Chicken Margherita

Prep Time: 5 Min
Cook Time: 30 Min
Yield: 4

Chicken Margherita

Summer was made for this. 



1 tbsp. extra-virgin olive oil
1 lb. boneless skinless chicken breast
1 tsp. oregano
kosher salt
Freshly ground black pepper
1/4 c. white wine
4 tbsp. butter
3 cloves garlic, minced
2 tbsp. lemon juice
1 c. shredded mozzarella
1 c. prepared pesto
2 c. quartered cherry tomatoes
1/4 c. grated Parmesan (optional)


  1. In a large skillet over medium-high heat, heat olive oil. Season chicken all over with oregano, salt, and pepper. Add chicken to skillet and cook until golden on both sides and almost cooked through in middle, about 6 minutes per side. 
  2. Remove chicken from skillet and transfer to a plate. Immediately pour in white wine and scrape up the bottom of the skillet with a wooden spoon. (There’s a ton of flavor in any of those stuck chicken bits!) Add butter and stir until melted, then stir in garlic and lemon juice. 
  3. Return chicken to skillet and top each with mozzarella. Cover skillet and cook until cheese has melted, about 1 minute. Top chicken with pesto and tomatoes and sprinkle with Parmesan, if using. Serve warm. 

About the author

Capturing and highlighting the great things Jackson County, Mississippi has to offer. From environment to education to endeavors of our residents, @jaxcohome is HOME to all things good.