Chicken Pesto Rice Bake (Printable Version)

Tender chicken and pesto rice combine with melted cheese for a comforting and flavorful main dish.

# What You’ll Need:

→ Protein

01 - 2 large boneless, skinless chicken breasts (approximately 17.6 oz), diced into 1-inch pieces

→ Rice & Dairy

02 - 1 1/2 cups (10.1 oz) long-grain white rice, uncooked
03 - 2 cups (16 fl oz) low-sodium chicken broth
04 - 1 cup (8 fl oz) whole milk
05 - 1 cup (4.2 oz) shredded mozzarella cheese
06 - 1/2 cup (2.1 oz) grated Parmesan cheese

→ Sauces & Flavor

07 - 1/2 cup (4.2 oz) basil pesto (store-bought or homemade)
08 - 2 cloves garlic, minced
09 - 1 tsp dried Italian herbs
10 - 1/2 tsp salt
11 - 1/4 tsp ground black pepper

→ Vegetables

12 - 1 cup (5.3 oz) cherry tomatoes, halved
13 - 1 cup (5.3 oz) baby spinach, roughly chopped (optional)

# Step-by-Step Guide:

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

# Expert Tips:

01 -
  • It's truly a dump-and-bake situation, which means you can have dinner in the oven before your kids even ask what's for dinner.
  • The pesto keeps everything moist and flavorful, so there's zero dryness or that sad casserole feeling.
  • Melted cheese on top makes it feel fancy, but it takes absolutely no skill.
02 -
  • Don't skip the resting step—I learned the hard way that going straight from oven to plate means everything falls apart into a soupy mess.
  • Stir everything together before baking so the uncooked rice actually gets liquid to absorb, or you'll have crunchy pockets that no amount of cooking time fixes.
03 -
  • Buy good quality pesto because it's basically the soul of this dish—there's nowhere for mediocre pesto to hide.
  • If your pesto looks too thick, thin it slightly with a tablespoon of the chicken broth before stirring it in so it distributes evenly.
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