Creamy Pesto Chicken & Rice Bake For a Simple, Delicious Meal

Imagine this: tender chicken and fluffy rice all cooked together in one dish, smothered in a rich, herby, and incredibly creamy pesto sauce. That’s the magic of this Creamy Pesto Chicken & Rice Bake. It’s the kind of comfort food that feels a little fancy but is honestly so simple to throw together. Think of it as a cozy, all-in-one casserole that brings the vibrant flavor of pesto to a classic weeknight dinner. It’s a complete meal from a single pan, which means you get maximum flavor with minimal cleanup. What’s not to love about that?

Why You’ll Love This Recipe

This recipe is a total game-changer for busy nights. It’s a set-it-and-forget-it kind of meal that bakes up hands-off in the oven, giving you time to finally sit down for a minute or help the kids with homework. The combination of creamy, savory, and herbaceous flavors is just divine. And the best part? It uses simple ingredients you can easily keep on hand. This dish is a guaranteed crowd-pleaser that’s perfect for a fast family dinner or even for taking to a friend in need. So good.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts: The main protein, they stay juicy and tender when baked.
• 1 ½ cups long-grain white rice, uncooked: The base of our bake, it soaks up all the delicious sauce.
• 1 (8 oz) jar basil pesto: The superstar flavor, providing that herby, garlicky punch.
• 1 cup chicken broth: Adds depth and moisture to cook the rice perfectly.
• 1 cup heavy cream: Creates the luscious, creamy sauce we all crave.
• 1 cup shredded mozzarella cheese: For that beautiful, golden, cheesy top.
• 1/2 cup grated Parmesan cheese: Adds a salty, nutty kick to the sauce and topping.
• 1 small yellow onion, diced: Builds a sweet, savory foundation.
• 3 cloves garlic, minced: Because everything’s better with garlic.
• 1 tbsp olive oil: For sautéing our aromatics.
• 1 tsp Italian seasoning: Boosts those wonderful herbal notes.
• Salt and black pepper to taste: To season every layer.

Step by Step Method

1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with a little oil or non-stick spray.
2. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 4-5 minutes, until it becomes soft and translucent. Add the minced garlic and cook for one more minute, until fragrant.
3. In a large mixing bowl, combine the uncooked rice, sautéed onion and garlic, chicken broth, heavy cream, and 3/4 of the jar of pesto. Stir everything together until the rice is evenly coated. Season generously with salt, pepper, and Italian seasoning.
4. Pour the rice mixture into your prepared baking dish and spread it out into an even layer.
5. Nestle the chicken breasts into the rice mixture, pressing them down slightly so they are submerged about halfway.
6. Spread the remaining pesto evenly over the top of each chicken breast. Cover the baking dish tightly with foil.
7. Bake covered for 30 minutes. Carefully remove the foil. The rice should have absorbed most of the liquid. If it looks too dry, add a couple tablespoons of broth.
8. Sprinkle the top with the shredded mozzarella and Parmesan cheese. Return the dish to the oven, uncovered, and bake for another 15-20 minutes, or until the cheese is golden and bubbly and the chicken is cooked through to an internal temperature of 165°F.
9. Remove from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to thicken up perfectly.

Oven Temperatures for Baking

Getting the temperature right is key for this all-in-one bake. I always recommend 375°F. It’s the sweet spot! It’s hot enough to cook the chicken through safely and get the rice tender without burning the bottom or drying everything out. If your oven runs hot, you might check it a few minutes early. And if you’re in a real hurry, you can bump it to 400°F, but keep a very close eye on it—you may need to add a bit more broth to prevent the rice from drying out.

Creative Variations for Your Bake

This recipe is wonderfully adaptable. For a veggie boost, stir in a couple handfuls of fresh spinach or sun-dried tomatoes with the rice mixture. Not a fan of chicken breasts? Use an equal amount of shredded rotisserie chicken; just mix it all in and bake for only 20-25 minutes uncovered since the chicken is already cooked. You could also swap the mozzarella for provolone or even a little fontina for a richer flavor. And honestly, if you’re out of heavy cream, full-fat coconut milk makes a fantastic dairy-free alternative that’s still wonderfully creamy.

Serving Ideas & Pairings

This bake is a complete meal all on its own, but I love serving it with a simple, crisp side to balance the richness. A quick arugula salad with a lemon vinaigrette is my go-to. Garlic bread is never a wrong answer for soaking up any extra sauce, either. For a lighter option, some roasted asparagus or steamed green beans work beautifully. It’s the ultimate comfort food that pairs well with just about anything!

Storage Tips for Leftovers

Leftovers will keep in an airtight container in the refrigerator for up to 3 days. To reheat, splash a tiny bit of water or broth over the rice to keep it from drying out, then microwave in 30-second intervals until hot. You can also reheat it in a covered oven-safe dish at 350°F for about 15-20 minutes. I don’t recommend freezing this one, as the creamy sauce can separate and the rice can become mushy when thawed.

Budget-Friendly Tips for Simple Meals

Making delicious healthy dinner recipes doesn’t have to break the bank. To save, buy a whole rotisserie chicken and shred it yourself—it’s often cheaper than raw breasts! Look for store-brand pesto and cheeses, which are just as good. And buying rice in a larger bag is always more economical than the small boxes. These little swaps make this one of those easy meals you can feel good about making any night of the week.

FAQs About Creamy Pesto Chicken & Rice Bake

• Can I use frozen chicken? I don’t recommend it. Thaw your chicken completely first for even cooking. Using frozen chicken will throw off the cooking time and leave you with undercooked chicken or overcooked rice.
• What kind of rice works best? Long-grain white rice like Jasmine or Basmati is perfect. Avoid instant rice, as it will become far too mushy. Brown rice requires more liquid and a longer cook time, so it’s not a direct swap.
• Is this one of those healthy chicken recipes? It’s a balanced meal with protein, carbs, and fats. For a lighter version, you could use half-and-half instead of heavy cream and reduce the cheese a bit, but I say enjoy it as is for a comforting treat!