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 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: American, Italian
Servings: 4 people
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!