Caprese Pesto Chicken Rice Bake
This pesto chicken rice bake is an easy one-pan dinner made with jasmine rice, juicy chicken thighs, pesto, tomatoes, and mozzarella. It’s fresh, flavorful, and perfect for busy weeknights when you need something simple that still tastes really good.
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.
Nutrition
Calories: 507kcalCarbohydrates: 39gProtein: 34gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 123mgSodium: 672mgPotassium: 511mgFiber: 2gSugar: 4gVitamin A: 966IUVitamin C: 16mgCalcium: 304mgIron: 2mg
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