Chicken Pesto Rice Bake (Print)

A flavorful casserole featuring chicken, creamy pesto rice, and melted cheese baked to perfection.

# What you'll 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)

# Directions:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - In the baking dish, stir together uncooked rice, chicken broth, milk, pesto, garlic, Italian herbs, salt, and pepper until evenly mixed.
03 - Incorporate diced chicken, cherry tomatoes, and baby spinach if using; mix to distribute evenly.
04 - Sprinkle shredded mozzarella and grated Parmesan evenly over the mixture.
05 - Cover dish tightly with aluminum foil and bake for 35 minutes.
06 - Remove foil and bake 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 prior to serving; garnish with extra pesto or fresh basil if desired.

# Expert Advice:

01 -
  • It's a true dump-and-bake situation where you mix everything in one dish and let the oven do the heavy lifting.
  • The pesto flavor weaves through every bite without any fussy techniques or special skills required.
  • Cheese gets bubbly and golden on top, and somehow the rice cooks perfectly tender right alongside the chicken.
02 -
  • Do not skip the resting period, even though it's tempting to dive right in, because the rice will be too soupy if you cut into it immediately.
  • If your oven runs hot or your baking dish is particularly full, check at 40 minutes to make sure nothing is browning too fast on top and cover with foil again if needed.
03 -
  • Stir the mixture before you add the chicken and vegetables so the pesto gets evenly distributed and doesn't clump in one spot.
  • If you notice the top browning too quickly during the final bake, tent it loosely with foil to slow down the browning while the rice finishes cooking.
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