Chicken Pesto Rice Bake (Printable Version)

Tender chicken blends with creamy pesto rice and melted cheese in a fuss-free comforting bake.

# What You’ll Need:

→ Protein

01 - 2 large boneless, skinless chicken breasts, diced into 1-inch pieces

→ Rice & Dairy

02 - 1½ cups uncooked long-grain white rice
03 - 2 cups low-sodium chicken broth
04 - 1 cup whole milk
05 - 1 cup shredded mozzarella cheese
06 - ½ cup grated Parmesan cheese

→ Sauces & Flavor

07 - ½ cup basil pesto
08 - 2 cloves garlic, minced
09 - 1 teaspoon dried Italian herbs
10 - ½ teaspoon salt
11 - ¼ teaspoon ground black pepper

→ Vegetables

12 - 1 cup cherry tomatoes, halved
13 - 1 cup baby spinach, roughly chopped (optional)

# Method:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - In the baking dish, mix uncooked rice, chicken broth, whole milk, basil pesto, minced garlic, dried Italian herbs, salt, and black pepper until well blended.
03 - Stir in diced chicken, halved cherry tomatoes, and chopped baby spinach if using, ensuring even distribution.
04 - Sprinkle shredded mozzarella and grated Parmesan evenly over the mixture.
05 - Cover tightly with aluminum foil and bake for 35 minutes.
06 - Remove foil and bake an additional 10 to 15 minutes until rice is tender, chicken is thoroughly cooked, and cheese is golden and bubbling.
07 - Let the dish rest for 5 to 10 minutes before serving. Optionally garnish with extra pesto or fresh basil.

# Expert Hints:

01 -
  • Everything happens in one dish—chicken, rice, and vegetables all cook together while you actually have time to breathe.
  • The pesto turns ordinary rice into something that tastes like you spent way more effort than you actually did.
  • It's the kind of meal that feels special enough for guests but easy enough for a Tuesday night when you're running on fumes.
02 -
  • Don't skip the resting time at the end—it sounds like a small thing, but those five minutes let the rice absorb the last of the liquid and make the whole casserole hold together when you serve it.
  • If your rice looks slightly soupy right when you pull it out, don't panic; it will absorb more liquid as it rests and cool slightly, becoming perfectly creamy rather than wet.
  • The foil really matters in the first 35 minutes—without it, the top dries out while the rice underneath is still raw.
03 -
  • Use low-sodium broth because you're already adding salt and cheese, and you want to taste the pesto, not just salt—control the seasoning yourself.
  • If you're concerned about the chicken cooking through, you can actually dice it slightly smaller or even pound it thinner; it will cook more evenly and won't interfere with the rice texture.
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