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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!

One Pot Chicken Margherita

What You Need:DSC_0881.JPG

  • 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:
Click here to Cook With Me!

  • 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!

Cook With Me:

  • In a large skillet over medium-high heat, heat oil. Season chicken all over with oregano, salt, and pepper.DSC_0883.JPG
  • 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!DSC_0901.JPG

Inspired by this recipe.

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