American

One-Pan Pesto Chicken and Rice

Name: One-Pan Pesto Chicken and Rice
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.25 cup uncooked Basmati rice; 1.5 lb boneless skinless chicken breasts; 1 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp dried basil; 1 tsp salt and pepper; 0.33 cup pesto; 0.33 cup plain Greek yogurt; 2 cup low sodium chicken broth; 1 cup cherry tomatoes, halved; 1.25 cup freshly shredded mozzarella cheese; 2 tbsp fresh basil or lemon juice, for serving

A cozy, flavor-packed dinner with creamy herb-infused rice, juicy chicken, and bold basil pesto in one bubbling, golden dish — an easy, satisfying weeknight meal from simple pantry ingredients.

55 min 6 servingsTastes Better From Scratch Source

Extracted by chinwei271Extracted 30 Jun 2026

Nutrition· per serving · estimated

417

Calories

36g

Protein

35g

Carbs

14g

Fat

Scale recipe

6 servings

Original recipe

Ingredients12 items

Produce

🍅cherry tomatoes, halved1 cup

🌿fresh basil or lemon juice, for serving2 tbsp

Meat

🍗boneless skinless chicken breasts1½ lb

Dairy

🥛plain Greek yogurt⅓ cup

🧀freshly shredded mozzarella cheese1¼ cup

Pantry

🍚uncooked Basmati rice1¼ cup

🌿pesto⅓ cup

🥣low sodium chicken broth2 cup

Spices

🧄garlic powder1 tsp

🧅onion powder½ tsp

🌿dried basil½ tsp

🧂salt and pepper1 tsp

Instructions

1
Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish.
2
Butterfly the chicken breasts by slicing them horizontally to get 3 or 4 thinner halves. (If they aren't overly thick, you can leave them whole.)
3
Spread the uncooked rice evenly in the bottom of the greased casserole dish.
4
Season the chicken on both sides generously with salt and pepper, then with garlic powder, onion powder and dried basil. Arrange the chicken over the rice.
5
Make the sauce: in a bowl, whisk together the pesto, Greek yogurt and chicken broth until smooth.
6
Pour the mixture evenly over the chicken and rice, making sure the rice is submerged.
7
Scatter the halved cherry tomatoes on top, then sprinkle the mozzarella cheese evenly over everything.
8
Cover tightly with foil and bake for 35 minutes.
35:00 timer
9
Remove the foil and bake an additional 10–15 minutes, until the chicken is cooked through (165°F) and the rice is tender.
12:30 timer
10
Remove from the oven and rest, undisturbed, for 10–15 minutes before serving.
12:30 timer
11
Finish with a squeeze of fresh lemon and some fresh basil, if desired.

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