Cheesy Chicken Caprese Casserole: Your New Go-To Comfort Food (Low Carb & Gluten-Free!)

Hey there, friend! Come on in, grab an apron, and let’s get something incredibly delicious bubbling in the oven. If your idea of a perfect dinner involves minimal cleanup, maximum flavor, and that magical moment when melted cheese pulls into a perfect, gooey strand… well, you and I are on the same page today.

This Cheesy Chicken Caprese Casserole is the love child of a classic Italian insalata caprese and the coziest, most satisfying casserole you can imagine. We’re talking juicy shredded chicken, sweet pops of tomato, tender veggies, and not one, not two, but three kinds of glorious cheese, all baked into a dish that’s as wholesome as it is indulgent. It’s naturally gluten-free, low in carbs thanks to a clever veggie swap, and packed with so much bright, fresh flavor from basil and balsamic that you’ll feel like you’re eating sunshine.

I created this recipe for those nights when you want something deeply comforting but also want to feel good after eating it. It’s for busy weeknights, for meal prep that actually excites you, and for feeding a crowd without breaking a sweat. This isn’t just throwing ingredients together; it’s building layers of flavor that sing in harmony. So, preheat that oven, and let’s make a memory—one cheesy, bubbly, unforgettable bite at a time.

A Taste of Summer, Any Day of the Year

This recipe always takes me back to a wildly impromptu dinner party I threw a few summers ago. My garden was exploding with basil and cherry tomatoes, and I had a friend coming over who was trying to eat lower-carb. I wanted to make something that captured the essence of a classic Caprese salad—those perfect, simple flavors of ripe tomato, fresh mozzarella, and basil—but turn it into a hearty main event.

I started pulling things out of the fridge: leftover roasted chicken, some cauliflower rice, an onion. I began layering flavors in my trusty Dutch oven, and before I knew it, the whole kitchen smelled like an Italian trattoria. When I pulled that bubbling, golden dish out of the oven, scattered with halved mozzarella pearls and blistered tomatoes, my friend’s eyes lit up. We ate it straight from the dish, with big green salads on the side, laughing and talking for hours. It was one of those effortless, joyful meals that just worked. That’s the magic I want to share with you—the ability to create a little bit of that summer-garden joy, no matter the season.

Gathering Your Flavor Builders

Here’s everything you’ll need. Don’t stress about being exact—cooking is about intuition! I’ve included my favorite tips and swaps to make this recipe work for you.

Casserole Base

• 1½ lb chicken breasts, cooked and shredded: The star protein! Using pre-cooked chicken (like a rotisserie chicken) is my ultimate weeknight hack. It saves so much time. You can also use thigh meat for more richness.
• 1 tbsp olive oil: Our cooking fat. It adds a fruity depth that butter doesn’t have, which is perfect for Mediterranean flavors.
• 2 yellow onions, diced: The sweet, savory foundation of our sauce. Let them get soft and translucent—this builds a ton of flavor.
• 1 red bell pepper, diced: Adds a sweet crunch and gorgeous color. Don’t skip it!
• 5 cloves garlic, minced: Because more garlic is always the answer. Fresh is best here!
• Salt and black pepper, to taste: Season in layers. Taste as you go!
• 2 tsp Italian seasoning: A quick flavor bomb of oregano, thyme, basil, and rosemary. If you have fresh herbs, use them!
• 1 tsp red chili flakes (optional): Just a hint of warmth in the background. It doesn’t make it spicy, just interesting.
• 3 tbsp tomato paste: This is our secret weapon for a rich, concentrated tomato flavor. Let it cook for a minute with the onions to caramelize slightly.
• 3 cans (15 oz each) diced tomatoes: The body of our sauce. I like the fire-roasted kind for extra smokiness.
• 3 tbsp balsamic vinegar: The magic touch! It adds a sweet-tart complexity that makes the whole dish taste more expensive.

Vegetables & “Grains”

• 4 cups kale, chopped (or spinach): We’re sneaking in greens! Kale holds up beautifully in the bake. If using spinach, stir it in at the very end before baking so it doesn’t vanish.
• 2 cups cooked quinoa: Adds heartiness and a lovely, slightly nutty texture. It also helps soak up the delicious juices. Omit for a stricter low-carb version.
• 4 cups cauliflower rice: Our brilliant low-carb stand-in! It adds bulk and nutrients without weighing you down. You won’t even taste it—it just becomes part of the delicious saucy base.

Cheese & Toppings (The Best Part!)

• 1 cup shredded parmesan cheese: Stirred right into the mix for a salty, umami punch. Use the good stuff from the refrigerated section, not the shelf-stable can.
• 2 cups shredded mozzarella cheese (divided): Half gets mixed in for gooeyness throughout, half gets sprinkled on top for that iconic golden crust.
• 12 oz mozzarella pearls (ciliegine), halved: These little balls of fresh mozzarella are a game-changer. They create irresistible, creamy pockets of cheese throughout the casserole.
• Fresh basil, chopped: Non-negotiable for that true Caprese flavor. Add some before baking and a fresh scatter after for maximum aroma.
• 15 oz cherry or grape tomatoes, halved: The final flourish! They roast and slightly blister in the oven, becoming little bursts of sweet, juicy flavor against the rich, cheesy base.

Let’s Build Some Deliciousness: Step-by-Step

Follow these steps, and you’ll have a masterpiece. I’ve tucked my favorite kitchen hacks right in with each step.

1. Preheat and Prep: Fire up your oven to 375°F (190°C). Lightly grease your favorite 9×13 inch (or similar) casserole dish. This is also the perfect time to shred your chicken if you haven’t already. Chef’s Hack: A stand mixer with the paddle attachment can shred cooked chicken breasts in about 30 seconds. Life-changing!
2. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onions and a pinch of salt. Sauté for 5-7 minutes until they’re soft and turning translucent. Now add the diced red pepper and cook for another 5 minutes, until it’s all starting to smell sweet and wonderful.
3. Wake Up the Garlic & Spices: Push the veggies to the side a bit and add the minced garlic to the center of the pot. Let it cook for just 30-60 seconds until incredibly fragrant—don’t let it brown! Then, stir everything together and add the tomato paste, Italian seasoning, salt, pepper, and chili flakes. Stir well and let it cook for another minute. Chef’s Insight: Cooking the tomato paste like this, called “blooming,” deepens its flavor immensely.
4. Build Your Sauce: Pour in the cans of diced tomatoes (with their juices) and the balsamic vinegar. Give it a good stir, bring it to a lively simmer, then reduce the heat to medium-low. Let it bubble away for 10-15 minutes, stirring occasionally, until the liquid has reduced by about half. You want a thick, spoonable sauce, not a soup.
5. Bring It All Together: To the thickened sauce, add the shredded chicken, chopped kale, cauliflower rice, and cooked quinoa. Stir everything until it’s beautifully combined and heated through. The kale will start to wilt down into the sauce. Remove the pot from the heat—this is crucial!
6. The First Cheese Wave: Off the heat, stir in the shredded parmesan and ONE cup of the shredded mozzarella. Mix until the cheese is melted and stringy, creating a wonderfully cohesive filling. Chef’s Tip: Adding cheese off the heat prevents it from seizing up or becoming grainy.
7. Assemble for Glory: Transfer the entire saucy, cheesy mixture into your greased casserole dish. Spread it out evenly. Now, for the fun part: scatter the halved mozzarella pearls and the remaining 1 cup of shredded mozzarella over the top. Artfully place the halved cherry tomatoes cut-side up, and sprinkle generously with chopped fresh basil.
8. Bake to Perfection: Pop the dish into your preheated oven. Bake for 15-20 minutes, until the cheese is completely melted, bubbly, and has those perfect golden-brown spots. If you want a deeper color, you can broil for the last 1-2 minutes, but WATCH IT LIKE A HAWK.
9. The Hardest Part—Rest! Take the casserole out of the oven and let it rest for 5-10 minutes before serving. This allows the flavors to settle and makes it much easier to slice and serve neatly. Use this time to toss a quick salad or set the table!

How to Serve This Beautiful Bake

I love bringing the whole casserole dish straight to the table—it’s rustic and inviting! Use a large spoon or spatula to scoop out generous portions. For a perfect plate, serve it alongside a simple arugula salad dressed with lemon juice and a drizzle of olive oil. The peppery greens cut through the richness of the casserole beautifully. A slice of crusty garlic bread (or a gluten-free alternative) is also a fantastic friend for mopping up any extra sauce. It’s a complete, crowd-pleasing meal all on its own!

Make It Your Own: Fun Variations

This recipe is a fantastic canvas! Here are a few ways to play with it:

• Mediterranean Twist: Swap the chicken for cooked Italian sausage (mild or hot), and add a handful of chopped kalamata olives and artichoke hearts to the mix.
• Zucchini Boat Style: For a fun individual presentation, skip the casserole dish. Scoop the filling into halved, par-baked zucchini boats, top with cheese, and bake until tender.
• Ultra-Creamy Version: Stir in 4 oz of softened cream cheese or ½ cup of ricotta when you add the first round of mozzarella for an even richer, more decadent texture.
• Pesto Swirl: After transferring the mix to the dish, dollop ½ cup of store-bought or homemade pesto on top and use a knife to swirl it lightly before adding the cheese topping.
• Strict Keto: Simply omit the quinoa and double-check that your tomato products have no added sugar. The cauliflower rice keeps it perfectly keto-friendly!

Olivia’s Kitchen Notes

This recipe has become a living, breathing thing in my kitchen. The first time I made it, I completely forgot to add the balsamic vinegar. It was still good, but it was missing that “wow” factor. Now, I won’t make it without it! I’ve also learned that the type of mozzarella pearls matters. The ones packed in water (ciliegine) are superior to the drier, pre-shredded kind for the topping—they melt into creamy pools of heaven.

My biggest kitchen fail with this? Trying to speed up the sauce reduction by cranking the heat to high. I ended up with a splattered stovetop and a slightly scorched bottom layer. Lesson learned: low and slow for a perfect, deep-red sauce. Now, I use that simmering time to clean up and get my toppings ready. It’s all part of the cozy, messy, wonderful process of cooking from the heart.

Your Questions, Answered

Q: Can I make this ahead of time?
A: Absolutely! Assemble the entire casserole (through step 7), cover tightly, and refrigerate for up to 24 hours. When you’re ready, bake it straight from the fridge, adding 5-10 extra minutes to the baking time since it will be cold. You can also freeze the unbaked, assembled casserole for up to 3 months. Thaw overnight in the fridge before baking.

Q: My casserole turned out a bit watery. What happened?
A: This usually means the sauce didn’t reduce enough in step 4, or the vegetables (like fresh spinach or zucchini) released a lot of water. To fix it next time: 1) Really let that tomato sauce simmer and thicken. 2) If using frozen cauliflower rice, thaw it completely and squeeze it in a clean kitchen towel to remove excess moisture. 3) If it’s already baked and watery, you can carefully drain a bit of liquid from the corner of the dish.

Q: I don’t have quinoa. What can I use instead?
A: No problem! You can use an equal amount of cooked rice, farro, or even small pasta like orzo (for a non-gluten-free version). For a pure low-carb/keto version, just leave it out and add an extra cup of cauliflower rice or some chopped zucchini.

Q: Can I use fresh tomatoes instead of canned for the sauce?
A: I don’t recommend it for this specific recipe. Canned tomatoes are picked and packed at peak ripeness, giving a consistent, robust flavor and acidity that’s perfect for a sauce that cooks relatively quickly. Fresh tomatoes would make the sauce too watery unless you cooked it for hours.

Cheesy Chicken Caprese Casserole (Low Carb & Gluten-Free)

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• Author: OliviaBennett

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Description

If you love cozy, cheesy dinners but still want something balanced and protein-packed, this Cheesy Chicken Caprese Casserole is about to become your new favorite. It brings together tender chicken, juicy tomatoes, basil, and plenty of melty cheese in one easy bake. It’s comforting, colorful, and perfect for busy weeknights, meal prep, or sharing with family. Bonus: it’s naturally low carb and gluten-free.

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Ingredients

Scale 1x2x3x

Base

• 1½ lb cooked chicken breast, shredded or chopped

• 1 tbsp olive oil

• 1 large onion, diced

• 1 red bell pepper, diced

• 4 cloves garlic, minced

• Salt and black pepper, to taste

• 2 tsp Italian seasoning

• ½–1 tsp chili flakes (optional)

• 3 tbsp tomato paste

• 2 cans (14–15 oz each) diced tomatoes, drained slightly

• 2 tbsp balsamic vinegar

Veggie Bulk (Low-Carb Boost)

• 3 cups cauliflower rice (fresh or thawed & squeezed dry)

• 2 cups chopped kale or spinach

Cheese & Toppings

• ¾ cup grated parmesan

• 2 cups shredded mozzarella, divided

• 8–10 oz fresh mozzarella pearls or chunks

• 1½ cups cherry tomatoes, halved

• ¼ cup fresh basil, chopped

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Instructions

1. Preheat Oven
   Heat oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.

2. Sauté Aromatics
   Heat olive oil in a large pan over medium heat. Cook onion with a pinch of salt for 4–5 minutes until soft. Add bell pepper and cook 3 more minutes. Stir in garlic for 30 seconds.

3. Build Flavor
   Add tomato paste, Italian seasoning, pepper, and chili flakes. Cook 1 minute, stirring. Add diced tomatoes and balsamic vinegar. Simmer 8–10 minutes until thickened.

4. Combine Filling
   Stir in chicken, cauliflower rice, and greens. Cook 2–3 minutes until greens wilt slightly. Remove from heat.

5. Add First Cheese Layer
   Mix in parmesan and 1 cup shredded mozzarella. Stir until melty and combined.

6. Assemble
   Transfer mixture to baking dish. Top with remaining shredded mozzarella, mozzarella pearls, and cherry tomatoes.

7. Bake
   Bake 20–25 minutes until hot and bubbly with golden spots on top. Rest 5–10 minutes before serving. Sprinkle fresh basil over the top.

Notes

• Use rotisserie chicken to save time.

• Drain or squeeze cauliflower rice so the casserole isn’t watery.

• Add cheese off heat when mixing into the filling to keep it smooth.

• Want extra browning? Broil for 1–2 minutes at the end (have an adult watch closely).

• Make ahead: Assemble and refrigerate up to 24 hours before baking.

Nutritional Information (Approximate, per serving)

Servings: 8 | Prep Time: 15 mins | Cook Time: 45 mins | Total Time: ~1 hour
Calories: 480 | Protein: 42g | Fat: 22g | Saturated Fat: 10g | Carbohydrates: 24g | Net Carbs: ~17g | Fiber: 7g | Sugar: 10g | Sodium: 780mg

Note: Nutritional info is an estimate calculated with the ingredients listed, including quinoa.

Final Thoughts

And there you have it, friend—a bubbling, golden, impossibly cheesy casserole that proves eating well doesn’t mean sacrificing an ounce of comfort. This Cheesy Chicken Caprese Casserole has quietly become one of my most-requested recipes, and I think I know why. It hits every single note we crave in a truly great meal: it’s satisfying without being heavy, elegant without being fussy, and packed with so much flavor that no one will ever guess it’s low-carb and gluten-free.

What I love most about this dish is how it manages to feel like both a weeknight lifesaver and a dinner party showstopper. On those frantic Tuesday evenings when you’re running on empty, it’s there for you—especially if you’ve been smart enough to stash a pre-assembled version in your freezer. But it also shines when you want to impress, arriving at the table all bronzed and bubbly, with those blistered cherry tomatoes and creamy mozzarella pearls peeking through a blanket of melted cheese. It’s the kind of meal that makes people lean in, spoons ready, asking for the recipe before they’ve even finished their first bite.

I hope as you make this, you’ll take a moment to breathe in that incredible aroma filling your kitchen—the sweetness of simmering tomatoes, the peppery whisper of fresh basil, the unmistakable scent of cheese transforming into something magical. That’s the smell of love, my friend. That’s the smell of nourishment, of slowing down, of gathering around something made with care.

So go ahead, scoop yourself a generous portion. Let those long cheese pulls stretch across the dish and onto your plate. Pair it with something simple—a crisp green salad, maybe a glass of something red and lovely—and settle in. You’ve earned this. You’ve created something truly delicious, and that’s always worth celebrating.

Now I’d love to hear from you! When you make this Cheesy Chicken Caprese Casserole—and I know you will—come back and let me know how it went. Did you try one of the variations? Add your own twist? Burn the garlic and start over like I definitely never have? (Okay, maybe once or twice.) Drop a comment, tag me in your photos, or just send a little note. There’s nothing that makes my day quite like knowing one of my recipes has found a happy home in your kitchen.

Until next time, keep your stove warm and your heart full.