I can’t wait to share my Cheesy Chicken Caprese Casserole, a clever weeknight twist that pairs juicy tomatoes, fresh basil and melty mozzarella in an unexpected way.

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I made a Caprese Chicken Casserole last week and honestly it caught me off guard. I mean, a Cheesy Chicken Caprese Casserole sounds predictably simple, but the way the fresh mozzarella melts over bright cherry tomatoes gave me pause, like wait, is this actually restaurant level?

I kept finding little surprises as I warmed a plate, bits of tomato popping, gooey cheese stretching, and something about it felt both familiar and kind of clever. If you like a Casserole With Tomatoes that still feels a little special, this one might make you rethink easy weeknight dinners.

Ingredients

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Lean chicken brings tons of protein and iron it keeps you full for hours.
Tomato based adds tangy sweetness plus vitamin C low in calories usually.
Bursting juice adds fresh acidity and fiber good source of antioxidants.
Creamy mild flavor supplies calcium and protein but higher in fat.
Sharp umami punch strong flavor so you need less gives calcium.
Bright herb tiny amounts of vitamins and antioxidants gives fresh aroma.
Sweet tangy finish concentrated vinegar adds depth and slight sweetness.
Pungent gives savory depth linked to immune benefits little carbs.
Adds richness healthy fats for heart helps flavors bloom when warmed.

Ingredient Quantities

2 lb boneless skinless chicken breasts

1 1/2 cups marinara sauce

1 pint cherry tomatoes

8 oz fresh mozzarella

1/2 cup grated Parmesan cheese

1/4 cup fresh basil leaves

3 cloves garlic

1 tbsp olive oil

1 tsp dried Italian seasoning

1/2 tsp salt

1/4 tsp black pepper

2 tbsp balsamic glaze

1/2 cup panko breadcrumbs optional

How to Make this

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1. Preheat oven to 375°F and grease a 9×13 inch baking dish with a little olive oil.

2. Cut the chicken breasts into 1 inch cubes, pat dry, then toss with 1 tsp Italian seasoning, 1/2 tsp salt and 1/4 tsp black pepper.

3. Heat 1 tbsp olive oil in a large skillet over medium-high heat and sear the chicken in batches until lightly browned, about 3 to 4 minutes per side; add the minced 3 cloves garlic in the last 30 seconds just to get fragrant. (You don’t need to cook through, just brown for flavor.)

4. Spread 1 1/2 cups marinara sauce in the bottom of the prepared dish, then scatter the browned chicken evenly over the sauce.

5. Halve the pint of cherry tomatoes and tuck them among the chicken pieces, then tear or slice the 8 oz fresh mozzarella and distribute on top.

6. Sprinkle 1/2 cup grated Parmesan over everything and scatter the 1/4 cup roughly chopped fresh basil leaves, saving a few whole leaves for garnish if you like.

7. If using panko, toss 1/2 cup panko with a drizzle of olive oil and a tablespoon of Parmesan, then sprinkle over casserole for a crunchy top.

8. Cover the dish loosely with foil and bake 20 to 25 minutes, until chicken is cooked through (internal temp 165°F) and cheese is melted. Remove foil for the last 5 minutes so the top can brown a bit.

9. Let rest 5 minutes, then drizzle 2 tbsp balsamic glaze over the casserole and scatter any reserved basil leaves. Serve warm — don’t let it sit too long or the mozzarella gets rubbery.

Equipment Needed

1. 9×13 inch baking dish (grease with olive oil)
2. Large skillet or frying pan
3. Cutting board and chef’s knife
4. Mixing bowl for tossing the chicken with seasoning
5. Tongs or spatula for searing and arranging pieces
6. Measuring spoons and measuring cups
7. Instant-read thermometer to check 165°F internal temp
8. Aluminum foil and oven mitts for covering and handling the hot dish

FAQ

Q: How long do I bake this casserole and how do I know it's done? A: Bake at 375°F for about 25 to 40 minutes depending on whether the breasts are cubed or whole. Cubed or thin pieces take closer to 25-30 minutes, thick whole breasts 35-40. It's done when the thickest part hits 165°F.

Q: Can I use chicken thighs or frozen chicken? A: Yep. Boneless thighs work great and stay juicy, you might need a few extra minutes. If chicken is frozen, try to thaw it first for even cooking. Cooking from frozen takes a lot longer and can make results uneven.

Q: How do I stop the casserole from getting soggy from tomatoes and mozzarella? A: Halve or roast the cherry tomatoes first or drain them on paper towels. Pat the mozzarella dry. Don't drown the dish in sauce, and sprinkle the optional panko on top then broil a minute or two at the end for a nice crunch.

Q: When should I add the balsamic glaze? A: Always drizzle the balsamic glaze right before serving so it stays bright and glossy. If you bake it on, it can get too sweet and sticky and lose that fresh punch.

Q: Can I prep ahead or freeze leftovers? A: Yes. You can assemble up to 24 hours ahead and refrigerate. Baked leftovers keep 3 to 4 days in the fridge. You can freeze portions up to 3 months best if you bake then cool before freezing. Reheat until 165°F.

Q: Any easy substitutions for cheeses, breadcrumbs, or basil? A: Mozzarella can be swapped for provolone or fontina, Parmesan for pecorino or grated asiago. For the panko use gluten free crumbs, crushed crackers or almond meal. If you don't have fresh basil, a spoonful of pesto or 1 to 2 tsp dried Italian seasoning will work in a pinch.

Caprese Chicken Casserole Recipe Substitutions and Variations

Chicken breasts: swap with boneless skinless chicken thighs for juicier meat, or turkey breast for a milder flavor, or firm tofu pressed and cubed if you want a vegetarian version.
Fresh mozzarella: use burrata for extra creaminess, provolone or low moisture mozzarella for better melting, or crumbled goat cheese for a tangy change (won’t melt the same).
Marinara sauce: try jarred pizza sauce if you want it thicker, or plain crushed tomatoes tossed with garlic and Italian seasoning, or a roasted red pepper sauce for a sweeter twist.
Panko breadcrumbs (optional): sub with crushed buttery crackers, regular plain breadcrumbs, or almond meal for a gluten free option, or skip them and add extra Parmesan instead.

Pro Tips

1) Quick brine the chicken for 15 to 30 minutes (1 tbsp salt per 4 cups water), then pat dry before seasoning. It makes the cubes way juicier so you wont have to overcook them.

2) Dont crowd the skillet when searing, do it in batches on high heat so you get good browning. Those brown bits add so much flavor, and if you like, splash a little marinara or wine in the pan to lift the fond before everything goes in the dish.

3) For less rubbery mozzarella, pat the fresh pieces dry and tear into smaller bits so they melt faster, or add most of the cheese in the last 5 minutes of baking. You can also reserve a little fresh torn basil to drop on at the end for brightness.

4) If you want crunch, toast the panko in a skillet with a drizzle of olive oil and a spoon of Parmesan until golden, then sprinkle it on right after baking so it stays crispy. Finish with the balsamic glaze while warm and serve soon, because the cheese gets gummy if it sits.

Caprese Chicken Casserole Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I can't wait to share my Cheesy Chicken Caprese Casserole, a clever weeknight twist that pairs juicy tomatoes, fresh basil and melty mozzarella in an unexpected way.

Servings

servings

Calories

493

kcal

Equipment: 1. 9×13 inch baking dish (grease with olive oil)
2. Large skillet or frying pan
3. Cutting board and chef’s knife
4. Mixing bowl for tossing the chicken with seasoning
5. Tongs or spatula for searing and arranging pieces
6. Measuring spoons and measuring cups
7. Instant-read thermometer to check 165°F internal temp
8. Aluminum foil and oven mitts for covering and handling the hot dish

Ingredients

2 lb boneless skinless chicken breasts
1 1/2 cups marinara sauce
1 pint cherry tomatoes
8 oz fresh mozzarella
1/2 cup grated Parmesan cheese
1/4 cup fresh basil leaves
3 cloves garlic
1 tbsp olive oil
1 tsp dried Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
2 tbsp balsamic glaze
1/2 cup panko breadcrumbs optional

Directions

Preheat oven to 375°F and grease a 9×13 inch baking dish with a little olive oil.
Cut the chicken breasts into 1 inch cubes, pat dry, then toss with 1 tsp Italian seasoning, 1/2 tsp salt and 1/4 tsp black pepper.
Heat 1 tbsp olive oil in a large skillet over medium-high heat and sear the chicken in batches until lightly browned, about 3 to 4 minutes per side; add the minced 3 cloves garlic in the last 30 seconds just to get fragrant. (You don't need to cook through, just brown for flavor.)
Spread 1 1/2 cups marinara sauce in the bottom of the prepared dish, then scatter the browned chicken evenly over the sauce.
Halve the pint of cherry tomatoes and tuck them among the chicken pieces, then tear or slice the 8 oz fresh mozzarella and distribute on top.
Sprinkle 1/2 cup grated Parmesan over everything and scatter the 1/4 cup roughly chopped fresh basil leaves, saving a few whole leaves for garnish if you like.
If using panko, toss 1/2 cup panko with a drizzle of olive oil and a tablespoon of Parmesan, then sprinkle over casserole for a crunchy top.
Cover the dish loosely with foil and bake 20 to 25 minutes, until chicken is cooked through (internal temp 165°F) and cheese is melted. Remove foil for the last 5 minutes so the top can brown a bit.
Let rest 5 minutes, then drizzle 2 tbsp balsamic glaze over the casserole and scatter any reserved basil leaves. Serve warm — don't let it sit too long or the mozzarella gets rubbery.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.