Chicken Margherita Pizza Recipe

up close image of sliced chicken margherita pizza

4.63 from 16 votes

This easy chicken margherita pizza recipe utilizes store-bought dough and fresh toppings to create a quick and filling weeknight meal.

Prep Time20

Cook Time25

Total Time45

Course: Main Course

Cuisine: American, Italian

Servings: people

Calories: 703kcal

Author: Becky Hardin

Ingredients

1 boneless, skinless chicken breasts *
2 tablespoons olive oil divided
3 cloves garlic divided
1½ teaspoons dried oregano divided
¼ teaspoon dried basil
¾ teaspoon kosher salt divided
¼ teaspoon ground black pepper divided
2 cups quartered grape tomatoes **
1 pound pizza dough
12 ounces mozzarella cheese sliced***
15 fresh basil leaves sliced
1½ teaspoons garlic salt

Instructions

Between two pieces of parchment paper, pound the chicken breast to an even thickness, approximately ¾ of an inch thick.
1 boneless, skinless chicken breasts
In a small bowl, mix ½ tablespoon of olive oil, 1 minced garlic clove, ¼ teaspoon dried oregano, ¼ teaspoon dried basil, ¼ teaspoon salt, and ⅛ teaspoon pepper. Pour into a resealable Ziplock bag, add the chicken breast, and massage to coat the chicken in spices. Set aside.
2 tablespoons olive oil, 1½ teaspoons dried oregano, ¼ teaspoon dried basil, 3 cloves garlic, ¾ teaspoon kosher salt, ¼ teaspoon ground black pepper
In a medium bowl, mix the remaining 1½ tablespoons of olive oil, 2 minced garlic cloves, ½ teaspoon salt, ⅛ teaspoon pepper, and ¼ teaspoon dried oregano. Stir in the quartered grape tomatoes and set aside.
2 cups quartered grape tomatoes
Preheat a grill or grill pan and preheat the oven to 450℉. When the grill is hot, turn the heat to medium and grill the chicken breast for 4 minutes per side, or until it is no longer pink on the inside. Cool for a few minutes and slice into bite sized pieces.
Roll the pizza dough into a circle on a 15-inch pizza stone or pan, leaving the edges slightly thicker. Bake the dough at 450℉ for 5 minutes. Remove from the oven.
1 pound pizza dough
Using a slotted spoon, spread the tomatoes evenly over the pizza crust. Discard the remaining liquid. Place mozzarella slices over tomatoes. Spread chicken and fresh basil on top of cheese, and top with garlic salt.
12 ounces mozzarella cheese, 15 fresh basil leaves, 1½ teaspoons garlic salt
Return to oven for 10 minutes or until crust is golden brown. Remove from oven and slice. Serve immediately.

Video

Notes

*A boneless, skinless chicken thigh will also work.

**I like grape tomatoes, but chopped Roma tomatoes also work.

***I used low-moisture mozzarella. You can use fresh, but the pizza may turn out soggy. To make things easier, you can also use shredded cheese.

Tips:

To make this recipe even quicker and easier, use a large thin pre-baked pizza crust and pre-shredded mozzarella cheese.
If you like a thicker-crust pizza, use a 12-inch pizza stone or pan.
If you’d rather not grill the chicken, you could also cook it under the broiler or fry it.
Drain the tomatoes or pat them dry before seasoning to avoid a soggy crust.

Storage: Store chicken margherita pizza covered in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition