Grilled Chicken Margherita Recipe (2024)

Published July 18, 2024.This post may contain affiliate links. Please read my disclosure policy.

This delicious Grilled Chicken Margherita Recipe is loaded with fontina, homemade pesto, and balsamic tomatoes, making it the perfect summer dish. My family is obsessed with this meal, and I think yours will also be once they try it.

We eat chicken several times a week in our house. It’s quick to prepare, a great lean protein, and doesn’t break the bank. If you are similar, check out myChicken Saltimbocca or Chicken Shawarma.

Chicken Margherita

Chicken Margherita is an American-Italian dish of grilled chicken breasts, melted cheese, pesto, and tomatoes tossed in a balsamic reduction. This dish can be adapted, including the cheese and optional balsamic reduction with the tomatoes. However, if you stick with the recipe as it is, it has an incredible balance of flavors.

This recipe has no coherent origin story outside of being served on some Italian restaurant menus in the US, including the Olive Garden. The dish is essentially a place on the margherita pizza with basil, tomatoes, and cheese going on chicken.

Ingredients and Substitutions

• Chicken — I used boneless, skinless chicken breasts, but you can also use boneless, skinless thighs.
• Cheese – You can use fontina, provolone, or mozzarella.
• Tomatoes – I prefer cherry tomatoes, but any fresh tomato will work.
• Pesto – You will need pesto for this recipe.
• Balsamic – I coated the tomatoes in a balsamic reduction, which elevates the recipe. You can also use a pre-made store-bought balsamic glaze.
• Oil – Olive or avocado oil works well. However, any neutral-flavored oil will work.
• Seasonings – I only used coarse salt and freshly cracked pepper.

How to Make Grilled Chicken Margherita

Make the balsamic reduction and chill it in the refrigerator.

Prepare the pesto and briefly set it aside.

Lightly pound the chicken breasts between plastic wrap or parchment paper. The goal is to help tenderize it, which requires about 6-8 pounds per side.

Pat the chicken dry on both sides with paper towels on a platter or sheet tray.

Drizzle the chicken with olive oil and rub it in on both sides.

Season the chicken well on both sides with salt and pepper.

Place the chicken onto a pre-heated hot grill (450° to 500°) and cook for 5 to 7 minutes per side or until grill marks are formed and the chicken is cooked throughout.

Remove the chicken and place them on a sheet tray or in a cast-iron skillet.

Sprinkle the shredded cheese evenly over the chicken and place it under a preheated broiler on a middle rack for 3 to 5 minutes or until the cheese is melted and slightly starting to brown.

Remove the chicken and drizzle the pesto over each cheesy chicken breast.

Mix the sliced cherry tomatoes in a medium-sized bowl with 2 to 3 tablespoons of balsamic reduction.

Add the tomatoes and pesto to the top of the chicken.

Serve the chicken as is or with a garnish of extra cheese.

Make-Ahead and Storage

Make-Ahead:This is meant to be eaten as soon as it’s done cooking. However, keep it warm in a pan covered in the oven at low temperatures (<200°) for up to 30 minutes.

How to Store:This will cover the refrigerator for up to 4 days. It will also freeze well covered for up to 3 months. Pull it out as needed and let it thaw in the refrigerator for one day before reheating it.

How to Reheat:To reheat it, place it back in a large frying pan, cover it, and cook it in the oven for 10 to 15 minutes at 350°.

More Chicken Recipes

• Chicken Enchiladas
• Peruvian Chicken
• Grilled Chicken Wings
• Chicken Milanese
• Orange Chicken