
Grilled Chicken Margherita blends classic Italian flavors with a fresh-off-the-grill touch. Tender chicken breasts become the perfect base for creamy mozzarella, ripe tomatoes, and basil while a balsamic glaze brings it all together in a dish that feels equally special for weeknights or gatherings.
The first time I made this grilled chicken my family could not stop talking about the combination of melty cheese with the smoky chicken. Now we share it at almost every summer cookout.
Ingredients
- Boneless skinless chicken breasts: choose plump cuts for juiciness
- Olive oil: a little fat helps flavor and keeps the chicken from sticking
- Italian seasoning: brings instant herby depth seek out mixes with oregano and basil highlighted
- Salt and pepper: essential for seasoning each layer and boosting flavor
- Fresh mozzarella cheese slices: look for soft creamy cheese from the deli section
- Roma tomatoes: thinly sliced for juiciness without overwhelming
- Fresh basil leaves: never skip this finishing touch for fragrance and color
- Balsamic glaze: choose a thick syrupy glaze or make your own for a tangy contrast
Step-by-Step Instructions
- Prepare the Chicken:
- Pat each chicken breast completely dry using paper towels. Brush both sides generously with olive oil and rub in Italian seasoning salt and pepper. Make sure to coat evenly for the best flavor.
- Preheat and Grill:
- Heat your grill to medium-high. Clean and oil the grates to help prevent sticking. Place the chicken directly over the heat and grill for about five to seven minutes per side until deep grill marks appear and juices run clear. Use an instant-read thermometer and cook until the thickest part reaches 165 degrees Fahrenheit.
- Top with Cheese and Tomato:
- About two minutes before the chicken is done lay a slice of fresh mozzarella and a few thin tomato slices over each breast. Close the grill lid to help the cheese melt smoothly and gently soften the tomato.
- Finish and Serve:
- Carefully transfer the chicken to a plate. Scatter torn fresh basil leaves on top. Drizzle generously with balsamic glaze just before serving for a glossy finish.

The fresh mozzarella is my personal favorite part because it melts into a creamy layer without overpowering the other flavors. A summer evening eating this on the patio became a fun family tradition after a big garden basil harvest one year.
Storage Tips
Refrigerate leftovers in a tightly sealed container for up to three days. For best texture reheat the chicken gently and add fresh basil and a new drizzle of balsamic before serving. I often slice leftovers onto salads for a quick lunch the next day.
Ingredient Substitutions
If mozzarella is not available provolone or burrata also melt beautifully. Use heirloom or grape tomatoes when Roma are out of season for a splash of extra flavor. You can swap balsamic glaze for a squeeze of lemon if you prefer a different acidity profile.
Serving Suggestions
This grilled chicken margherita pairs beautifully with simple sides like herbed couscous pasta fresca or grilled seasonal vegetables. I love serving it alongside arugula salad dressed with a little lemon and olive oil for a bright contrast.

Cultural and Historical Context
Inspired by the classic pizza margherita this recipe carries in layers of Italian heritage using colors that mirror the Italian flag. The combination of mozzarella tomato and basil was first created in Naples to honor Queen Margherita over a century ago.
Recipe FAQs
- → What type of chicken works best for grilling?
Boneless, skinless chicken breasts are ideal as they cook quickly and stay tender on the grill.
- → How can I melt the cheese perfectly?
Top the chicken with mozzarella during the last two minutes of grilling and close the lid to allow the cheese to melt.
- → Can I substitute another cheese for mozzarella?
Yes, provolone or burrata also work well for a different flavor and texture.
- → What sides pair well with this dish?
Herbed couscous, grilled zucchini, salads, or roasted vegetables complement the flavors beautifully.
- → How do I make balsamic glaze at home?
Reduce balsamic vinegar with a bit of honey on the stove until thickened, stirring frequently.
- → How do I keep chicken moist on the grill?
Brush the chicken with olive oil before grilling and avoid overcooking for a juicy result.