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Vibrant Grilled Chicken Margherita Italian

Highlight: Satisfying Main Dishes for Every Occasion

Get juicy chicken breasts sizzling over open flames, then pile on melty mozzarella and slices of fresh tomato to finish. Basil pops in with its herby aroma, and just before serving, a quick swirl of balsamic glaze does the trick with that tangy-sweet vibe. You'll get loads of color, crispy bits, and bold flavors on one plate. Awesome for a summer cookout or even a speedy weeknight meal. Pair it with roasted veggies, a salad, or even a pile of pasta to keep things interesting and fresh every time.

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Luna chef wearing a white shirt.
Crafted By Luna
Updated on Thu, 22 May 2025 14:57:55 GMT
A dinner plate loaded with cheese and tomatoes. Save
A dinner plate loaded with cheese and tomatoes. | myhomemademeal.com

Smoky chicken margherita brings those classic Italian flavors to your backyard. Juicy chicken breast gets topped with soft cheese, ripe tomato, and basil, and a sweet-sour balsamic drizzle ties it all up. It's special enough for weekend get-togethers but easy to throw together on a Tuesday night.

The first time this hit the grill, my family raved about that gooey cheese with smoky chicken. Now it's a must-have all summer long at our backyard parties.

Delicious Ingredients

  • Balsamic glaze: go for a thick, sticky one or whip up your own if you like tanginess
  • Fresh basil leaves: don’t miss tossing these on last—they look and smell amazing
  • Roma tomatoes: slice these thin so they’re juicy but not too much
  • Fresh mozzarella slices: snatch up the creamy stuff from the deli if you can
  • Salt and pepper: these do all the heavy lifting for flavor
  • Italian seasoning: this blend gives your chicken big herby vibes, especially ones with basil and oregano
  • Olive oil: just a splash keeps everything from sticking and adds richness
  • Chicken breasts, boneless and skinless: plumper cuts turn out the juiciest

Simple Step-by-Step

Finish and Serve:
Move your chicken straight to a serving plate. Quickly toss on torn basil and pour balsamic glaze over all of it while it’s hot for shine and pop.
Add the Cheese and Tomato:
When the chicken’s almost ready, push on a big slice of mozzarella and some tomato. Shut the grill for a couple minutes. The cheese melts, and the tomato gets tender.
Fire Up the Grill:
Crank the grill to medium-high. Scrub and oil the racks so nothing sticks. Lay your chicken on the heat and cook about 5–7 minutes a side, flipping for grill marks. Go until the thickest part hits 165°F inside with a quick thermometer check.
Prep Your Chicken:
Dry the chicken real well with paper towels. Rub both sides with olive oil, sprinkle salt, pepper, and Italian seasoning till all coated. Makes every bite tasty.
A plate of chicken with tomatoes and herbs. Save
A plate of chicken with tomatoes and herbs. | myhomemademeal.com

The mozzarella is my favorite because it just melts into this soft, dreamy layer and doesn’t take over. One summer evening, we ate outside with tons of garden basil, and now it's a chill tradition every year.

Storage Advice

Pop any leftovers into a tight container in the fridge up to three days. Reheat gently so the chicken stays tender, and toss on some new basil and extra glaze for fresh flavor. Sliced leftovers are awesome piled on a salad for lunch next day.

Swap-Out Ideas

No mozzarella? Provolone or burrata melt like a dream too. Try grape or heirloom tomatoes when Romas are out—they bring a fun flavor twist. You can squirt on lemon juice instead of balsamic glaze if you want brightness in a different way.

Tasty Pairings

Pair your chicken margherita with easy sides like warm pasta salad, herbed couscous, or smoky grilled veggies. I love it next to arugula tossed with a hint of lemon and olive oil for that zippy finish.

Chicken with tomatoes and cheese. Save
Chicken with tomatoes and cheese. | myhomemademeal.com

Italian Roots

This dish is a spin on the margherita pizza, with Italian flag colors and loads of food tradition. The trio—mozzarella, tomato, basil—got its start in Naples as a tasty tribute to Queen Margherita over a hundred years ago.

Recipe FAQs

→ Which chicken cut's easiest for grilling?

If you want fast, juicy results, grab boneless, skinless chicken breasts. They cook through without drying out.

→ What’s the best way to get melty cheese?

Toss mozzarella on the chicken for the last couple minutes. Drop the lid while it's still on the grill so it melts just right.

→ Can I use a different cheese instead of mozzarella?

Totally! Burrata or provolone make tasty swaps and give you a new spin on taste and texture.

→ What are good sides for this meal?

Try roasted veggies, mixed greens, grilled zucchini, or fluffy herbed couscous—they all go great with these flavors.

→ How do you whip up balsamic glaze from scratch?

Let balsamic vinegar bubble away on the stove with a splash of honey, stirring now and then, until it gets syrupy.

→ How can I make sure chicken stays juicy while grilling?

Brush on some olive oil before it hits the grill and don’t cook it too long. That keeps everything moist and tender.

italian chicken margherita grill

Grilled, tender chicken loaded up with creamy mozzarella, juicy tomatoes, basil leaves, and a splash of balsamic glaze for a bright, tasty bite.

Prep Time
10 minutes
Cooking Duration
15 minutes
Overall Time
25 minutes
Crafted By: Luna

Recipe Type: Main Dishes

Preparation Complexity: Beginner-Friendly

Regional Cuisine: Italian-American

Servings Output: 4 Serving Size (4 chicken breasts)

Dietary Choices: Lower-Carb Choice, Gluten-Free Alternative

Everything You’ll Need

→ Main

01 Freshly ground black pepper to taste
02 Salt as much as you like
03 2 tablespoons olive oil
04 1 teaspoon Italian seasoning
05 4 chicken breasts with no bones or skin

→ Toppings

06 A handful of fresh basil leaves (about 1/4 cup)
07 4 slices mozzarella (use fresh if you can)
08 Some balsamic glaze to drizzle
09 2 Roma tomatoes cut into thin rounds

Steps to Cook

Step 01

Pull the chicken off the grill. Sprinkle on the basil while it's still warm. Drizzle over some balsamic glaze and dish up fast—it's awesome with roasted veggies, salad, or pasta.

Step 02

With just 2 minutes left, put a mozzarella slice and tomato on each chicken breast. Shut the grill lid so the cheese melts nicely.

Step 03

Set the chicken down on the grill. Let it cook until you see nice grill marks and the middle hits 75°C—usually about 5 to 7 minutes each side.

Step 04

Start heating your grill on medium-high. Rub a little oil onto the grate—this keeps food from sticking.

Step 05

Dry off the chicken with a paper towel. Rub olive oil over both sides, sprinkle with salt, pepper, and the Italian seasoning.

Extra Suggestions

  1. Want it richer? Go for provolone or burrata, or tuck a thin layer of prosciutto under the cheese.
  2. You can make balsamic glaze at home—just let balsamic vinegar and a little honey simmer down until thick.
  3. Try it with couscous with herbs or throw some zucchini on the grill too.

Must-Have Equipment

  • Meat thermometer
  • Cutting board
  • Basting brush
  • Stovetop or outdoor grill
  • Tongs
  • Knife (keep it sharp)

Allergy Information

Always check ingredient details for potential allergens. Consult an expert if you're uncertain.
  • This has milk because of the mozzarella

Nutritional Highlights (per portion)

Nutritional information is shared for guidance and isn't meant to replace expert medical advice.
  • Caloric Content: 353
  • Fat Breakdown: 18.6 grams
  • Carbohydrate Breakdown: 5.2 grams
  • Protein Count: 41.7 grams