Italian Spiced Grilled Chicken topped with mozzarella, pesto and marinated tomatoes. Fast, simple, and healthy, this is a family friendly weeknight meal to put on repeat.
This is an easy summer dinner you’ll find all over the internet, and it’s honestly so simple you barely need a recipe. My favorite part is the tomato salad on top, but the grilled chicken with mozzarella and pesto makes a great sandwich in leftovers too.
You can adjust the seasoning to fit your own tastes – I love red pepper flakes, and amp up the heat when possible, but you can omit entirely if you choose. I strongly recommend the oregano and fresh garlic, and you can use Italian seasoning if you have it on hand too.
Grilled Chicken Margherita
Italian Spiced Grilled Chicken with Mozzarella, Pesto and Marinated Tomatoes
Ingredients
- 6 boneless skinless chicken breasts
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 2 tsp oregano, or Italian seasoning
- 1/2 tsp red pepper flakes (optional)
- kosher salt and black pepper
- 6 oz mozzarella cheese, sliced or shredded
- 3/4 cup basil pesto (homemade or store bought)
- 1 cup cherry tomatoes, cut in half
- 2 Tbsp balsamic vinegar
- 1/4 cup sliced or torn fresh basil
Instructions
- Preheat a gas grill to medium high, making sure the grates are clean and oiled. Alternatively, you can use a cast iron grill pan on a stove top.
- Pound the chicken breasts so they are even in thickness, to about 1/2" or 3/4" - you can also slice the breasts to make them similar in size.
- Mix together 3 Tbsp of the olive oil, minced garlic, oregano (or Italian seasoning), red pepper flakes, salt, and pepper in a medium bowl. Add the chicken breasts and turn to coat.
- Add the chicken to the hot grill, close the lid, and grill the chicken for 5-6 minutes on the first side. Flip the chicken, cook for 2-3 more minutes until fully cooked through (registering 160 on a meat thermometer). You can lay slices of cheese on top directly, or I like to line a baking sheet with tinfoil, and put the cooked chicken breasts on that, then top with cheese, and close the grill lid for about 1 minute to melt. This method keeps the grill a little cleaner!
- While the chicken is resting, toss together the sliced tomatoes, remaining tablespoon of olive oil, balsamic vinegar, and the fresh sliced basil. Sprinkle with a pinch of salt.
- Top each chicken breast with 2 Tablespoons of pesto and spread it out. Finish with a heaping spoonful of the tomato basil mixture. Enjoy!
Notes
This recipe is easy to make and reheats well, and is also great cold out of the fridge the next day. The leftovers will keep well for three days.
