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Oven-Baked Risotto with Caprese Chicken, topped with tomatoes and basil.

Oven-Baked Risotto with Caprese Chicken

Bree Hester
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine italian inspired
Servings 6
Calories 380 kcal

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.
    Minced onions and rice in a white dish for cooking or baking.
  • Add the Arborio rice, onions, salt and pepper.
    Adding Arborio rice, chopped onions, salt, and pepper to a baking dish for Oven-Baked Risotto.
  • Pour the chicken broth over and cover with tin foil. Bake for 35 minutes.
    Diced cherry tomatoes and chopped red onions in a glass measuring jug.
  • 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.
    Oven-baked risotto with Caprese chicken baking with onions in a white dish.
  • Take the rice out of the oven and fluff with a fork.Top the rice with chicken breast and the caprese.
    Oven-Baked Risotto with Caprese Chicken topped with grape tomatoes, mozzarella, and fresh basil.

Nutrition

Calories: 380kcalCarbohydrates: 30gProtein: 30gFat: 14gSaturated Fat: 4gSodium: 656mgFiber: 2g
Keyword Risotto
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