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top view grilled chicken topped with melted cheese, sliced cherry tomatoes, and basil, all in a grill pan
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5 from 1 vote

Grilled Chicken Margherita (Easy, Juicy, and Flavorful)

Skip the restaurant and make Grilled Chicken Margherita at home! Just like a pizza, this low-carb version of a Margherita is covered in mozzarella cheese, fresh tomatoes, and basil. Perfect for grilling season, or make it indoors year-round!
Prep Time5 minutes
Cook Time15 minutes
marinate30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Italian
Diet: Diabetic
Skill Level: Intermediate
Servings: 4 servings
Author: Rena Awada

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.
    marinated chicken breast in a ziplock bag
  • 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 view of 3 grilled chicken breast on a grill pan
  • 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.
    provoline cheese over grilled chicken breast
  • Top with cherry tomatoes mixture and ½ cup packed basil leaves (equally). Slice and enjoy!
    top view chicken margherita topped with cheese and chopped tomatoes

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

Calories: 242kcal | Carbohydrates: 4g | Protein: 30g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 85mg | Sodium: 349mg | Potassium: 592mg | Fiber: 1g | Sugar: 2g | Vitamin A: 645IU | Vitamin C: 16mg | Calcium: 173mg | Iron: 1mg