Chicken Pesto Rice Bake (Printable)

A comforting dish with tender chicken, pesto-infused rice, tomatoes, spinach, and melted cheese, baked to perfection.

# What You'll Need:

→ 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)

# How to Make It:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - In the prepared baking dish, mix uncooked rice, chicken broth, whole milk, basil pesto, minced garlic, dried Italian herbs, salt, and black pepper until evenly combined.
03 - Stir in diced chicken, halved cherry tomatoes, and baby spinach if using, ensuring even distribution.
04 - Evenly sprinkle shredded mozzarella and grated Parmesan cheeses over the mixture.
05 - Cover tightly with aluminum foil and bake for 35 minutes.
06 - Remove foil and bake for an additional 10 to 15 minutes until 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 pesto or fresh basil as desired.

# Expert Advice:

01 -
  • It genuinely comes together in under an hour with barely any active time—you're mostly letting the oven do the heavy lifting.
  • Everything cooks in one dish, which means fewer pans and way less cleanup afterward.
  • The pesto cream keeps everything moist and flavorful without requiring any special technique or babysitting.
02 -
  • Don't be tempted to cover it in foil the whole time—that's how you end up with mushy, pale cheese instead of that gorgeous golden crust everyone's actually there for.
  • The liquid-to-rice ratio looks scary at first, like you added way too much broth, but trust it—the rice needs that moisture to cook and the final dish won't be soupy, it'll be creamy.
03 -
  • Taste the liquid mixture right before it goes in the oven—pesto can be salty, so you might need less added salt than the recipe calls for.
  • Don't stir it halfway through baking; you want the rice to set up properly on the bottom and that happens when you leave it alone.
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