Olive Garden Chicken Margherita
Olive Garden's Chicken Margherita features juicy chicken breasts topped with fresh tomatoes, fresh mozzarella, basil pesto and a lemon garlic sauce. This is one of my favorite recipes and it's super simple to make!
Equipment
- Le Creuset Oval Baker
Ingredients
- 2 large boneless, skinless chicken breasts (or 4 small chicken breasts)
- 1 cup Olive Garden Italian Dressing
- 2 tbsp olive oil
- 8 slices fresh mozzarella cheese
- 1/2 cup basil pesto
- 1 cup grape tomatoes sliced in half (or cherry, regular tomatoes)
- 3 tbsp butter
- 1 tbsp minced garlic
- 1 lemon
Instructions
- Preheat oven to Broil (high)
- Chicken PrepIf using large chicken breasts, pound chicken out between two sheets of parchment paper or in a ziplock bag. This flattens out the chicken so it cooks more evenly. Then slice each thin chicken breast into two pieces.If using small chicken breasts, just move to next step2 large boneless, skinless chicken breasts
- Place the chicken breasts into a gallon sized zip top bag. Add Italian dressing and marinate overnight in the refrigerator.1 cup Olive Garden Italian Dressing
- PESTO - If you're making your pesto from scratch, make the night before and refrigerate.
- Add olive oil in a large skillet. Cook the chicken on medium-high heat for 3-4 minutes on each side. Using an instant read thermometer, chicken temp should be approx 145-150º (It will finish cooking in the oven)AIR FRYER OPTION: place chicken breasts in air fryer and cook at 360º for 9 minutes2 tbsp olive oil
- Remove chicken from the skillet and place in a rectangular baking dish you’ve sprayed with non-stick spray.
- Add two slices of mozzarella cheese to the top of each piece of chicken. Add a tablespoon of pesto on top of the fresh mozzarella. Add sliced tomatoes to baking dish. Sprinkle tomatoes lightly with olive oil, salt & pepper.8 slices fresh mozzarella cheese, 1/2 cup basil pesto, 1 cup grape tomatoes
- Place baking dish in the oven for approx 3-5 minutes, and broil until cheese begins to melt and brown. Be sure to watch this closely as broilers vary in how quickly they brown.
- While the chicken is cooking, on stove top over medium heat in skillet, add butter, garlic, and lemon juice from 1/2 lemon. Whisk together and heat thoroughly. Turn to low until ready to serve3 tbsp butter, 1 tbsp minced garlic, 1 lemon
- When cheese melts and starts to brown, remove baking dish from oven.
- Serve chicken and tomatoes and top with lemon butter sauce, extra pesto, fresh basil and a sprinkle of Parmesan cheese.
Notes
Pesto Recipe here
Italian Dressing Recipe here
**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Serving: 1piece chickenCalories: 701kcalCarbohydrates: 10.5gProtein: 42.4gFat: 54.6gSaturated Fat: 16.8gCholesterol: 127mgSodium: 1301mgPotassium: 516mgFiber: 1.2gSugar: 4.3gCalcium: 356mgIron: 3mg
Tried this recipe?Let us know how it was!