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Short on time and cooking for one? This Chicken Margherita is perfect for you! It’s baked with juicy tomatoes, creamy mozzarella, and flavorful pesto on top of tender chicken. Ready in just a few steps, it’s a delicious and easy meal that looks impressive.
Complete your Chicken Margherita with a delicious side! Choose from our side dish options like roasted cabbage, creamy mashed potatoes, buttered noodles, or a crisp Italian chopped salad.
For an extra touch, you can also add a slice of warm, freshly baked French bread to soak up the sauce.
Why You’ll Love This Recipe
- Easy Weeknight Meal: This recipe comes together quickly, perfect for busy nights.
- Packed with Flavor: Every bite bursts with juicy tomatoes, creamy mozzarella, and flavorful pesto.
- Single Serving: No leftovers! This recipe is made for one person.
- Perfect for Any Night: Enjoy it for a casual weeknight dinner or a special treat.
- Healthy & Delicious: Made with fresh ingredients, this dish is both satisfying and nutritious.
A Single Serving Twist On A Classic: Chicken Margherita
Dreaming of a taste of Italy but short on time? This single serving Chicken Margherita is your answer! Inspired by the iconic Pizza Margherita, our recipe features a tender, baked chicken breast topped with a vibrant combination of fresh ingredients. Juicy cherry tomatoes burst with sweetness, melty mozzarella adds a creamy touch, and flavorful pesto delivers a delightful burst of herbal goodness. A squeeze of lemon juice brightens everything up, while fresh parsley provides a pop of color and a peppery finish. Each bite is a delicious tribute to the Italian flag’s colors – red, white, and green.
This recipe is perfect for busy weeknights or enjoying a special meal for one. In just a few steps, you’ll have a restaurant-quality dish without the fuss or leftovers. Check out the full recipe to see how easy it is to create this delicious Italian-inspired meal at home!
Ingredients
If you have any ingredients leftover from this baked Chicken Margherita recipe, check out our Leftover Ingredients Recipe Finder.
- Chicken: Lean, boneless, skinless chicken breasts are preferred for even cooking. Chicken thighs can be substituted for a richer taste. Extra chicken breasts? Try making Cashew Chicken, Chicken Caprese, or Chicken Nuggets.
- Cheese: Mozzarella is ideal. Freshly shredded cheese melts better than pre-packaged. Use leftovers 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, fresh basil leaves can be used for a fresher take. Consider using leftover pesto to make Pesto Pasta!
- Tomatoes: Cherry or grape tomatoes are recommended, or substitute with a small sliced tomato or sun-dried tomatoes.
For the sauce
- Butter: Salted butter is used.
- Lemon juice: Freshly squeezed is preferable, but bottled works too.
- Garlic: Minced garlic is essential for flavor.
- Parsley: Adds more than just garnish – it enhances the sauce’s flavor. Consider using extra parsley in Tabbouleh.
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.
How To Make Chicken Margherita
See the recipe box below for ingredient amounts and full recipe instructions.
- Place the chicken breast in a small baking dish.
- Pour olive oil over the chicken, then coat it with pesto, and surround it with chopped tomatoes.
- Bake for 20 minutes. Remove from oven and add mozzarella cheese on top of the chicken.
- Bake again for another 5 minutes.
- Once done, enhance it with a drizzle of lemon garlic sauce.
Expert Tips
- Adjust Salt as Needed: Depending on the saltiness of the pesto and cheese used, you might want to add more salt. Taste and adjust accordingly.
- Fresh Ingredients: Use fresh tomatoes, lemon juice, garlic, and parsley for enhanced flavors. Freshness brings out the best in this dish.
Frequently Asked Questions
Absolutely! While chicken is classic, you can replace it with lean protein like turkey breast or a firm white fish (cod, tilapia) for a similar flavor profile. Remember to adjust cooking times based on the chosen protein’s thickness.
No problem! Whip up a quick substitute by mixing together fresh basil, garlic, olive oil, and Parmesan cheese.
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.
While this recipe is ideal for one serving, leftovers happen. Store leftover chicken margherita in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through.
A simple side salad with homemade vinaigrette, sautéed green beans, or a piece of crusty French bread would complement this dish perfectly.
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.
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:
If you’ve tried this single serve 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!
Chicken Margherita For One
Equipment
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
- Preheat your oven to 400°F (200°C).
- Add ¼ teaspoon of olive oil to your baking dish to coat the bottom, then place the chicken breast inside.
- Spread pesto over the chicken and scatter tomatoes around it. Drizzle the rest of the olive oil over everything.
- Bake for 20 minutes, checking that the chicken reaches an internal temperature of 165°F.
- Once baked, top the chicken with mozzarella and return it to the oven for 5 more minutes to melt the cheese.
Lemon Garlic Sauce
- In a small skillet, melt butter and cook garlic briefly. Add lemon juice and parsley, cooking for another minute. Pour this sauce over the cooked chicken and serve hot.
Notes
- Adjust Salt as Needed: Depending on the saltiness of the pesto and cheese used, you might want to add more salt. Taste and adjust accordingly.
- Fresh Ingredients: Use fresh tomatoes, lemon juice, garlic, and parsley for enhanced flavors. Freshness brings out the best in this dish.
Nutrition
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.
Made no changes to recipe nor any seasonings and it was unbelievably delicious!!!!
Excellent. Quick, easy and delicious.
Perfect Directions.
I use the broiler for the last 5 minutes to brown up the cheese.
Thanks.
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.
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 !
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!
Did you use regular aged, shredded mozzarella or fresh?
You can use deli sliced, regular, or fresh mozzarella.
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.
I’m so happy you are enjoying the chicken recipe and your version sounds heavenly! Thank you for sharing your feedback.
Just made very good went w/pinot noir good combo
What kind of wine do you like to drink with this dish?
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
Thanks for your reply, Joanie. I went with the Sauv Blanc, and it paired very nicely!
Awesome, I’m so glad you enjoyed it!
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.