Chicken Pesto Rice Bake (Printable View)

Tender chicken combined with creamy pesto rice and cheeses for a simple, satisfying bake.

# Needed Ingredients:

→ 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 tsp dried Italian herbs
10 - ½ tsp salt
11 - ¼ tsp 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 with butter or cooking spray.
02 - In the prepared baking dish, combine uncooked rice, chicken broth, whole milk, basil pesto, minced garlic, dried Italian herbs, salt, and ground black pepper. Stir thoroughly to blend evenly.
03 - Incorporate diced chicken breasts, halved cherry tomatoes, and roughly chopped baby spinach if using. Stir gently to ensure all ingredients are evenly distributed.
04 - Evenly sprinkle shredded mozzarella and grated Parmesan over the mixture in the baking dish.
05 - Cover the baking dish tightly with aluminum foil and bake in the preheated oven 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 cooked through, and the cheese is golden and bubbly.
07 - Allow to rest for 5 to 10 minutes before serving. Optionally garnish with extra pesto or fresh basil leaves.

# Expert Hints:

01 -
  • Everything happens in one dish, which means minimal cleanup and maximum flavor—the rice actually cooks in the broth and pesto instead of boring water.
  • It looks restaurant-quality when you bring it to the table, but honest conversation with my sister revealed she makes this on her most exhausted nights because it just works.
  • The pesto keeps the rice from feeling heavy, and somehow the chicken stays tender instead of that dry, overcooked thing that happens in casseroles.
02 -
  • Uncooked rice is your secret—it absorbs the pesto and broth in a way that creates natural creaminess, but only if you don't stir it halfway through (resist the urge, even though it feels wrong).
  • If your pesto is thin or watery, the dish will taste diluted no matter what else you do, so taste it straight from the jar first and adjust expectations accordingly.
  • The chicken will look undercooked when you add it because it's raw and pale, but trust the timer—it'll cook through in the covered bake and finish browning when you uncover it.
03 -
  • Use the dicing method for chicken where you cut the breast in half horizontally first, then dice—you get even pieces that cook at the same speed instead of some pieces being half-done while others are rubbery.
  • Don't skip the rest at the end; those five to ten minutes make the difference between rice that stays together and rice that falls apart when you serve it.
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