This Grilled Chicken Margherita recipe is a fresh and flavorful dinner made with juicy grilled chicken breasts, melted mozzarella, ripe tomatoes, garlic, and fresh basil.
Ingredients
Scale
For the Tomato Topping
- 12 ounce package grape or cherry tomatoes, cut in halves or quarters (you’ll need about 2 cups chopped tomatoes)
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon kosher salt
- Black pepper to taste
For the Chicken
- 2 teaspoons kosher salt
- 2 teaspoons Italian seasoning
- 1/2 teaspoon black pepper
- 4 medium to large boneless, skinless chicken breasts
- 1/4 cup olive oil
- 4 slices of fresh mozzarella
- Basil Walnut Pesto (or you can use store bought pesto)
Instructions
- Add the cut tomatoes to a bowl. Toss with the olive oil, balsamic vinegar, salt and pepper and set aside.
- For the chicken, mix the salt, Italian seasoning and black pepper together in a bowl. Rub the chicken with olive oil and then sprinkle the seasoning on both sides of the chicken.
- Preheat the grill to about 400 degrees. Grill the chicken for 7 minutes on the first side, flip and then cook for another 5 minutes on the second side. Cooking time will depend on how thick the chicken breasts are, make sure to cook to an internal temperature 165 degrees.
- Add 2 slices of mozzarella to each chicken breast. Close the lid and let the cheese melt, then remove the chicken from the grill.
- Top the warm chicken with the tomatoes and some of the olive oil and vinegar from the bowl. Garnish with grated parmesan cheese if desired.
Recipe Notes
Store: Store leftover chicken in an air tight container in the refrigerator for up to 3 days.
Reheat: We like to scoop off the tomato topping before reheating so it stays cold. Slice the chicken into a few pieces so it reheats quickly. You can warm the chicken up in the microwave, just until warmed through, then add the tomatoes back on top or serve on the side.
- Category: Dinner
- Method: Grill
- Cuisine: American
