It’s 6pm, you’re tired, and everyone is hungry. You need a meal that feels special but takes minimal effort. This fresh Chicken Margherita is the perfect solution for your busy table.
It brings bright, Italian-inspired flavors to your kitchen in thirty minutes. You will love how the savory pesto pairs with sweet balsamic glaze. It is a simple way to make any night feel better.
Why This Recipe Is a Winner
This recipe is a total winner for warm summer evenings. It uses fresh ingredients like ripe tomatoes and fragrant basil. You get a restaurant-quality meal without the high price tag.
Your family will love the gooey cheese and savory pesto. It is naturally high in protein and very satisfying. This dish is truly beginner-friendly and fast.
Simple Method
Making this dish is very straightforward and fast. You will sear the chicken in a single heavy skillet. This creates a beautiful golden crust on the outside. Then, you simply layer the toppings and let them melt. It is a one-pan wonder that saves you time.
Ingredients You’ll Need
Most of these items are pantry staples or fresh summer finds.
- 4 boneless skinless chicken breasts (approx. 6oz each)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 4 slices fresh mozzarella cheese (approx. 1oz each)
- 2 large Roma tomatoes, sliced into 8 rounds
- 4 tablespoons prepared basil pesto
- 2 tablespoons balsamic glaze
- 0.25 cup fresh basil leaves, chiffonade
Step-by-Step
- Pat chicken breasts dry with paper towels and season uniformly with salt, black pepper, garlic powder, and dried oregano.
- Heat olive oil in a large heavy-bottomed or oven-safe skillet over medium-high heat.
- Add chicken breasts to the skillet and sear for 6-7 minutes on the first side until a golden-brown crust forms.
- Flip the chicken and cook for another 5 minutes, or until the internal temperature reaches 160°F (71°C).
- Place one slice of mozzarella and two tomato slices on top of each chicken breast.
- Cover the skillet with a lid for 2 minutes to melt the cheese and allow the chicken to reach the target internal temperature of 165°F (74°C).
- Remove from heat and spread 1 tablespoon of basil pesto over the melted cheese on each breast.
- Drizzle with balsamic glaze and garnish with fresh basil chiffonade before service.
Best Ways to Enjoy It
Serve this chicken over a bed of angel hair pasta. You could also try a simple side of roasted zucchini. For a lighter meal, pair it with a crisp salad. Add a piece of crusty bread to soak up glaze.
Storage & Reheating
Store any leftovers in an airtight container for three days. To reheat, place the chicken in a 350°F oven. Heat it for ten minutes until the cheese melts again. Avoid the microwave to keep the chicken tender and juicy. This helps maintain the fresh texture of the tomatoes.
Tips for Best Results
- Pat the chicken dry before seasoning for a better sear.
- Use a meat thermometer to avoid dry, overcooked meat.
- Swap store-bought pesto for homemade to save extra time.
- Prepare the tomato slices while the chicken sears.
- For a summer BBQ, cook the chicken on the grill.
- Double the balsamic glaze for extra punchy flavor.
- Don’t skip the fresh basil garnish for the best aroma.
Ways to Switch It Up
- Use dairy-free mozzarella to make this recipe vegan-friendly.
- Swap chicken breasts for juicy boneless chicken thighs.
- Add a pinch of red pepper flakes for heat.
- Use heirloom tomatoes in the summer for extra color.
Common Questions
Can I make this ahead?
You can season the chicken a few hours early. However, it is best cooked fresh for the best texture. The cheese and tomatoes are best when just melted.
Is this recipe keto-friendly?
Yes, this dish is naturally low in carbs. It is a high-protein meal that fits many lifestyles. Just check your pesto and glaze for added sugars.
How do I know when it’s done?
The internal temperature should reach 165°F. Using a digital thermometer is the most reliable way. This ensures the chicken stays moist and safe.
I hope this fresh meal brings a little joy to your table. It is one of my favorite ways to use summer garden herbs. Enjoy every bite and have a wonderful dinner tonight.
— Alex
Ingredients
- 4 boneless skinless chicken breasts (approx. 6oz each)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 4 slices fresh mozzarella cheese (approx. 1oz each)
- 2 large Roma tomatoes, sliced into 8 rounds
- 4 tablespoons prepared basil pesto
- 2 tablespoons balsamic glaze
- 0.25 cup fresh basil leaves, chiffonade
Instructions
- Pat chicken breasts dry with paper towels and season uniformly with salt, black pepper, garlic powder, and dried oregano.
- Heat olive oil in a large heavy-bottomed or oven-safe skillet over medium-high heat.
- Add chicken breasts to the skillet and sear for 6-7 minutes on the first side until a golden-brown crust forms.
- Flip the chicken and cook for another 5 minutes, or until the internal temperature reaches 160°F (71°C).
- Place one slice of mozzarella and two tomato slices on top of each chicken breast.
- Cover the skillet with a lid for 2 minutes to melt the cheese and allow the chicken to reach the target internal temperature of 165°F (74°C).
- Remove from heat and spread 1 tablespoon of basil pesto over the melted cheese on each breast.
- Drizzle with balsamic glaze and garnish with fresh basil chiffonade before service.
