Grilled Chicken Margherita 4.5 ★

30 min | easy | gluten-free, high-protein, Mediterranean diet

Two grilled chicken breasts on a white plate, each topped with melted mozzarella and a spoonful of basil pesto, finished with blistered cherry tomatoes and a drizzle of olive oil; fresh basil leaves scattered around.

Published Mar 19, 2025

Prep Time	Cook Time	Total Time
15 min	15 min	30 min

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Introduction

This Grilled Chicken Margherita is juicy, cheesy, and loaded with fresh, bright Italian flavors.

Think tender grilled chicken topped with melty mozzarella, basil pesto, and sweet blistered cherry tomatoes.

It’s a quick dinner that feels restaurant worthy, perfect for weeknights, date nights, or easy summer cookouts.

Grilled chicken breast with dark grill marks topped with melted mozzarella, spooned basil pesto, and whole cherry tomatoes, served on a plate over pasta with basil leaves; a jar of pesto sits blurred in the background.

How to Make Grilled Chicken Margherita

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Prep and season the chicken

Pat the chicken breasts dry with paper towels so the oil and seasoning stick well.
Pound the thick ends gently so each piece is an even thickness, about 3/4 inch.
Rub the chicken all over with the olive oil, salt, black pepper, and garlic powder.
Preheat and oil the grill

Preheat a gas or charcoal grill to medium-high heat, about 400°F.
Clean the grates well, then oil them lightly to help prevent sticking.

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Grill the first side

Place the chicken on the hot grill, smooth side down, and close the lid.
Grill for 5 to 6 minutes, until you see clear grill marks and the edges look opaque.
Add pesto and mozzarella

Flip the chicken breasts and grill for 3 to 4 minutes more with the lid closed.
Spread the pesto evenly over the chicken, dividing it among all four pieces.
Close the lid and cook until the cheese melts and the chicken reaches 165°F, about 3 to 5 minutes.
Transfer the chicken to a plate and let it rest for 5 minutes to stay juicy.
Dress the tomatoes

While the chicken grills, halve the cherry tomatoes.
Toss the tomatoes with the balsamic vinegar and a small pinch of extra salt if you like.

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Serve the chicken margherita

Place the grilled chicken on plates and spoon the tomatoes over and around each piece.
Serve right away while the cheese is melty and the tomatoes taste fresh and juicy.

Grilled chicken breasts on a white plate, topped with melted fresh mozzarella, spoonfuls of basil pesto, and blistered cherry tomatoes, with olive oil pooling around the edges; a small jar of pesto and basil leaves sit in the background.

Substitutions

Use chicken thighs instead of chicken breasts: Boneless, skinless chicken thighs stay extra juicy on the grill and have richer flavor. Cook them until they reach 175°F for the best texture.
Swap fresh mozzarella with sliced provolone or Monterey Jack: Both cheeses melt beautifully and give a slightly sharper, more savory bite. They still keep that creamy, stretchy topping everyone loves.
Make it dairy-free with vegan mozzarella and pesto: Choose a dairy-free mozzarella and a pesto made without Parmesan or other cheese. The flavors stay bright and basil-forward, and the cheese still gives that pretty caprese look.

Grilled chicken breast with dark grill marks, topped with melted mozzarella and spooned basil pesto, served on a white plate with spaghetti coated in pesto and blistered cherry tomatoes; a jar of pesto sits blurred in the background.

Tips

Pound for even cooking: Even thickness means the chicken cooks through before the outside dries out. Focus on the thickest part when pounding.
Use an instant-read thermometer: Check the thickest part of each breast near the end of grilling. Pull the chicken at 160°F and let carryover heat finish it.
Let the grill preheat fully: Hot grates give you nice grill marks and help prevent sticking. Give gas grills at least 10 minutes before cooking.
Keep the tomatoes fresh: Do not cook the tomatoes on the grill for this recipe. Their raw, juicy bite balances the rich pesto and cheese.
Rest the chicken before slicing: Those few minutes on the plate let the juices settle back into the meat. Your slices stay moist instead of dry.

Nutrition Facts ^*

Energy	645	kcal
Protein	70	g
Total Fat	35	g
Carbohydrates	9	g
Dietary Fiber	4	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

Plated grilled chicken breast with dark grill marks, topped with melted mozzarella and spooned basil pesto, served over pesto-coated spaghetti with blistered cherry tomatoes; a jar of pesto is blurred in the background.

FAQ

How do I keep the chicken from drying out on the grill?: Start with breasts that are an even thickness and do not overcook them. Use medium-high heat, not blazing hot, so the outside does not burn before the inside cooks. Pull the chicken around 160°F and let it rest, so it finishes gently.
Can I make this without a grill?: Yes, you can use a grill pan or cast-iron skillet on the stove. Sear the chicken on both sides, then cover the pan to finish cooking and melt the cheese. You can also bake the chicken at 400°F, then add pesto and mozzarella near the end.
Can I prep anything ahead of time?: You can season the chicken up to 12 hours ahead and keep it covered in the fridge. You can also cut the tomatoes and mix them with balsamic up to two hours before serving. Wait to grill the chicken and add the mozzarella until just before eating.
What if I do not like pesto?: You can spread the chicken with a little garlic butter or herbed olive oil instead. Top with mozzarella and tomatoes as written, then finish with a drizzle of extra balsamic. The flavors feel more like garlic bread with caprese chicken on top.

Serving Suggestions

This Grilled Chicken Margherita is lovely with a simple arugula salad and some crusty bread for soaking the juices.

For a fun twist, add a few slices of prosciutto under the mozzarella for salty, smoky richness.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

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Reviews

Rated 4.5 ★ (out of 5) based on 4 reviews.

Post your review and pictures below! ⬇︎

Catherine Logan, Dartmouth, Canada: This was not as flavorful as I was hoping for. The taste of the pesto was a little overpowering (and I did use just the amount called for). Might try again and alter it slightly. — 4 ★

Eunice: Fair point, Catherine. Try using less pesto or seasoning the chicken a bit more next time.
Shannon, New York, NY: This chicken turned out so good! — 5 ★

Eunice: Glad it turned out well, Shannon!
Mary, Columbus, OH: Question, if you dont have a grill, could you maybe do this in the oven or even in a cast iron skillet? Seems like it would still turn out really juicy and good, just not sure on the timing for the cheese to melt? — 4 ★

Eunice: Yes, use a cast iron skillet over medium-high, then cover 2 minutes to melt. Or bake at 425°F until 165°F, top with pesto and mozzarella, then broil 1 to 2 minutes.
Deborah, Seattle: I made this with the pesto and mozzarella, and my family liked it. 🙂 Came out really juicy! — 5 ★

Eunice: Glad it worked out, Deborah! If you want even more caprese flavor, add the cherry tomatoes right at the end so they warm through without going mushy.