Cheesy Pesto Rice N Chicken Bake
Indulge in the comfort of this Cheesy Pesto Rice N Chicken Bake, a one-pan wonder brimming with bold flavors and creamy textures. Juicy golden-seared chicken breasts rest atop a bed of fragrant basil pesto-infused rice, perfectly cooked with tender spinach, garlic, and a hint of savory chicken broth. This dish is crowned with a bubbling duo of mozzarella and Parmesan cheeses, and brightened by sweet, juicy cherry tomatoes for a burst of freshness. Ready in under an hour, this easy-to-prepare bake combines the heartiness of an all-in-one meal with the elegance of Italian-inspired flavors. Perfect for weeknight dinners or casual entertaining, this cheesy casserole is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 2 tablespoons olive oil
- 1 cup basmati or jasmine rice
- 2 cups chicken broth
- 0.5 cup basil pesto
- 1.5 cups mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach
- 2 cloves garlic, minced
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt and pepper on both sides.
Heat olive oil in a skillet over medium heat and sear the chicken breasts for 3-4 minutes per side until golden brown. Remove from heat and set aside.
In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. Add the rice and stir for another minute to coat it in the oil and garlic.
Pour in the chicken broth, stir well, and bring to a simmer.
Add the baby spinach to the skillet and cook for 1-2 minutes until wilted.
Stir in the basil pesto and mix until fully combined.
Transfer the rice mixture to a greased 9x13-inch baking dish and spread it out evenly.
Place the seared chicken breasts on top of the rice mixture.
Sprinkle shredded mozzarella cheese evenly over the entire dish, followed by grated Parmesan cheese.
Add cherry tomato halves on top for a fresh burst of flavor.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes or until the cheese is golden and bubbly, and the chicken is fully cooked (165°F/74°C internal temperature).
Let the bake rest for 5 minutes before serving. Garnish with fresh basil if desired.
Nutrition Facts
Calories |
2377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.8 g | 182% | |
| Saturated Fat | 46.6 g | 233% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 487 mg | 162% | |
| Sodium | 6289 mg | 273% | |
| Total Carbohydrate | 77.9 g | 28% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 13.8 g | ||
| Protein | 189.1 g | 378% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2238 mg | 172% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1557 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
