CAPRESE CHICKEN CASSEROLE
This Caprese Chicken Casserole combines tender chicken, ripe tomatoes, fresh basil, and creamy mozzarella cheese in a flavorful and easy-to-make dish. Perfect for a weeknight dinner or a special occasion.
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 cups cherry tomatoes, halved
- ½ cup fresh basil leaves, chopped
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ¼ cup balsamic glaze (optional, for drizzling)
- Fresh basil leaves (for garnish)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- In a large skillet, heat the olive oil over medium heat. Add the bite-sized chicken pieces, Italian seasoning, salt, and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.
- Transfer the cooked chicken to the greased baking dish, spreading it out evenly.
- Top the chicken with the halved cherry tomatoes and chopped fresh basil leaves.
- Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove the casserole from the oven and let it cool slightly before serving.
- Drizzle with balsamic glaze, if desired, and garnish with fresh basil leaves.
Notes
- Tomato Variations: You can use grape tomatoes or diced Roma tomatoes instead of cherry tomatoes.
- Cheese Variations: Feel free to use fresh mozzarella slices instead of shredded mozzarella for a more authentic Caprese flavor.
- Balsamic Glaze: The balsamic glaze adds a sweet and tangy touch to the dish. You can make your own by reducing balsamic vinegar with a bit of honey or purchase a pre-made glaze.
- Make-Ahead: The casserole can be assembled ahead of time and stored in the refrigerator. Bake just before serving.
- Leftovers: Store any leftovers in an airtight container in the refrigerator. Reheat in the oven or microwave before serving.