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Craving a simple yet delightful meal? Our single serving Chicken Margherita recipe is your perfect match. Ideal for anyone cooking for one, this baked Chicken Margherita is a symphony of flavors packed into a quick and easy preparation. Imagine juicy tomatoes, creamy mozzarella, vibrant pesto, and tender chicken coming together in a harmonious blend. This dish is not just a treat for the palate but a nod to the classic Italian colors. Whether it’s a quiet weeknight or a special solo dinner, this Chicken Margherita is sure to impress with its ease and gourmet feel.

Pair your Chicken Margherita with a flavorful side like Roasted Cabbage, creamy Mashed Potatoes, Buttered Noodles, or a crisp Italian Chopped Salad. Add a slice of warm, freshly baked French bread to soak up the delicious sauce.

Why You’ll Love This Recipe

  1. Effortless Preparation: Perfect for busy days or relaxed evenings, this recipe is simple and quick to make.
  2. Flavorful Balance: Enjoy a delightful blend of juicy tomatoes, creamy mozzarella, and tangy pesto with every bite.
  3. Minimal Leftovers: Tailored for one, it’s ideal for those who prefer cooking just the right amount.
  4. Versatile Occasions: Suitable for both casual and special meals.
  5. Healthy & Wholesome: Made with fresh and nutritious ingredients, it’s both satisfying and wholesome.

What Is Chicken Margherita?

Chicken Margherita is a delightful Italian-inspired dish featuring chicken breasts topped with fresh tomatoes, mozzarella cheese, pesto, and a splash of lemon juice, all garnished with fresh parsley. The dish is often associated with the famed Pizza Margherita, sharing similar key ingredients: tomatoes, mozzarella, and basil, symbolizing the red, white, and green of the Italian flag.

A forkful of chicken margherita from a plate with roasted cherry tomatoes.

Ingredients

If you have any ingredients leftover from this baked Chicken Margherita recipe, check out our Leftover Ingredients Recipe Finder.

  • Chicken: A boneless, skinless chicken breast is recommended for this recipe due to its lean meat and uniform thickness, which allows for even cooking. However, you can also use chicken thighs if you prefer darker meat. If you’ve got an extra chicken breast, consider using it to make Cashew Chicken, Chicken Caprese, or a small batch of Chicken Nuggets.
  • Cheese: Mozzarella is the classic choice for this dish, but feel free to substitute with your favorite cheese. I recommend shredding your own cheese rather than purchasing bagged pre-shredded cheese. The cheese will melt better when freshly shredded. Use extra mozzarella in Sheet Pan Lasagna, Stuffed Shells, or on a Personal Pepperoni Pizza.
  • Basil pesto: Homemade pesto is ideal, but store-bought works perfectly fine. Alternatively, basil leaves can be used for a fresher take. Consider using leftover pesto to make Pesto Pasta!
  • Tomatoes: I like to use either cherry or grape tomatoes but you can slice 1 small tomato to use instead or use sun-dried tomatoes for a different twist.

For the sauce

  • Butter: I use salted butter.
  • Lemon juice: For the best flavor, I recommend using freshly squeezed lemon juice. If you only have bottled lemon juice, use that instead.
  • Garlic: Minced garlic adds a tremendous amount of flavor. Definitely don’t leave it out.
  • Parsley: Chopped parsley isn’t simply a garnish in this recipe, it adds wonderful flavor to the sauce.

Recipe Variations

  • Olive Addition: Add a punch of saltiness and extra Mediterranean flair by incorporating sliced black olives.
  • Caper Twist: For a slight tanginess, sprinkle a few capers on top before baking.
  • Eggplant Base: For a heartier and more substantial dish, add a layer of sliced, grilled eggplant underneath the chicken.
  • Prosciutto Wrapped: Wrap your chicken breast in a thin slice of prosciutto before topping it with other ingredients for a salty, savory edge.
An overhead view of Chicken margherita on a plate with roasted cherry tomatoes next to a glass and bottle of red wine.
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How To Make Chicken Margherita For One

See the recipe box below for ingredient amounts and full recipe instructions.

  1. Put the chicken breast in a small baking dish.
  2. Drizzle olive oil over the chicken, spread pesto on top, and place chopped tomatoes around it.
  3. Bake for 20 minutes, then take the dish out of the oven and place mozzarella cheese on the chicken.
  4. Return to the oven and bake for 5 more minutes.
  5. After removing from the oven, top the chicken with lemon garlic sauce.
  6. You

Expert Tips

  • Season to taste: You may find your chicken needs a bit more salt. If so, add a pinch more. Many brands of mozzarella cheese and jarred pesto contain different amounts of salt. For best results, taste and add more if needed.
  • Use fresh ingredients: For the best flavor, opt for fresh tomatoes, lemon juice, garlic, and parsley.

Frequently Asked Questions

Can I use a different protein?

Yes, you can replace chicken with turkey or even a firm white fish. Keep in mind that by using a different type of protein, the cooking time may change.

What can I use instead of pesto in this Chicken Margherita recipe?

You can use a simple combination of fresh basil, garlic, olive oil, and Parmesan cheese.

What is the best size dish to use?

I use a 5×7-inch baking dish to cook the chicken and an 8-inch skillet to make the sauce. For best results, use dishes that are similar in size.
For information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.

How do I store leftover Chicken Margherita?

This dish is best enjoyed immediately, but leftovers can be stored in an airtight container in the fridge for up to two days.

Chicken Margherita topped with melted mozzarella in a baking dish with roasted cherry tomato halves.

Ways To Use Leftover Ingredients

If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:

More Single Serving Chicken Recipes

  • Baked Chicken Tenders: A crispy, oven-baked delight perfect for a quick and tasty meal.
  • Chicken with Artichokes: A flavorful combination of tender chicken and artichokes, easy to make and packed with taste.
  • Butter Chicken: A rich and creamy dish, offering the classic flavors of Indian cuisine in a simple, single serving.
  • Slow Cooker Italian Chicken: A hassle-free recipe that slow cooks to perfection, infusing Italian herbs and spices.
  • Enchiladas Verdes: A zesty and savory choice, these enchiladas are a delightful fusion of chicken and green sauce.
  • Chicken Cacciatore: A hearty and robust dish, featuring chicken simmered in a rich tomato sauce with vegetables.

If you’ve tried this Chicken Margherita or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.

Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!


Your Cooking For One Source
Because you’re worth it

Chicken Margherita For One

5 from 8 votes
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 1 serving
Enjoy a single serve baked Chicken Margherita in minutes! This easy recipe is perfect for those who are short on time but still want to enjoy a delicious and hearty meal. Made with simple ingredients, it's quick and easy to make, and sure to satisfy.

Ingredients 
 

  • ½ tablespoon olive oil , divided
  • 1 (6-ounce) boneless skinless chicken breast or use boneless, skinless chicken thighs
  • 2 tablespoons pesto
  • ½ cup halved grape tomatoes
  • 1 ounce shredded mozzarella cheese

For The Lemon Garlic Sauce

  • 1 tablespoons salted butter
  • 1 clove garlic minced
  • ½ teaspoon lemon juice
  • 1 tablespoon chopped parsley

Instructions 

  • Heat oven to 400 degrees F (200 degrees C).
  • Pour 1/4 tablespoon of the olive oil into the baking dish. Swirl so that the oil coats the bottom of the dish. Place the chicken breast in the baking dish.
  • Spoon pesto over the chicken breast. Scatter tomatoes around the chicken and drizzle the remaining olive oil over the chicken and the tomatoes.
  • Bake for 20 minutes or until the chicken is cooked through and registers 165° on a meat thermometer.
  • After the chicken is cooked through, sprinkle Mozzarella cheese over the top. Place the baking dish back into the oven and bake for an additional 5 minutes, until cheese has melted.

Lemon Garlic Sauce

  • Melt the butter over medium heat in an 8-inch skillet. Add the minced garlic and cook, stirring for 1 minute. Stir in the lemon juice and parsley and cook for a minute. Pour sauce over chicken and enjoy hot.

Notes

Expert Tips
  • Season to taste: You may find your chicken needs a bit more salt. If so, add a pinch more. Many brands of mozzarella cheese and jarred pesto contain different amounts of salt. For best results, taste and add more if needed.
  • Use fresh ingredients: For the best flavor, opt for fresh tomatoes, lemon juice, garlic, and parsley.

Nutrition

Serving: 1serving, Calories: 498kcal, Carbohydrates: 2g, Protein: 16g, Fat: 29g, Saturated Fat: 10g, Cholesterol: 33mg, Sodium: 382mg, Fiber: 1g, Sugar: 1g, Vitamin A: 955IU, Calcium: 48mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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I’m Joanie and I’m incredibly happy you’re here! Our aim is to inspire individuals with access to single serving recipes, education, and a supportive community that will enable them to enjoy the preparation of a meal that will nourish both body and soul.

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Recipe Rating




14 Comments

  1. Excellent. Quick, easy and delicious.
    Perfect Directions.
    I use the broiler for the last 5 minutes to brown up the cheese.
    Thanks.

  2. Have made this a few times and it is delicious!! The last I made it I didn’t have shredded mozzarella, but had slices. Just laid it on top. Still just as good. It will be made many more times.

  3. This was just SCRUMPTIOUS! I made it as is but added just 3 cut up baby potatoes to round it out and get a break from pasta and rice…this along with your Baked Caprese Chicken will be on my weekly rotation…so simple to prepare, bakes in no time…mine was in my counter top oven at 425 and was ready in just under 25 min…Just delicious!! Thank you !

  4. I’ve made this several times now and just love it!! It is my go to chicken dish when I can’t make up my mind what to make!!! So easy and so tasty!!! It goes well with pinot grigio, too!

  5. I have made this three times as written now. I love this recipe, it is super simple and so tasty. I have shared it with a few friends, who as well have loved the recipe. My house always smells so wonderful when I make this. I have served it with instant rice, pasta as well as just eaten it out of the baking pan as is with some asparagus roasted on the side.

    The 4th time I made it, I altered it some, and combined it with another recipe. I had some feta, and left the tomatoes whole, covered the chicken with the pesto, but left off the mozzarella. baked the feta, tomatoes and chicken, drizzled in olive oil, in same pan at 400 for 20 minutes, added chopped garlic, ground pepper and red pepper flakes and baked an additional 10 minutes. I cut up the chicken, smooshed the feta and mixed it all together and served over pasta. A wonderful variation and a whole new recipe.

    1. I’m so happy you are enjoying the chicken recipe and your version sounds heavenly! Thank you for sharing your feedback.

    1. Hi Ben,

      I would suggest a sauvignon blanc, it pairs well with the light citrus sauce. If you prefer reds, I would go with a pinot noir.

      Cheers!
      Joanie

      1. Thanks for your reply, Joanie. I went with the Sauv Blanc, and it paired very nicely!

  6. Recipe sounds good and looks lovely.
    The plate you have it displayed on is beautiful BUT if I ate off it I would have all my dinner through the holes and on the table 😳!!! It is such a beautiful plate and I would cherish it if it were mine.