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This Grilled Chicken Margherita is fresh, flavorful, and perfect for an easy weeknight dinner. Juicy grilled chicken is topped with melted mozzarella, sweet tomatoes, and fresh basil for a simple meal that feels restaurant-worthy but comes together with everyday ingredients.
As a certified nutrition coach, I’m always looking for ways to make healthy meals feel satisfying and exciting. This Grilled Chicken Margherita is one of my favorite chicken dinners because it uses simple ingredients but delivers big flavor.
The combination of juicy chicken, melted cheese, fresh tomatoes, and basil makes it feel special enough for guests while still being easy enough for a busy weeknight.
Recipe Overview
Key Ingredients
Below are the key ingredients to make this recipe. Full measurements are listed further down in the recipe card.
- Chicken Breasts: Boneless skinless chicken breasts provide a lean source of protein and serve as the perfect base for the fresh toppings.
- Mozzarella Cheese: Fresh mozzarella melts beautifully and creates the classic Margherita flavor.
- Cherry Tomatoes: Cherry tomatoes add sweetness, freshness, and color. Roasting or sautéing them briefly concentrates their flavor.
- Fresh Basil: Fresh basil is essential for authentic Margherita flavor and adds brightness to the dish.
- Italian Seasoning: A simple blend of herbs adds flavor without overpowering the fresh ingredients.
How To Make Grilled Chicken Margherita
Marinate the Chicken: Place the chicken breasts in a zip-top bag with garlic, olive oil, Italian seasoning, salt, and pepper. Toss to coat and allow the chicken to marinate for 30 minutes.
Prepare the Tomatoes: While the chicken marinates, sauté the cherry tomatoes in a skillet for a few minutes until they begin to soften and release their juices.
Grill the Chicken: Heat a grill or grill pan over medium-high heat. Cook the chicken for 5 to 7 minutes per side, or until the internal temperature reaches 165°F.
Add the Cheese: Top each chicken breast with a slice of mozzarella during the last minute of cooking and allow it to melt.
Finish and Serve: Transfer the chicken to a serving platter and top with the tomatoes and fresh basil before serving.
How to Keep Chicken Moist on the Grill
The key to juicy grilled chicken is avoiding overcooking. Marinating the chicken helps lock in moisture, while pounding the breasts to an even thickness ensures they cook evenly.
For the best results, remove the chicken from the grill as soon as it reaches 165°F and allow it to rest for 5 minutes before serving.
Variations
- Add Pesto: Drizzle homemade basil pesto over the chicken before serving.
- Use Chicken Thighs: Boneless chicken thighs work great and stay extra juicy.
- Add Balsamic Glaze: A drizzle of balsamic glaze adds sweetness and restaurant-style presentation.
- Make It Low Carb: Serve with roasted vegetables or a simple spring mix salad.
- Make It a Bowl: Slice the chicken and serve over rice, quinoa, or cauliflower rice.
Common Mistakes to Avoid
- Skipping the pounding step
- Overcooking the chicken
- Using cold mozzarella straight from the fridge
- Adding basil too early
- Not allowing the chicken to rest
Common Questions
The first step to keeping chicken moist when grilling is to make sure you marinate it before cooking. The alt helps to lock in the moisture keeping it juicy. Secondly, I recommend allowing the chicken to rest for 5 minutes before slicing it.
Yes. A grill pan or cast iron skillet works well indoors.
Absolutely. Fresh mozzarella provides the best flavor and texture.
You can marinate the chicken and prepare the tomatoes ahead of time. Assemble just before serving.
The options are endless. You can serve them with roasted vegetables, salads, pasta, Lebanese rice, quinoa, or garlic bread.
What To Serve With Grilled Chicken Margherita
- Parmesan Roasted Broccoli and Cauliflower
- Air Fryer Broccoli
- Cucumber Tomato Feta Salad
- Avocado Tomato Salad
- Three Bean Salad
- Italian Pasta Salad
- Homemade Pesto
- Fruit Salad
More Grilled Chicken Recipes
- Grilled Chicken with Avocado Salsa
- How to make Chicken Kafta on the grill
- Hawaiian Grilled Chicken Bowl
- Grilled Italian Chicken Breast Recipe
- Grilled Chimichurri Chicken
Thank you so much for being here and for cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and ⭐️ rating below.
Grilled Chicken Margherita (Easy, Juicy, and Flavorful)
Ingredients
- 4 boneless skinless chicken breasts, pounded to a 1 inch even thickness
- 3 garlic cloves, minced and divided
- Kosher salt and ground pepper, to taste
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
- ½ pound cherry tomatoes, halved
- 4 slices provolone or mozzarella cheese
- ½ cup packed basil leaves, thinly sliced
Instructions
- Place the 4 boneless skinless chicken breasts in a ziplock bag together with half of the the minced 3 garlic cloves, Kosher salt and ground pepper, 1 teaspoon Italian seasoning, and half of the 1 tablespoon olive oil. Mix thoroughly through the bag to coat the chicken breasts. Allow marinating for 30 minutes over the counter.
- Heat a large grill pan over medium-high heat. Alternatively, you can heat up an outdoor grill. (see notes)
- In the same pan, quickly sauté the garlic for 30 seconds. Stir in the ½ pound cherry tomatoes with juices for a 10-20 seconds just to coat and season to taste. Remove and set aside.
- Using the same grill pan, grill the chicken breasts until the chicken is cooked through and the internal temperature reaches 165F, around 5-7 minutes per side.
- Top each chicken breast with a slice of the 4 slices provolone or mozzarella cheese and remove from heat as it just begins to melt.
- Top with cherry tomatoes mixture and ½ cup packed basil leaves (equally). Slice and enjoy!
Notes
- If using an outdoor grill, sear the tomatoes in a pan with the garlic for a few seconds before topping the grilled chicken breasts.
- Add a little pesto on top of the Grilled Chicken Margherita at the end for an extra boost of basil flavor. My homemade pesto recipe is delicious!
- Pound the chicken to an even thickness for even cooking.
- Use a meat thermometer and cook to 165°F.
- Add the cheese during the final minute of cooking.
- Fresh basil should be added just before serving.
- Leftover chicken can be stored in the refrigerator for up to 4 days.
- Reheat in the microwave or oven until piping hot. Remove fresh tomatoes before heating and add them back when the food is ready.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Adding to my dinner meal plan for healthier options. Absolutely delicious!
Perfect