Chicken Pesto Rice Bake (Printable)

A comforting dish blending tender chicken, vibrant pesto, creamy rice, and melted cheese in one bake.

# Ingredient list:

→ Protein

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

→ 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)

# How to Make It:

01 - Preheat the oven to 375°F. Grease a 9x13-inch baking dish to prevent sticking.
02 - In the baking dish, mix uncooked rice, chicken broth, whole milk, basil pesto, minced 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 evenly throughout the mixture.
04 - Evenly sprinkle shredded mozzarella and grated Parmesan cheeses over the surface of the mixture.
05 - Cover the dish tightly with aluminum foil and bake in the preheated oven for 35 minutes.
06 - Remove foil and continue baking for an additional 10 to 15 minutes until the rice is tender, chicken is fully cooked, and cheese is golden and bubbly.
07 - Allow the dish to rest for 5 to 10 minutes before serving; garnish with extra basil pesto or fresh basil if desired.

# Expert Suggestions:

01 -
  • It's a genuine hands-off dinner where the oven does the real work while you sit down for five minutes.
  • Pesto rice is creamy without being heavy, and somehow tastes fancier than the ten minutes of prep it demanded.
  • Everyone at the table—picky eaters included—comes back for more because it hits that comfort food sweet spot.
02 -
  • Don't skip the foil in step one—I learned this the hard way when the top browned too fast while the rice underneath stayed crunchy and weird.
  • Raw rice actually cooks perfectly in this dish because it's surrounded by liquid and covered, so trust the process even though it feels wrong at first.
03 -
  • If your pesto is homemade and very thick, thin it slightly with a tablespoon of olive oil so it distributes evenly through the rice instead of clumping.
  • Check that your chicken is actually diced small—larger pieces might not cook through in the time the rice needs, which creates that sad dry-chicken situation.
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