Save I discovered this dish on a Tuesday night when my fridge had exactly three things: chicken, pesto, and rice. What started as a desperate attempt to feed my family turned into the kind of meal that gets requested every week now. There's something magical about dumping everything into one pan and walking away—no stirring, no stress, just the smell of melting cheese and basil filling your kitchen while you pretend you planned this all along.
My neighbor stopped by while this was baking and the aroma completely changed her plans—she ended up staying for dinner, and now she makes it every other Sunday. That's when I knew this wasn't just convenient; it was genuinely delicious enough to impress without trying.
Ingredients
- 2 large boneless, skinless chicken breasts (about 500 g), diced into 1-inch pieces: Cut them into uniform pieces so they cook evenly without drying out while the rice finishes.
- 1 ½ cups (285 g) long-grain white rice, uncooked: Uncooked rice absorbs all the flavors as it steams—this is what makes the whole dish sing.
- 2 cups (480 ml) low-sodium chicken broth: Low-sodium lets the pesto shine without saltiness creeping up on you.
- 1 cup (240 ml) whole milk: Whole milk creates that creamy texture without needing cream or extra butter.
- 1 cup (120 g) shredded mozzarella cheese: Fresh or pre-shredded both work; mozzarella melts smoothly into the rice.
- ½ cup (60 g) grated Parmesan cheese: This adds depth and a slightly sharp note that balances the richness.
- ½ cup (120 g) basil pesto (store-bought or homemade): Store-bought saves time without sacrificing flavor, though homemade pesto makes it feel like a special occasion.
- 2 cloves garlic, minced: Fresh garlic matters here because it won't overpower the pesto.
- 1 tsp dried Italian herbs: A quiet addition that rounds out the flavors without making anything taste like seasoning.
- ½ tsp salt and ¼ tsp ground black pepper: Taste as you go because the pesto and cheeses contribute saltiness too.
- 1 cup (150 g) cherry tomatoes, halved: These burst slightly during cooking and create little pockets of bright acidity.
- 1 cup (150 g) baby spinach, roughly chopped (optional): Spinach wilts completely and adds nutrition without changing the taste.
Instructions
- Set the stage:
- Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with a little butter or oil. This is when anticipation really starts building.
- Build the base:
- Pour the uncooked rice directly into the baking dish, then add the chicken broth, milk, pesto, minced garlic, Italian herbs, salt, and pepper. Stir everything together until the rice is evenly coated and the pesto is distributed throughout—this step takes two minutes but sets up all the flavor.
- Layer in the protein and vegetables:
- Add the diced chicken pieces, halved cherry tomatoes, and chopped spinach if you're using it. Stir gently to distribute everything evenly so no part of the dish will have more chicken or tomatoes than another.
- Top with cheese:
- Sprinkle the shredded mozzarella and grated Parmesan evenly over the surface. This is the one moment where it starts looking like actual food rather than ingredients.
- First bake, covered:
- Cover the baking dish tightly with aluminum foil and slide it into the oven for 35 minutes. The foil traps steam so the rice cooks through without drying out.
- Finish until golden:
- Remove the foil and bake for another 10 to 15 minutes until the cheese is golden and bubbly and you can see the rice is tender when you peek at the edges. The timing depends on your oven, so trust your eyes and nose.
- Rest and serve:
- Let it sit for 5 to 10 minutes out of the oven—this lets everything settle and makes serving cleaner. Garnish with extra pesto or fresh basil if you want to make it look like you actually spent time on this.
Save The first time I made this for a potluck, someone asked for the recipe before they'd even finished eating. That's when I realized this dish crosses the invisible line between convenient and genuinely crave-worthy.
Why This Works as a Weeknight Dinner
The beauty of this recipe is that it removes the mental load of deciding what to cook. You're not juggling a protein on the stove, rice in another pot, and vegetables in a pan. Everything happens together in one dish, which means fewer dishes to wash and more time to actually enjoy your meal. I stopped making this when I had a tiny kitchen and too many pots to manage, but as soon as I could dedicate one baking dish to dinner, I came back to it.
Simple Tweaks That Change Everything
This recipe is forgiving enough to play with, which is how I've made it six different ways depending on what's in my kitchen. Brown rice makes it earthier and takes longer, so add an extra half cup of broth and extend the baking time. Rotisserie chicken shaves off cooking time and works beautifully if you're even more pressed for time. I've added diced zucchini, red bell peppers, and mushrooms without changing the liquid ratio, though fresh vegetables release water as they cook so don't overload the dish.
Pairing and Serving Ideas
Serve this with a simple green salad dressed in lemon vinaigrette to cut through the richness, or pair it with roasted broccoli if you want something warm alongside it. A crisp white wine like Pinot Grigio complements the pesto and cream without being fussy. I've also served it at room temperature as a cold pasta-like salad the next day, which surprised me by being just as good.
- Make a big batch and freeze half before baking for an emergency dinner later.
- Top with fresh basil right before serving if you want to look like you actually know what you're doing.
- Let it rest those five to ten minutes even when you're starving; it makes all the difference.
Save This dish has become my secret weapon for nights when cooking feels like too much but feeding people well still matters. It's the kind of meal that makes you look good without any actual effort.
Recipe FAQs
- → Can I use rotisserie chicken instead of raw chicken?
Yes, shredded rotisserie chicken can be substituted to reduce baking time by about 10 minutes, allowing for a quicker meal.
- → Is it possible to use brown rice in this dish?
Brown rice can be used but requires extra liquid (about ½ cup more) and 10–15 additional minutes of baking to cook through properly.
- → Can I add more vegetables to the casserole?
Absolutely, diced zucchini, bell peppers, or mushrooms can be mixed in before baking to boost vegetable content and flavor.
- → How do I know when the dish is fully cooked?
The rice should be tender, the chicken cooked through with no pink inside, and the cheese melted and golden on top.
- → Is this dish gluten-free?
Yes, when using gluten-free certified ingredients and store-bought pesto free of gluten-containing additives, the dish remains gluten-free.