Baked Caprese Chicken Risotto
Risotto without the constant stirring? Yes please! This baked risotto is so simple and has all the delicious flavors of caprese-fresh tomatoes, mozzarella, and basil. The perfect busy weeknight meal!
Ingredients
- 2 tablespoons butter
- 2 1/2 cups chicken broth
- 1 cup uncooked Arborio rice (short grain)
- 3 cups rotisserie chicken, shredded or cubed
- 1 cup cherry or grape tomatoes, halved
- 1/2 cup yellow onion, diced
- 1/2 teaspoon salt
- 8 oz mozzarella, cut into 1/2-inch cubes
- 1/2 cup fresh basil, chopped
- Black pepper, to taste
Instructions
- Preheat oven to 400° F.
- Place butter in a 9x13 baking dish. Bake 5 minutes or until melted. Remove from oven.
- Add rice, chicken, tomatoes, broth, onion, and salt. Stir to combine. Cover with foil and carefully place back in oven.
- Bake for 30-35 minutes.
- Remove from oven and fluff rice mixture with a fork. Add mozzarella, basil and pepper. Toss to combine. Serve immediately.
Notes
- 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.
- If you like your tomatoes fresher, just toss in at the end with the chicken.
Tried this recipe?Let us know how it was!