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.
My go to pizza is always a margherita, simple and fresh is sometimes the best way to go! For this recipe I used my favorite pizza toppings to top chicken breasts for a main meal that you can enjoy any night of the week.
Why You Will Love This Margherita Chicken Recipe
- Healthy: This meal is low carb, high in protein and made from scratch with natural ingredients.
- Simple: You only need a handful of basic ingredients to make this recipe.
- Quick: This chicken is ready to serve in about 35 minutes and only requires 5 minutes of prep time. Perfect for an easy dinner after a busy day.
How to make margherita chicken
Be sure to see the recipe card below for full ingredients & instructions!
- Season and sear: Season the chicken breast with salt and pepper and sear in a skillet. Pour in the balsamic and chicken stock and bring to a boil.
- Layer: Add the mozzarella and tomato slices on top of the chicken.
- Cook: Bake in the oven until cooked through.
Recipe Variations
This margherita chicken is pretty perfect as it is, but you can easily add some other of your favorite pizza toppings like sliced black olives, pepperoni or pineapple…or a combination of all 3!
I like to sear the chicken in olive oil and butter to add more flavor, but you can just use oil if you prefer.
Can you make it ahead of time?
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 200F for about 20 minutes until cooked through.
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 bare in mind that they will take a little longer to cook through.
What do you serve with it?
This is a really versatile recipe that can be served with lots of veggie and potato sides. Try it with:
Recipe 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.
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Margherita Chicken
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 4 chicken breasts
- 1 tsp salt
- ¼ tsp black pepper
- ¼ cup balsamic vinegar
- ¼ cup chicken stock
- 4 oz fresh Mozzarella
- 2 roma Tomatoes sliced
- ¼ cup fresh Basil
Instructions
- Preheat oven to 375 degrees.
- Season chicken liberally with salt and pepper – about 1 teaspoon per pound of chicken.
- Heat a large cast-iron or regular skillet to a medium heat. Add 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.
- 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.
- Layer 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.
- Bake in the oven until the cheese is melted and the chicken has reached 165 degrees at the thickest part of the breast.
- Remove from the oven and spoon sauce on top. Garnish with 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.
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