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chicken margherita

Chicken Margherita Skillet

Looking for a well-balanced Mediterranean meal to make at home?  Try this easy Chicken Margherita skillet that features cherry tomatoes, basil pesto, mozzarella, olive oil, and fresh basil! 
Course Main Course
Cuisine Italian, Mediterranean
Keyword Chicken Margherita
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people
Calories 722kcal
Author Julia


  • 1 tablespoon olive oil
  • 2 bell peppers (red and green), sliced
  • salt and pepper
  • 2 tablespoons olive oil
  • 5 chicken thighs (skinless, boneless)
  • 4 cloves garlic (minced)
  • ½ cup basil pesto
  • 8 oz fresh Mozzarella cheese (sliced)
  • 2 tablespoons fresh basil
  • 5 oz cherry tomatoes each sliced in half


  • Preheat oven to 350 F.
  • Heat 1 tablespoon of olive oil on medium-high heat in a large skillet until hot. Add sliced bell peppers (one green, one red). Season with salt and pepper. Sear the bell peppers for 5 minutes, until lightly softened. Remove to a plate.
  • Season boneless, skinless chicken thighs with salt and pepper. Heat 2 tablespoons of olive oil in the same skillet until hot. Add chicken thighs and sear until browned, about 4 minutes per side. Remove chicken to a plate. Note: Chicken thighs don't have to be cooked through at this point, as you will continue cooking them in the oven in the next steps.
  • Return cooked bell peppers to the same skillet. Place seared chicken thighs on top of bell peppers.
  • Top with minced garlic.
  • Spread basil pesto evenly over each chicken thigh.
  • Add thickly sliced fresh Mozzarella cheese on top.
  • Bake at 350 F in the preheated oven for 20-30 minutes, until the chicken thighs are done. Do not overcook!
  • When serving, top each chicken thigh with fresh chopped basil, and cherry tomatoes sliced in half. 


  1. Step-by-step photos are provided above the recipe card.  It's much easier to follow the recipe just by looking at step-by-step photos - I highly recommend that you view them.
  2. Chicken - use skinless boneless chicken thighs or skinless boneless chicken breasts.  If using large chicken breasts, cut them in half horizontally to form 2 thinly sliced fillets.
  3. Basil pesto - make your own or use a store-bought version.  I recommend choosing basil pesto that is of bright green color, just like in my step-by-step photos. 
  4. Fresh Mozzarella cheese is the best for this recipe, however, you can also use shredded mozzarella cheese or provolone instead.
  5. Cherry tomatoes - these can be replaced with regular chopped tomatoes or sun-dried tomatoes.


Calories: 722kcal | Carbohydrates: 10g | Protein: 38g | Fat: 58g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 761mg | Potassium: 551mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3208IU | Vitamin C: 85mg | Calcium: 363mg | Iron: 2mg