Slow Cooker Greek Chicken Recipe

If you love the fresh flavors of Caprese salad and crave a summery main course, then Grilled Chicken Margherita is about to become your favorite weeknight dinner! Tender marinated chicken breasts get a sizzling char from the grill, topped with gooey mozzarella, vibrant pesto, sweet-tart cherry tomatoes, and a generous handful of fresh basil. It’s a celebration of color and taste in every bite!

Ingredients You’ll Need

What makes Grilled Chicken Margherita shine is how each ingredient plays a unique role in both flavor and appearance. You only need a handful of staples—each one simple, but absolutely essential to creating that classic Italian magic on your grill.

• Boneless skinless chicken breasts: Pound them to less than 1-inch thickness for even, juicy grilling—no dry bits here!
• Salt and pepper: Don’t skip this! Seasoning well is key for flavor all the way through.
• Olive oil: Helps the seasoning stick, and gives the chicken that luscious, golden finish on the grill.
• Garlic powder: Adds a subtle garlicky depth that perfectly complements the pesto and cheese.
• Italian seasoning: Or a blend of dried oregano, basil, and thyme for herby warmth in every bite.
• Mozzarella cheese slices: The melty, creamy heart of this dish—go for fresh slices if you want that authentic Margherita look.
• Basil pesto: Either homemade (like my Easy 5 Minute Pesto!) or quality store-bought—it’s the brightest green flavor bomb.
• Cherry tomatoes: Halved and just barely tossed with lemon juice and basil, they add a pop of color and juicy sweetness.
• Lemon juice: Just a splash wakes up all the flavors and lifts the tomatoes.
• Fresh basil leaves: Sliced thin for vivid, fragrant ribbons scattered on top.
• Cracked black pepper: A last flourish that ties everything together and adds a subtle bite.

Variations

One of my favorite things about Grilled Chicken Margherita is how easily you can tweak it to fit your mood, cravings, or whatever’s in the fridge. Here are a few brilliant variations to keep this dish fresh and exciting every single time.

• Add balsamic glaze: Drizzle a little sweet-tart balsamic reduction over the top for a sophisticated restaurant touch.
• Try grilled veggies: Layer on grilled zucchini, roasted bell peppers, or sautéed mushrooms for added color and nutrition.
• Swap the cheese: Use provolone or burrata in place of mozzarella if you’re craving a twist on classic creaminess.
• Dairy-free adaptation: Opt for your favorite vegan mozzarella and dairy-free pesto to make this recipe suit your needs.

How to Make Grilled Chicken Margherita

Step 1: Marinate and Season the Chicken

Start by grabbing your chicken breasts and giving them a quick pound—just to even out the thickness, so they cook perfectly. Toss the chicken in a bowl with olive oil, salt, pepper, garlic powder, and Italian seasoning. Give everything a good mix, making sure each piece is nicely coated for delicious flavor in every bite.

Step 2: Grill the Chicken

Preheat your grill to medium-high so you get those classic grill marks. Cook the chicken about 6–8 minutes per side, or until it’s beautifully golden and cooked through (juices should run clear, and internal temp hits 165°F). The aroma of those herbs on the grill is just irresistible!

Step 3: Add the Cheese

Once your chicken is almost done, place a slice of mozzarella on top of each piece. Close the grill lid for about a minute—just long enough to let the cheese melt into gooey perfection. Don’t wander too far; melty cheese waits for no one!

Step 4: Mix the Tomato-Basil Topping

While the chicken grills, quickly toss together the cherry tomatoes, sliced basil, and a tablespoon of lemon juice. This vibrant topping brings the “Margherita” essence—the burst of freshness you want in every bite.

Step 5: Assemble and Serve

To serve, spread a generous spoonful of basil pesto over each chicken breast, then top with a heap of the tomato-basil mixture and a shower of freshly cracked black pepper. That’s it—Grilled Chicken Margherita is ready to wow!

How to Serve Grilled Chicken Margherita

Garnishes

For a truly show-stopping finish, sprinkle each plate with extra basil ribbons, a light drizzle of olive oil, and a pinch of flaky sea salt. A few shavings of Parmesan or a zigzag of balsamic glaze also add a little gourmet sparkle—almost too pretty to eat (almost!).

Side Dishes

This dish is wonderfully versatile; pair with lemony roasted potatoes, a bright arugula salad, or grilled vegetables to soak up all those gorgeous juices. For something heartier, lightly buttered orzo or a hunk of warm, crusty bread is pure magic alongside Grilled Chicken Margherita.

Creative Ways to Present

Try slicing the chicken before serving and layering the medallions over a bed of pesto-tossed greens for a restaurant-style salad. Or pile everything into warm ciabatta rolls for a handheld Grilled Chicken Margherita sandwich—picnic-friendly and irresistible!

Make Ahead and Storage

Storing Leftovers

Cool any leftover chicken to room temperature, then store in an airtight container in the fridge for up to 3 days. Keep the tomato-basil topping and pesto separate if possible to prevent sogginess.

Freezing

Grilled Chicken Margherita (assembled with toppings) isn’t ideal for freezing, but you can freeze the cooked, un-topped chicken breasts for up to 2 months. Thaw overnight in the fridge before reheating and adding fresh toppings.

Reheating

To reheat, place chicken (with or without cheese) in a covered skillet over medium-low heat with a splash of water or broth—just until warmed through. Add the pesto, tomatoes, and basil after reheating to restore that fresh flavor.

FAQs

Final Thoughts

Trust me—once you try Grilled Chicken Margherita, it’s bound to become part of your weekly rotation. It’s simple, stunning, and packed with all the sunny, Italian-inspired flavors we love. I hope you’ll give it a go and savor every melty, herby, juicy bite!

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