Skillet Chicken Margherita

Pan-seared chicken, topped with creamy mozzarella, fresh tomatoes, and vibrant basil. Grab a handful of ingredients and you can turn the classic pizza into the MOST scrumptious chicken dinner on earth. Gluten-free, insanely easy, and ready in about 20 minutes! 

Pizza Margherita is a classic Neapolitan pizza made with fresh tomatoes, mozzarella, basil, salt, and extra-virgin olive oil. Those are seemingly simple ingredients for sure, but when they're fresh and colorful, flavors and colors shine bright. That's why the pizza is so popular!

That's why I transformed the pizza pie into a wholesome chicken dinner! Don't get me wrong, I have a true passion for pizza margherita; I just wanted a high-protein, low-carb meal with the same flavors. And when my boys took their first bites, they were completely smitten. I know you'll get the same reaction in your home.

Skillet Chicken Margherita 
Note: If you don't have fresh tomatoes, you can certainly used canned. 

1 tablespoon olive oil
4 boneless skinless chicken breast halves, about 4-5 ounces each
Salt and ground black pepper
1 teaspoon dried minced garlic or garlic powder
1 teaspoon dried oregano
1 cup shredded or sliced mozzarella cheese
1/2 cup sliced fresh tomatoes (or substitute canned, diced tomatoes)
Chopped fresh basil

Preheat the oven to 350 degrees.
Heat the oil in a large skillet (oven-proof if possible) over medium-high heat. Season both sides of the chicken with the salt, pepper, garlic, and oregano. Add the chicken to the hot pan and cook for 2 to 3 minutes per side, until golden brown. Remove the pan from the heat and top the chicken with the cheese and tomatoes (if you're not using an oven-proof skillet, transfer the chicken to a shallow baking dish before topping with cheese and tomatoes). Season the tomatoes with salt and pepper.
Transfer the chicken to the oven and bake for 10 minutes, until the chicken is cooked through, the cheese melts and the tomatoes soften.
Top with basil and serve.
Serves 4