Go Back

Chicken Margherita

A delightful dish featuring grilled chicken, fresh basil, creamy mozzarella, and zesty lemon garlic sauce, inspired by the popular Olive Garden recipe.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 6 pieces Boneless Chicken Breasts 4 ounces each
  • 2 cups Water
  • 1/4 cup Kosher Salt
  • 1/4 cup Granulated Sugar
For the Pesto
  • 2 cups Fresh Basil
  • 1 clove Garlic
  • 2 tbsp Pecorino Romano Cheese, grated
  • 3-4 tbsp Extra Virgin Olive Oil Adjust for desired consistency
  • 1 tbsp Pine Nuts Optional
For the Lemon Garlic Sauce
  • 2 tbsp Butter
  • 2 cloves Garlic, minced
  • 1 tbsp All Purpose Flour
  • 1 tbsp Lemon Juice
  • 1/2 cup Low Sodium Chicken Broth
For Assembly
  • 1/2 cup Prepared Pesto
  • 1 cup Grape Tomatoes, halved
  • 6 oz Fresh Mozzarella, sliced
  • 1/2 cup Prepared Lemon Garlic Sauce

Method
 

Preparation
  1. Combine water, kosher salt, and granulated sugar in a resealable plastic bag until dissolved.
  2. Add the chicken to the bag and refrigerate for 2 to 24 hours for marination.
Grilling
  1. Preheat the grill and grill the marinated chicken for about 10 minutes or until it reaches an internal temperature of 165°F. Set aside or refrigerate.
Making the Pesto
  1. Blend basil, garlic, Pecorino Romano cheese, and olive oil in a mini food processor until smooth.
  2. Adjust oil if necessary for desired consistency. Store in an airtight container in the refrigerator.
Preparing the Lemon Garlic Sauce
  1. Melt butter in a saucepan over medium heat. Add minced garlic and sauté for about 1 minute.
  2. Stir in flour and then add lemon juice and chicken broth. Stir until sauce thickens, about 3 to 5 minutes.
  3. This sauce can also be refrigerated until use.
Assembly and Baking
  1. Preheat the oven to 425°F.
  2. Place the grilled chicken in an oven-safe dish and layer with fresh mozzarella, pesto, and halved grape tomatoes.
  3. Pour the lemon garlic sauce over the chicken and bake for 10 to 15 minutes until the cheese has melted.
  4. If the chicken was refrigerated, bring it to room temperature for about 15 minutes before baking.

Notes

Marinate chicken for at least 2 hours for best flavor. Serve on a bed of fresh arugula or with garlic bread for a complete meal. A drizzle of balsamic glaze enhances the dish.