Chicken pesto rice bake (Printable)

Enjoy tender chicken and aromatic pesto blended with creamy rice and cheese in a comforting bake.

# Ingredient List:

→ 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 (10 oz)
03 - 2 cups low-sodium chicken broth (16 fl oz)
04 - 1 cup whole milk (8 fl oz)
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)

# Directions:

01 - Preheat the oven to 375°F. Grease a 9x13-inch baking dish.
02 - In the baking dish, mix uncooked rice, chicken broth, milk, basil pesto, minced garlic, dried Italian herbs, salt, and black pepper until evenly combined.
03 - Incorporate diced chicken, halved cherry tomatoes, and baby spinach if using, stirring to evenly distribute.
04 - Sprinkle shredded mozzarella and grated Parmesan cheeses evenly over the mixture.
05 - Cover the dish tightly with aluminum foil and bake for 35 minutes.
06 - Remove the foil and continue baking for another 10 to 15 minutes until rice is tender, chicken is cooked through, and cheese is golden and bubbly.
07 - Allow the dish to rest for 5 to 10 minutes before serving. Garnish with additional pesto or fresh basil if desired.

# Expert Advice:

01 -
  • Literally one baking dish, one stir, and you're done—no babysitting required while it cooks.
  • The pesto melts right into the rice so every bite tastes intentional, not like leftovers thrown together.
  • Creamy, cheesy, comforting, but light enough that you don't feel heavy afterward.
02 -
  • Don't skip covering the dish with foil for the first 35 minutes—I once thought I could speed things up by skipping it, and the top got crusty while the rice stayed crunchy underneath.
  • Uncooked rice is the whole point here; it absorbs liquid as it bakes and becomes creamy and tender, which is completely different from cooking rice separately and mixing it in.
03 -
  • Make sure your aluminum foil covers the dish tightly—loose foil lets steam escape and you'll end up with crusty rice instead of creamy rice.
  • If you're adding spinach, buy it already roughly chopped to save a step; it wilts down so much that size doesn't matter.
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