Caprese Chicken and Rice
Juicy chicken, melty mozzarella, and all the fresh, tangy flavors of a Caprese salad—this one-pan Caprese Chicken with rice is cozy, satisfying, and weeknight-friendly with a bold, herby twist.
Servings: 4 servings
Ingredients
- 2 tbs olive oil
- 1 lb chicken breast cubed
- 3 tsp minced garlic
- Salt and pepper to taste
- ½ tsp dried basil
- 14 oz diced tomatoes
- 1 ½ cups chicken broth
- 1 tbs basil pesto
- 1 tbs balsamic vinegar
- 1 cup uncooked long grain white rice rinsed
- 1 cup mozzarella cheese
Instructions
- Heat olive oil in a large skillet or pot. Once hot, add cubed chicken, season with salt and pepper, and cook through.2 tbs olive oil, 1 lb chicken breast cubed, Salt and pepper to taste
- Add dried basil and minced garlic; stir about 20 seconds until fragrant.1/2 tsp dried basil, 3 tsp minced garlic
- Add chicken broth, diced tomatoes, pesto, and balsamic vinegar. Bring to a simmer.14 oz diced tomatoes, 1 1/2 cups chicken broth, 1 tbs basil pesto, 1 tbs balsamic vinegar
- Stir in rinsed white rice. Simmer uncovered 5 minutes, then cover and cook 5–10 more minutes, stirring frequently, until rice is tender.1 cup uncooked long grain white rice
- Sprinkle mozzarella cheese on top, let melt, then serve.1 cup mozzarella cheese
Video
Notes
- Substitutions: brown rice (longer cook time), orzo, spinach, zucchini, provolone.
- Storage: refrigerate 3–4 days, freeze up to 2 months.
- Reheat: with a splash of broth to keep moist.
Nutrition
Calories: 190kcal | Carbohydrates: 7g | Protein: 8g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 24mg | Sodium: 549mg | Potassium: 241mg | Fiber: 1g | Sugar: 4g | Vitamin A: 384IU | Vitamin C: 10mg | Calcium: 190mg | Iron: 1mg
