This Margherita Chicken recipe combines juicy chicken, melted mozzarella, sweet tomatoes, and fresh basil for a comforting yet elegant meal. It delivers restaurant-quality results in about 30 minutes with minimal effort. The simple, high-quality ingredients shine, making this Margherita Chicken perfect for both weeknights and entertaining.
Nothing beats a great Margherita Chicken. Whether you're a fan of Chicken Breast Recipes or want to try something from our Dessert Recipes selection, keep scrolling!
Why You’ll Love This Margherita Chicken
- Restaurant-quality at home: Looks and tastes impressive with minimal effort.
- Versatile & adaptable: Easily swap proteins or adjust to what you have.
- Fresh, vibrant flavors: A savory, creamy, and aromatic symphony in each bite.
- Quick & straightforward: Ready in about 30 minutes with simple steps.
Ingredients & Tools
- 4 boneless, skinless chicken breasts (about 150–180 g each)
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt (plus more to taste)
- 1/4 tsp black pepper
- 2 large ripe tomatoes, sliced into 1/4-inch rounds
- 200 g fresh mozzarella cheese, sliced
- 1/4 cup fresh basil leaves, plus more for garnish
- 2 tbsp balsamic glaze (for drizzling)
Tools: A large oven-safe skillet (like cast iron or stainless steel), a sharp knife, and a cutting board.
Notes: Using high-quality, fresh ingredients here really makes a difference—especially the mozzarella and tomatoes. Since there are so few components, each one needs to pull its weight in the flavor department. A little goes a long way.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 42 g |
| Fat: | 20 g |
| Carbs: | 7 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Pound your chicken breasts evenly. This is the secret to perfectly cooked chicken that isn’t dry on the thin end and undercooked on the thick end. Just place them between two pieces of plastic wrap and gently pound to an even 1-inch thickness.
- Don’t skimp on the sear. Getting a good golden-brown crust on the chicken before baking is crucial for flavor. You’re not just cooking it through—you’re building a savory foundation that makes the whole dish sing.
- Use fresh mozzarella, not the low-moisture block. Fresh mozzarella (the kind stored in water) melts beautifully and has a delicate, milky flavor that’s essential here. The pre-shredded stuff won’t give you the same creamy, stretchy result.
- Let your chicken rest. I know it’s tempting to dig right in, but letting the chicken rest for 5 minutes after it comes out of the oven allows the juices to redistribute. You’ll be rewarded with incredibly tender, moist meat.
How to Make Margherita Chicken
Step 1: First, preheat your oven to 200°C (400°F). While it’s heating, prepare your chicken. If your breasts are uneven, place them between two sheets of plastic wrap and gently pound them to an even thickness—about 1 inch thick is perfect. This ensures they cook evenly and stay juicy. Pat them completely dry with paper towels; this is key for getting a beautiful sear.
Step 2: In a small bowl, mix together the dried oregano, garlic powder, onion powder, salt, and black pepper. Rub this seasoning blend evenly over both sides of each chicken breast. You’ll notice how these simple dried herbs create an aromatic base that complements the fresh toppings beautifully.
Step 3: Heat the olive oil in a large, oven-safe skillet over medium-high heat. Once the oil is shimmering—you can test it by flicking a tiny drop of water into the pan; if it sizzles, you’re good to go—carefully add the chicken breasts. Sear them for about 4–5 minutes on the first side, without moving them, until you get a deep golden-brown crust.
Step 4: Flip the chicken breasts over. They should release easily from the pan if a good crust has formed. Sear for another 2 minutes on the second side. The chicken won’t be fully cooked through at this point—that’s exactly what we want, as it will finish cooking in the oven.
Step 5: Remove the skillet from the heat. Now, top each chicken breast with a couple of slices of fresh tomato, followed by a layer of the fresh mozzarella slices. Try to cover the surface area as much as possible. The residual heat will already start to soften the cheese a little, which is a good sign.
Step 6: Carefully transfer the entire skillet to the preheated oven. Bake for 10–12 minutes, or until the chicken is cooked through (the internal temperature should read 74°C or 165°F on an instant-read thermometer) and the cheese is completely melted, bubbly, and slightly golden in spots.
Step 7: Using oven mitts, remove the hot skillet from the oven. Immediately scatter the fresh basil leaves over the top. The basil will wilt slightly from the heat, releasing its incredible fragrance. Let the chicken rest in the skillet for about 5 minutes—this is non-negotiable for juicy meat.
Step 8: Just before serving, drizzle the entire dish with the balsamic glaze. The sweet and tangy glaze cuts through the richness of the cheese and adds a beautiful glossy finish. Serve immediately while everything is warm and wonderfully gooey.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Freezer: Not recommended; tomatoes and cheese become watery upon thawing.
- Reviving: Reheat in oven or air fryer at 175°C (350°F) for 10–12 minutes until warm.
Serving Suggestions
Complementary Dishes
- Garlic Parmesan Roasted Asparagus — The savory, nutty flavor of the asparagus pairs wonderfully with the bright tomato and basil, and it cooks in the oven at the same time as the chicken.
- Creamy Polenta — A soft, cheesy polenta acts as a luxurious bed for the chicken, soaking up all the delicious juices and the balsamic glaze from the plate.
- A Simple Arugula Salad — Toss arugula with a light lemon vinaigrette; the peppery greens provide a refreshing, crisp contrast to the rich, cheesy chicken.
Drinks
- A Light Italian Red — A Chianti or Sangiovese with bright acidity and cherry notes complements the tomatoes and cheese without overpowering the dish.
- Sparkling Water with Citrus — For a non-alcoholic option, the effervescence and hint of lemon or lime cleanse the palate between each rich, flavorful bite.
- A Crisp Pinot Grigio — This light, zesty white wine highlights the fresh basil and tomato, creating a really harmonious pairing.
Something Sweet
- Lemon Sorbet — The intense, clean citrus flavor is incredibly refreshing after the savory main course and feels light and palate-cleansing.
- Tiramisu — You can’t go wrong with this classic. The coffee-soaked ladyfingers and mascarpone cream offer a rich, cool contrast.
- Panna Cotta with Berry Compote — The silky, vanilla-infused panna cotta and the slightly tart berries provide a simple, elegant finish to the meal.
Top Mistakes to Avoid
- Mistake: Using cold chicken straight from the fridge. Taking the chill off your chicken by letting it sit at room temperature for 15–20 minutes before cooking helps it sear better and cook more evenly throughout.
- Mistake: Overcrowding the skillet. If your pan is too small for all four breasts, cook them in two batches. Crowding steams the chicken instead of giving it that essential, flavorful crust.
- Mistake: Slicing into the chicken immediately. I’ve messed this up before too, and all the precious juices end up on the cutting board instead of in the meat. Let it rest!
- Mistake: Using underripe, bland tomatoes. Since the tomato is a star player, a pale, mealy tomato will let the whole dish down. Look for deeply colored, fragrant tomatoes that yield slightly to pressure.
Expert Tips
- Tip: Add a flavor boost under the cheese. Before you add the tomato and mozzarella, spread a thin layer of basil pesto or a sprinkle of sun-dried tomato paste over the seared chicken. It adds an incredible depth of herby flavor.
- Tip: Get the perfect sear every time. Make sure your chicken is bone-dry before it hits the pan, and don’t move it until it’s ready to flip. A confident sear is the foundation of a great result.
- Tip: Broil for the last minute. If your cheese isn’t as bubbly and spotted as you’d like after baking, switch the oven to a high broil for just 60–90 seconds. Watch it closely—it can go from golden to burnt very quickly!
- Tip: Make your own quick balsamic glaze. If you don’t have a store-bought glaze, simply simmer 1/2 cup of balsamic vinegar in a small saucepan over medium-low heat until it reduces by half and becomes syrupy. It’s super easy and tastes amazing.
FAQs
Can I make this Margherita Chicken ahead of time?
You can do some prep ahead to save time! You can pound the chicken and mix the dry seasoning a day in advance, storing them separately in the fridge. I don’t recommend assembling and baking it ahead, as the tomatoes will release too much water and the chicken can become tough when reheated. The best approach is to sear the chicken, let it cool, and then refrigerate it. When ready to eat, top it and pop it in the oven, adding a few extra minutes to the baking time since you’re starting from cold.
What’s the best way to store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, the oven or air fryer is your best friend. Place the chicken on a baking sheet and warm it at 175°C (350°F) for about 10–12 minutes, until heated through. The microwave will work in a pinch, but it will make the chicken rubbery and the cheese a bit greasy, so it’s not the ideal method.
My cheese isn’t melting nicely. What did I do wrong?
This usually happens for one of two reasons. First, the cheese might be too cold. Let your sliced mozzarella sit out at room temperature for 15-20 minutes before topping the chicken. Second, you might not be using true fresh mozzarella. The low-moisture, block-style mozzarella doesn’t melt with the same creamy, gooey texture. Always opt for the fresh ball packed in water.
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully here. They’re actually more forgiving and harder to overcook. Just note that they may require a slightly longer searing time due to their higher fat content, and you should check that their internal temperature also reaches 74°C (165°F). The richer flavor of the thighs pairs beautifully with the other ingredients.
Is there a way to make this recipe lower in calories?
Yes, a few simple swaps can lighten it up. Use a reduced-fat fresh mozzarella (it’s still very good!), and you can reduce the amount of olive oil by using a high-quality non-stick pan. You can also skip the balsamic glaze or use just a very light drizzle. The core flavors will still be fantastic, just a little lighter.
Margherita Chicken
Make this easy Margherita Chicken recipe with juicy chicken, fresh mozzarella, tomatoes, and basil. Ready in 30 minutes! Get the simple recipe now.
Ingredients
For the Ingredients
-
4 boneless, skinless chicken breasts (about 150–180 g each)
-
2 tbsp olive oil
-
1 tsp dried oregano
-
1/2 tsp garlic powder
-
1/2 tsp onion powder
-
1/2 tsp salt (plus more to taste)
-
1/4 tsp black pepper
-
2 large ripe tomatoes (sliced into 1/4-inch rounds)
-
200 g fresh mozzarella cheese (sliced)
-
1/4 cup fresh basil leaves (plus more for garnish)
-
2 tbsp balsamic glaze (for drizzling)
Instructions
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First, preheat your oven to 200°C (400°F). While it’s heating, prepare your chicken. If your breasts are uneven, place them between two sheets of plastic wrap and gently pound them to an even thickness—about 1 inch thick is perfect. This ensures they cook evenly and stay juicy. Pat them completely dry with paper towels; this is key for getting a beautiful sear.01
-
In a small bowl, mix together the dried oregano, garlic powder, onion powder, salt, and black pepper. Rub this seasoning blend evenly over both sides of each chicken breast. You’ll notice how these simple dried herbs create an aromatic base that complements the fresh toppings beautifully.02
-
Heat the olive oil in a large, oven-safe skillet over medium-high heat. Once the oil is shimmering—you can test it by flicking a tiny drop of water into the pan; if it sizzles, you’re good to go—carefully add the chicken breasts. Sear them for about 4–5 minutes on the first side, without moving them, until you get a deep golden-brown crust.03
-
Flip the chicken breasts over. They should release easily from the pan if a good crust has formed. Sear for another 2 minutes on the second side. The chicken won’t be fully cooked through at this point—that’s exactly what we want, as it will finish cooking in the oven.04
-
Remove the skillet from the heat. Now, top each chicken breast with a couple of slices of fresh tomato, followed by a layer of the fresh mozzarella slices. Try to cover the surface area as much as possible. The residual heat will already start to soften the cheese a little, which is a good sign.05
-
Carefully transfer the entire skillet to the preheated oven. Bake for 10–12 minutes, or until the chicken is cooked through (the internal temperature should read 74°C or 165°F on an instant-read thermometer) and the cheese is completely melted, bubbly, and slightly golden in spots.06
-
Using oven mitts, remove the hot skillet from the oven. Immediately scatter the fresh basil leaves over the top. The basil will wilt slightly from the heat, releasing its incredible fragrance. Let the chicken rest in the skillet for about 5 minutes—this is non-negotiable for juicy meat.07
-
Just before serving, drizzle the entire dish with the balsamic glaze. The sweet and tangy glaze cuts through the richness of the cheese and adds a beautiful glossy finish. Serve immediately while everything is warm and wonderfully gooey.08
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