Chicken Pesto Rice Bake (Printable Version)

Tender chicken, creamy pesto rice, and melty cheese come together in this easy, comforting casserole.

# What You'll Need:

→ Protein

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

→ Rice & Dairy

02 - 1½ cups uncooked long-grain white rice (about 10 oz)
03 - 2 cups low-sodium chicken broth (480 ml)
04 - 1 cup whole milk (240 ml)
05 - 1 cup shredded mozzarella cheese (4.2 oz)
06 - ½ cup grated Parmesan cheese (2.1 oz)

→ Sauces & Flavor

07 - ½ cup basil pesto (4.2 oz), 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 (5.3 oz)
13 - 1 cup baby spinach, roughly chopped (optional, 5.3 oz)

# How to Make It:

01 - Preheat the oven to 375°F. Grease a 9x13-inch baking dish using butter or non-stick spray.
02 - In the prepared baking dish, mix together uncooked rice, chicken broth, whole milk, basil pesto, minced garlic, dried Italian herbs, salt, and black pepper until evenly incorporated.
03 - Fold in the diced chicken, halved cherry tomatoes, and baby spinach if using, ensuring an even distribution throughout the mixture.
04 - Evenly sprinkle shredded mozzarella and grated Parmesan cheese over the top of the assembled ingredients.
05 - Cover the dish tightly with aluminum foil and bake in the preheated oven for 35 minutes.
06 - Remove the foil and continue baking an additional 10 to 15 minutes, until the rice is tender, chicken is cooked through, and the cheese on top is golden and bubbling.
07 - Allow the casserole to rest for 5 to 10 minutes before serving. Garnish with extra basil pesto or fresh basil leaves if desired.

# Expert Tips:

01 -
  • It's a true dump-and-bake situation where everything happens in one dish, leaving you free to breathe for forty-five minutes.
  • The pesto infuses the rice in a way that makes it taste like you spent hours layering flavors when really you just stirred.
  • Melted mozzarella and Parmesan on top create this golden, slightly crispy finish that makes people think you're more skilled than you actually are.
02 -
  • Don't skip the foil cover for the first 35 minutes—I learned this when I got impatient and checked the rice halfway through, and it dried out unevenly.
  • Uncooked rice might look like too much liquid initially, but trust it; the rice will absorb everything and emerge creamy, not mushy, if you use the timing given.
  • The chicken will finish cooking in the residual heat even after you pull the dish out, so don't overbake it looking for visual doneness.
03 -
  • If your oven runs hot, check the dish at the 40-minute mark to avoid overcooking; every oven is different, and visual cues matter more than strict timing.
  • Tear fresh basil and scatter it over the top right before serving for a brightness boost that store-bought pesto alone can't quite deliver.
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