FAMILY BAKES · CHICKEN DINNERS

Bite-size chicken bakes under a smooth layer of blended cottage cheese, Parmesan and garlic, then gets mozzarella and roasted cherry tomatoes on top. Fresh basil and an optional balsamic drizzle finish it like a caprese salad, but this one is a warm family dinner from a single 9×13 dish.

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Serves: 6
Baking dish: 9×13 inches
Bake: 25–30 minutes
Oven: 400°F / 200°C
Chicken done at: 165°F / 74°C

Why You’ll Love This Casserole

Caprese flavors, dinner portions. Tomato, mozzarella and basil, with enough chicken to make it a main course.
No cream needed. Blended cottage cheese and Parmesan make the creamy layer.
Raw chicken goes straight in. Bite-size pieces cook through in the oven, so there is no searing step.

Ingredient Notes

Use boneless, skinless chicken breasts cut into 1-inch pieces. Pieces that size cook evenly in the time given; larger chunks need longer.

Blend the cottage cheese until smooth before it goes into the dish. Blending gives a creamy, even layer instead of curds, and low-fat (2%) cottage cheese works well here.

Cherry or grape tomatoes hold their shape better than sliced large tomatoes and release less water. Shredded low-moisture mozzarella melts more evenly than fresh mozzarella, which can make the top watery.

The recipe card below lists every quantity in one place.

How to Make Caprese Chicken Cottage Cheese Bake

Season the chicken and blend the creamy layer

Toss the chicken pieces with olive oil and seasoning and spread them in the dish. Blend the cottage cheese with Parmesan and garlic until smooth.

Raw bite-size chicken pieces, a bowl of cottage cheese, cherry tomatoes, shredded mozzarella, Parmesan, garlic and fresh basil on a counter. — 1. Gather the chicken, cottage cheese, tomatoes and cheeses.

Seasoned raw chicken pieces spread in a single layer in a greased 9×13 baking dish. — 2. Spread the seasoned chicken in one layer.

Layer, top and bake

Spread the blended cottage cheese over the chicken, cover it with mozzarella and arrange the halved tomatoes on top. Bake uncovered until the chicken reaches 165°F.

Smooth blended cottage cheese layer spread over the chicken in a 9×13 dish. — 3. Spread the creamy layer over the chicken.

Unbaked caprese chicken bake with shredded mozzarella and halved cherry tomatoes on top in a 9×13 dish. — 4. Add the mozzarella and tomatoes, then bake.

Photos in this article are AI-generated illustrations of the recipe, created for AllRecipeEasy.

Tips and Troubleshooting

A little liquid is normal. Tomatoes and cottage cheese release some juice as they bake. A 5-minute rest lets most of it settle back into the sauce. If you want less, pat the halved tomatoes dry and place them cut side up.
Check the thickest piece. Insert a thermometer into the largest chicken piece. It should read 165°F / 74°C. If the cheese browns before the chicken is ready, lay foil loosely over the dish.
Add basil after baking. Fresh basil darkens in the oven. Tear it over the dish just before serving.

Substitutions

Chicken thighs: Boneless, skinless thighs stay juicier. Cut them the same size and cook to at least 165°F.
Ricotta: Part-skim ricotta can replace the cottage cheese and needs no blending. The protein will be slightly lower.
Pesto: Swap the garlic and Italian seasoning for 2 tablespoons of basil pesto stirred into the blended cottage cheese.

Serving Suggestions

Serve with a green salad, roasted green beans, or a scoop of rice or pasta to catch the sauce. For another tomato-and-cheese chicken dinner, try the million dollar chicken casserole. If you like a creamy vegetable bake, the spinach artichoke chicken bake uses the same cottage cheese method.

Storage and Reheating

Cool the leftovers, then refrigerate them in a covered container within 2 hours of baking. They keep for up to 4 days. Reheat individual portions in the microwave or in a 350°F oven until hot in the center (165°F). Freezing is not recommended, because the tomatoes and cottage cheese turn watery when thawed.

Food safety: Cook the chicken to 165°F / 74°C. Wash your hands, knife and board after handling raw chicken, and keep the raw chicken away from the basil and tomatoes you serve fresh.

AllRecipeEasy Kitchen

Caprese Chicken Cottage Cheese Bake

Caprese chicken bake with a creamy blended cottage cheese layer, cherry tomatoes, mozzarella and basil. One 9×13 dish, six servings, about 45 minutes.

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Prep Time 15

Cook Time 30

Rest 5

Total Time 50

Servings: 6 servings

Course: Main Course

Cuisine: Italian-American

Calories: 320

Ingredients Method Notes

Ingredients

1½ lb boneless, skinless chicken breasts cut into 1-inch pieces
1 tbsp olive oil
1 tsp Italian seasoning
¾ tsp salt divided
¼ tsp black pepper
1½ cups low-fat (2%) cottage cheese
½ cup grated Parmesan
2 cloves garlic minced
2 cups cherry or grape tomatoes halved
1½ cups shredded part-skim mozzarella
¼ cup fresh basil leaves torn, for serving
1–2 tbsp balsamic glaze optional, for drizzling

Method

Heat the oven to 400°F / 200°C and lightly grease a 9×13-inch baking dish.
Toss the chicken with the olive oil, Italian seasoning, ½ teaspoon salt and the pepper. Spread it in a single layer in the dish.
Blend the cottage cheese, Parmesan, garlic and remaining ¼ teaspoon salt until smooth. Spread it evenly over the chicken.
Sprinkle with the mozzarella, then arrange the halved tomatoes on top, cut side up.
Bake uncovered for 25–30 minutes, until the cheese is bubbling and the thickest piece of chicken reads 165°F / 74°C.
Rest for 5 minutes. Top with torn basil and drizzle with balsamic glaze, if using, just before serving.

Notes

Nutrition per serving is an estimate (about 320 kcal and 41 g protein). It is calculated from USDA FoodData Central values for the listed non-optional ingredients and divided by 6 servings. Brands vary.

Contains: milk. Check labels on packaged ingredients such as seasoning mixes and sauces if you cook for allergies.