One-Pan Cheesy Pesto Chicken & Brown Rice Bake
One-Pan Cheesy Pesto Chicken & Brown Rice Bake
Ingredients
- 1 cup uncooked brown rice
- 2 1/2 cups frozen Brussels sprouts
- 2 cups cherry tomatoes, halved
- 1 1/2 pounds chicken breast, diced into 1-inch pieces
- 1/2 cup pesto
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 1/2 cups bone broth
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 10 min•🌡️ 375
- 2
Spread the uncooked brown rice evenly across the bottom of the prepared baking dish.
⏱️ 1 min
- 3
Evenly distribute the frozen Brussels sprouts, halved cherry tomatoes, and diced chicken breast over the layer of brown rice.
⏱️ 3 min
- 4
Dollop the pesto over the ingredients in the dish. Season generously with kosher salt and freshly ground black pepper.
⏱️ 2 min
- 5
Carefully pour the bone broth over all the ingredients in the baking dish, ensuring the rice is mostly submerged.
⏱️ 1 min
- 6
Top the entire dish with an even layer of shredded cheddar cheese and grated Parmesan cheese.
⏱️ 2 min
- 7
Cover the baking dish tightly with aluminum foil.
⏱️ 1 min
- 8
Bake in the preheated oven for 40 minutes. Remove the foil and continue baking for another 10 minutes, or until the chicken is cooked through, the rice is tender, and the cheese is melted and bubbly with a slight golden crust.
⏱️ 50 min•🌡️ 375
- 9
Carefully remove the dish from the oven and let it rest for 5-10 minutes before serving. This allows the flavors to meld and the rice to absorb any remaining liquid.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pan Cheesy Pesto Chicken & Brown Rice Bake
Ingredients
- 1 cup uncooked brown rice
- 2 1/2 cups frozen Brussels sprouts
- 2 cups cherry tomatoes, halved
- 1 1/2 pounds chicken breast, diced into 1-inch pieces
- 1/2 cup pesto
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 1/2 cups bone broth
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 10 min•🌡️ 375 - 2
Spread the uncooked brown rice evenly across the bottom of the prepared baking dish.
⏱️ 1 min - 3
Evenly distribute the frozen Brussels sprouts, halved cherry tomatoes, and diced chicken breast over the layer of brown rice.
⏱️ 3 min - 4
Dollop the pesto over the ingredients in the dish. Season generously with kosher salt and freshly ground black pepper.
⏱️ 2 min - 5
Carefully pour the bone broth over all the ingredients in the baking dish, ensuring the rice is mostly submerged.
⏱️ 1 min - 6
Top the entire dish with an even layer of shredded cheddar cheese and grated Parmesan cheese.
⏱️ 2 min - 7
Cover the baking dish tightly with aluminum foil.
⏱️ 1 min - 8
Bake in the preheated oven for 40 minutes. Remove the foil and continue baking for another 10 minutes, or until the chicken is cooked through, the rice is tender, and the cheese is melted and bubbly with a slight golden crust.
⏱️ 50 min•🌡️ 375 - 9
Carefully remove the dish from the oven and let it rest for 5-10 minutes before serving. This allows the flavors to meld and the rice to absorb any remaining liquid.
⏱️ 10 min