This grilled chicken margherita is the perfect 30-minute Olive Garden copycat topped with melted mozzarella, juicy tomatoes and basil pesto.
I love a restaurant fave that I can easily recreate at home and this one turned out even better. If you’re in a chicken dinner rut, this recipe is for you!
Why you’ll love this recipe
- Restaurant-worthy: This Olive Garden copycat tastes just like the original with juicy chicken, melty mozzarella, fresh tomatoes, and basil pesto.
- Easy 30-minute dinner: Simple ingredients come together into a fresh, flavour-packed chicken dinner that’s perfect for busy weeknights.
Ingredients and substitutions
- Olive oil – Any neutral cooking oil like avocado oil.
- Chicken cutlets – Use thinly sliced chicken breasts, chicken breast, or chicken tenders.
- Mozzarella cheese – Fresh mozzarella, provolone, or Monterey Jack would all work well.
- Cherry tomatoes – Swap for grape tomatoes, Roma tomatoes, or diced vine-ripened tomatoes.
- Broccoli – Try asparagus, green beans, zucchini, or a side salad instead.
Pesto
- Fresh basil: Fresh basil is best for pesto, but store-bought pesto can be used to save time.
- Parmesan cheese: Pecorino Romano is the closest substitute.
- Garlic: Use garlic powder in a pinch, though fresh garlic provides the best flavour.
- Olive oil: Any neutral cooking oil like avocado oil.
How to make grilled chicken margherita
Step 1: Prep the pesto
Add basil, olive oil, parmesan cheese, garlic, salt and pepper to a small blender.
Step 2: Blend
Blend until the pesto until fairly smooth and set aside.
Step 3: Cook the chicken
Cook the chicken is a skillet until cooked through.
Step 4: Cook the veggies
Add broccoli and water to a bowl and microwave, then drain and set aside.
Step 5: Top the chicken
When the chicken is cooked, top with cheese and let it melt.
Step 6: Finish and serve
Top the chicken with pesto and tomatoes then serve and enjoy!
Tips for juicy chicken
- Pound or slice evenly: Keep chicken cutlets an even thickness so they cook evenly, quickly and stay juicy.
- Don’t overcook: Chicken is done at 165°F. Remove as soon as it’s cooked through to avoid drying it out. Use a meat thermometer.
- Hot pan = better sear: Make sure your skillet is fully heated before adding the chicken for a nice golden crust.
- Let it rest: Give the chicken a couple of minutes before topping so the juices stay locked in.
- Melt cheese with a lid: Covering the pan helps the mozzarella melt evenly without overcooking the chicken.
- Keep toppings fresh: Add tomatoes and pesto just when you’re about to serve so they stay bright and flavourful.
Frequently asked questions
Can I use store-bought pesto?
Yes! Store-bought pesto works great here if you want to save time. Just choose one you actually enjoy since it really adds to the flavour of the dish.
What kind of chicken should I use?
Chicken cutlets are best because they cook quickly and stay juicy. You can also use chicken breasts, just slice them in half lengthwise.
Can I make the chicken margherita ahead of time?
Yes, you can prepare everything and cook the chicken ahead of time so all you need to do is heat it up and add the fresh toppings. For best results, I prefer prepping ingredients instead—make the pesto, chop the tomatoes, and shred the cheese ahead so you can cook it fresh.
What to serve with chicken margherita
- Veggies like broccoli, asparagus, green beans.
- Green salad with an easy homemade Italian dressing.
- Simple pasta or some crusty bread.
Storing and reheating
Storing: Store leftovers in airtight containers in the fridge for up to 4 days. For best results, keep any extra pesto separate.
Reheating: Reheat the chicken and broccoli in the microwave for 1–2 minutes or in a skillet over medium heat until warmed through. Add the tomatoes and pesto after reheating.
Freezing: Freeze the cooked chicken in an airtight container for up to 3 months. The tomatoes, pesto, and broccoli are best made fresh.
Defrosting and reheating: Thaw the chicken overnight in the fridge, then reheat in the microwave or a skillet.
More high-protein chicken dinners
Grilled Chicken Margherita (Olive Garden Copycat)
Equipment
- Magic Bullet blender for blending the pesto
- Glass meal prep bowls for storing leftovers
Ingredients
- 1 tbsp olive oil
- 4 chicken cutlets
- Salt & pepper to taste
- 1/2 cup mozzarella cheese grated
- 2 cups cherry tomatoes quartered
- 1 head broccoli chopped into florets
Quick basil pesto
- 2 cups fresh basil leaves
- 2 tbsp olive oil
- 2 tbsp parmesan cheese grated
- 1 clove garlic minced
- 1/4 tsp each salt & pepper
Instructions
- Season chicken cutlets with salt & pepper, then heat olive oil in a large skillet over medium-high heat. Add chicken once oil is hot, then cook for 5 minutes per side.
- While the chicken cooks, add basil, olive oil, parmesan cheese, garlic and salt & pepper to a small blender like a Magic Bullet or use an immersion blender in a bowl to make the pesto.
- Add broccoli florets to a large bowl filled with water and microwave for 8 minutes, then drain and set aside.
- When the chicken is done cooking, add 2 tbsp of grated mozzarella to each cutlet then place a large lid overtop of the skillet for about 2 minutes so the cheese melts. In the meantime, slice the cherry tomatoes into quarters.
- Add chicken cutlets to 4 plates and divide broccoli among each plate. Top chicken with cherry tomatoes and pesto, then serve and enjoy!
Comments & Reviews
Taylor Stinson says
Such a perfect easy dinner!