Pesto Mozzarella Chicken with Roasted Carrots and Lemon Rice

This pesto mozzarella chicken is a flavor-packed dinner that’s sure to become a family favorite. Juicy chicken cutlets are topped with vibrant pesto and gooey mozzarella, then baked to perfection. Served alongside roasted carrots and buttery lemon rice, this meal is both satisfying and delicious.

The carrots get beautifully caramelized in the oven, while the rice is infused with fresh lemon zest for a bright, tangy note. A sprinkle of chili flakes adds a gentle kick, but you can adjust it to your taste. This recipe is simple enough for a weeknight but impressive enough for guests.

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Ingredients

4 unit CarrotsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 ounce PestoView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position and preheat the oven to 425°F. Wash and dry all produce. Trim and peel the carrots; cut them on a diagonal into ½-inch-thick pieces. Zest the lemon, then cut it into wedges.
2. Toss the carrots on one side of a baking sheet with a drizzle of olive oil, salt and pepper. Roast on the top rack for 5 minutes. Meanwhile, pat the chicken dry with paper towels and season generously with salt and pepper; drizzle with olive oil. After 5 minutes, remove the sheet from the oven and add the chicken to the opposite side. Continue roasting until the chicken is cooked through and the carrots are tender, 18-20 minutes.
3. While the chicken and carrots roast, combine the rice, ¾ cup water and a pinch of salt in a small pot. Bring to a boil, then cover and reduce to a low simmer. Cook until the rice is tender, 15-18 minutes. Keep covered off the heat until ready to serve.
4. Once the chicken is cooked through, remove the baking sheet from the oven and transfer the carrots to a plate. Turn the oven to broil (or heat to 500°F). Spread half the pesto over the tops of the chicken, then sprinkle with the mozzarella. Return to the top rack and broil (or bake) until the cheese is melted and bubbly, 2-4 minutes.
5. Fluff the rice with a fork and stir in the butter and lemon zest to taste. Season with salt and pepper.
6. Divide the rice, chicken and carrots among plates. Sprinkle with chili flakes to taste. Serve with lemon wedges and the remaining pesto on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati or long-grain white rice; adjust the cooking time and water ratio according to package directions.

Can I make this recipe dairy-free?

To make it dairy-free, use a dairy-free pesto and omit the mozzarella or replace it with a dairy-free cheese alternative.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.