Caprese Chicken Casserole. It captures all the flavors of a classic Caprese salad—juicy tomatoes, creamy mozzarella, and fragrant basil—in a hearty, baked dish.
Caprese Chicken Casserole
Serves: 4-6
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Ingredients
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2 lbs (about 4) boneless, skinless chicken breasts, cut into bite-sized pieces
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1 tsp garlic powder
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1 tsp dried Italian seasoning
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Salt and freshly ground black pepper, to taste
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2 tbsp olive oil
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2 cups cherry or grape tomatoes, halved
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3-4 cloves garlic, minced
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1/4 cup prepared pesto (homemade or good-quality store-bought)
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8 oz (225g) fresh mozzarella pearls or balls, drained and halved if large
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1/4 cup freshly grated Parmesan cheese
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1/4 cup fresh basil leaves, torn or sliced into ribbons
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Optional for drizzling: Thick, syrupy balsamic vinegar or balsamic glaze
Instructions
1. Preheat & Prep:
Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
2. Season and Sear the Chicken:
In a bowl, toss the chicken pieces with the garlic powder, Italian seasoning, salt, and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 5-7 minutes, turning occasionally, until just golden brown on all sides. It doesn’t need to be cooked through yet. Transfer the chicken to the prepared baking dish.
3. Soften the Tomatoes:
In the same skillet, add the halved cherry tomatoes and minced garlic. Cook for about 2-3 minutes, just until the tomatoes start to soften and release some of their juices.
4. Assemble the Casserole:
Stir the pesto into the softened tomatoes, then spoon the entire mixture evenly over the chicken in the baking dish. Nestle the mozzarella pearls among the chicken and tomatoes. Sprinkle the grated Parmesan cheese over everything.
5. Bake:
Bake for 15-20 minutes, or until the chicken is cooked through, the casserole is bubbly, and the mozzarella has melted into soft, gooey pools. For a little more color, you can turn on the broiler for the last 1-2 minutes.
6. Finish and Serve:
Remove the casserole from the oven. Scatter the fresh basil ribbons all over the top. If desired, drizzle lightly with balsamic glaze just before serving.
Serving Suggestions & Tips
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Serve it over: Pasta, zoodles, or creamy polenta to soak up the delicious juices. A side of crusty bread works perfectly too.
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Balsamic Tip: A balsamic glaze (reduction) is thick, sweet, and tangy—much better here than thin, watery balsamic vinegar. You can find it alongside the vinegar in most grocery stores, or make it by simmering 1 cup of balsamic vinegar until it’s reduced by half.
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Make it Low-Carb: The dish is naturally low in carbs as is; just watch the serving suggestions.
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Don’t Overcook the Chicken: Searing the chicken first for just a few minutes ensures it stays tender and juicy after baking.
Enjoy! Let me know if you’d like any substitutions or variations.