Transform the beloved flavors of a Caprese salad into a hearty, protein-packed dinner with this comforting chicken casserole. This Italian-inspired dish combines the classic Mediterranean trio of fresh mozzarella, ripe tomatoes, and aromatic basil in a crowd-pleasing format.
Perfect for busy weeknights, this casserole brings together tender chicken breast, melty cheese, and bright tomatoes in a single baking dish. It’s a delicious way to enjoy summer flavors year-round while keeping your dinner routine simple and satisfying.
Why You’ll Love This
- Ready in just 30 minutes from start to finish
- Uses simple, fresh ingredients you can find at any grocery store
- Makes great leftovers for lunch the next day
- Low-carb and gluten-free
- Kid-friendly despite being sophisticated enough for adults
Ingredients
- 4 large chicken breasts (about 2 pounds), cut into 1-inch pieces
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Begin by preheating your oven to 375°F (190°C). The temperature here really matters – too hot and the cheese browns before the tomatoes have a chance to release their juices, too cool and everything gets soupy.
- In a large bowl, combine the chicken pieces with olive oil, minced garlic, Italian seasoning, salt, and pepper. Make sure each piece is well-coated. This step can be done up to a day ahead – in fact, letting the chicken marinate makes it even better.
- Heat a large skillet over medium-high heat. Working in batches, brown the chicken pieces just until they get some color on the outside – about 2-3 minutes per side. They don’t need to be cooked through at this point. Transfer the browned chicken to a 9×13 inch baking dish. (source:Ineskohl.info)
- Layer half of the sliced tomatoes over the chicken, slightly overlapping them. Sprinkle with a pinch of salt to help them release their juices. Then add half of the cherry tomatoes.
- Add half of the mozzarella slices, then scatter half of the torn basil leaves over the top. The basil might look like a lot, but it cooks down considerably.
- Repeat the layers with remaining tomatoes, mozzarella, and basil, finishing with the cheese on top. Drizzle the whole thing with olive oil and a final sprinkle of salt and pepper.
- Cover the dish with foil and bake for 25 minutes. This covered baking time allows the tomatoes to break down and create a light sauce while keeping the chicken moist.
- Remove the foil and bake for another 15-20 minutes, until the cheese is melted and starting to get golden spots on top, and the sauce is gently bubbling around the edges.
- Let the casserole rest for about 10 minutes before serving. This gives everything a chance to settle and the sauce to thicken slightly. Just before serving, drizzle with balsamic glaze and scatter any remaining fresh basil over the top.
Tips & Variations
- Pound chicken breasts to even thickness for more consistent cooking
- Substitute chicken thighs for moister results
- Add a sprinkle of red pepper flakes for heat
- Use roma tomatoes instead of cherry tomatoes in a pinch
- Make ahead by preparing everything except the cheese and basil
Serving Suggestions
Serve over cooked pasta, zucchini noodles, or with crusty bread to soak up the flavorful juices. A simple green salad with light vinaigrette makes the perfect side dish to complete this meal.
Notes
- Store leftovers in an airtight container for up to 3 days
- Chicken is done when internal temperature reaches 165°F (74°C)
- Let rest 5 minutes before serving for juicier chicken
FAQs
- Can I use shredded mozzarella instead? Yes, though fresh mozzarella provides the most authentic Caprese flavor.
- How do I prevent the chicken from drying out? Don’t overcook, and ensure chicken pieces are similar in size.
- Can I make this ahead? Yes, prepare up to adding cheese, then refrigerate for up to 24 hours before baking.
- Is this freezer-friendly? While it can be frozen, fresh ingredients are best enjoyed right away.
Servings4
Prep15 min
Cook10 min
Calories—
Ingredients
- 4 large chicken breasts (about 2 pounds), cut into 1-inch pieces
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Steps
- Begin by preheating your oven to 375°F (190°C). The temperature here really matters – too hot and the cheese browns before the tomatoes have a chance to release their juices, too cool and everything gets soupy.
- In a large bowl, combine the chicken pieces with olive oil, minced garlic, Italian seasoning, salt, and pepper. Make sure each piece is well-coated. This step can be done up to a day ahead – in fact, letting the chicken marinate makes it even better.
- Heat a large skillet over medium-high heat. Working in batches, brown the chicken pieces just until they get some color on the outside – about 2-3 minutes per side. They don’t need to be cooked through at this point. Transfer the browned chicken to a 9×13 inch baking dish. (source:Ineskohl.info)
- Layer half of the sliced tomatoes over the chicken, slightly overlapping them. Sprinkle with a pinch of salt to help them release their juices. Then add half of the cherry tomatoes.
- Add half of the mozzarella slices, then scatter half of the torn basil leaves over the top. The basil might look like a lot, but it cooks down considerably.
- Repeat the layers with remaining tomatoes, mozzarella, and basil, finishing with the cheese on top. Drizzle the whole thing with olive oil and a final sprinkle of salt and pepper.
- Cover the dish with foil and bake for 25 minutes. This covered baking time allows the tomatoes to break down and create a light sauce while keeping the chicken moist.
- Remove the foil and bake for another 15-20 minutes, until the cheese is melted and starting to get golden spots on top, and the sauce is gently bubbling around the edges.
- Let the casserole rest for about 10 minutes before serving. This gives everything a chance to settle and the sauce to thicken slightly. Just before serving, drizzle with balsamic glaze and scatter any remaining fresh basil over the top.
Notes
- Store leftovers in an airtight container for up to 3 days
- Chicken is done when internal temperature reaches 165°F (74°C)
- Let rest 5 minutes before serving for juicier chicken
