This post may contain affiliate links. Please read our disclosure policy.
This Chicken Margherita is a simple, single serving dish made with a baked chicken breast, pesto, tomatoes, and melted mozzarella, finished with a lemon garlic sauce for fresh, bold flavor.
Why You’ll Love This Recipe
- Quick and Easy: Simple to prepare and ready in about 30 minutes.
- Big Flavor: Juicy tomatoes, melted mozzarella, and pesto add bold, fresh taste.
- Perfectly Portioned: Made just for one—no waste.
- Fresh and Satisfying: Uses wholesome ingredients for a light but filling meal.
I love this baked Chicken Margherita because it brings the fresh, vibrant flavors of Italy to your table with very little effort. It’s colorful, comforting, and feels just a little bit special—perfect when you want something simple but really delicious.
Pair your Chicken Margherita with a simple side dish like roasted cabbage, mashed potatoes, buttered noodles, or an Italian chopped salad. Add a slice of warm French bread to soak up the lemon garlic sauce—it’s a great finishing touch.
Want more easy dinner ideas? Browse our single serving chicken recipes for more delicious options.
Ingredients
If you have any ingredients leftover from this low carb Chicken Margherita recipe, check out our Leftover Ingredients Recipe Finder.
- Chicken: I use boneless, skinless chicken breasts. For a richer flavor, use chicken thighs. Leftover chicken? Make Cashew Chicken, Chicken Caprese, or Chicken Nuggets.
- Cheese: Mozzarella is best. Freshly shredded melts better than pre-shredded. Use any extra in Sheet Pan Lasagna, Stuffed Shells, or a Pepperoni Pizza.
- Pesto: Homemade spinach pesto is ideal, but store-bought basil pesto works perfectly fine. Use leftovers in Pesto Pasta.
- Tomatoes: Cherry or grape tomatoes work best. You can also use a small sliced tomato or sun-dried tomatoes.
For the Sauce
- Butter: I use salted butter.
- Lemon Juice: Fresh is best, but bottled is fine.
- Garlic: Minced garlic adds key flavor—don’t skip it.
- Parsley: Not just for garnish—it adds brightness to the sauce. Extra parsley? Use it in Tabbouleh.
Recipe Variations
Try these simple ways to change up the flavors:
- Add Olives: Sprinkle sliced black olives over the top for a salty, Mediterranean touch.
- Use Capers: Add a few capers before baking for a tangy bite.
- Add Eggplant: Layer sliced, grilled eggplant under the chicken for a heartier dish.
- Wrap in Prosciutto: Wrap the chicken in a thin slice of prosciutto before adding toppings for extra flavor and saltiness.
How To Make Chicken Margherita
See the recipe box below for ingredient amounts and full recipe instructions.
To make Chicken Margherita, start by placing the chicken breast in a small baking dish. Drizzle it with olive oil, then spoon pesto over the top and scatter chopped tomatoes around the chicken. Bake it for about 20 minutes, then take it out of the oven and add mozzarella cheese on top. Pop it back in for another 5 minutes, just until the cheese melts. Finish it off with a drizzle of the lemon garlic sauce for a fresh, flavorful touch. See the recipe box below for the full list of ingredients and detailed instructions.
Expert Tips
- Taste Before Adding Salt: Pesto and cheese can be salty, so wait to add extra salt until after tasting.
- Use Fresh Ingredients: Fresh tomatoes, lemon juice, garlic, and parsley add the best flavor—use them if you can.
Frequently Asked Questions
The internal temperature should reach 165°F.
Yes, simply double the ingredients and use a slightly larger baking dish.
This recipe is meant for one serving, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days.
More Single Serving Chicken Recipes
Looking for more easy and flavorful chicken dishes? Try these single serving favorites:
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 recipe 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 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 oven to 400°F (200°C).
- Lightly coat the bottom of a small baking dish with ¼ teaspoon olive oil. Place the chicken breast in the dish.
- Spread pesto over the chicken, scatter tomatoes around it, and drizzle with the remaining olive oil.
- Bake for 20 minutes, or until the chicken reaches 165°F internally.
- Top with mozzarella and bake for 5 more minutes, until the cheese is melted.
- Lemon Garlic Sauce: Melt butter in a small skillet. Add garlic and cook for 30 seconds. Stir in lemon juice and parsley, then cook for 1 minute more. Spoon the sauce over the chicken before serving.
Notes
- Taste Before Adding Salt: Pesto and cheese can be salty, so wait to add extra salt until after tasting.
- Use Fresh Ingredients: Fresh tomatoes, lemon juice, garlic, and parsley add the best flavor—use them if you can.
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.