken breasts
2 Tbsp olive oil
Salt and pepper to taste
- For the Lemon Garlic Sauce:
3 Tbsp butter
2 tsp minced garlic
1 1/2 Tbsp fresh lemon juice
1/4 cup chicken broth
- For the Toppings:
1/2 cup basil pesto (store-bought or homemade)
8 oz fresh mozzarella, sliced
1 cup grape tomatoes, halved
Fresh basil leaves for garnish
Directions
- Pound the chicken breasts to an even thickness between two sheets of plastic wrap. Season with salt and pepper.
- Heat olive oil in a cast-iron or oven-safe skillet over medium-high heat. Sear the chicken for about 4 minutes per side until golden and cooked through to 165°F. Set aside.
Preheat the oven to 350°F. - For the sauce, melt the butter in a small saucepan. Add the garlic and cook for about 1 minute. Stir in the lemon juice and chicken broth. Keep warm on low heat.
- Place the chicken back in the oven-safe skillet. Pour the lemon garlic sauce around the chicken, top each breast with mozzarella slices, and add the halved tomatoes around the pan.
- Bake for about 5 minutes until the cheese melts and starts to bubble.
- Remove from the oven, spoon pesto over each chicken breast, and scatter fresh basil on top. Serve immediately.
FAQs
Can I use chicken thighs instead of breasts?
Yes. Boneless skinless thighs work well and stay juicier because they have more fat. They take about the same time to cook, just make sure they hit 165°F before pulling them off the heat.
Can I grill the chicken instead of using a skillet?
That’s actually closer to how Olive Garden does it. Grill over medium-high heat for about 4 to 5 minutes per side, then transfer to a baking dish, add the cheese and tomatoes, and finish under the broiler for 2 to 3 minutes until the mozzarella bubbles.
What sides go well with Olive Garden Chicken Margherita?
At the restaurant it comes with parmesan garlic broccoli. At home, Parmesan Roasted Asparagus Recipe, a Italian Garden Salad Recipe, or pasta tossed with a little olive oil and garlic all pair well. Breadsticks on the side finish the Olive Garden feel.
Can I make the lemon garlic sauce ahead of time?
Yes. Make it up to a day ahead and store it in the fridge. Reheat it gently in a small saucepan before using. It thickens slightly when cold, so add a small splash of broth when rewarming to loosen it back up.
