If you love low-carb meals with fresh flavors, my chicken Margherita recipe is one you’ll want to make again and again. I pan-sear juicy chicken breasts, then top them with fresh mozzarella cheese and ripe tomato slices, and finish them in the oven for a perfectly bubbly top. A sprinkle of fresh basil and a drizzle of balsamic brings out bright, tangy flavor, making this Margherita chicken irresistible for weeknight dinners or a special meal.
Baked Chicken Margherita with Balsamic
I’m a huge fan of Margherita pizza, but I wanted a healthier way to indulge my cravings. This baked Margherita chicken tastes just like that yummy pizza but without all the extra carbs. Instead, I layer fresh mozz and tomatoes on top of lean chicken breasts. Topped with basil and balsamic, it’s so tasty!
Using an oven-safe skillet makes the process easy. Just sear the chicken on the stovetop for a golden crust, layer the toppings, then finish baking until the cheese melts. For an extra punch of flavor, I like to drizzle this chicken Margherita with balsamic vinegar just before serving. It’s light, summery, and perfect alongside roasted veggies, pasta, or a crisp salad.
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Season Your Tomatoes for Intense Flavor
Lightly salting and drizzling olive oil on your tomato slices before baking draws out excess moisture and concentrates their natural sweetness. This keeps your baked Margherita chicken from turning watery while boosting overall flavor.
Chicken Margherita Recipe
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
- If your chicken breasts are uneven sizes/thicknesses, you can pound them thin so they cook more evenly.
- Use an oven-safe skillet for this recipe so that you can easily transfer the chicken from the stovetop to the oven.
- Let the chicken rest for 5-10 minutes before serving to let the juices redistribute.
- After removing the chicken, simmer the balsamic and chicken stock for a few minutes until slightly thickened. Drizzle over the finished dish for an extra depth of flavor that really elevates it.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Margherita Step by Step
Season the Chicken: Preheat your oven to 375°F. Season 4 boneless, skinless chicken breasts all over with 1 teaspoon of kosher salt and ¼ teaspoon of ground black pepper.
Sear the Chicken: Heat an oven-safe skillet over medium heat. Add 1 tablespoon of unsalted butter and 1 tablespoon of olive oil. Add the seasoned chicken breasts and sear until golden brown on both sides, about 5-6 minutes per side. You don’t need to fully cook the chicken through at this point. It will finish cooking in the oven later on.
Add the Liquids: Add in ¼ cup of balsamic vinegar and ¼ cup of chicken stock to deglaze the pan. Use a wooden spoon to scrape the brown bits from the bottom of the pan.This will add rich flavor to the sauce. Bring the mixture to a boil, then reduce to a simmer.
Top with Cheese and Tomatoes: Layer each chicken breast with 2 slices of fresh mozzarella and a few tomato slices (depending on the size of the slices). Drizzle with a little bit of olive oil and sprinkle with salt and pepper to taste.
Bake and Serve: Bake your chicken Margherita in the preheated oven 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. Optionally, you can remove the chicken from the pan and continue to simmer the sauce on the stovetop until it thickens into a nice glaze. Garnish with ¼ cup of fresh basil leaves.
How to Store and Reheat
This chicken margherita is best served as soon as it is made, but if you do have leftovers, you can keep them covered in the fridge for up to 3 days. Leftovers can be reheated in the oven at 200°F for about 20 minutes, or until warmed through.
I do not recommend freezing this dish, as the mozzarella and tomatoes turn grainy once thawed.
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