Chicken Pesto Rice Bake (Printable)

Savory chicken combined with basil pesto, rice, and cheese for a simple, baked dinner option.

# What You’ll Need:

→ Protein

01 - 2 large boneless, skinless chicken breasts, diced into 1-inch pieces (about 1.1 lbs)

→ 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 chopped baby spinach (if using). Stir gently to distribute ingredients evenly.
04 - Sprinkle shredded mozzarella and grated Parmesan over the mixture evenly.
05 - Cover the 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. Optionally garnish with extra pesto or fresh basil.

# Expert Tips:

01 -
  • It's genuinely a one-dish dinner that actually tastes like you fussed over it for hours.
  • The pesto infuses the rice as it cooks, creating this creamy, herbaceous base that feels indulgent but requires almost no skill.
  • You can have a complete meal on the table in under an hour, leaving your evening open for things that matter.
02 -
  • Don't skip the resting time; it's the difference between a sloppy serving and something that holds together beautifully on the plate.
  • If your oven runs hot, check the rice around the 30-minute mark to make sure it's not cooking too fast—every oven is different.
03 -
  • If the rice looks dry before the chicken is cooked through, add a splash of warm broth through the foil—it's a quick fix that saves the whole dish.
  • Use store-bought pesto without guilt; this recipe is about dinner happening, not proving something in the kitchen.
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