Chicken Margherita
You'll love this quick and easy chicken margherita! The seared chicken is topped with melty cheese, basil pesto, and blistered balsamic cherry tomatoes. It's the perfect 30-minute weeknight dinner.
Servings: 4 people
Calories: 453kcal
Equipment
- 12-inch skillet preferably with a lid
Ingredients
- 2 cups cherry tomatoes
- Olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper
- 4 medium chicken breasts pounded to ½ inch thick evenly
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 ½ cups shredded mozzarella cheese
- ½ cup basil pesto plus more to taste
- ¼ cup fresh basil leaves thinly sliced
- Grated parmesan cheese for garnish
Instructions
- Preheat oven to 425 degrees F.
- In a small baking dish, toss the cherry tomatoes with 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, and salt and pepper to taste. Roast in the oven for 12 minutes until the tomatoes are a bit blistered. Set aside.
- Meanwhile, season chicken with a few drizzles of olive oil, garlic powder, Italian seasoning, salt (about ½ teaspoon per chicken breast) and pepper.
- In a large skillet, heat a few drizzles of olive oil over medium heat. Cook the chicken on both sides until fully cooked through, about 6 minutes per side.
- Then, on the same skillet, top the chicken with shredded mozzarella cheese. Cover with the lid to melt the cheese. Alternatively, broil in the oven for 1-2 minutes until the cheese is melted.
- Top the cheesy chicken with basil pesto (about 2 tablespoons each), a few spoonfuls of the and roasted cherry tomatoes, and fresh sliced basil.
- Garnish with freshly grated parmesan cheese. Enjoy!
Notes
- Seasoning chicken: Letting the seasoned chicken sit for 10-15 minutes before cooking to maximize flavors and help tenderize. You can also do this 24 hours ahead.
- Mozzarella cheese: I'd recommend using whole milk shredded mozzarella, which melts better than part-skim.
- Roasting tomatoes brings out their sweetness and flavor. If you prefer not to roast, you can also just use fresh tomatoes tossed with olive oil, balsamic, salt and pepper.
- Storage: Place any leftovers in an airtight container and refrigerate for up to 3 days.
- Reheating: Reheat in the microwave oven for about 1 minute until the cheese is melted and warm in the center.
- Mozzarella cheese: Can also use sliced fresh mozzarella.
- Tomatoes: Large tomatoes or roma tomatoes.
- For extra pop, drizzle some Lemon Basil Vinaigrette over the tomatoes.
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Calories: 453kcal | Carbohydrates: 9g | Protein: 38g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 113mg | Sodium: 803mg | Potassium: 648mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1449IU | Vitamin C: 19mg | Calcium: 343mg | Iron: 2mg