Chicken Pesto Rice Bake (Printable)

A fuss-free casserole combining chicken, creamy pesto rice, tomatoes, and melted cheese for an easy comforting meal.

# What You’ll Need:

→ Protein

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

→ Rice & Dairy

02 - 1 1/2 cups long-grain white rice, uncooked (about 10 ounces)
03 - 2 cups low-sodium chicken broth (480 ml)
04 - 1 cup whole milk (240 ml)
05 - 1 cup shredded mozzarella cheese (4 ounces)
06 - 1/2 cup grated Parmesan cheese (2 ounces)

→ Sauces & Flavor

07 - 1/2 cup basil pesto (4 ounces)
08 - 2 cloves garlic, minced
09 - 1 teaspoon dried Italian herbs
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon ground black pepper

→ Vegetables

12 - 1 cup cherry tomatoes, halved (about 5 ounces)
13 - 1 cup baby spinach, roughly chopped (about 5 ounces, optional)

# How-To Steps:

01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Combine uncooked rice, chicken broth, milk, basil pesto, minced garlic, dried Italian herbs, salt, and black pepper in the baking dish. Stir until evenly incorporated.
03 - Fold in the diced chicken, halved cherry tomatoes, and baby spinach if using, ensuring even distribution.
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 10 to 15 minutes, until the rice is tender, chicken is fully cooked, and cheese is browned and bubbly.
07 - Let the casserole rest for 5 to 10 minutes before serving. Optionally garnish with extra pesto or fresh basil.

# Expert Hints:

01 -
  • Everything cooks in one dish—cleanup is almost nonexistent, which feels like stolen time.
  • The pesto seeps into every grain of rice as it bakes, so you get flavor complexity without any extra fuss.
  • It's forgiving enough for weeknight chaos but impressive enough to serve guests without apology.
  • Rotisserie chicken swap means you can have this on the table in under an hour on your messiest days.
02 -
  • Don't skip the foil cover for the first bake—I learned this the hard way when the rice was still crunchy and the cheese was burnt, a combination that tastes like regret.
  • The liquid-to-rice ratio is exact because uncooked rice absorbs in a specific way; if you double the recipe, don't double the liquid or you'll end up with risotto instead of baked rice.
  • Your oven's actual temperature matters more than the dial suggests, so if your first attempt feels watery or dry, mental note your oven's quirks for next time.
03 -
  • Toast your rice in a dry skillet for two minutes before adding the liquid if you want extra nutty flavor and more defined grains—it's an optional step but it changes the texture in a good way.
  • A squeeze of fresh lemon juice right before serving brightens everything and keeps the dish from tasting heavy, even though it's genuinely comfort food.
Go Back