You have to love a thirty-minute recipe that encompasses all the flavors of Italy you crave. This week, I stumbled upon this delicious One Pot Chicken Margherita that rocked my socks. The mixed flavors of fresh tomato, basil, and mozzarella on top of a seasoned chicken breast did my body good last night. Admittedly, I should have used my own basil pesto recipe, but for the sake of time, I opted for pre-made pesto in a jar. It was a busy day and it was on sale! It’s great knowing I have the skills to make the sauces I love but I stay humble and use the store-bought stuff from time to time.
The biggest issue I came across is really a blessing but the chicken breasts I picked up this week were enormous. The original recipe called for about a pound of chicken but three of the breasts I had weighed in at a whopping two pounds. Actually, a little more than two pounds! This severely altered my cooking times. Remember, the chicken needs to be cooked all the way through. I was constantly checking the internal temperature with my trusty food thermometer to ensure complete doneness. It took patience, a lot of patience to get there.
I spent quite a bit of time pondering what to serve this dish with. I considered rice or potatoes but it ultimately decided to go with some basic spaghetti. The white wine, butter, and lemon sauce around the chicken provided a light burst of flavor to the pasta. To be honest, the chicken packs a such a punch it could stand on its own. This one pot meal is definitely worth your time. Your taste buds and tummy will thank you!
What You Need:
- 2 Tbsp. extra-virgin olive oil
- 1 to 2 lb. boneless skinless chicken breast
- 2 tsp. dried oregano
- Kosher salt
- Freshly ground black pepper
- 1/2 cup dry white wine
- 1 stick butter
- 6 cloves garlic, minced
- Juice of 2 lemons
- 2 to 4 cups shredded mozzarella
- 1 c. prepared pesto
- 2 c. halved cherry tomatoes
- 1/4 c. freshly grated Parmesan (optional)
Instructions:
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- In a large skillet over medium-high heat, heat oil. Season chicken all over with oregano, salt, and pepper.
- Add chicken to skillet and cook until golden and almost cooked through in the middle, 6 minutes per side. Transfer chicken to a plate.
- Immediately pour in white wine and scrape up the bottom of the skillet with a wooden spoon.
- Add butter and stir until melted, then stir in garlic and lemon juice.
- Return chicken to skillet and top each breast with mozzarella. Cover and cook until cheese is melty, about 1 minute.
- Top with pesto and tomatoes and sprinkle with Parmesan, if using.
- Serve and enjoy!
- In a large skillet over medium-high heat, heat oil. Season chicken all over with oregano, salt, and pepper.
- Add chicken to skillet and cook until golden and almost cooked through in the middle, 6 minutes per side. Transfer chicken to a plate.
- Immediately pour in white wine and scrape up the bottom of the skillet with a wooden spoon.
- Add butter and stir until melted, then stir in garlic and lemon juice.
- Return chicken to skillet and top each breast with mozzarella. Cover and cook until cheese is melty, about 1 minute.
- Top with pesto and tomatoes and sprinkle with Parmesan, if using.
- Serve and enjoy!
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