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Skillet Chicken Margherita

This quick and easy skillet chicken margherita is the perfect weeknight dinner! Made with juicy pan-seared chicken breasts, pesto, mozzarella cheese, tomatoes, and basil. It comes together in 30 minutes and it's so delicious!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American, Italian
Keyword: chicken margherita
Servings: 4 people
Author: Tania


  • Meat mallet
  • Large oven-proof skillet


  • 4 small or medium chicken breasts
  • Olive oil for pan
  • Salt and pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon Italian seasoning
  • 4 slices deli mozzarella cheese
  • 4 thin slices tomatoes (I use large tomatoes)
  • ½ cup basil pesto (plus more to taste)
  • ¼ cup fresh basil leaves, sliced


  • Preheat oven to 375 degrees F.
  • Pat dry the chicken breasts. Cover with plastic wrap, and using a meat mallet or meat tenderizer tool, pound to even thickness to about ½ inch thick. Season the chicken on both sides with the garlic powder, the Italian seasoning, and salt and pepper (about ⅓ teaspoon of salt and a few grinds of pepper for each breast). Optional: let the seasoned chicken sit for 10 minutes to allow the seasonings to penetrate.
  • Heat about 1-2 tablespoons of olive oil on a large oven-proof skillet over medium-high heat. Once the pan is hot, add the chicken breasts. Cook on each side for about 6-8 minutes, or until golden brown and cooked through. Internal temperature should reach 165 degrees F. Turn off the heat.
  • Spread some pesto over each chicken breast, about 2 tablespoons per breast. Top each chicken breast with a slice of mozzarella cheese and a slice of tomato.
  • Transfer to the preheated oven and bake for about 5 minutes, or until the cheese is nicely melted.
  • Serve with fresh basil on top. Enjoy!


  • The key to not overcooking the chicken is to pound it to about half inch thick evenly. This will ensure the chicken cooks thoroughly and evenly, about 6-8 minutes per side. Check out my perfect pan-seared chicken recipe tips and tricks.
  • Pesto: It's easiest to use your favorite store-bought basil pesto, but feel free to use homemade pesto. Or switch it up by using my sun-dried tomato pesto recipe instead!