Zoomed in shot of a spoonful of One-Pan Caprese Chicken and Rice Bake

One Pan Caprese Chicken and Rice Bake

You will love our One Pan Caprese Chicken and Rice Bake! Inspired by the classic Caprese-style salad, the bake requires only 10 minutes of prep and is perfect for meal planning and leftovers.

This tasty dish stars U.S.-grown long grain rice and comes to us from our friend Cara of Street Smart Nutrition.

  • Servings
  • Prep Time
    10 min
  • Cook Time
    1 hr
  • Total Time
    1 hr 10 min


  • 1 cup long grain white rice
  • 2 cups low sodium chicken stock
  • 2 tablespoons olive oil
  • 1 pound chicken thighs skinless, boneless
  • 1 tablespoon herbs de Provence
  • ¼ teaspoon kosher salt
  • ¼ teaspoon MSG (monosodium glutamate)
  • ⅛ teaspoon black pepper
  • 1 package (8-ounce) cherry tomatoes 
  • 1 package (8-ounce) mozzarella pearls 
  • ¼ cup basil chopped
  • 2 tablespoons balsamic glaze


  • 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.