Chicken Pesto Rice Bake (Printable Version)

Tender chicken combined with pesto rice and melted cheese for a comforting one-dish meal.

# What You Need:

→ 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
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)

# Step-by-Step Directions:

01 - Preheat the oven to 375°F. Grease a 9x13-inch baking dish thoroughly.
02 - In the baking dish, mix uncooked rice, chicken broth, whole milk, basil pesto, minced garlic, dried Italian herbs, salt, and ground black pepper until fully combined.
03 - Incorporate diced chicken, halved cherry tomatoes, and chopped baby spinach if using. Stir gently to evenly distribute.
04 - Sprinkle shredded mozzarella and grated Parmesan cheese evenly over the layered ingredients.
05 - Cover the dish tightly with aluminum foil and bake for 35 minutes.
06 - Remove the foil and continue baking for 10 to 15 minutes more, until rice is tender, chicken is cooked through, and cheese is golden and bubbly.
07 - Allow the dish to rest for 5 to 10 minutes before serving. Optionally garnish with additional pesto or fresh basil.

# Expert Advice:

01 -
  • Everything cooks together in one dish, so cleanup feels like a minor miracle.
  • The pesto melts right into the rice, creating creamy pockets of flavor without any cream.
  • Busy nights suddenly feel manageable when dinner is this comforting and this easy.
02 -
  • Don't stir the rice once it's covered—let the steam and liquid do the work, or you'll end up with mush.
  • If your oven runs hot, start checking at 40 minutes; rice can tip from tender to overcooked in minutes.
  • Raw chicken in a casserole sounds risky until you realize the milk and broth create enough liquid to poach it gently from the inside out.
03 -
  • Fresh basil scattered on top after baking looks better and tastes brighter than pesto mixed throughout.
  • If your pesto is very oily, drain some of it off before stirring in—you need enough to flavor, not so much that it pools at the bottom.
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