Save I pulled this together on a Tuesday when my fridge was full of random bits and zero energy for another takeout order. The first time I made it my roommate walked in asking what smelled like an Italian grandmother had moved in and that pretty much sealed the deal.
Last month my sister was recovering from surgery and I needed something I could drop off that would reheat beautifully for days. She texted me three days later asking if I could bring another pan because her husband had eaten the entire thing in two sittings.
Ingredients
- Boneless chicken breasts: Cutting them into uniform one-inch pieces ensures everything cooks through at the same speed and you get tender meat in every forkful
- Long-grain white rice: This variety stays fluffy and separate rather than turning into a gluey mess but brown rice works if you add extra liquid and patience
- Basil pesto: The flavor engine of the entire dish and store-bought is totally fine though homemade makes the house smell incredible while it bakes
- Chicken broth and milk: This dual-liquid situation creates the creamiest rice texture without ever needing to stir or babysit the pot
- Mozzarella and Parmesan: Mozzarella delivers those dramatic cheese pulls while Parmesan punches up the savory notes throughout
- Garlic and Italian herbs: Even a modest amount of dried herbs blooms beautifully in the oven and reinforces that rustic Italian vibe
- Cherry tomatoes and spinach: The tomatoes burst open creating little pockets of sweetness and spinach wilts into stealthy nutrition that nobody will complain about
Instructions
- Get your oven ready:
- Crank the heat to 375F and give a 9x13 baking dish a quick coat of oil or cooking spray
- Build the flavor base:
- Dump the uncooked rice broth milk pesto garlic herbs salt and pepper right into the dish and stir until the rice is evenly coated
- Add the good stuff:
- Fold in the chicken tomatoes and spinach making sure everything is distributed evenly so no one has to hunt for the chicken pieces
- Blanket with cheese:
- Scatter the mozzarella and Parmesan all over the top like a cheese blanket that will bubble up into golden perfection
- Bake covered:
- Tightly seal the dish with foil and slide it into the oven for 35 minutes to let everything steam and cook together
- Get the golden top:
- Peel off that foil and give it another 10 to 15 minutes until the cheese is bubbly and lightly browned in spots
- The waiting game:
- Let it sit for 5 to 10 minutes because this step is actually crucial for the rice to finish absorbing the last of the liquid
Save This has become my go-to for new parents and anyone who needs a drop-off meal because it travels well and tastes even better the next day. My neighbor actually asked for the recipe after I brought her a container and now she makes it every Sunday for the week ahead.
Make It Yours
Sometimes I use rotisserie chicken and just fold it in during the last 15 minutes which shaves off time and adds that rotisserie flavor that people go crazy for. You can also swap in whatever vegetables are languishing in your crisper drawer because the pesto sauce ties everything together.
Sides That Work
A crisp green salad with a bright vinaigrette cuts through all that richness and balances the meal perfectly. I also love roasted broccoli or asparagus on the side because they cook on a separate sheet pan in the same amount of time.
Storage And Reheating
This keeps beautifully in the fridge for up to four days and actually develops more flavor as it sits. When you reheat it splash in a tiny bit of broth or water and cover it to keep the rice from drying out.
- Portion into individual containers for meal prep lunches that actually make you excited for noon
- Freeze before baking for those nights when you need to just pop it in the oven
- Thaw overnight in the fridge before baking or add about 20 minutes to the covered baking time
Save Hope this becomes one of those recipes you keep coming back to when life gets busy and dinner still needs to happen.
Recipe Guide
- → Can I use rotisserie chicken to speed up cooking?
Yes, substituting shredded rotisserie chicken reduces the bake time by about 10 minutes while keeping the dish flavorful and tender.
- → Is it possible to add more vegetables to this dish?
Absolutely! Diced zucchini, bell peppers, or mushrooms work well and can be mixed in before baking for added nutrition and flavor.
- → What kind of rice is best for this bake?
Long-grain white rice is recommended for creamy texture and even cooking. Brown rice can be used with extra liquid and longer bake time.
- → How do I know when it's fully cooked?
The bake is done when the rice is tender, chicken pieces are cooked through, and the cheese on top is golden and bubbly.
- → Can this dish be made gluten-free?
Yes, ensuring all ingredients, especially pesto, are certified gluten-free keeps the dish safe for gluten sensitivities.