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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!
4.50 from 12 votes
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Main Course
Cuisine Italian
Servings 6


  • 2 tablespoons butter
  • 2 1/2 cups chicken broth
  • 1 cup uncooked Arborio rice (short grain)
  • 1 cup cherry or grape tomatoes, halved
  • 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
  • 1/2 cup fresh basil, chopped


  • Preheat oven to 400° F.
  • Place butter in a 9x13 baking dish. Bake 5 minutes or until melted. Remove from oven.
  • Add rice, tomatoes, 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.


  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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