Photo: Beau Gustafson; Styling: Kacy Carroll
Prep Time
20 Mins
Other Time
40 Mins
Makes 6 servings

Make this quick and easy risotto dish featuring chicken, cheese, and grape or cherry tomatoes for a simple weeknight meal.

How to Make It

Step 1

Preheat oven to 400°. Place butter in a 13- x 9-inch baking dish; bake 5 minutes or until melted. Stir in broth and next 3 ingredients.

Step 2

Bake, covered, at 400° for 35 minutes. Remove from oven. Fluff rice with a fork. Stir in chicken, mozzarella, and tomatoes; sprinkle with shredded basil. Serve immediately.

Ratings & Reviews

Easy to make and take to neighbors

September 12, 2017
I found an adapted version of this recipe years ago in Southern Living Magazine.  It is a family favorite and relatively fast and easily prepared with a rotisserie chicken.  I add either sautéed spinach and garlic or frozen peas to make it a healthier dish. Also instead of mozzarella, we prefer to make it with shredded parmesan used lightly.  It travels easily in a disposable aluminum baking pan. 

naanny's Review

August 25, 2010
We love this dish! In fact, it is usually on our table once a week. I have modified it a bit by adding 2 or 3 garlic cloves and substituting 1 or 2 shallots for the onion. My grocer is now carrying fresh mozzerella "pearls" which I can just toss in.

Keehay1's Review

July 13, 2012
LOVE LOVE LOVE this recipe! I little to cheesy I only added about 1/2 to 3/4 cups cubed mozzarella cheese and I added salt, pepper and garlic powder for a little more flavor. Great recipe.

Kathy42256's Review

September 29, 2011
I made this last night, pretty much following the recipe exactly except for adding some garlic to add more flavor as one reviewer suggested and an extra tablespoon of butter to keep it moist. Instead of rotisserie chicken, I cooked some boneless chicken breasts on the stove with some Italian seasoning blend and then chopped those and added them at the end of the recipe. Did not have fresh basil so I used the spinach I already had on hand. My husband walked in while this was in the oven and asked what smelled so good. We both loved this recipe. I had never tried making risotto the traditional way, but why bother with such and easy alternative. It would be easy to adjust the recipe but use the same baking method. I roasted some fresh asparagus as an easy side which would be a good add-in at the end for a change.

BrookeinPA's Review

June 12, 2013
This was GREAT... will definitely make it again!!! I tweaked the recipe by adding mushrooms and more chicken (added some of the skin from garlic rosemary from Giant Eagle) & tomatoes than called for. I sauteed the onions in a small amount of butter and added them at the time of broth & rice. I sauteed the mushrooms in a small amount of butter and added them along w/ chicken, tomatoes. This served 2 adults w/ enough for dinner tonight for both. My boyfriend doesn't like cheese so I made 1/2 w/ mozzarella & 1/2 without. We both agreed it was great both ways!! I served it w/ the recommended green beans.... Delicious!!! Super easy for a weeknight plus it's Great meal on a hot night, sitting on deck w/ chilled white wine!!!

Mackey23's Review

April 06, 2010
This may be my favorite dish ever because I can finally have risotto without all the stirring!!! You could make tons of other dishes from this one recipe. It's SO simple. Here's what I did to make it my own... used a little extra butter (3 tbs), little less onion (about 3/4 c.), spinach instead of basil, extra tomatoes ( 2 c. quartered) and season with salt and pepper after you toss it all together. It was delicious! So sad there are no leftovers, but my family loved it. We ate it as a standalone meal. No side dishes required.

AllNatural's Review

March 05, 2010
I added a full pint of tomatoes and a little more basil. The onions flavor was a little strong. A sweet onion would be better. Served with roasted broccoli.

JenniferMcClain's Review

March 01, 2010
Good recipe. Will make again. Would use a full pint of cherry/grape tomatoes the next time. I used low-sodium broth and omitted the salt. Also, I would try freezing the mozzerella for a while before adding; it quickly became gooey when added to the hot risotto.

tuliplvr's Review

August 30, 2011
I followed the directions exactly, and the risotto turned out dry -- a far, far cry from "creamy." Probably won't make it again.

obxgoer's Review

July 07, 2010
A wonderful and easy dish. The kids loved it, so that is an added bonus. Try fresh mozzarella. Yum!