If you're looking for an easy, flavorful dinner without a sink full of dishes, this pesto chicken rice bake is it. It's a one-pan, dump-and-bake recipe with tender chicken, pesto rice, tomatoes, and mozzarella for a balanced meal without the extra work.
This post is in partnership with the USA Rice (Think Rice). I love using U.S.-grown rice because it's versatile, budget-friendly, and easy to work into balanced meals like this one.
As a Southern RD, I'm always looking for ways to make comfort food feel a little more balanced without losing the flavor, and this recipe does exactly that.
I've always loved Caprese flavors, so combining pesto, tomatoes, basil, and mozzarella in a warm dish just makes sense. It stays fresh and flavorful, while the rice and chicken make it filling enough for everyone at the table.
If you love easy one-dish dinners, try my baked Boursin chicken orzo or skillet chicken tortellini bake for simple meals that come together just as easily!
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Why You'll Love This Recipe
- Everything cooks in one dish: You can toss it together, bake it, and be done without juggling multiple pans or steps.
- Bright, herby flavor throughout: Pesto, tomatoes, basil, and mozzarella come together for a fresh, summery twist on a classic dinner.
- Simple ingredients, big payoff: Nothing complicated here, just everyday ingredients that turn into something really good!
- Filling without feeling heavy: It's hearty enough to satisfy, but still has that lighter, fresh balance you want this time of year.
If you're looking for more easy ways to use rice, try my breakfast rice bowls for a simple morning option or my stuffed mini peppers for a fun, flavor-packed dish.
Ingredients
This recipe uses simple, fresh ingredients that come together for a flavorful, no-fuss dinner.
- Jasmine rice: U.S.-grown jasmine rice cooks up fluffy and slightly fragrant, making it perfect for soaking up all that pesto flavor.
- Low sodium chicken broth: This keeps the rice flavorful without overpowering the dish or making it too salty.
- Pesto: A good-quality pesto adds instant flavor, so use one you already love or try a homemade pesto if you have it on hand. Refrigerated options tend to have a fresher, brighter taste than shelf-stable jars.
- Chicken thighs: Boneless, skinless chicken thighs stay tender and juicy during baking, which makes them more forgiving than chicken breast in this type of recipe.
- Italian seasoning: Brings in that classic herby flavor to complement the pesto.
- Lemon juice: A squeeze of fresh lemon helps balance the richness of the pesto and cheese, keeping the dish from feeling too heavy.
- Cherry tomatoes: These soften and burst as they roast, adding a natural sweetness and a little extra moisture to the dish. You can use chopped roma or plum tomatoes if that's what you have on hand.
- Mozzarella pearls: These melt into creamy pockets throughout the bake, giving you that classic Caprese-style texture in every bite.
- Balsamic glaze (optional): Drizzling this on at the end adds a sweet and tangy finish that pairs really well with the pesto and tomatoes. Try my spicy balsamic glaze for an extra kick of flavor.
See the recipe card below for the full list of ingredients and measurements.
Substitutions & Variations
You can easily tweak this recipe based on what you have or what your family loves.
- You can swap the chicken thighs for chicken breast if you prefer a leaner option, just keep an eye on cook time so the protein doesn't dry out.
- If you want a heartier grain, using brown rice instead of white works in this bake, but you'll need to increase both the liquid and cooking time.
- For an easy veggie boost, adding fresh spinach into the rice mixture before baking lets it wilt right into the dish without extra prep.
- If mozzarella pearls aren't available, using shredded mozzarella throughout the dish will still give you that melty, creamy texture.
How To Make Pesto Chicken and Rice Bake
Here's how to bring everything together for an easy, one-pan dinner.
Step 1: Preheat your oven to 375°F.
Step 2: In a small bowl or directly on a plate, coat the chicken thighs with olive oil, Italian seasoning, salt, and pepper, making sure each piece is evenly covered. Set aside.
Step 3: In a large 9x13 baking dish, stir together the jasmine rice, chicken broth, pesto, lemon juice, cherry tomatoes, mozzarella pearls, and chopped basil until combined.
Step 4: Nestle the seasoned chicken pieces right on top of the rice mixture so they cook evenly as everything bakes.
Step 5: Cover the dish tightly with foil or a lid and bake for 25-30 minutes to allow the rice to start absorbing the liquid.
Step 6: Carefully remove the foil or lid, then return the dish to the oven. Bake for another 15-20 minutes, until the rice is tender and the chicken is fully cooked.
Step 7: Let the dish rest for a few minutes. Top with fresh basil and a drizzle of balsamic glaze, if using, before serving.
Tips For the Best Chicken Pesto Casserole
A few simple tips will help you get the best texture and flavor every time.
- Make sure your foil or lid is tightly sealed over the baking dish so the rice can properly steam. If steam escapes, the rice may turn out undercooked or uneven in texture.
- Try to use evenly sized chicken thighs throughout the dish so everything cooks at the same rate and you don't end up with some pieces drying out before others are done.
- Once it comes out of the oven, let the dish sit for a few minutes so the rice has time to absorb any remaining liquid, which helps everything set up nicely.
Storage
Here's how to store and reheat leftovers so they taste just as good later.
- Storing leftovers in the fridge works well for up to 3-4 days when kept in an airtight container.
- Reheating with a splash of broth or water helps bring the rice back to life and keeps it from drying out.
- Freezing this pesto chicken rice bake isn't ideal, since the texture of the rice and mozzarella can change once thawed.
FAQ
Yes, you can assemble everything (except the chicken) ahead of time and store it covered in the fridge. When you're ready to bake, add the chicken on top and plan for a few extra minutes in the oven to account for the chill.
You can swap in another white rice like long grain, but keep in mind cook times and liquid ratios may vary slightly. Jasmine rice works best here because it cooks evenly and gives you that soft, fluffy texture.
Rinsing the rice is optional, but it can help remove excess starch and prevent the final dish from becoming too sticky. If you skip this step, the recipe will still turn out great.
Yes, this recipe is easy to customize with extra veggies like spinach, zucchini, or even chopped bell peppers. Just keep in mind that higher-moisture vegetables may release extra liquid as they cook.
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Thank you!
Jessie
Caprese Pesto Chicken Rice Bake
Ingredients
- 1 lb boneless skinless chicken thighs
- 1 tablespoon olive oil
- 1 tablespoon Italian seasoning
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 1 cup U.S.-grown jasmine rice
- 2 cups low sodium chicken broth
- ⅓ cup pesto
- ½ lemon juiced
- 8 oz cherry tomatoes
- 8 oz mozzarella pearls
- ¼ cup fresh basil chopped
- 2 tablespoon balsamic glaze optional
Instructions
- Preheat your oven to 375°F.
- In a small bowl or directly on a plate, coat the chicken thighs with olive oil, Italian seasoning, salt, and pepper, making sure each piece is evenly covered. Set aside.
- In a large 9x13 baking dish, stir together the jasmine rice, chicken broth, pesto, lemon juice, cherry tomatoes, mozzarella pearls, and chopped basil until combined.
- Nestle the seasoned chicken thighs right on top of the rice mixture so they cook evenly as everything bakes.
- Cover the dish tightly with foil or a lid and bake for 25-30 minutes to allow the rice to start absorbing the liquid.
- Carefully remove the foil or lid, then return the dish to the oven and bake for another 15-20 minutes, until the rice is tender and the chicken is fully cooked.
- Let the dish rest for a few minutes. Top with fresh basil and a drizzle of balsamic glaze, if using, before serving.
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 3-4 days. Reheat with a splash of broth or water to keep the rice from drying out.
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