This Grilled Chicken Margherita is a fresh and easy summer dinner made with juicy grilled chicken breasts, fresh mozzarella, cherry tomatoes and basil. It comes together with minimal effort and in under 45 minutes.
Serve with a simple pasta recipe, Garlic Roasted Potatoes or a hearty salad like my Greek-Inspired Potato Salad.
Grilled Chicken Margherita: Recipe at a Glance
Prep + Marinate Time
30 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4 People
Calories*
301 kcal
Difficulty
Easy
Main Ingredients
Chicken breasts, olive oil, fried thyme, dried oregano, fresh mozzarella cheese, cherry tomatoes, fresh basil, and balsamic vinegar.
Technique
Pounding and seasoning chicken breasts, preparing a tomato topping, and grilling chicken.
*Calories are estimated
Table of Contents
Why This Recipe Works
- Easy to make: The chicken cooks quickly on the grill and the fresh tomato topping takes just a few minutes to prepare. Perfect for a quick weeknight dinner.
- Perfect for summer: Fresh tomatoes and basil are the stars of this recipe, making it an ideal summer grilling recipe.
- Tested and Reliable: Groceries can be expensive! All my Main Dish recipes are tested by me, my team or recipe testers before posting.
Ingredients
Simple and straightforward fresh ingredients. Here is what you will need:
- Chicken breasts: I am using skinless boneless chicken breasts here. The downside to using chicken breast is that it can get dry quickly, so if you prefer, you can use skinless boneless chicken thighs. Also try my other grilled chicken recipes: Authentic Shish Tawook (Grilled Chicken Skewers), Greek Chicken Souvlaki Skewers and Joojeh Kabob (Persian Saffron Chicken Kabab).
- Fresh Mozzarella Cheese: I like to use a ball of fresh mozzarella packed in liquid. The cheese is soft and will melt nicely on the chicken.
- Cherry Tomatoes: I like using cherry tomatoes here. Grape tomatoes work well too, of course. And you can even just slice a nice heirloom tomato. Check out more of my Tomato Recipes for inspiration.
- Fresh Basil: The flavor profile for margherita/caprese includes basil, so I really wouldn’t substitute it. But if you must, parsley will work in a pinch but won’t be as delicious.
- Balsamic Vinegar: Adds acidity and sweetness to the tomato topping. Use an aged balsamic if you have it, but if you don’t, any balsamic will do. You could also use red wine vinegar or fresh lemon juice in a pinch.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make this Grilled Chicken Margherita Recipe
Step 1. Pound and Season the Chicken. Place a chicken breast on a cutting board and cover it with a sheet of plastic wrap or parchment paper. With a mallet, pound until you even out the thickness. You are looking for a thickness of about ¾-inch. Season the pounded chicken breasts with 1 tablespoon of olive oil, salt, pepper, thyme and oregano. Let the chicken marinate for 15-30 minutes in the fridge.
Step 2. Prepare the Topping. In a small bowl, combine the sliced cherry tomatoes, fresh basil, grated garlic, balsamic vinegar and remaining olive oil. Season with a pinch of salt and pepper. Toss, taste and adjust to your liking.
Step 3. Grill. Grill the seasoned chicken breasts on an outdoor gas or charcoal grill on medium-high heat, until cooked through. This should take about 5-6 minutes per side, but a meat thermometer helps ensure you’re not overcooking the chicken. The chicken is ready when it reaches an internal temperature of 165°F (74°C).
Step 4. Add Cheese. Turn off the grill and place the slices of cheese on top of the chicken breasts. Let the residual heat from the chicken and oven slightly soften the cheese.
Step 5. Dress. Transfer the chicken breasts to individual plates or a serving platter and garnish with the cherry tomato and basil topping over the melted mozzarella.
Pairing and Menu Ideas
I would typically serve this grilled chicken margherita with some very simply prepared pasta dish, like Pasta al Limone, Pasta alla Norma or just some spaghetti tossed with marinara.
You can also serve it with brown rice or with one my simple rice recipes. Lebanese Vermicelli Rice, Middle Eastern Rice Pilaf or even Mediterranean Yellow Rice would work nicely.
You can make a more substantial meal by including one of my potato sides (Spicy Lebanese Potatoes or Garlic Roasted Potatoes). This is also an excellent meal prep recipe. Also, pair it with my Charred Zucchini with Garlic Yogurt.
Since the tomato topping acts like a salad, I probably wouldn’t serve it with a fresh side salad. But if you wanted to include a hearty salad that could be served alongside the chicken for a complete meal, my Asparagus Potato Salad (with Peas and Herbs), Greek-Inspired Potato Salad, Grilled Asparagus White Bean Salad, Cucumber Chickpea Feta Salad, Bean Antipasto Salad, Greek-Inspired Lentil Salad, No Mayo Coleslaw with Lemon Sumac Dressing or Greek Butter Bean Salad could work nicely here.
Expert Tips
- Pound the chicken evenly. This helps the chicken cook at the same rate and prevents thinner sections from drying out.
- Pre-oil the grill grates. The chicken is already oiled, but cleaning your grill grates and spraying them with nonstick spray will help the chicken release.
- Use a thermometer. Chicken breast can dry out quickly on the grill, and the cooking time will vary from grill to grill. Cook until the thickest part reaches 165°F (74°C).
- Use fresh mozzarella. Fresh mozzarella gives you the creamy texture you want in a Caprese-inspired recipe.
- Make the tomato topping before you grill. Giving it a little time to sit allows the tomato juices, olive oil, garlic and balsamic to mingle.
- No grill? No problem. Cook the chicken in a grill pan or heavy cast iron skillet over medium-high heat until it reaches 165°F (74°C). Add the mozzarella at the end and cover briefly to soften. You can also bake the chicken in a 400°F oven, but you’ll have to flip the chicken and make sure they cook evenly.
- Other Additions: You can slather on a layer of homemade or store-bought pesto, use Italian seasoning instead of dried oregano, season the chicken with garlic powder, garnish with fried pine nuts.
Grilled Chicken Margherita Recipe FAQs
Yes. Pound and season the chicken ahead of time and keep it refrigerated until you’re ready to grill. You can even prepare the chicken the night before you intend to cook it. The tomato topping can also be prepared a few hours in advance.
Store leftover chicken in an airtight container in the refrigerator for 3. If possible, store the tomato and basil topping separately and add it after reheating.
Chicken Margherita takes its name and inspiration from the classic combination of tomatoes, mozzarella and basil found in dishes like Margherita Pizza and Caprese salad. Olive Garden helped popularize a grilled chicken version of the dish in North America.
There isn’t one traditional Italian recipe for Chicken Margherita, so you’ll find plenty of variations. Most combine chicken with mozzarella, tomatoes and basil or pesto, while some add balsamic vinegar, lemon or garlic.
Other Chicken Recipes
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Grilled Chicken Margherita (Chicken Caprese)
Ingredients
For the Chicken
- 1½ lb Chicken breasts (boneless, skinless) – 3-4 breasts
- 1 tablespoon Extra virgin olive oil
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1½ teaspoon Kosher salt
- ½ teaspoon Black pepper
- 1 Ball of fresh Mozzarella (sliced about ¼-inch thick) – You need enough slices to cover the chicken
For the Topping
- 1 cup Cherry tomatoes (halved)
- ¼ cup Fresh basil (torn or chopped)
- 1 Garlic clove (minced)
- 2 tablespoon Extra virgin olive oil
- 1 tablespoon Balsamic vinegar
- Kosher salt and pepper to taste
Instructions
- Pound and Season the Chicken. Place a chicken breast on a cutting board and cover it with a sheet of plastic wrap or parchment paper. With a mallet, pound until you even out the thickness. You are looking for a thickness of about ¾-inch. Season the pounded chicken breasts with olive oil, thyme, oregano, salt and pepper. Let the chicken marinate for 15-30 minutes in the fridge.
- Prepare the Topping. In a small bowl, combine the sliced cherry tomatoes, fresh basil, grated garlic, balsamic vinegar and remaining olive oil. Season with a pinch of salt and pepper. Toss, taste and adjust to your liking.
- Grill. Grill the seasoned chicken breasts on an outdoor gas or charcoal grill on medium-high heat, until cooked through. This should take about 5-6 minutes per side, but a meat thermometer helps ensure you’re not overcooking the chicken. The chicken is ready when it reaches an internal temperature of 165°F (74°C).
- Add Cheese. Turn off the grill and place the slices of cheese on top of the chicken breasts. Let the residual heat from the chicken and oven slightly soften the cheese.
- Dress. Transfer the chicken breasts to individual plates or a serving platter and garnish with the cherry tomato and basil topping over the melted mozzarella.
Notes
- Chicken breasts: I am using skinless boneless chicken breasts here. The downside to using chicken breast is that it can get dry quickly, so if you prefer, you can use skinless boneless chicken thighs.
- Fresh Mozzarella Cheese: I like to use a ball of fresh mozzarella packed in liquid. The cheese is soft and will melt nicely on the chicken.
- Fresh Basil: The flavor profile for margherita/caprese includes basil, so I really wouldn’t substitute it. But if you must, parsley will work in a pinch but won’t be as delicious.
- Balsamic Vinegar: Adds acidity and sweetness to the tomato topping. Use an aged balsamic if you have it, but if you don’t, any balsamic will do. You could also use red wine vinegar or fresh lemon juice in a pinch.
- Pound the chicken evenly. This helps the chicken cook at the same rate and prevents thinner sections from drying out.
- Pre-oil the grill grates. The chicken is already oiled, but cleaning your grill grates and spraying them with nonstick spray will help the chicken release.
- Use a thermometer. Chicken breast can dry out quickly on the grill, and the cooking time will vary from grill to grill. Cook until the thickest part reaches 165°F (74°C).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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