Margherita Chicken

Probably the most complicated meal yet that required a lot of new skills. 😘

And… so worth it. YUM-O!

Everything I hoped it would be as I was trying to recreate what I typically order at Olive Garden🙂

I serve this w/ my Almond Flour Focaccia w/ Cali-Mediterranean Bread Dip and Vinaigrette Salad.

TIPS: To make this recipe Paleo or Whole30, sub the butter for ghee, leave out the cheeses, and increase almonds to 1/2 cup.





Margherita Chicken Recipe

  • 2 lbs boneless, skinless chicken breasts, trimmed of fat, etc.
  • 2 large lemons, divided (all of their zest + all of their juice = 1 each for sauce & pesto)
  • 2 cups fresh basil leaves, packed
  • 9 Tbsp unsalted butter, divided (1 Tbsp for cooking chicken + 8 Tbsp [1/2 cup] for sauce]
  • 9 Tbsp extra virgin olive oil (EVOO), divided (1 Tbsp for cooking chicken + 8 Tbsp [1/2 cup] for pesto)
  • 6 oz grape tomatoes, cut in half
  • 6 (1 oz) slices whole milk mozzarella cheese
  • 3/4 cup low-sodium chicken broth
  • 1/3 cup freshly shredded Parmesan cheese
  • 1/4 cup slivered almonds
  • 6 tsp minced garlic, divided (3 tsp for sauce + 3 tsp for pesto)
  • 1 tsp garlic powder
  • 3/4 tsp freshly ground black pepper, divided (1/4 tsp for seasoning chicken + 1/4 tsp for + 1/4 tsp for pesto)
  • 1/2 tsp freshly ground sea salt
  1. Pat 2 lbs chicken breasts dry with paper towels.
  2. On a large cutting board, pound breasts to even thickness.
  3. In a small ramekin, combine 1/2 tsp salt and 1/4 tsp black pepper.
  4. Season both sides of each breast evenly with ramekin seasoning mixture.
  5. Heat a large skillet over medium-high heat on stovetop.
  6. Add 1 Tbsp EVOO and heat.
  7. Add chicken and cook for about 6 mins, until browned on bottom.
  8. Flip chicken and cook for about another 4 mins, until just starting to brown on what is now the bottom.
  9. Add 1 Tbsp butter and continue cooking for about 2 mins, until butter is browned.
  10. Transfer chicken to baking dish and keep warm. I simply stick in a closed microwave…
  11. Heat a small skillet over medium heat.
  12. Add remaining 8 Tbsp (1/2 cup) butter and cook until melted.
  13. Add 3 tsp minced garlic, zest from 1 lemon, juice from 1 lemon, 3/4 cup broth, and 1/4 tsp pepper.
  14. Simmer for 20 mins, stirring occasionally.
  15. While simmering add to food processor: 2 cups basil leaves, 1/3 cup shredded Parmesan, remaining 3 tsp minced garlic, and 1/4 cup slivered almonds.
  16. Pulse to chop.
  17. Add remaining 8 Tbsp EVOO, remaining zest from 1 lemon, remaining juice from 1 lemon, and remaining 1/4 tsp black pepper.
  18. Purée until well combined.
  19. Preheat oven to 400 F.
  20. In baking dish, top chicken with 6 – 1 oz Mozzarella cheese slices.
  21. Spoon pesto evenly on top of cheese-covered chicken.
  22. Arrange 6 oz halved grape tomatoes on top of prepared chicken and around base of dish (see pic above).
  23. When sauce is done simmering, pour over the prepared chicken.
  24. Bake for 10 mins, until cheese melts and chicken reaches 165 F.
Nutrition Facts
Servings: 6
Amount per serving 
% Daily Value*
Total Fat 29.8g38%
Saturated Fat 11.1g56%
Cholesterol 218mg73%
Sodium 601mg26%
Total Carbohydrate 6.9g3%
Dietary Fiber 2g7%
Total Sugars 1.9g 
Protein 78.9g 
Vitamin D 0mcg0%
Calcium 280mg22%
Iron 3mg16%
Potassium 179mg4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#Keto #LowCarb

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