Home Chicken Dinners Margherita Chicken Recipe
Becky Hardin
4.49 from 43 votes
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This easy Margherita Chicken Recipe is so simple and summery! Chicken breasts are cooked to juicy perfection with balsamic vinegar, mozzarella cheese, sliced tomatoes and aromatic fresh basil.
What’s in margherita chicken?
This margherita chicken breast recipe is so stunning and simple! Here are a few of my favorite ingredients that make it so good:
- Tomatoes: I like to use roma tomatoes because they have the best shape when sliced and placed on top of the chicken. However, really any tomatoes will work well.
- Chicken Stock: Use homemade chicken stock if you can! It really creates the very best flavor.
- Mozzarella Cheese: Freshly sliced mozzarella cheese will melt the best.
Can you make this recipe with chicken thighs?
I prefer to use breasts for this recipe so that the mozzarella and tomatoes are easily placed on the large flat surface. If you only have chicken thighs, you can use those but keep in mind that they will take a little longer to cook through.
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How to Store and Reheat
This dish is best served as soon as it is made, but if you do have leftovers you can keep them covered in the fridge for 3 to 4 days. Leftovers can be reheated in the oven at 200°F for about 20 minutes until cooked through.
Notes from the Test Kitchen
- Use an oven safe skillet for this recipe so that you can easily transfer the chicken from the stovetop to the oven.
- Use chicken breasts of a similar thickness so that they all cook through evenly.
Let the chicken rest for 5 to 10 minutes before serving to let the juices redistribute.
More Chicken Breast Recipes We Love
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- Broccoli and Cheese Stuffed Chicken Breast
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- Cheesy Bacon Ranch Chicken
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4.49 from 43 votes
Margherita Chicken
This delicious and easy to make margherita chicken is the perfect family weeknight meal. Chicken breasts are oven baked with tomatoes and mozzarella for delicious meal everyone will love.
Prep: 5 minutes minutes
Cook: 30 minutes minutes
Total Time: 35 minutes minutes
Servings: 4 people
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Ingredients
- 4 boneless, skinless chicken breasts
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 tablespoon unsalted butter ⅛ stick
- 1 tablespoon olive oil
- ¼ cup balsamic vinegar
- ¼ cup chicken stock
- 4 ounces fresh mozzarella cheese sliced
- 2 Roma tomatoes sliced
- ¼ cup fresh basil leaves
Instructions
Preheat oven to 375°F.
Season the chicken liberally with salt and pepper – about 1 teaspoon per pound of chicken.
4 boneless, skinless chicken breasts, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper
Heat a large cast-iron or oven-safe skillet over medium heat. Add the butter and olive oil. Once the butter melts, add the chicken. Sear until golden brown, about 5-6 minutes. Flip and sear until the other side is golden brown as well, another 5-6 minutes.
1 tablespoon unsalted butter, 1 tablespoon olive oil
Add in the balsamic vinegar and chicken stock. Use a wooden spoon to scrape up all the brown bits at the bottom of the pan. Bring mixture to a boil and reduce to a simmer.
¼ cup balsamic vinegar, ¼ cup chicken stock
Layer the chicken with a few mozzarella slices followed by a few tomato slices. Drizzle with a little bit of olive oil. Season tomato with salt and pepper.
4 ounces fresh mozzarella cheese, 2 Roma tomatoes
Bake in the oven until the cheese is melted and the chicken has reached 165°F at the thickest part of the breast.
Remove from the oven and spoon sauce on top. Garnish with fresh basil leaves.
¼ cup fresh basil leaves
Notes
- Use an oven-safe skillet for this recipe so that you can easily transfer the chicken from the stovetop to the oven.
- Use chicken breasts of a similar thickness so that they all cook through evenly.
- Let the chicken rest for 5 to 10 minutes before serving to let the juices redistribute.
Storage:Store margherita chicken in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Margherita Chicken
Amount Per Serving
Calories 425Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 7g44%
Cholesterol 175mg58%
Sodium 1073mg47%
Potassium 965mg28%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 4g4%
Protein 55g110%
Vitamin A 686IU14%
Vitamin C 7mg8%
Calcium 165mg17%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Becky Hardin
Course:Main Course
Cuisine:Italian
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How to Make Margherita Chicken Step by Step
Season the chicken:Season 4 chicken breasts with kosher salt and black pepper.
Chicken is being seared: Heat a skillet over medium heat. Add 1 tbsp unsalted butter and 1 tbsp olive oil. Add the chicken and sear until golden brown on both sides, about 5-6 minutes per side.
Add liquids: Add in 1/4 cup balsamic vinegar and 1/4 cup chicken stock. Use a wooden spoon to scrape the brown bits from the bottom of the pan. Bring mixture to a boil, then reduce to a simmer.
Add cheese and tomatoes: Layer each chicken breast with 2 slices of fresh mozzarella and a few tomato slices (depending on size of the slices). Drizzle with a little bit of olive oil and sprinkle with salt and pepper to taste.
Bake: Bake at 375°F until the cheese has melted and the chicken has reached an internal temperature of 165°F. Remove from the oven and spoon the sauce all over the top. Garnish with 1/4 cup fresh basil leaves.
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Meet Becky Hardin
Becky Hardin founded Easy Chicken Recipes in 2018. She has been creating trusted, easy, and delicious recipes on the web since 2012. Becky is known for simple dinner ideas, delicious crockpot recipes, creative chicken meals, and so much more. We have built a team of recipe developers, testers, and writers that love to create trust chicken recipes for every family.
