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Oven Baked Risotto with Caprese Chicken

oven bake risotto with caprese chicken recipeI like to have some easy and fast dinners up my sleeve and this oven baked risotto with caprese is on my list of go-to dinners.  People ask me all the time if I really cook dinner all the time.  Yes, I really do.  But I do some things to make it easy to get dinner on the table every night.  For starters, keep a well stocked pantry.  When you have ingredients in your house, you can pull something together easily, without having to try too hard.  Another is to make something (like chicken breasts), and make more than you need so you can use it in an entirely different way for something else another night.  Having cooked chicken breasts in my fridge guarantees me that I will not be ordering a pizza.  I can add it to a salad, pizza, pasta, tacos, the possibilities are endless.

This method for making risotto is not traditional, admittedly.  That being said, who cares?  It tastes delicious.  It is creamy and rich like a risotto should be.  You could forget about the chicken and caprese, and add some Parmesan cheese and serve this as a side dish.  There are so many things that you can do to change this meal up.  A nice vegetarian option might be to make a mushroom ragu and serve that on top.  I think that might be on my meal plan in the very near future.

oven bake risotto with caprese chicken recipe2 Tablespoons butter
2 1/2 cups chicken broth
1 cup Arborio rice
1 chopped small onion
1/2 teaspoon salt
1/4 teaspoon pepper
3-4 cooked chicken breasts
1 (8-ounce) ball fresh mozzarella, cubed
1 cup grape tomatoes, sliced in half
3 Tablespoons olive oil
2 Tablespoons balsamic vinegar
1/4 cup chopped fresh basil

oven bake risotto with caprese chicken recipePreheat your oven to 400 degrees.  Put the butter in a 9×13 baking dish or a 2 quart baker like this one.  Bake the butter in the oven until it melts, about 5 minutes.

oven bake risotto with caprese chicken recipeAdd the Arborio rice, onions, salt and pepper.

oven bake risotto with caprese chicken recipePour the chicken broth over and cover with tin foil.  Bake for 35 minutes.

oven bake risotto with caprese chicken recipeWhile the rice is cooking, combine the sliced tomatoes, onions (I like onions in my caprese, so I added a little bit at the last minute), olive oil, and balsamic.  Gently toss in the mozzarella and basil.  Set aside.

oven bake risotto with caprese chicken recipeTake the rice out of the oven and fluff with a fork.

oven bake risotto with caprese chicken recipeTop the rice with chicken breast and the caprese.

oven bake risotto with caprese chicken recipe
Print

Oven Baked Risotto with Caprese Chicken


Ingredients

  • 2 Tablespoons butter
  • 2 1/2 cups chicken broth
  • 1 cup Arborio rice
  • 1 chopped small onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3-4 cooked chicken breasts
  • 1 (8-ounce) ball fresh mozzarella, cubed
  • 1 cup grape tomatoes, sliced in half
  • 3 Tablespoons olive oil
  • 2 Tablespoons balsamic vinegar
  • 1/4 cup chopped fresh basil

Instructions

  1. Preheat your oven to 400 degrees. Put the butter in a 9×13 baking dish or a 2 quart baker. Bake the butter in the oven until it melts, about 5 minutes.
  2. Add the Arborio rice, onions, salt and pepper.
  3. Pour the chicken broth over and cover with tin foil. Bake for 35 minutes.
  4. While the rice is cooking, combine the sliced tomatoes, onions (I like onions in my caprese, so I added a little bit at the last minute), olive oil, and balsamic. Gently toss in the mozzarella and basil. Set aside.
  5. Take the rice out of the oven and fluff with a fork.Top the rice with chicken breast and the caprese.

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  1. Keeley

    August 16th, 2011 at 5:09 am

    This looks easy and flavorful. Is the texture of the risotto similar to when its made using the traditional method?

  2. bakedbree

    August 17th, 2011 at 9:40 pm

    Pretty close. It is creamy and loose like risotto is.

  3. Kelly

    August 16th, 2011 at 5:36 am

    Yum. I love Caprese anything!!! Can’t wait to try it.

  4. bakedbree

    August 17th, 2011 at 9:40 pm

    I hope that you do Kelly.

  5. missy

    August 16th, 2011 at 5:50 am

    I would love to know what is in your well-stocked pantry.

  6. bakedbree

    August 17th, 2011 at 9:40 pm

    I will do a post on it soon. I need to clean it first. 🙂

  7. erica

    August 16th, 2011 at 7:17 am

    i HATE onions…do you have any substitutes for that to get good flavor in the dish?
    thanks!

  8. bakedbree

    August 17th, 2011 at 9:39 pm

    I would just leave them out. You could try shallots, they are much milder and sweeter.

  9. diana

    August 16th, 2011 at 8:06 am

    This looks amazing…if I wanted to subsitute brown rice, should I bake the rice longer?

  10. bakedbree

    August 17th, 2011 at 9:45 pm

    Yes, use brown Arborio rice and cook it probably 10-20 minutes more. Check it before you take it out.

  11. Glocal Girl

    August 16th, 2011 at 9:33 am

    You’re amazing, Bree! Looks delicious.

  12. bakedbree

    August 17th, 2011 at 9:46 pm

    So are you! Love the pictures from your familys visit. Looks like you had a great time.

  13. Denise

    August 16th, 2011 at 9:47 am

    Oh this looks wonderful…I can’t wait to try it. Thanks Bree!

  14. bakedbree

    August 17th, 2011 at 9:39 pm

    You are welcome Denise!

  15. emily @ the happy home

    August 16th, 2011 at 11:41 am

    goodNESS that looks delicious. i love risotto but hardly ever make it because of the stirring & attention it requires. this is totally going in the repertoire.

  16. bakedbree

    August 17th, 2011 at 9:38 pm

    Me too. I never make it for that reason. This version is now how I will make it.

  17. Barb

    August 17th, 2011 at 9:11 am

    This just looks delicious!

  18. bakedbree

    August 17th, 2011 at 9:35 pm

    thanks Barb!

  19. Paula @ Dishing the Divine

    August 17th, 2011 at 9:44 am

    Looks delicious! 🙂 I’ll be printing this one to make at home. 🙂 Hopefully soon 🙂

  20. bakedbree

    August 17th, 2011 at 9:35 pm

    I hope that you do Paula!

  21. Angela Dal Bon Sacramento Invites

    August 17th, 2011 at 10:49 am

    I’ve got a bowl full of cherry tomatoes just picked from the garden. Perfect for this recipe! Thanks!

  22. bakedbree

    August 17th, 2011 at 9:34 pm

    Thank YOU! Hope that you like it.

  23. ChloeH

    August 17th, 2011 at 8:33 pm

    WOW!! This looks amazing, Bree! I might actually be brave enough to attempt risotto 🙂 I can’t wait to try this on the hubby!

  24. bakedbree

    August 17th, 2011 at 9:33 pm

    This is the easiest way ever to make it. Give it a go, I am sure that you will be great.

  25. diana

    August 19th, 2011 at 6:12 pm

    Okay, so I made this tonight and it is AMAZING! I put a lot of Caprese on my chicken because I love it so much. It was delicious and I loved the risotta….such an easy way to make it. I did substitute brown rice, added an extra cup of stock, and cooked it an extra 25 minutes. Soooo good! Thank you Bree!

  26. bakedbree

    August 21st, 2011 at 9:00 pm

    Yeah Diana! Glad to know that the brown rice worked well.

  27. Traci

    August 23rd, 2011 at 8:27 am

    We planted our first garden ever this summer and have had such success (YAY!). Our tomatoes (heirloom and cherry romas) are producing like crazy and my family is getting a bit tired of caprese salads (as much as I love them!) and this was the PERFECT twist on it. The entire family LOVED it… even my non-chicken eater!! Thank you for such a yummy and simple recipe

  28. bakedbree

    August 24th, 2011 at 8:09 pm

    Yeah Traci! So glad that you all loved it. We had a great garden last year, I really miss it.

  29. Marissa Kubinski

    February 5th, 2012 at 7:49 pm

    Hi Bree
    This was a home run recipe. My husband and I loved it and it was really easy to make, especially since he grilled the chicken while I worked on the rest. Do you have other recipes that involve making risotto in the oven or in other flavors?

  30. bakedbree

    February 9th, 2012 at 3:33 pm

    I bake my regular rice too, you could make so many versions of this recipe. Top with grilled veg, ratatouille, grilled fish, pesto….

  31. Beth

    April 21st, 2012 at 7:13 pm

    Thanks so much for the BEST recipe that I have ever made for dinner. My husband said it was tremendous, which I have never heard him say about my cooking!! Fantastic blog, and cooking ideas. I am hooked!

  32. bakedbree

    April 26th, 2012 at 10:15 am

    I am so glad Beth! You can make different variations of this recipe too.

  33. thien-y hoang

    May 18th, 2012 at 7:21 pm

    i was really excited for this recipe because it didn’t require me having to stand at the stove forever! but when i put the risotto in with the broth into the oven and 35 mins went by, nothing as absorbed! and the arborio rice was barely cooked. so i transferred it to a stove and then it kind of just became a rice porridge.. which was actually really good! but not risotto. anyone else have problems like this?

  34. bakedbree

    May 22nd, 2012 at 6:44 pm

    Just cook it until absorbs, all ovens cook differently. Cooking times are a guideline, not hard and fast rule.

  35. Andrea

    July 7th, 2012 at 7:20 am

    Hi! I was wondering how did you cook the chicken? What did you marinate it with?

  36. bakedbree

    July 12th, 2012 at 9:39 pm

    I probably baked in the oven. Olive oil, salt and pepper.

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