Pesto Mozzarella Grilled Chicken Breast – Italian Style Comfort Food on the Grill

Transform your backyard grill into an Italian trattoria with this Pesto Mozzarella Grilled Chicken Breast. The vibrant, herbaceous pesto infuses the chicken with bright, aromatic flavor, while the melted mozzarella adds a creamy, indulgent finish. Grilled to juicy perfection with a beautiful char, this dish delivers all the comforting flavors of Italy in a simple, satisfying meal that’s perfect for any night of the week. It’s classic Italian comfort food made even better with the smoky kiss of the grill.

This BBQ recipe is a celebration of fresh, simple ingredients. The pesto does double duty as a marinade and a finishing sauce, infusing the chicken with incredible flavor while keeping it incredibly moist. Whether you’re using a charcoal grill for authentic smoky notes or a gas grill for convenience, this recipe is quick and simple to make. Perfect for summer dinners, entertaining, or any time you’re craving a taste of Italy, this dish is guaranteed to be a crowd-pleaser.

Step-by-Step Instructions

1. Make the Pesto: In a food processor, combine the fresh basil, Parmesan cheese, pine nuts, garlic, lemon juice, salt, and pepper. Pulse until finely chopped. With the motor running, slowly drizzle in the olive oil until the pesto is smooth and well combined. Taste and adjust seasoning. Reserve about 1/2 cup of pesto for serving and use the rest for marinating.
2. Prep and Marinate the Chicken: Pat the chicken breasts completely dry with paper towels. This is essential for getting a good sear on the grill. In a large bowl, combine the chicken with olive oil, salt, and pepper. Add about 1/4 cup of pesto and toss to coat evenly. Cover and refrigerate for at least 1 hour, or up to 4 hours.
3. Fire Up the Grill: Preheat your grill to medium-high heat (around 400°F). For a charcoal grill, set up a two-zone fire with coals on one side for direct heat and a cooler indirect zone on the other. For a gas grill, preheat all burners, then turn one off to create an indirect cooking area. Clean and oil the grates.
4. Grill the Chicken: Remove the chicken from the marinade, letting any excess drip off. Place the chicken breasts on the direct heat side of the grill. Cook for 5-6 minutes per side until you get nice, golden-brown grill marks. Move the chicken to the indirect heat side, close the lid, and cook for another 5-8 minutes until the internal temperature reaches 160°F.
5. Add the Mozzarella: Top each chicken breast with a slice or two of fresh mozzarella. Close the lid and cook for another 2-3 minutes until the cheese is melted and bubbly. The chicken is fully cooked when it reaches an internal temperature of 165°F.
6. Rest and Serve: Remove the chicken from the grill and let it rest on a cutting board for 5 minutes. Transfer to a serving platter, drizzle with the reserved fresh pesto, and garnish with fresh basil leaves. If desired, drizzle with balsamic glaze for an extra touch of elegance. Serve immediately.

Tips for Pesto Mozzarella Chicken Perfection

• Use Fresh Basil: Fresh basil is essential for authentic pesto flavor. The bright, peppery, slightly sweet flavor of fresh basil is what makes this dish so special. Avoid dried herbs for this recipe.
• Toast the Pine Nuts: For extra flavor, toast the pine nuts in a dry skillet over medium heat for 2-3 minutes until golden and fragrant. This brings out their natural oils and adds a nutty depth to the pesto.
• Don’t Overcook the Chicken: Chicken breasts can dry out quickly. Use an instant-read thermometer to check for doneness—165°F is the target. Add the cheese at 160°F so it melts as the chicken finishes cooking.
• Use Fresh Mozzarella: Fresh mozzarella (packed in water) melts beautifully and has a creamy, delicate flavor that’s perfect for this dish. Pre-shredded mozzarella can be used in a pinch but won’t melt as smoothly.
• Reserve Some Pesto: Always set aside some pesto before using it as a marinade. This prevents cross-contamination and gives you a fresh, vibrant sauce for drizzling over the finished chicken.

Delicious Variations

• Smoked Pesto Chicken: Smoke the chicken on a pellet grill or smoker at 225°F for 45 minutes, then finish over high heat to melt the mozzarella. Use apple or cherry wood for a mild, sweet smoke.
• Sun-Dried Tomato Pesto Chicken: Add 1/4 cup of sun-dried tomatoes to the pesto for a sweet, tangy twist that adds extra depth of flavor.
• Prosciutto Wrapped Pesto Chicken: Wrap the marinated chicken breasts in thin slices of prosciutto before grilling for an extra layer of salty, savory flavor.
• Pesto Chicken with Roasted Vegetables: Serve the chicken with a side of grilled or roasted vegetables like zucchini, bell peppers, and cherry tomatoes for a complete Italian meal.
• Pesto Chicken Sandwich: Slice the cooked chicken and serve on a crusty ciabatta roll with extra pesto, mozzarella, and fresh arugula for a delicious sandwich.

Storage and Reheating Instructions

Storage: Store leftover chicken and pesto separately in airtight containers in the refrigerator for up to 3-4 days. The pesto can be stored for up to a week.

Reheating: The best way to reheat this chicken is on the grill or in the oven to restore that crispy exterior and melted cheese. Preheat your oven to 375°F and bake for 8-10 minutes, or reheat on the grill over medium heat for 3-4 minutes per side. The pesto is best served fresh, so add it after reheating. Avoid microwaving, as it will make the chicken tough and the cheese rubbery.

Freezing: The cooked chicken can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating. The pesto can also be frozen in ice cube trays for easy portioning.

Frequently Asked Questions (FAQ)

Can I use store-bought pesto instead of making my own?
You can, but homemade pesto is much more flavorful and vibrant. Store-bought pesto often contains preservatives and less fresh flavor. If you’re short on time, look for refrigerated pesto in the produce section—it’s a better option than shelf-stable versions. This recipe’s fresh basil and Parmesan will give you a much more authentic Italian flavor.

What’s the best way to get grill marks on chicken breasts?
Make sure your grill grates are clean and well-oiled. Pat the chicken dry before placing it on the grill—moisture prevents good searing. Place it on the direct heat side and resist the urge to move it for 5-6 minutes to allow those beautiful marks to form.

Can I use this pesto on other grilled meats?
Absolutely! This pesto is fantastic on grilled chicken thighs, pork chops, salmon, or even shrimp. It’s also delicious as a spread for sandwiches, a dressing for pasta salads, or a sauce for grilled vegetables.

What sides go well with pesto mozzarella chicken?
This chicken pairs beautifully with a variety of Italian-inspired sides. Try it with pasta, garlic bread, roasted vegetables, a fresh green salad, or grilled asparagus. A glass of crisp white wine or a light red like Pinot Noir is the perfect drink pairing.

Can I make this dish ahead of time?
Yes! You can marinate the chicken in pesto up to 4 hours ahead of time. You can also grill the chicken ahead and reheat it just before serving. The pesto should be made fresh for the best flavor, but it can be stored in the refrigerator for up to a week.