Pesto Chicken Rice Bake

Everything bakes together in one dish, creating a flavorful, balanced meal with minimal effort and little cleanup.

Shared notes will appear here.

Everyday Cooking

Mediterranean

Kitchen Pace : 🕒🕒

Servings:

Recipe by NAVA Kitchen

Creamy pesto chicken rice bake with broccoli and parmesan in a white baking dish.

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Ingredients:

1 cup white rice, uncooked, washed and rinsed
1 lb. chicken breast, cut into cubes
2 cups broccoli florets
⅓ cup pesto
⅓ cup cream cheese, softened
2 cups chicken broth
¼ cup parmesan cheese, grated, mix in
½ cup parmesan, grated, for topping
2 tbsp olive oil
3 cloves garlic, minced
1 tsp salt
½ tsp black pepper
½ tsp paprika

Method:

Start Cooking

Preheat oven to 375°F (190°C).
In a large baking dish, add the uncooked rice, chicken, broccoli, garlic, pesto, cream cheese, olive oil, salt, pepper, paprika, and ¼ cup parmesan.
Pour in the chicken broth. Mix well so the rice is evenly distributed and the cream cheese is broken into small pieces.
Cover tightly with foil and bake for 45 minutes, until the rice is tender and the chicken is cooked through.
Remove foil, sprinkle the remaining ½ cup parmesan evenly over the top, and bake uncovered for 10 minutes, until melted and lightly golden.
Let sit for 5 minutes before serving to allow the texture to settle. Bon appétit.

Kitchen Tools:

Notes:

From the kitchen

Cut the chicken into small, even pieces so it cooks at the same rate as the rice.
Make sure the dish is tightly covered while baking to allow the rice to fully absorb the broth.
If the rice is slightly firm after baking, add a few tablespoons of hot broth, cover, and bake a few more minutes.
Let the dish rest before serving to help the texture settle and thicken slightly.

Make it yours

Veggie swap: use zucchini, spinach, or peas instead of broccoli.
Extra flavor: add a squeeze of lemon juice before serving.
Protein swap: use boneless chicken thighs for a richer result.
Lighter: reduce cream cheese slightly for a less creamy version.
Herb boost: finish with fresh basil or parsley.

At the table

Serve as a complete meal on its own.
Pair with a simple green salad or cucumber salad for freshness.
Finish with extra parmesan and black pepper before serving.

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FROM THE PANTRY

Pesto

WHY WE LOVE IT

It brings instant flavor with very little effort. Herby, garlicky, and slightly nutty, pesto adds depth and richness that carries the entire dish.

A LITTLE STORY

Pesto comes from Genoa in northern Italy, where it has been made for centuries by crushing fresh basil, garlic, nuts, cheese, and olive oil. Its simplicity and bold flavor made it a staple far beyond Italy.

DID YOU KNOW?

Traditional pesto is made with pine nuts, but many modern versions use walnuts or almonds while keeping the same rich, aromatic flavor.