This copycat restaurant quality Grilled Chicken Margherita recipe is better and healthier than take-out. Grilled chicken breast topped with fresh basil, tomato, mozzarella and lemon butter drizzle. It is simple to make at home. You won’t believe how delicious it is.
A few years ago my favorite dish to get at a restaurant was Olive Garden chicken margherita. I loved that it was light, low carb and healthy. It left me with more room to fit breadsticks, ya know?
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Olive Garden takes this dish on and off their menu. You can currently get it, but with this recipe, you’ll realize how easy it is to make at home. And at a fraction of the cost. It has all the flavors of a margherita pizza, but on thin grilled or pan seared chicken.
What cut of chicken is best for chicken margherita?
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I recommend thin boneless skinless chicken breasts for this recipe. If the chicken breasts you have are small, use those. If they are large like many are in the stores, slice them in width wise or pound them to about 3/4″ thickness.
You could also use boneless skinless chicken thighs as well.
Grilled vs Pan Seared Chicken
For this recipe, you can choose to grill the chicken or pan sear the chicken. Since the weather was cool the day I made this, I chose to cook the chicken inside in a cast iron skillet.
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For grilling the chicken, make the recipe the same way, just make it on the grill instead. Or combine the two ideas and use a cast iron grill pan.
How to Make Grilled Chicken Margherita
- Heat olive oil in a large cast iron skillet over medium high heat. Add the chicken, then sprinkle the chicken with salt and pepper.
- Cook the chicken for about 4 minutes on one side, then flip and cook 3 minutes on the other side. (The exact timing will depend on how thick the chicken breasts are.)
- After cooking 3 minutes, top the chicken with the pesto, spreading to cover as much as you can of the top.
- Then place a slice of mozzarella cheese on top so it can start melting while the chicken gets to internal temperature of 165ºF. This will take an additional 3-5 minutes. Put a lid on the pan if needed to promote the cheese melting.
- In a small bowl, whisk together the melted butter, garlic and juice of 1 lemon. Drizzle the lemon sauce over the chicken.
- To serve, top the chicken with fresh tomatoes and garnish with fresh basil.
Storage Instructions
Store any leftovers in an airtight container container in the refrigerator for up to 3 days.
Other Chicken Dinner Recipes
Try one of these chicken dinner ideas.
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