Chicken margherita pizza is the kind of homemade pizza night upgrade that makes everyone stop mid-bite and ask where you ordered it from. Grilled seasoned chicken, garlicky marinated grape tomatoes, thick slices of fresh mozzarella, and fragrant basil on a golden crispy crust. I started making this when my kids wanted pizza night but I wanted something with more protein and more fresh flavor than the usual routine.
The first time I made this, the smell of garlic tomatoes hitting that hot pre-baked crust out of the oven stopped the whole house. This chicken margherita pizza works because every single component gets seasoned separately before it hits the pizza. The chicken has its own spiced marinade, the tomatoes get their own garlic olive oil, and the crust gets a quick pre-bake so it stays firm and crispy instead of soggy. It is the kind of homemade pizza that makes delivery seem like a completely different category of food. Get ready for something delicious!
Table of Contents
Ingredients for Chicken Margherita Pizza
I always reach for fresh mozzarella sliced from a ball rather than shredded — the way it melts over the tomatoes and chicken is what gives this pizza that restaurant-style look and taste.
Chicken Marinade
- 1 boneless, skinless chicken breast
- ½ tbsp olive oil
- 1 clove garlic, minced
- ¼ tsp dried oregano
- ¼ tsp dried basil
- ¼ tsp kosher salt
- ⅛ tsp ground black pepper
Tomato Topping
- 1½ tbsp olive oil
- 2 cloves garlic, minced
- ½ tsp kosher salt
- ⅛ tsp ground black pepper
- ¼ tsp dried oregano
- 2 cups grape tomatoes, quartered — I recommend patting the tomatoes dry before mixing to reduce the liquid released and prevent a soggy crust
Pizza Assembly
- 1 lb pizza dough — Pro tip: let store-bought dough sit at room temperature for 30 minutes before rolling so it stretches without snapping back
- 12 oz fresh mozzarella cheese, sliced — my preference is always fresh mozzarella over shredded bags for this recipe; it melts more evenly and the flavor is far better
- 15 fresh basil leaves, sliced — In my experience, adding the basil after the final bake keeps it bright green and fragrant rather than dark and wilted
- 1½ tsp garlic salt
Step-by-Step Instructions
I recommend getting the chicken marinating and the tomato mixture prepped at the same time so both are ready to go the moment the oven and grill are hot.
Step 1: Place the chicken breast between two sheets of parchment paper and pound to an even ¾-inch thickness using a meat mallet or rolling pin. Even thickness is key — it ensures the chicken grills through evenly without any dry or undercooked spots.
Step 2: In a small bowl, whisk together ½ tablespoon olive oil, 1 minced garlic clove, ¼ teaspoon dried oregano, ¼ teaspoon dried basil, ¼ teaspoon kosher salt, and ⅛ teaspoon black pepper. Pour into a zip-top bag, add the chicken, and massage to coat. Set aside to marinate while you prep the remaining components.
Step 3: In a medium bowl, combine 1½ tablespoons olive oil, 2 minced garlic cloves, ½ teaspoon kosher salt, ⅛ teaspoon black pepper, and ¼ teaspoon dried oregano. Add the quartered grape tomatoes and toss to coat. Set aside.
Step 4: Preheat a grill or grill pan to medium-high heat (375-450°F) and preheat the oven to 450°F. Once hot, reduce the grill to medium heat and grill the chicken for 4 minutes per side until cooked through with no pink inside and an internal temperature of 165°F. Let rest for a few minutes, then slice into bite-sized pieces.
Step 5: Roll the pizza dough onto a 15-inch pizza stone or pan, leaving the edges slightly thicker for a raised crust. Bake at 450°F for 5 minutes to set the base. Remove from the oven. Do not skip this step — it is what keeps the crust from turning doughy once the toppings go on.
Step 6: Using a slotted spoon, spread the marinated tomatoes evenly over the pre-baked crust. Discard the excess liquid left in the bowl. Lay the mozzarella slices over the tomatoes. Add the sliced chicken on top of the cheese, then sprinkle evenly with garlic salt.
Step 7: Return to the oven and bake for 10 minutes until the crust is golden brown and the cheese is fully melted and bubbling. Remove from the oven, top with the fresh sliced basil, slice, and serve immediately.
What to Serve with Chicken Margherita Pizza
This fresh Italian-inspired pizza pairs beautifully with light sides that complement the garlic, tomato, and mozzarella flavors. Here are the best sides for chicken margherita pizza:
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Classic Margherita Pizza: If you want a vegetarian companion pizza for a pizza party night, this Classic Margherita Pizza on the site is a great pairing to serve alongside the chicken version for guests with different preferences.
BBQ Chicken Pizza: For another loaded chicken pizza variation to rotate on pizza night, this BBQ Chicken Pizza takes a completely different bold flavor direction and is a great contrast to serve alongside this margherita version.
Cold Pasta Salad: A chilled pasta salad with vegetables and a light vinaigrette makes a great make-ahead side for pizza night. This Cold Pasta Salad is a natural companion that rounds out the meal without requiring extra oven time.
Homemade Cheesy Breadsticks: If you want something warm and extra to fill out the table for a crowd, these Homemade Cheesy Breadsticks are a pizza night staple that everyone reaches for.
Pesto Chicken Flatbread: For another Italian-inspired chicken flatbread recipe to rotate alongside this pizza on a dinner spread, this Pesto Chicken Flatbread shares the same fresh herb flavor profile and works beautifully as a companion.
Mozzarella Chicken in Basil Cream Sauce: If you love the mozzarella and basil combination in this pizza, this Mozzarella Chicken in Basil Cream Sauce is a great weeknight dinner to rotate into your schedule for the same Italian flavors in a completely different format.
Simple Arugula Salad: A handful of fresh arugula dressed with olive oil, lemon juice, and a pinch of salt is a classic Italian side that cuts through the richness of the mozzarella and cheese with a peppery brightness that works perfectly alongside margherita pizza.
Keep It Fresh and Reheat Well
Store leftover chicken margherita pizza in an airtight container or wrapped tightly in foil in the refrigerator for up to 3 days. The fresh basil will wilt after storage, so add a few fresh leaves when reheating if you have them on hand.
To reheat, I recommend placing slices on a baking sheet in a 375°F oven for 8-10 minutes. This brings the crust back to a crispy finish that the microwave simply cannot achieve. A skillet over medium heat covered with a lid for 3-4 minutes is also a fast and effective method.
Pro tip: pre-baking the crust for 5 minutes before adding the toppings is the most important step in this recipe. It is what keeps the bottom firm and golden rather than doughy and soft, especially with the moisture that comes from the tomatoes and mozzarella.
FAQs
Can I use store-bought pizza dough?
Yes. Store-bought refrigerated pizza dough works great. Let it come to room temperature for 30 minutes before rolling to prevent it from snapping back. Most grocery stores carry it near the refrigerated biscuits and crescent rolls.
Can I cook the chicken in the oven instead of on the grill?
Yes. Bake the marinated chicken at 400°F for 20-22 minutes until the internal temperature reaches 165°F. Let it rest and cool before slicing. You will miss the grill marks but the flavor will still be great.
Why do I need to use a slotted spoon for the tomatoes?
The tomatoes release liquid as they sit in the marinade. Spreading that liquid onto the crust will make it soggy. Always use a slotted spoon and discard the excess liquid left in the bowl before topping the pizza.
Conclusion
Chicken margherita pizza is a homemade pizza upgrade that comes together in 45 minutes and tastes better than most restaurant versions. Fresh ingredients, a properly pre-baked crust, and separately seasoned toppings make all the difference. Give this recipe a try on your next pizza night and watch it become a new household favorite.
Chicken Margherita Pizza
Ingredients
Equipment
Method
- Place the chicken breast between two sheets of parchment paper and pound to an even 3/4-inch thickness using a meat mallet or rolling pin.
- In a small bowl, mix 1/2 tablespoon olive oil, 1 minced garlic clove, 1/4 teaspoon dried oregano, 1/4 teaspoon dried basil, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Pour into a zip-top bag, add the chicken, and massage to coat. Set aside.
- In a medium bowl, combine 1.5 tablespoons olive oil, 2 minced garlic cloves, 1/2 teaspoon kosher salt, 1/8 teaspoon black pepper, and 1/4 teaspoon dried oregano. Add quartered grape tomatoes and toss to coat. Set aside.
- Preheat a grill or grill pan to medium-high heat (375-450°F) and preheat the oven to 450°F. Reduce grill to medium heat and grill the chicken for 4 minutes per side until cooked through to 165°F. Rest a few minutes, then slice into bite-sized pieces.
- Roll the pizza dough onto a 15-inch pizza stone or pan, leaving edges slightly thicker. Bake at 450°F for 5 minutes. Remove from oven.
- Using a slotted spoon, spread the marinated tomatoes evenly over the pre-baked crust. Discard the remaining liquid. Place mozzarella slices over the tomatoes. Add the sliced chicken on top, then sprinkle with garlic salt.
- Return to the oven and bake for 10 minutes until the crust is golden brown and the cheese is melted and bubbling. Remove from the oven, top with sliced fresh basil, slice, and serve immediately.
