If there’s one recipe that can make your life easier, it’s our pesto chicken rice casserole. It takes less than 10 minutes to layer everything in just one pan, and then it bakes and dinner is ready to go! Even my pickiest eaters devour this one, and the leftovers taste great too if you want to use it for meal prep.
Pro Tips: If you don’t have time to make our homemade pesto, the Costco Kirkland Brand Pesto is a great high-quality option. You could also add more veggies if you’d like, like fresh green beans or asparagus (chopped into 2-inch pieces), added at the same time as the tomatoes.
Try more of my one pot meals, like Boursin Pasta, Lettuce Wraps, Instant Pot Chicken and Rice, Creamy Chicken and Gnocchi, and Sheet Pan Chicken Fajitas!
How to Make Pesto Chicken Casserole
Prep Chicken: Butterfly chicken breasts horizontally with a sharp knife to get 3-4 thinner chicken breast halves. Season chicken on both sides generously with salt, pepper, garlic powder, onion powder, and dried basil. (If the chicken breasts are not overly thick, you can leave them whole).
Make Sauce: Whisk pesto, greek yogurt, and chicken broth until smooth.
Layer: Spread uncooked rice evenly in the bottom of a greased casserole dish. Lay seasoned chicken on top. Pour sauce over the chicken and rice, making sure all of the rice is submerged. Scatter halved cherry tomatoes on top then sprinkle mozzarella cheese evenly over everything.
Bake: Cover pan tightly with foil and bake at 350 degrees F (180 degrees C) for 35 minutes. Remove foil and bake an additional 10-15 minutes, or until chicken is cooked through (165 degrees F) and rice is tender. Remove from heat and rest for 10-15 minutes undisturbed. Finish with a squeeze of fresh lemon and fresh basil before serving, if desired.
(Lauren Allen)
