Pesto Chicken Rice Bake
Everything bakes together in one dish, creating a flavorful, balanced meal with minimal effort and little cleanup.
Servings: 4
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:
- Aluminum foil
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.
- 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.
- 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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Nutrition:
Calories: 610 kcal | Carbohydrates: 45 g | Protein: 39 g | Fat: 30 g | Saturated Fat: 10 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 9 g | Trans Fat: 0.01 g | Cholesterol: 110 mg | Sodium: 1225 mg | Potassium: 716 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 1263 IU | Vitamin C: 43 mg | Calcium: 326 mg | Iron: 2 mg
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