Busy, busy, busy! That is my life right now since school started. I keep trying to tell myself what life was like 5 months ago during “quarantine” when I was wishing things were just normal and busy. I do thrive when life is busy and that is why I wear so many different “hats!” Cooking is my stress reliever and my favorite hobby as y’all know. However, when I’m crazy busy, it can be a frustration. Why does my family have to have dinner EVERY night?!? Ha! Times like this are when my easy “go to” meals come into play. My Baked Caprese Chicken Risotto is one of those dishes that sounds fancy but is so so simple!
This beautiful, tasty dish has just eight ingredients! Seriously! Arborio rice is the kind I use for this but it would probably work with jasmine rice. Sometimes arborio is hard to find. It is a short grain rice and is the kind that you use for making traditional risotto. If you use jasmine rice and it works let me know!
The rice is baked with butter, chicken broth, and salt. Then you just toss in cooked chicken, mozzarella, and fresh basil. We love the taste of fresh tomatoes in ours but if you prefer cooked, then just add the tomatoes in with the rice before baking. Serve Baked Caprese Chicken Risotto with a simple side of green beans or a salad for a complete meal. It’s the easiest dinner that everyone in your family will gobble up!
Sponsored post for Lee’s Marketplace. Items on sale the week of September 15-21: chicken breasts, chicken broth, mozzarella, butter
Baked Caprese Chicken Risotto
- 2 tablespoons butter
- 2 1/2 cups chicken broth
- 1 cup uncooked Arborio rice (short grain)
- 1/2 cup yellow onion, diced
- 1/2 teaspoon salt
- 3 cups cooked chicken (see notes)
- 8 oz mozzarella, cut into 1/2-inch cubes
- 1 cup cherry or grape tomatoes, halved
- 1/2 cup fresh basil, chopped
- Preheat oven to 400° F.
- Place butter in a 9×13 baking dish. Bake 5 minutes or until melted. Remove from oven.
- Add rice, broth, onion, and salt. Stir to combine. Cover with foil and carefully place back in oven.
- Bake for 30-35 minutes. While rice is baking, warm chicken and prepare mozzarella and basil.
- Remove rice from oven and fluff with a fork. Add warmed chicken, mozzarella and basil. Toss to combine. Serve immediately.
- Arborio rice is the only kind I’ve tried for this recipe. Jasmine rice might work if you can’t find it. Do not use instant rice.
- For the chicken, you can use rotisserie chicken or pre-cook chicken breasts. To cook chicken breasts, I prefer using a slow cooker. Season with salt, pepper, onion powder, and garlic powder plus a cup of water. Cook on low for 7 hours or high for 4 hours.
- For the mozzarella, I prefer to use the fresh kind that is usually found near the deli.