Chicken Pesto Rice Bake (Printable)

Tender chicken combined with creamy pesto rice and cheeses baked to golden perfection.

# Components:

→ Protein

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

→ Rice & Dairy

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

→ Sauces & Flavor

07 - 1/2 cup basil pesto (store-bought or homemade)
08 - 2 cloves garlic, minced
09 - 1 teaspoon dried Italian herbs
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon ground black pepper

→ Vegetables

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

# Directions:

01 - Preheat the oven to 375°F. Grease a 9x13-inch baking dish.
02 - In the prepared baking dish, mix uncooked rice, chicken broth, milk, pesto, garlic, Italian herbs, salt, and pepper until evenly combined.
03 - Incorporate diced chicken, cherry tomatoes, and baby spinach if using; stir to distribute evenly.
04 - Evenly sprinkle mozzarella and Parmesan cheeses over the mixture.
05 - Cover the dish tightly with aluminum foil and bake for 35 minutes.
06 - Remove foil and bake uncovered for an additional 10 to 15 minutes until rice is tender, chicken is cooked through, and cheese is golden and bubbly.
07 - Allow to rest for 5 to 10 minutes before serving; garnish with extra pesto or fresh basil if desired.

# Expert Advice:

01 -
  • Everything cooks in one dish, which means you spend more time eating and less time washing pots.
  • The pesto keeps the rice creamy and flavorful without any cream sauces to fuss over.
  • You can prep it in ten minutes flat and walk away while the oven does the work.
02 -
  • Do not use raw rice in any other recipe thinking this method will work—it only works here because of the exact ratio of liquid to rice and the closed oven environment.
  • If your rice still feels slightly firm after the covered bake, add just a few more minutes with the foil still on before removing it, because removing the foil too early will dry everything out.
03 -
  • Use real Parmesan and whole milk mozzarella if possible—the quality jump between pre-shredded and freshly grated is genuinely noticeable and worth the two minutes of extra effort.
  • If you're worried about the pesto being too potent, start with ⅓ cup and taste the liquid before you add the chicken; you can always stir in more pesto but you can't take it out.
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