Copycat Chicken Margherita
A fresh and light Italian favorite that swaps pizza crust for juicy, golden pan seared chicken.
This dish is a wonderful way to enjoy all the classic flavors of a Margherita pizza while keeping things a bit lighter. By using tender chicken breasts instead of dough, you get a satisfying meal that feels just like dining at your favorite Italian spot.
My top tip for this recipe is to use the freshest mozzarella and tomatoes you can find. Since the ingredient list is short, the quality of your produce really makes the flavors shine in every single bite.
Ingredients
- 2 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 4 slices fresh mozzarella cheese
- 1 large tomato, sliced into rounds
- 1/4 cup fresh basil leaves, torn
- 2 tablespoons balsamic glaze
Instructions
- 1
Season the chicken breasts generously with salt, pepper, and dried oregano on both sides.
- 2
Heat the olive oil in a large skillet over medium heat.
- 3
Add the chicken to the pan and cook for about 6 to 8 minutes per side, or until the chicken is golden brown and cooked through.
- 4
Once the chicken is done, place two slices of mozzarella cheese and two tomato rounds on top of each breast.
- 5
Cover the skillet with a lid for about 2 minutes or until the cheese has melted nicely.
- 6
Remove the chicken from the pan and garnish with fresh basil.
- 7
Drizzle the balsamic glaze over the top before serving.
๐ก Tips
Serve this dish alongside some steamed broccoli or a simple side salad to round out your meal. If you have any leftovers, store them in an airtight container in the fridge for up to two days. Reheat gently in a pan with a splash of water to keep the chicken from drying out.
Made this recipe? Let us know how it went.
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