A simple and flavorful grilled chicken dish topped with melted mozzarella, fresh pesto, and a bright tomato-basil garnish.
- 4 boneless, skinless chicken breasts (pounded to less than 1-inch thickness)
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp Italian seasoning (or substitute with ½ teaspoon dried oregano, ¼ teaspoon dried basil, ¼ teaspoon dried thyme)
- 4 slices mozzarella cheese
- ½ cup basil pesto (store-bought or homemade)
- ½ cup cherry tomatoes, halved
- 1 tablespoon fresh lemon juice
- ½ cup fresh basil, thinly sliced
- Cracked black pepper, to taste
In a large bowl, mix the chicken breasts with salt, pepper, olive oil, garlic powder, and Italian seasoning. Toss to coat evenly.
Heat the grill to medium-high and cook the chicken for 6-8 minutes per side until fully cooked.
Place a slice of mozzarella on each chicken breast and grill for an additional minute until melted.
In a small bowl, toss cherry tomatoes with lemon juice and sliced basil.
Top each chicken breast with about 3 tablespoons of pesto, a spoonful of the tomato mixture, and a sprinkle of cracked black pepper.
Serve immediately and enjoy!
- Store-bought pesto works, but homemade adds extra freshness. Try using cashews or walnuts as a substitute for pine nuts.
- Fresh lemon juice enhances the tomato topping, but bottled lemon juice or lime can be used in a pinch.
- Closing the grill lid after adding cheese helps it melt faster and keeps the chicken juicy.
- For a homemade Italian seasoning mix, combine ½ teaspoon oregano, ¼ teaspoon basil, and ¼ teaspoon thyme—or swap with Herbs de Provence for added flavor.