Wonderful chicken recipe that’s super tasty and very easy to make. Juicy chicken breast seared and smothered in homemade pesto, topped with tomatoes and lots of gooey mozzarella cheese.
I have been obsessed with pesto lately. I always love it but lately it’s been like that commercial…
“I put that %$#* on everything!”
I use it on sandwiches, instead of mayo or mustard. I mix it with pasta, add it to meats and veggies. I even add it to salads.
One of my favorite quick sandwiches is a slice of bread with pesto, tomatoes and mozzarella cheese. After having it the other day, I thought that it would be great on a chicken breast for dinner. Oh boy, I love it when I’m right!
It was super easy and super delicious!
I am so excited to plant my own basil soon. Normally, I would have already had basil growing because we start getting warm weather early here, in FL. But this year, I ordered special pots for my herbs and they are taking their sweet time to come in.
They better get here fast because I want some fresh basil growing in my home asap!
Margherita Chicken Recipe
- 2 boneless skinless chicken breasts
- 2 Tbsp olive oil
- 1/2 cup fresh pesto
- 2 medium tomatoes
- 8 oz mozzarella cheese block, sliced into about 1/8 inch thick slices
- Fresh cracked pepper
- Preheat a large oven-safe skillet over medium heat and add oil.
- Cut chicken breasts in half, width-wise. Season with salt and pepper and cook in the skillet until golden on both sides and almost done.
- Preheat oven to 375.
- Spread about 2 tablespoons of pesto over each breast.
- Add 2-3 slices of tomato and cover with slices of mozzarella cheese all over the top of the breast.
- Place skillet in the oven and bake until cheese is melted, about 5 minutes.
- Optional: squeeze a little lemon over the cooked chicken.
Check out these great recipes from other bloggers:
5 Ingredient Lemon Chicken and Asparagus from Pinch of Yum
Chicken Piccata from Life in the Lofthouse
Chicken Supreme Pasta Bake from Inside BruCrew Life
Crock Por Salsa Chicken from Jo Cooks
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Some More Recipes From Me:
Shrimp and Veggie Pesto Pasta Salad
oh my, what a striking entree for dinner parties, I love it.
Thank you so much, Lori! I hope you will serve it at your next one 🙂
What would you serve as a side dish with your margherita chicken?
Does it go with rice, pasta or potatoes the best?
When I make this, I served it with a salad. I think mashed potatoes, asparagus or roasted potatoes will go nicely. It will also be good served over some spaghetti.
Thank you, Veronika!
Marisa Franca @ All Our Way says
Hm! Hm! Hm!! Looks darn tasty to me. We eat LOTS of chicken and having different recipes helps!! I love the photos you took of the dish. I wanted to buy herbs when we were in Florida but the herbs we found were puny and the basil was scarce — they said some of the plants had a disease. Well, now that we are back in the cooler weather we can’t find any plants — just the pathetic looking scraps in the grocery store. Lucky you!!
Oh no, that’s no good. I usually get my basil and other herbs at Whole Foods, unless I grow it myself.
I hope you’ll give this chicken a try 🙂
I love chicken, this recipe looks so good! The pesto adds so much flavor to the dish
Absolutely! Thank you so much, Katy! Hope you will give t a try 🙂