When the weather gets warm, I crave meals that feel fresh but still satisfying. I’m talking about something you can throw on the grill without fuss, but that still feels special when it hits the plate. This grilled chicken with mozzarella, cherry tomatoes, and pesto checks every box for me.

It’s inspired by the flavors of a Caprese salad — one of my favorite summer staples — but with a little more substance. I started making it when I wanted a way to use up garden tomatoes and a batch of homemade pesto. I grilled up a few chicken breasts, melted some mozzarella on top, and tossed halved tomatoes in a skillet until they were just starting to burst. A generous drizzle of pesto pulled it all together. It was fresh, bold, and comforting — and it’s now on repeat in my kitchen all season long.

Why You’ll Love This Recipe:

Fast & easy – Ready in about 30 minutes with minimal prep
Fresh summer flavor – Basil pesto + juicy tomatoes = instant sunshine
Melty cheese – Who can resist mozzarella over grilled chicken?
Versatile – Serve with pasta, rice, salad, or roasted veggies
Great for meal prep – Reheats beautifully and holds up well in the fridge

Ingredients List:

boneless skinless chicken breasts
olive oil
garlic powder
salt
black pepper
dried oregano
fresh mozzarella
cherry tomatoes
basil pesto (store-bought or homemade)
Fresh basil or parsley

There Are 5 Steps To Making This Recipe:

Step 1: Prep the Chicken

Slice each chicken breast horizontally to create 4 thinner cutlets. Rub with olive oil and season both sides with garlic powder, salt, pepper, and oregano. Let rest at room temp for 10–15 minutes while your grill preheats.

Step 2: Grill the Chicken

Preheat grill (or grill pan) to medium-high heat. Grill chicken for 4–5 minutes per side, or until internal temperature reaches 165°F and nice grill marks appear.

Step 3: Melt the Cheese

In the last 1–2 minutes of grilling, place mozzarella on top of each piece of chicken. Close the grill lid (or cover the pan) to help the cheese melt.

Step 4: Cook the Tomatoes

While the chicken cooks, heat ½ tbsp olive oil in a skillet over medium heat. Add halved cherry tomatoes and sauté for 3–4 minutes until slightly blistered and soft. Season lightly with salt.

Step 5: Assemble & Serve

Place grilled chicken on a serving platter. Top each piece with blistered tomatoes and a spoonful of pesto. Garnish with fresh basil or parsley and serve warm.

Tips to Make This Recipe Your Own:

Add balsamic glaze: Drizzle a touch of balsamic over the finished dish for a sweet, tangy kick.
Make it spicy: Add red chili flakes to the pesto or rub cayenne into the chicken before grilling.
Use a grill pan: If grilling outdoors isn’t an option, a stovetop grill pan or even a cast iron skillet works well.
Serve it over: Pasta, farro, couscous, or a big bed of arugula.
Go mini: Use chicken tenders or cutlets to make this into party-ready bites or sliders.

Storage Tips:

Fridge: Store leftovers in an airtight container for up to 4 days.
Reheat: Warm in a skillet over low heat with a splash of water or olive oil to prevent drying out.
Meal prep: Package in containers with a side of rice or salad for easy weekday lunches.
Freeze: Not ideal due to the cheese and tomatoes, but grilled chicken (without toppings) freezes well.

Substitution Tips:

Chicken: Swap for boneless thighs, grilled eggplant, or portobello mushrooms for a vegetarian version.
Mozzarella: Use burrata, provolone, or dairy-free cheese if needed.
Tomatoes: Try sun-dried tomatoes for a more intense flavor.
Pesto: Make it with arugula, spinach, or cilantro if basil is unavailable. Store-bought works great in a pinch.
Low-carb/keto: This dish is naturally low-carb — just pair with zucchini noodles or a green salad.

Final Thoughts:

This grilled chicken with mozzarella, cherry tomatoes, and pesto is one of those recipes that feels like it belongs on a restaurant patio — but it comes together effortlessly in your own kitchen. It’s bright, herby, and satisfying without feeling heavy, making it perfect for warm-weather dinners or weeknight meals that don’t skimp on flavor.

What I love most is that every component can stand on its own — but together, they’re magic. The juicy grilled chicken, the melty cheese, the sweetness of the tomatoes, and the freshness of the pesto all sing in harmony. And once you try it, I promise you’ll keep coming back to this one.

Save it, share it, and make it your own — it’s too good not to.

Looking for more Chicken Recipes? Try my popular recipes below: