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Grilled Chicken Margherita on a rustic table with Italian decor.

Grilled Chicken Margherita

Grilled Chicken Margherita combines juicy grilled chicken breasts with the fresh Italian flavors of classic Margherita pizza — ripe tomatoes, creamy mozzarella, fragrant basil pesto, and a drizzle of optional balsamic glaze. It’s a protein-packed, gluten-free, and healthy dish that’s as simple to make as it is impressive to serve.
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Prep Time 30 minutes
Cook Time 20 minutes
Marinating Time 30 minutes
Total Time 50 minutes
Servings: 4 portions
Course: Main Course
Cuisine: Italian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 4 boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • salt and black pepper to taste
Toppings
  • 8 oz fresh mozzarella sliced
  • 2-3 Roma tomatoes sliced
  • 3-4 tbsp basil pesto
  • balsamic glaze optional, for drizzling

Equipment

  • Grill
  • Tongs
  • Meat thermometer

Method
 

  1. Rub chicken breasts with olive oil, garlic powder, onion powder, Italian seasoning, salt, and pepper. Marinate for 20–30 minutes.
  2. Preheat the grill to medium-high heat. Lightly oil the grates to prevent sticking.
  3. Grill chicken for 6–8 minutes per side until internal temperature reaches 165°F (75°C).
  4. Reduce heat to low. Top each chicken breast with mozzarella slices and tomato slices. Cover grill until cheese melts.
  5. Remove from grill. Spread basil pesto on top and drizzle with balsamic glaze if desired. Serve hot.

Notes

For lighter variations, use low-fat mozzarella or skip cheese. Try sun-dried tomato pesto instead of basil pesto for a twist.