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Pan-seared chicken breasts topped with melted mozzarella cheese, fresh tomato slices, green pesto, and a balsamic drizzle.
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Chicken Margherita

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings
Calories: 420kcal

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.