What’s in margherita chicken?
This margherita chicken breast recipe is so stunning and simple! Here are a few of my favorite ingredients that make it so good:
Tomatoes: I like to use roma tomatoes because they have the best shape when sliced and placed on top of the chicken. However, really any tomatoes will work well. Chicken Stock: Use homemade chicken stock if you can! It really creates the very best flavor. Mozzarella Cheese: Freshly sliced mozzarella cheese will melt the best.
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 keep in mind that they will take a little longer to cook through.
How to Store and Reheat
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 200°F for about 20 minutes until cooked through.
Notes from the Test Kitchen
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.
More Chicken Breast Recipes We Love
Fiesta Lime Chicken Broccoli and Cheese Stuffed Chicken Breast Tuscan Stuffed Chicken Cheesy Bacon Ranch Chicken Creamy Herb Chicken Bacon Wrapped Chicken
How to Make Margherita Chicken Step by Step
Season the chicken: Season 4 chicken breasts with kosher salt and black pepper.
Chicken is being seared: Heat a skillet over medium heat. Add 1 tbsp unsalted butter and 1 tbsp olive oil. Add the chicken and sear until golden brown on both sides, about 5-6 minutes per side.
Add liquids: Add in 1/4 cup balsamic vinegar and 1/4 cup chicken stock. Use a wooden spoon to scrape the brown bits from the bottom of the pan. Bring mixture to a boil, then reduce to a simmer.
Add cheese and tomatoes: Layer each chicken breast with 2 slices of fresh mozzarella and a few tomato slices (depending on size of the slices). Drizzle with a little bit of olive oil and sprinkle with salt and pepper to taste.
Bake: Bake at 375°F 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. Garnish with 1/4 cup fresh basil leaves.
