Grilled Chicken Margherita

Ingredients

• 15 ml (1 tablespoon), plus extra if grillingolive oil, plus vegetable oil for the grill
• 5 ml (1 teaspoon)kosher salt
• 2.5 ml (1/2 teaspoon)black pepper
• 3.75 ml (3/4 teaspoon)garlic powder
• 4 (450–680 g total)boneless, skinless chicken breasts
• 120 ml (1/2 cup)basil pesto
• 170 g (6 oz), slicedfresh mozzarella
• To tastebalsamic reduction or glaze
• To serverocket

Instructions

1. 1

   Oil the grill

   For the grill method, preheat the grill to 205°C (400°F). Dip a paper towel in vegetable oil and, using tongs, wipe it over the grill grates.

2. 2

   Flatten the chicken

   Place the chicken between two sheets of cling film and pound it with a meat mallet or rolling pin until evenly thick, aiming for about 2 cm (3/4 inch).

3. 3

   Season the chicken

   Rub the chicken with 15 ml (1 tablespoon) of olive oil, then season with the salt, pepper and garlic powder.

4. 4

   Grill the chicken

   Grill the chicken for 5 minutes, then turn it over and cook for 2 minutes. Open the grill and top each breast with a tablespoon of pesto, mozzarella slices and another spoonful of pesto. Cover and cook for a further 2–3 minutes, until the cheese has melted and the chicken reaches 74°C (165°F) at its thickest point.

5. 5

   Serve with glaze

   Serve with rocket and a drizzle of balsamic glaze.

6. 6

   Flatten the chicken

   For the hob method, place the chicken between two sheets of cling film and pound it with a meat mallet or rolling pin until evenly thick, aiming for about 2 cm (3/4 inch).

7. 7

   Season both sides

   Season the chicken on both sides with the salt, pepper and garlic powder.

8. 8

   Brown the chicken

   Heat 15 ml (1 tablespoon) of olive oil in a pan over medium heat. Add the chicken and cook for about 4 minutes, until well browned.

9. 9

   Melt the topping

   Turn the chicken over and cook for another 2 minutes. Add a spoonful of pesto, mozzarella slices and another spoonful of pesto. Cover the pan and cook for a further 2 minutes, until the cheese has melted and the chicken reaches 74°C (165°F) at its thickest point.

10. 10

    Serve with glaze

    Serve with rocket and a drizzle of balsamic reduction.

What is chicken Margherita?

Chicken Margherita is a chicken-based take on the familiar Italian combination of basil, mozzarella and tomato. This version uses pesto for the basil element and balsamic glaze for a tangy finish; it does not include fresh tomatoes in the ingredient list.

The method keeps the chicken as the centrepiece and melts the cheese on top at the end. Choose either the grill for a charred finish or the hob for a browned pan-cooked version.

Nutrition and macros by portion

The nutrition label shows one serving as written: 410 calories, 35g protein, 4g carbs, 27g fat.

The chicken provides most of the protein, while pesto, mozzarella and olive oil contribute much of the fat. The small amount of carbohydrate comes mainly from the pesto and balsamic glaze. Serve with extra rocket or another vegetable to round out the plate.

Getting the chicken ready

Even thickness: Pounding the breasts to about 2 cm helps them cook at a similar rate. Keep them between cling film to limit splashes.

Seasoning: The olive oil helps the salt, pepper and garlic powder coat the chicken. If grilling, oil the grates separately to help prevent sticking.

Layering pesto and mozzarella

Pesto: Add it after turning the chicken so it warms on the cooked side rather than scorching directly against the grill or pan.

Mozzarella: Slicing the cheese helps it soften quickly under the covered grill or pan. The second spoonful of pesto goes on with the cheese, as directed.

How to check doneness

Temperature: Check the thickest part of each breast with a food thermometer; it should reach 74°C (165°F). The cheese should be melted by then.

Timing: The grill instructions allow 5 minutes on the first side, 2 on the second and a final 2–3 minutes with the topping. On the hob, brown for about 4 minutes, then cook for 2 minutes after turning and a further 2 minutes covered.

Choosing your cooking method

Grill: Preheat to 205°C and oil the grates with a paper towel held in tongs. Keep the grill covered for the final stage so the cheese melts.

Hob: Use a pan over medium heat to brown the chicken, then cover it once the pesto and mozzarella are added. The recipe gives separate instructions for each method, so follow one set rather than combining them.

What to serve alongside

Rocket: The recipe suggests serving the chicken with rocket, whose peppery flavour contrasts with the rich pesto and cheese.

Balsamic: Finish with a drizzle of balsamic reduction or glaze. Add it just before serving so its sweet-sour flavour stays distinct.

Recipe notes & tips

• Pound the breasts to an even thickness so thinner edges are less likely to overcook.
• Use tongs to hold the oiled paper towel when preparing the grill grates.
• Have the pesto and sliced mozzarella ready before cooking so you can top the chicken promptly.
• Check the temperature in the thickest part of each breast, rather than relying on the timing alone.
• Keep the grill or pan covered during the final stage to help the mozzarella melt.

Variations

• Add fresh tomatoes: Place tomato slices over the chicken with the mozzarella for a more classic Margherita-style topping.
• Try a different pesto: Use a sun-dried tomato pesto for a deeper, sweeter flavour.
• Use provolone: Swap in sliced provolone if you want a firmer, more savoury cheese topping.
• Add chilli: Sprinkle a little chilli flakes over the pesto for gentle heat.
• Finish with fresh basil: Scatter torn basil leaves over the chicken just before serving.

Common mistakes to avoid

• Uneven chicken: Pound each breast to an even thickness so it cooks more consistently.
• Skipping the grill oil: Wipe the grates with vegetable oil to help reduce sticking.
• Adding pesto too early: Put it on after turning the chicken, as the recipe directs.
• Guessing doneness: Check that the thickest part reaches 74°C (165°F).
• Leaving the pan uncovered: Cover it after adding the topping so the mozzarella can melt.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a covered pan over low heat or in the microwave until hot throughout; the chicken may be less juicy after reheating.

Frequently asked questions