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Caprese Chicken Casserole

Caprese chicken casserole with juicy baked chicken, halved cherry tomatoes, and melted mozzarella. This one-pan Italian-inspired bake finishes with fresh basil and a balsamic glaze drizzle for classic caprese flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Caprese chicken casserole
  • 4 boneless chicken breasts Cut nothing; use as-is for even baking.
  • 2 cup cherry tomatoes, halved Halve so they roast into a light, juicy sauce.
  • 2 cup shredded mozzarella cheese Use freshly shredded or pre-shredded; either melts well.
  • 0.25 cup fresh basil, chopped Reserve some for garnish after baking.
  • 2 tbsp olive oil Drizzle to help tomatoes roast and keep chicken juicy.
  • 2 garlic cloves, minced Fresh minced garlic for best aroma.
  • Balsamic glaze, for drizzling Drizzle after baking.
  • Salt and pepper, to taste Season the chicken evenly.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 400°F and position a rack in the middle so the chicken cooks through evenly.
Season and assemble
  1. Season the chicken breasts with salt, pepper, and minced garlic, then place them on a sheet pan in a single layer.
  2. Scatter the halved cherry tomatoes around the chicken and drizzle everything with olive oil so the tomatoes roast alongside the chicken.
Bake until nearly cooked
  1. Bake for 20-25 minutes, until the chicken is nearly cooked through, and look for sizzling juices around the tomatoes.
Melt the mozzarella
  1. Top with shredded mozzarella and return to the oven for 5-8 minutes, until melted and bubbly, with browned edges on the cheese.
Finish and serve
  1. Garnish with fresh basil and drizzle with balsamic glaze before serving.

Notes

Halve the cherry tomatoes so they roast down into a light, juicy sauce around the chicken. For best basil flavor and bright color, add it after baking. Store leftovers in the fridge up to 3 days; reheat in the oven or microwave until warmed through. Freezing isn’t recommended because mozzarella texture can soften after thawing. For a lower-carb swap, use whole-milk mozzarella and skip the balsamic glaze or use a reduced-sugar option.