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One-Pan Pesto Chicken and Rice Recipe

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4.3 from 269 reviews

This One-Pan Pesto Chicken and Rice recipe combines tender, seasoned chicken breasts with aromatic basmati rice, all baked together in a savory pesto and Greek yogurt sauce. Topped with fresh cherry tomatoes and melted mozzarella, it’s a comforting and flavorful meal that’s easy to prepare and perfect for a family dinner.

Ingredients

Main 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, to taste
  • 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 Garnishes

  • Fresh basil leaves
  • Fresh lemon juice, for serving

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
  2. Butterfly the Chicken: Slice the chicken breasts horizontally into 3 or 4 thinner halves if they are thick. Otherwise, leave them whole to ensure even cooking.
  3. Layer Rice: Evenly spread the uncooked basmati rice in the bottom of the greased casserole dish, creating the base for the dish.
  4. Season Chicken: Generously season both sides of the chicken breasts with salt, pepper, garlic powder, onion powder, and dried basil. Arrange the chicken evenly over the rice layer.
  5. Prepare Sauce: In a medium bowl, whisk together the pesto, plain Greek yogurt, and chicken broth until smooth and well combined to form a creamy sauce.
  6. Combine: Pour the pesto sauce mixture evenly over the chicken and rice, ensuring the rice is fully submerged to cook properly.
  7. Add Toppings: Scatter the halved cherry tomatoes on top of the dish, then sprinkle the shredded mozzarella cheese evenly over everything for a melty, golden crust.
  8. Bake Covered: Cover the baking dish tightly with foil and bake in the preheated oven for 35 minutes, allowing the chicken to cook through and the rice to absorb the flavors.
  9. Bake Uncovered: Remove the foil and continue baking for an additional 10 to 15 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the rice is tender.
  10. Rest: Remove the dish from the oven and let it rest, covered, for 10 to 15 minutes. This helps the flavors to meld and the rice to finish cooking evenly.
  11. Serve: Before serving, optionally finish the dish with a squeeze of fresh lemon juice and sprinkle fresh basil leaves on top for bright, fresh flavor.

Notes

  • Butterflying the chicken ensures quicker and more even cooking; if breasts are thin, this step can be skipped.
  • Use low sodium chicken broth to control the salt level.
  • Make sure the rice is fully submerged in the liquid to cook properly and avoid dryness.
  • Resting the dish after baking improves texture and flavor absorption.
  • Fresh basil and lemon juice add brightness and balance to the rich pesto sauce when serving.

Find it online: https://justsosavory.com/one-pan-pesto-chicken-and-rice-recipe/