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This single serving Chicken Margherita features a juicy baked chicken breast topped with pesto, mozzarella, and roasted cherry tomatoes, then finished with a bright lemon garlic butter sauce. Ready in about 30 minutes, it’s an Italian-inspired dish full of fresh, restaurant-style flavor.
Featured Comment
“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!!!”
– Penny
Why You’ll Love This Recipe
- Quick 30-Minute Dinner: This single serving Chicken Margherita is ready in about 30 minutes.
- Restaurant-Style Flavor: Juicy baked chicken breast topped with pesto, fresh mozzarella, and roasted tomatoes delivers classic Italian-inspired flavor.
- Perfectly Portioned: This recipe is made for one, so you get a fresh, satisfying meal without extra servings.
- Light but Filling: The combination of lean chicken, fresh tomatoes, and lemon garlic butter sauce creates a balanced meal that feels hearty without being heavy.
Golden baked chicken topped with pesto, fresh mozzarella, and warm tomatoes is one of those meals that feels special the moment it comes out of the oven. The cheese softens over the pesto, the tomatoes release their juices, and the lemon garlic butter spooned over the top brings everything together.
I love making this Chicken Margherita when I want something that feels restaurant-worthy but is simple enough to make at home. It’s colorful, full of fresh Italian flavors, and perfectly portioned so I can enjoy a beautiful plate without cooking more than I need.
Enjoy with a simple single serve side dish like roasted cabbage for one, a small batch of mashed potatoes, a single serving of buttered noodles, or an Italian chopped salad. Add a slice of warm small loaf French bread to soak up the lemon garlic sauce as a 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: Use one boneless, skinless chicken breast for this single serving Chicken Margherita. It bakes up tender and juicy and is the perfect base for pesto and fresh mozzarella. Boneless, skinless chicken thighs can be substituted for a richer flavor. Extra chicken works well in cashew chicken for one, chicken caprese for one, or chicken nuggets for one.
- Mozzarella: Mozzarella gives this Italian-inspired dish its classic Margherita flavor and melts beautifully – shred it yourself for better melting. Use leftover cheese in sheet pan lasagna, single serve stuffed shells, or a personal pepperoni pizza.
- Pesto: Homemade spinach pesto is ideal, but store-bought basil pesto works perfectly fine. Use leftovers in pesto pasta for one.
- Tomatoes: Cherry or grape tomatoes roast quickly and add natural sweetness. A sliced Roma tomato or sun-dried tomatoes can also be used.
For the Lemon Garlic Butter Sauce
- Butter: Salted butter creates a rich base for the garlic butter sauce. If using unsalted, add a pinch of salt.
- Lemon Juice: Fresh lemon juice brightens the sauce and balances the cheese and pesto. Bottled is fine if needed.
- Garlic: Minced garlic builds essential flavor in the sauce. Fresh is best.
- Parsley: Chopped parsley adds a fresh finish to the lemon butter sauce. Use extra in a small batch of tabbouleh or over roasted vegetables.
Recipe Variations
Here are a few easy ways to change the flavor of this Chicken Margherita:
- Add Balsamic Glaze: Drizzle a little balsamic glaze over the finished chicken for a slightly sweet, tangy finish.
- Add Fresh Basil: Top with sliced fresh basil just before serving for a brighter, more classic Margherita flavor.
- Use Prosciutto: Wrap the chicken breast in a thin slice of prosciutto before baking for added saltiness and depth.
- Make It Caprese Style: Skip the pesto and use sliced fresh mozzarella, tomato rounds, and basil for a simple Caprese chicken version.
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 and drizzle with olive oil. Spread pesto over the top and scatter the tomatoes around the chicken. Bake for about 20 minutes.
Remove the dish from the oven and top the chicken with mozzarella. Return to the oven and bake for another 5 minutes, until the cheese is melted and the chicken is cooked through.
Spoon the warm lemon garlic butter sauce over the chicken just before serving.
Expert Tips
- Use the Right Size Baking Dish: A small baking dish keeps the tomatoes close to the chicken so they soften and release their juices into the pan.
- Check for Doneness: Chicken is fully cooked when it reaches 165°F in the thickest part and the juices run clear.
- Add Cheese at the End: Adding mozzarella during the last few minutes prevents overbrowning and keeps it soft.
- Taste Before Adding Salt: Pesto and mozzarella can already be salty. Taste the finished dish before adding more salt.
Frequently Asked Questions
It takes about 25 to 30 minutes total. Bake the chicken for about 20 minutes, then add the mozzarella and bake 5 minutes more until melted and the chicken reaches 165°F.
You can bake the chicken in advance and refrigerate it. Reheat gently in the oven until warmed through, then spoon the lemon garlic butter sauce over the top before serving.
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.
Yes. This single serving Chicken Margherita is naturally low in carbohydrates, making it a good option for a lighter meal.
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.
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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
- Use the Right Size Baking Dish: A small baking dish keeps the tomatoes close to the chicken so they soften and release their juices into the pan.
- Check for Doneness: Chicken is fully cooked when it reaches 165°F in the thickest part and the juices run clear.
- Add Cheese at the End: Adding mozzarella during the last few minutes prevents overbrowning and keeps it soft.
- Taste Before Adding Salt: Pesto and mozzarella can already be salty. Taste the finished dish before adding more salt.
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.