Chicken Tomato Mozzarella Casserole

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Today I was in the mood of having something other than red meat. Hence, I ended up making chicken tomato mozzarella casserole, because I had everything I needed to prepare it home and it’s one of my husband’s favorite dishes.

This tasty, low carb, healthy and Mediterranean style chicken tomato mozzarella casserole is simple, quick, budget – friendly and uses just 3 main ingredients: Mozzarella cheese, tomatoes and chicken breasts. Some of the good things about chicken breast is that it contains less fat and have high protein content. Normally I use 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. It can be served with homemade bread or basmati rice.

Chicken Tomato  Mozzarella Casserole Step-by-Step Video


Chicken Tomato Mozzarella Casserole

Yield: 4 Servings
Prep Time: 5 min
Cook Time: 25 min

You’ll need

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 mozzarella casserole

Rinse the chicken and dry it with paper towels. Then rub it with salt, pepper, paprika, Italian dried herbs and 1 tablespoon of olive oil.

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.

Enjoy!

Did you make this recipe? I’d love to see! Snap a pic and share it on Ester kocht Facebook Page or @ ester.kocht on Instagram.

Chicken Tomato Mozzarella Casserole

A delicious, low carb, healthy and Mediterranean style casserole that makes a perfect light and healthy lunch or weeknight dinner for you and your family.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian, Mediterranean
Keyword: chicken, gluten free, how to, Low carb, mozzarella, pasta casserole, tomatoes, weeknight dinner
Servings: 4 Servings
Author: Ester from esterkocht.com

Equipment

  • Large skillet
  • Casserole dish
  • Knife
  • Cutting board
  • paper towels

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

  • Rinse the chicken and dry it with paper towels. Then rub it 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 mean time 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.

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