Chicken Pesto Rice Bake (Printable)

Savory chicken and basil pesto combined with rice and cheese, baked for a comforting easy meal.

# What You'll Need:

→ Protein

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

→ Rice & Dairy

02 - 1 ½ 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 - ½ cup grated Parmesan cheese

→ Sauces & Flavor

07 - ½ cup basil pesto, store-bought or homemade
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)

# Directions:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - In the baking dish, mix uncooked rice, chicken broth, milk, pesto, garlic, dried Italian herbs, salt, and black pepper until evenly combined.
03 - Incorporate diced chicken, halved cherry tomatoes, and baby spinach if using. Stir to distribute ingredients evenly.
04 - Evenly sprinkle shredded mozzarella and grated Parmesan over the mixture.
05 - Cover dish 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 cooked through, and cheese is golden and bubbly.
07 - Allow to rest for 5 to 10 minutes before serving. Garnish with additional pesto or fresh basil if desired.

# Expert Tips:

01 -
  • Everything cooks together, so you can actually sit down instead of hovering over the stove.
  • The pesto keeps the rice from tasting plain, and the cheese gets golden and slightly crispy on top—texture goals.
  • Leftovers stay creamy and delicious, which is rare for rice dishes.
02 -
  • Don't skip covering with foil or the rice will cook unevenly and the top will brown before the rice is tender underneath.
  • Stir everything thoroughly before it goes in the oven so the pesto doesn't stay in clumps—taste one spoonful after stirring and you'll know if it needs more seasoning.
03 -
  • Toast your uncooked rice in a dry pan for two minutes before adding it to the baking dish—it adds a subtle nuttiness that makes people ask what your secret ingredient is.
  • Make this ahead through step 4, cover it, refrigerate it, and bake it cold the next day adding 10 extra minutes to the baking time.
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