Grilled Chicken Margherita

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Grilled marinated chicken, topped with melted mozzarella, pesto, and cherry tomatoes makes a delicious summer meal! Serve with rice or angel hair pasta.


  • 4 (6 ounce) skinless, boneless chicken breasts
  • ¼ cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 clove garlic, minced
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • 1 cup halved cherry tomatoes
  • 4 fresh basil leaves, minced
  • 1 teaspoon lemon juice
  • salt and freshly ground black pepper to taste
  • 4 slices mozzarella cheese
  • ¼ cup basil pesto


Gently pound chicken breasts into even thickness using the smooth side of a meat mallet, about 1/2 inch thick. Place chicken into a resealable plastic bag.

Whisk together olive oil, balsamic vinegar, garlic, Italian seasoning, and salt in a small bowl. Pour over chicken, coat evenly, and marinate for 4 to 8 hours.

Combine cherry tomatoes, basil, lemon juice, salt, and pepper in a small bowl.

Preheat an outdoor grill for medium heat; lightly oil the grate.

Remove chicken from marinade and grill with the lid closed for 4 minutes. Flip chicken and grill an additional 3 to 4 minutes. Top each breast with a slice of mozzarella cheese and 1 tablespoon of pesto, then top with cherry tomatoes. Close lid on grill and continue grilling until cheese is melted and chicken is no longer pink inside, about 3 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Using a spatula, carefully remove chicken to a serving platter.

Prep time: 20 mins / Cooking time: 10 mins / Total time: 4 hrs 30 mins

Serving: 4 / Yield:

Calories: 470.7

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