I 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.
I 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, and 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, 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-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 of fresh mozzarella, cubed
- 1 cup grape tomatoes, sliced in half
- 3 Tablespoons olive oil
- 2 Tablespoons balsamic vinegar
- 1/4 cup chopped fresh basil
How to Make // The Steps
Step 1: Preheat your oven to 400 degrees. Put the butter in a 9×13 baking dish or a 2-quart baker like this one. Bake the batter in the oven until it melts, about 5 minutes.
Step 2: Add the Arborio rice, onions, salt, and pepper.
Step 3: Pour the chicken broth over and cover with tin foil. Bake for 35 minutes.
Step 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.
Step 5: Take the rice out of the oven and fluff it with a fork. Top the rice with chicken breast and the Caprese.
Oven Baked Risotto with Caprese Chicken
Oven Risotto with Chicken and Bruschetta - Did you know that you can make a risotto in the oven? Not traditional by any means, but delicous just the same. Top with chicken, tomatoes, and mozzarella.
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
- 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.
- Add the Arborio rice, onions, salt and pepper.
- Pour the chicken broth over and cover with tin foil. Bake for 35 minutes.
- 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.
- Take the rice out of the oven and fluff with a fork.Top the rice with chicken breast and the caprese.
Nutrition Information:
Amount Per Serving: Calories: 0Total Fat: 0g
Andrea
Saturday 7th of July 2012
Hi! I was wondering how did you cook the chicken? What did you marinate it with?
bakedbree
Thursday 12th of July 2012
I probably baked in the oven. Olive oil, salt and pepper.
thien-y hoang
Friday 18th of May 2012
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?
bakedbree
Tuesday 22nd of May 2012
Just cook it until absorbs, all ovens cook differently. Cooking times are a guideline, not hard and fast rule.
Beth
Saturday 21st of April 2012
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!
bakedbree
Thursday 26th of April 2012
I am so glad Beth! You can make different variations of this recipe too.
Marissa Kubinski
Sunday 5th of February 2012
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?
bakedbree
Thursday 9th of February 2012
I bake my regular rice too, you could make so many versions of this recipe. Top with grilled veg, ratatouille, grilled fish, pesto....
Traci
Tuesday 23rd of August 2011
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
bakedbree
Wednesday 24th of August 2011
Yeah Traci! So glad that you all loved it. We had a great garden last year, I really miss it.