Caprese Chicken Casserole

I never thought I’d get so excited about a casserole until this one came into my life. It started on a busy Wednesday when I had chicken in the fridge, a bunch of garden tomatoes on the counter, and a strong craving for something cozy but not heavy. The classic caprese combination of tomatoes, mozzarella, and basil had always been a favorite, and somehow the idea of turning it into a warm, bubbling casserole just clicked.

What makes this dish special is how it transforms simple ingredients into something that feels both familiar and completely new. The chicken stays incredibly tender, while the tomatoes break down just enough to create a light sauce that mingles with melted mozzarella. Fresh basil adds bright bursts of flavor throughout, and a drizzle of balsamic glaze at the end ties everything together beautifully.

The Building Blocks

My biggest revelation with this recipe was discovering that layering is everything. Each component needs its own moment to shine, but they all come together in perfect harmony by the end of the baking time. I learned this the hard way after first throwing everything in at once – while still tasty, it wasn’t quite the same as building those distinct layers of flavor.

Ingredients

For the Chicken Base:

• 4 large chicken breasts (about 2 pounds), cut into 1-inch pieces
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Casserole:

• 4 large ripe tomatoes, sliced 1/4 inch thick
• 16 ounces fresh mozzarella, sliced
• 2 cups cherry tomatoes, halved
• 1 cup fresh basil leaves, torn
• 2 tablespoons extra virgin olive oil
• Balsamic glaze for drizzling
• Additional salt and pepper to taste

Instructions

1. Begin by preheating your oven to 375°F (190°C). The temperature here really matters – too hot and the cheese browns before the tomatoes have a chance to release their juices, too cool and everything gets soupy.
2. In a large bowl, combine the chicken pieces with olive oil, minced garlic, Italian seasoning, salt, and pepper. Make sure each piece is well-coated. This step can be done up to a day ahead – in fact, letting the chicken marinate makes it even better.
3. Heat a large skillet over medium-high heat. Working in batches, brown the chicken pieces just until they get some color on the outside – about 2-3 minutes per side. They don’t need to be cooked through at this point. Transfer the browned chicken to a 9×13 inch baking dish. (source:Ineskohl.info)
4. Layer half of the sliced tomatoes over the chicken, slightly overlapping them. Sprinkle with a pinch of salt to help them release their juices. Then add half of the cherry tomatoes.
5. Add half of the mozzarella slices, then scatter half of the torn basil leaves over the top. The basil might look like a lot, but it cooks down considerably.
6. Repeat the layers with remaining tomatoes, mozzarella, and basil, finishing with the cheese on top. Drizzle the whole thing with olive oil and a final sprinkle of salt and pepper.
7. Cover the dish with foil and bake for 25 minutes. This covered baking time allows the tomatoes to break down and create a light sauce while keeping the chicken moist.
8. Remove the foil and bake for another 15-20 minutes, until the cheese is melted and starting to get golden spots on top, and the sauce is gently bubbling around the edges.
9. Let the casserole rest for about 10 minutes before serving. This gives everything a chance to settle and the sauce to thicken slightly. Just before serving, drizzle with balsamic glaze and scatter any remaining fresh basil over the top.

Make It Your Own

The beauty of this casserole is how flexible it can be. Here are some variations that have worked wonderfully:

• In winter when good fresh tomatoes are hard to find, you can use drained canned diced tomatoes in place of the fresh ones. The flavor is different but still delicious.
• For extra depth, add a layer of sautéed mushrooms between the chicken and tomatoes.
• If you’re watching carbs, the sauce is plenty to keep everything moist without adding any pasta. But if you want to make it even more substantial, a layer of cooked penne or ziti on the bottom is fantastic.

A Few Extra Tips

The success of this dish really comes down to a few key points:

• Use the ripest tomatoes you can find. They’ll break down better and create a more flavorful sauce.
• Don’t skip the initial browning of the chicken – it adds a depth of flavor that makes all the difference.
• Fresh mozzarella can release quite a bit of liquid as it melts. If your cheese seems especially wet, you might want to pat it dry with paper towels before layering it in.
• The balsamic glaze at the end isn’t just for looks – it adds a wonderful sweet-tangy note that balances the richness of the cheese and brings out the sweetness of the tomatoes.

This casserole has become one of those reliable recipes that works for both busy weeknights and casual entertaining. It’s the kind of dish that fills the kitchen with an amazing aroma as it bakes, making everyone hungry before it even hits the table. Serve it with a simple green salad and some crusty bread to soak up all those wonderful juices, and you’ve got a meal that feels special without being fussy.