This Chicken Margherita Would Make Olive Garden Proud

June 5, 2018

Chicken Margherita
Serves 4
Summer was made for this.
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Prep Time
5 min
Total Time
30 min
Prep Time
5 min
Total Time
30 min
  1. 1 tbsp. extra-virgin olive oil
  2. 1 lb. boneless skinless chicken breast
  3. 1 tsp. oregano
  4. kosher salt
  5. Freshly ground black pepper
  6. 1/4 c. white wine
  7. 4 tbsp. butter
  8. 3 cloves garlic, minced
  9. 2 tbsp. lemon juice
  10. 1 c. shredded mozzarella
  11. 1 c. prepared pesto
  12. 2 c. quartered cherry tomatoes
  13. 1/4 c. grated Parmesan (optional)
  1. In a large skillet over medium-high heat, heat olive oil. Season chicken all over with oregano, salt, and pepper. Add chicken to skillet and cook until golden on both sides and almost cooked through in middle, about 6 minutes per side.
  2. Remove chicken from skillet and transfer to a plate. Immediately pour in white wine and scrape up the bottom of the skillet with a wooden spoon. (There's a ton of flavor in any of those stuck chicken bits!) Add butter and stir until melted, then stir in garlic and lemon juice.
  3. Return chicken to skillet and top each with mozzarella. Cover skillet and cook until cheese has melted, about 1 minute. Top chicken with pesto and tomatoes and sprinkle with Parmesan, if using. Serve warm.
Adapted from Delish
Adapted from Delish | It's All In The Sauce

You don’t need to go out to get the perfect chicken dish.


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