The microbial production of resveratrol has emerged as a promising alternative to traditional methods, offering advantages such as cost-effectiveness, scalability, and genetic manipulability. Over the past two decades, significant progress has been made in engineering bacterial and yeast hosts, optimizing biosynthetic pathways, and refining culture conditions to enhance resveratrol yields. These advancements have led to a substantial increase in productivity, from trace amounts to several grams per liter. However, despite these achievements, further research is needed to optimize strain engineering, metabolic flux regulation, and fermentation processes to achieve industrial-scale production. Future efforts should focus on integrating advanced synthetic biology tools, improving bioprocess efficiency, and addressing challenges related to yield stability and commercial feasibility. This chapter represents the recent efforts made toward resveratrol production using genetically engineered microorganisms, highlighting key strategies and advancements in the field.