One-Pan Pesto Chicken and Rice
Pesto Chicken Rice Casserole is the cozy, flavor-packed dinner you never knew you needed with creamy herb-infused rice, juicy chicken, and bold basil pesto in one bubbling, golden dish. It's an easy, satisfying weeknight meal that turns simple pantry ingredients into something that tastes like you actually tried.
Servings: 6 servings
Calories: 417kcal
Recipe Link
Equipment
Ingredients
- 1 1/4 cups uncooked Basmati rice
- 1 1/2 lb boneless , skinless chicken breasts
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried basil
- Salt and pepper
- 1/3 cup pesto
- 1/3 cup plain Greek yogurt
- 2 to 2 1/4 cups low sodium chicken broth
- 1 heaping cup halved cherry tomatoes
- 1 1/4 cups freshly shredded mozzarella cheese
- Optional: fresh basil or lemon juice , for serving
Instructions
- Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish.
- Butterfly the chicken breasts by slicing them horizontally, to get 3 or 4 thinner chicken breast halves. (If the chicken breasts are not overly thick, you can leave them whole).1 1/2 lb boneless
- Spread uncooked rice evenly in the bottom of greased casserole dish.1 1/4 cups uncooked Basmati rice
- Season chicken on both sides generously with salt and pepper, then with garlic powder, onion powder, and dried basil. Arrange chicken over rice.1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried basil, Salt and pepper
- Make Sauce: In a bowl, whisk together pesto, Greek yogurt and chicken broth until smooth.1/3 cup pesto, 1/3 cup plain Greek yogurt, 2 to 2 1/4 cups low sodium chicken broth
- Pour the mixture evenly over the chicken and rice, making sure the rice is submerged.
- Scatter halved cherry tomatoes on top. Sprinkle mozzarella cheese evenly over everything.1 heaping cup halved cherry tomatoes, 1 1/4 cups freshly shredded mozzarella cheese
- Bake: Cover tightly with foil and bake for 35 minutes.
- Remove foil and bake an additional 10–15 minutes, or until chicken is cooked through (165 degrees F) and rice is tender.
- Rest: Remove from heat and rest for 10-15 minutes, undisturbed, before serving.
- Serve: Finish with a squeeze of fresh lemon and some fresh basil, if desired.
Notes
Make Ahead instructions: You can make the pesto sauce ahead and store seperatly. You can add the rice and seasoned chicken the the pan ahead of time and store seperatly.
Nutrition
Calories: 417kcal | Carbohydrates: 35g | Protein: 36g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 440mg | Potassium: 589mg | Fiber: 1g | Sugar: 1g | Vitamin A: 484IU | Vitamin C: 2mg | Calcium: 176mg | Iron: 1mg
