Italian•comfort
Baked Caprese Chicken Risotto
Risotto without the constant stirring? Yes please! This baked risotto is so simple and has all the delicious flavors of caprese-fresh tomatoes, mozzarella, and basil. The perfect busy weeknight meal!
- Prep time
- 15 min
- Cook time
- 35 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons butter
- 2 1/2 cups chicken broth
- 1 cup uncooked Arborio rice (short grain)
- 3 cups rotisserie chicken, (shredded or cubed)
- 1 cup cherry or grape tomatoes, (halved)
- 1/2 cup yellow onion, (diced)
- 1/2 teaspoon salt
- 8 oz mozzarella, (cut into 1/2-inch cubes)
- 1/2 cup fresh basil, (chopped)
- Black pepper, (to taste)
Instructions
- 1
Preheat oven to 400° F.
- 2
Place butter in a 9x13 baking dish. Bake 5 minutes or until melted. Remove from oven.
- 3
Add rice, chicken, tomatoes, broth, onion, and salt. Stir to combine. Cover with foil and carefully place back in oven.
- 4
Bake for 30-35 minutes.
- 5
Remove from oven and fluff rice mixture with a fork. Add mozzarella, basil and pepper. Toss to combine. Serve immediately.