Dinner
Cheesy Chicken Broccoli Pesto Bake
Tender chicken, pesto-coated rice and broccoli under a golden mozzarella top. Everything starts in one baking dish, including the uncooked rice, so there’s no separate pan to wash before dinner.
Why this recipe works
This makes four substantial portions with very little hands-on work. Mix, cover tightly and let the oven get on with it. The final uncovered bake gives you that golden cheese top, with creamy pesto rice waiting underneath.
The useful detail is the foil seal. Rice needs moisture and trapped steam to soften, so a loose sheet sitting on top won’t do the same job. Keep the 7.1 oz / 200 g dry rice below the liquid before you cover the dish.
Getting the ingredients right
Use uncooked basmati rice, not a pouch of ready-cooked rice. Rinse it, then drain well so you aren’t adding lots of unmeasured water. Cut the 1 lb 5.2 oz / 600 g chicken into similar-sized pieces and chop the broccoli small enough to distribute evenly.
Basil pesto brings most of the flavor. Choose one you enjoy, and check the label for nuts and cheese if you are cooking around allergies. Thick, plain Greek yogurt is the right match here; save sweetened yogurt for another recipe.
Tools worth having
A large, deep oven-safe baking dish and a roll of foil are the main essentials. Leave enough room to mix without spilling and seal the foil firmly around the rim. An instant-read thermometer is the most useful extra: it checks that the chicken and center of the casserole have reached 165°F / 74°C without relying on the cheese’s color.
A deep 9 x 13-inch / 23 x 33 cm dish of about 5 US quarts / 4.7 liters is a practical size to consider for this bulky mixture, although the fit and timing depend on your dish. If you need a thermometer, the ThermoWorks ThermoPop 2 is one straightforward option. An existing reliable food thermometer does the same essential job.
For meal prep, choose shallow containers that hold one quarter of the bake. Glass or sturdy food-storage plastic are both fine; follow the container’s heating instructions.
Cheesy Chicken Broccoli Pesto Bake
Prep Time
15 mins
Cook Time
55–65 mins
Total Time
1 hr 15 mins–1 hr 25 mins
Servings
4
1 quarter of the bake each
Yield
4 servings
Approximate times. Prep: about 15 minutes Bake: 55–65 minutes Rest: about 5 minutes Total: about 1 hour 15 minutes to 1 hour 25 minutes Prep, rest and total times are estimates. Dish depth and oven performance may change the cooking time.
Estimated nutrition per serving: 590 calories, 55 g protein, 58 g carbohydrate, 16 g fat and 5 g fiber. Actual values vary with your pesto, cheese, yogurt and stock.
Calories
590
Protein
55g
Carbs
58g
Fat
16g
Ingredients
Both systems are shown; the toggle changes their order. US equivalents are approximate. Metric amounts are the recipe reference. Ounces (oz) measure weight; fl oz measures volume. Use level US measuring spoons.
- 1 lb 5.2 oz / 600 g raw chicken breast, diced 600 g / 1 lb 5.2 oz raw chicken breast, diced
- 7.1 oz / 200 g uncooked basmati rice, rinsed and well drained 200 g / 7.1 oz uncooked basmati rice, rinsed and well drained
- 1 lb 5.2 oz / 600 g broccoli, chopped 600 g / 1 lb 5.2 oz broccoli, chopped
- 2.1 oz / 60 g basil pesto 60 g / 2.1 oz basil pesto
- 7.1 oz / 200 g low-fat plain Greek yogurt 200 g / 7.1 oz low-fat plain Greek yogurt
- 16.9 US fl oz / 500 ml chicken stock, about 2⅛ US cups 500 ml / 16.9 US fl oz chicken stock, about 2⅛ US cups
- 5.3 oz / 150 g light mozzarella, shredded 150 g / 5.3 oz light mozzarella, shredded
- 1 tsp garlic powder 1 tsp garlic powder
- 1 tsp onion powder 1 tsp onion powder
- Salt and black pepper, to taste Salt and black pepper, to taste
Instructions
- Heat the oven to 355°F / 180°C. Heat the oven to 180°C / 355°F.
- Put the rinsed, drained uncooked rice, diced raw chicken, pesto, Greek yogurt, broccoli, stock, garlic powder and onion powder into a large, deep baking dish. Season with salt and pepper. Put the rinsed, drained uncooked rice, diced raw chicken, pesto, Greek yogurt, broccoli, stock, garlic powder and onion powder into a large, deep baking dish. Season with salt and pepper.
- Mix thoroughly. Scrape any rice from the sides back into the liquid and make sure it is submerged. Mix thoroughly. Scrape any rice from the sides back into the liquid and make sure it is submerged.
- Scatter the mozzarella evenly over the top. Cover the dish tightly with foil, sealing it around the rim. Scatter the mozzarella evenly over the top. Cover the dish tightly with foil, sealing it around the rim.
- Bake for 45–50 minutes. Carefully lift the foil away from you to release the steam and check the rice. If it is still firm, reseal the dish and continue baking until tender. Bake for 45–50 minutes. Carefully lift the foil away from you to release the steam and check the rice. If it is still firm, reseal the dish and continue baking until tender.
- Remove the foil and bake for another 10–15 minutes, until the top is golden. Check that the chicken and center of the casserole reach 165°F / 74°C. If not, continue cooking until they do. Remove the foil and bake for another 10–15 minutes, until the top is golden. Check that the chicken and center of the casserole reach 74°C / 165°F. If not, continue cooking until they do.
- Rest for about 5 minutes, then divide into four portions. Rest for about 5 minutes, then divide into four portions.
Tips
- Choose plain low-fat yogurt and light mozzarella from any brand you like. Product differences can change how much liquid the bake releases.
- If the rice is firm and the dish looks dry, add a small splash of hot stock, reseal the foil and give it more time. If it still looks wet, don’t add more liquid.
- A nut-free basil pesto is an option when appropriate, but check the full label and preparation environment for the allergy you need to accommodate.
- Don’t replace basmati with brown rice without adjusting and retesting the method; it has different liquid and cooking-time needs.
Storage
- Portion leftovers into shallow containers and refrigerate within two hours. Store at 40°F / 4°C or colder for 3–4 days; freeze portions you won’t use in that window. Reheat until the center reaches 165°F / 74°C, adding a splash of water or stock if needed.
FAQ
Does the chicken go in raw?
Yes, and the rice goes in uncooked. The covered bake cooks them together.
Can I judge it by the cheese on top?
Golden cheese is a good finish, not a doneness test. Check the rice and use a thermometer for the chicken and center of the bake.
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