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Caprese chicken casserole in a baking dish with melted mozzarella, cherry tomatoes and fresh basil

Caprese Chicken Casserole

5 from 1 vote
Seasoned chicken breasts seared and baked with cherry tomatoes, garlic and melted mozzarella, finished with fresh basil and balsamic glaze. One dish, about 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts or 6 boneless thighs
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon Italian seasoning
  • 2 tablespoons olive oil
  • 1 cup cherry or grape tomatoes halved
  • 2 cloves garlic minced
  • 1 ½ cups shredded mozzarella or fresh mozzarella slices
  • ½ cup fresh basil leaves
  • 2 tablespoons balsamic glaze
  • ¼ teaspoon red pepper flakes optional, for heat

Equipment

  • - Large mixing bowl
  • - 9x13-inch baking dish
  • Measuring cups and spoons
  • - Cutting board and knife
  • - Wooden spoon or spatula

Method
 

  1. Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish. Season the chicken on both sides with the salt, pepper, garlic powder and Italian seasoning.
  2. Heat the olive oil in a large skillet over medium heat. Sear the chicken for 2 to 3 minutes per side until lightly golden, then transfer it to the baking dish.
  3. Scatter the tomatoes, garlic and red pepper flakes (if using) around the chicken. Top each piece with mozzarella.
  4. Bake uncovered for 25 to 30 minutes, until the chicken reaches 165°F (74°C) in the thickest part and the cheese has melted. Broil for 2 to 3 minutes for a browner top, if you like.
  5. Top with the fresh basil and drizzle with the balsamic glaze. Serve hot with pasta, rice, crusty bread or a salad.

Notes

Storage: keep leftovers in an airtight container in the fridge for up to 3 days. Freeze for up to 2 months; thaw overnight in the fridge and reheat at 350°F (175°C) for about 15 minutes, until hot (165°F).
Make ahead: season the raw chicken and halve the tomatoes up to a day ahead and refrigerate. Sear and bake on the day you serve; do not sear the chicken and refrigerate it to finish later.
Substitutions: 6 boneless thighs instead of the breasts; provolone, Parmesan or feta instead of mozzarella; dairy-free mozzarella, or no cheese. With cooked chicken, skip the searing and bake about 15 minutes, until hot.
Nutrition is an estimate, not a laboratory analysis.