Traditional Ligurian pesto requires exactly 7 basil leaves per garlic clove—too many and the oils turn bitter.
Chicken Pesto Rice Bake
Elevate your meal prep game with this irresistible Chicken Pesto Rice Bake! Juicy chicken and fluffy rice unite with vibrant veggies, all enveloped in a cheesy pesto goodness that’s simply mouthwatering. It’s an effortless, high-protein dish that makes weeknight dinners a breeze—your taste buds will thank you!
Prep
15
min
Cook
50
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 200g broccoli, chopped (7.06 oz)
🥩Meat & Seafood(2)
- 450g chicken breast, diced (0.99 lbs)
- 400ml chicken stock (13.5 fl oz)
🥛Dairy & Eggs(2)
- 70g cheddar cheese, grated (2.47 oz)
- 50g parmesan, grated (1.76 oz)
🫙Pantry Staples(2)
- 200g uncooked white rice (7.06 oz)
- Optional: wash the rice firstoptional
🧂Spices & Seasonings(1)
- Salt and pepper to taste
🍯Sauces & Condiments(1)
- 50g green pesto (1.76 oz)
📦Other(1)
- 300g cherry tomatoes (10.6 oz)
👨🍳 Instructions
- 1
Preheat oven to 190°C
- 2
Add rice, diced chicken, broccoli, cherry tomatoes, pesto, stock, salt and pepper into a large oven dish
- 3
Mix everything properly. None of this lazy top layer seasoning nonsense. Get in there
- 4
Top evenly with cheddar and parmesan
- 5
Cover with foil
- 6
Bake for 45 minutes
- 7
Remove foil for the final 5 minutes so the cheese goes crispy and sexy
- 8
Let it sit for a few minutes before serving so it thickens slightly
💡 Pro Tips
- ✓Use a 2:1 ratio of stock to rice (by volume) for rice bakes because the rice absorbs liquid while proteins and vegetables release moisture during the 45-minute bake time.ingredient2:1 ratio
- ✓Cut chicken into uniform 1-inch pieces so they cook through completely in exactly 45 minutes at 190°C without drying out the rice or undercooking the protein.technique1-inch pieces
- ✓Mix pesto with 2-3 tablespoons of the stock before adding to prevent it from clumping and ensure even distribution throughout the rice.technique2-3 tablespoons
- ✓Use a 2:1 ratio of cheddar to parmesan for the topping because cheddar melts smoothly while parmesan provides the browning enzymes needed for that crispy finish.ingredient2:1 ratio
- ✓Let the bake rest for exactly 8-10 minutes after baking so the starch granules finish absorbing liquid and the dish firms up enough to slice cleanly.timing8-10 minutes
Share this recipe
Prep
15
min
Cook
50
min
Serves
4
people
Level
beginner
Share this recipe
Traditional Ligurian pesto requires exactly 7 basil leaves per garlic clove—too many and the oils turn bitter.
Chicken Pesto Rice Bake
Elevate your meal prep game with this irresistible Chicken Pesto Rice Bake! Juicy chicken and fluffy rice unite with vibrant veggies, all enveloped in a cheesy pesto goodness that’s simply mouthwatering. It’s an effortless, high-protein dish that makes weeknight dinners a breeze—your taste buds will thank you!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 200g broccoli, chopped (7.06 oz)
🥩Meat & Seafood(2)
- 450g chicken breast, diced (0.99 lbs)
- 400ml chicken stock (13.5 fl oz)
🥛Dairy & Eggs(2)
- 70g cheddar cheese, grated (2.47 oz)
- 50g parmesan, grated (1.76 oz)
🫙Pantry Staples(2)
- 200g uncooked white rice (7.06 oz)
- Optional: wash the rice firstoptional
🧂Spices & Seasonings(1)
- Salt and pepper to taste
🍯Sauces & Condiments(1)
- 50g green pesto (1.76 oz)
📦Other(1)
- 300g cherry tomatoes (10.6 oz)
👨🍳 Instructions
- 1
Preheat oven to 190°C
- 2
Add rice, diced chicken, broccoli, cherry tomatoes, pesto, stock, salt and pepper into a large oven dish
- 3
Mix everything properly. None of this lazy top layer seasoning nonsense. Get in there
- 4
Top evenly with cheddar and parmesan
- 5
Cover with foil
- 6
Bake for 45 minutes
- 7
Remove foil for the final 5 minutes so the cheese goes crispy and sexy
- 8
Let it sit for a few minutes before serving so it thickens slightly
💡 Pro Tips
- ✓Use a 2:1 ratio of stock to rice (by volume) for rice bakes because the rice absorbs liquid while proteins and vegetables release moisture during the 45-minute bake time.ingredient2:1 ratio
- ✓Cut chicken into uniform 1-inch pieces so they cook through completely in exactly 45 minutes at 190°C without drying out the rice or undercooking the protein.technique1-inch pieces
- ✓Mix pesto with 2-3 tablespoons of the stock before adding to prevent it from clumping and ensure even distribution throughout the rice.technique2-3 tablespoons
- ✓Use a 2:1 ratio of cheddar to parmesan for the topping because cheddar melts smoothly while parmesan provides the browning enzymes needed for that crispy finish.ingredient2:1 ratio
- ✓Let the bake rest for exactly 8-10 minutes after baking so the starch granules finish absorbing liquid and the dish firms up enough to slice cleanly.timing8-10 minutes