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Chicken And Tomato Casserole

Chicken And Tomato Casserole

This chicken and tomato casserole with mozzarella cheese is a family favorite. It’s so easy to make, yet the chicken is juicy and flavorful.

Made with just 3 main ingredients: chicken breasts, fresh tomatoes and mozzarella cheese and seasoned with Italian seasoning, paprika, salt and pepper in under 30 minutes. Normally I also add fresh basil, but this time I didn’t have any. 

Chicken tomato mozzarella casserole makes a perfect light and healthy lunch or dinner for you and your family. Tastes great with a slice of my mozzarella focaccia or over rice.

What You’ll Need To Make Chicken Tomato Mozzarella Casserole

  • 4 medium tomatoes
  • 2 boneless skinless chicken breasts, ca. 200 g (7.1 oz) each
  • 375 g (13.2 oz) fresh mozzarella cheese
  • Salt, ground pepper and ground paprika
  • Italian dried herbs
  • about 3 tablespoons olive oil

How to make chicken tomato casserole with mozzarella cheese

Begin by drying chicken breasts with paper towels. Next, rub the meat with salt, pepper, paprika, Italian dried herbs and 1 tablespoon of olive oil. Then preheat the oven to 200 °C (392 °F).

Heat the remaining 2 tablespoons of olive oil in medium skillet over medium – high heat until shimmering. Add the chicken and brown for about 4 minutes per side. Don’t worry about the chicken not cooked through, it still needs to go in the oven.

In the meantime slice the washed tomatoes and Mozzarella cheese thinly.

Next, transfer chicken to the cutting board, let it cool for few minutes and cut it into thick slices.

In a casserole dish, arrange the mozzarella, tomatoes and chicken slices alternatively.

Pour over the remaining oil and sprinkle with salt and pepper.

Bake for 15 minutes or until cheese has melted and the top is starting to brown.

Garnish with Balsamico creme, if desired and serve immediately. I served it with baguette.

Love this chicken tomato mozzarella casserole recipe? Try my chicken and broccoli casserole keto, and oven baked BBQ chicken legs, recipes, too.

Chicken And Tomato Casserole

This chicken tomato casserole with mozzarella cheese is a family favorite. It's so easy to make, yet the chicken is juicy and flavorful. Made with just 3 main ingredients in under 30 minutes.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: European, Mediterranean
Keyword: chicken, gluten free, how to, Low carb, mozzarella, pasta casserole, tomatoes, weeknight dinner
Servings: 4 Servings
Author: Ester | esterkocht.com

Equipment

  • Large skillet
  • Casserole dish

Ingredients

  • 2 boneless skinless chicken breasts,  200 g (7.1 oz) each
  • 375 g (13.2 oz) fresh mozzarella cheese
  • salt, ground pepper and ground paprika to taste
  • Italian dried herbs
  • 3 tablespoons olive oil

Instructions

  • Pat dry chicken breasts with paper towels and rub them with salt, ground pepper, ground paprika, Italian dried herbs and 1 tablespoon of olive oil. Then preheat the oven to 200 °C (392 °F).
  • Heat the remaining 2 tablespoons of olive oil in medium skillet over medium - high heat until shimmering. Add the chicken and brown for about 4 minutes per side. Don’t worry about the chicken not cooked through, it still needs to go in the oven.
  • In the meantime slice the washed tomatoes and Mozzarella cheese thinly. Transfer chicken to the cutting board, let it cool for few minutes and cut it into thick slices.
  • In a casserole dish, arrange the mozzarella, tomatoes and chicken slices alternatively. Then pour over the remaining oil. Sprinkle with salt and pepper. Bake for 15 minutes or until cheese has melted and the top is starting to brown. Garnish with Balsamico creme, if desired and serve immediately.

Video

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