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Baked Caprese Chicken Risotto

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!
4.54 from 13 votes
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 6


  • 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


  • 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.


  1. 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.
  2. 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. 
  3. For the mozzarella, I prefer to use the fresh kind that is usually found near the deli.
  4. If you like your tomatoes fresher, just toss in at the end with the chicken.
Keyword arborio rice, caprese, fresh basil, fresh tomatoes, main dish, mozzarella, risotto, rotisserie chicken
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