Baked Caprese Chicken and Rice

Find inspiration in the flavors of the classic caprese salad for this simple, one-pot baked meal! Use flavorful, tender chicken thighs and as much fresh basil as you like.

Course Dinner, Main Course

Cuisine American

Keyword Baked Chicken, Caprese, Chicken and Rice, Rice Bake

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 666kcal

Author Cara Harbstreet

Equipment

oven-safe casserole dish or large cast iron skillet

Ingredients

1 cup U.S.-grown long grain white rice
2 cups low sodium chicken stock
2 tbsp olive oil
1 lb chicken thighs skinless, boneless
1 tbsp herbs de Provence
1/4 tsp kosher salt
1/4 tsp MSG (monosodium glutamate)
1/8 tsp black pepper
8 oz cherry tomatoes one package
8 oz mozzarella pearls one package
1/4 cup basil chopped
2 tbsp balsamic glaze

Instructions

Preheat the oven to 375 degrees F.
Season the chicken by coating with half of the olive oil (one tablespoon) the herbs de Provence, salt, MSG, and black pepper. Set aside.
Measure the rice and add it to an oven-safe casserole dish or baking pan. Add the cherry tomatoes (slicing larger tomatoes in half if needed), mozzarella pearls, and chopped basil. Add the seasoned chicken thighs on top, then pour the chicken broth into the casserole dish.
Cover with aluminum foil and seal tightly. Place on the middle rack of the preheated oven and bake for 30 minutes. After 30 minutes, remove the aluminum foil and drizzle the chicken thighs with the remaining olive oil. Bake, uncovered, for an additional 20-30 minutes or until the chicken is fully cooked and the rice has absorbed all of the liquid.
Remove from oven and allow to cool slightly. Garnish with additional sliced tomatoes, fresh basil, and drizzle with the balsamic glaze. Serve immediately or store leftovers for up to five days.

Notes

Option to replace the boneless, skinless chicken thighs with boneless, skinless chicken breasts. Adjust cook time accordingly to ensure the chicken is fully cooked with an internal temperature of 165 degrees F.

Nutrition