With a quick cooking time and easy method, this one-pot Pesto Chicken and Rice is a delicious family meal to share. It’s flavorful, versatile, and just so delish.
Trust me, I know how hard it is to get food onto the table at the end of the day when everyone is tired and hungry. Which is why I love this 30-minute meal that has whole grains, veggies, and protein in one single pan!
This Pesto Chicken and Rice skillet recipe has been in rotation in my house for years. I love the simplicity of the ingredients—and that it delivers on flavor. Plus, the veggies blend right into the rice, making it both a satisfying and nutritious meal, and more appealing to wary kids. The dish includes whole grains, lean protein, 2 cups of veggies, and just enough pesto to add nice flavor.
Calling a dish the “best” is always tricky because that word will mean something different to everyone, but this gets it in my book because I don’t have to chop any ingredients, I only need to use one pan, and there’s minimal tending after the food is in the pan—so I can get the table set and help the kids with whatever they might need while dinner finishes.
(You might also like more one-pan recipes including Skillet Lasagna, Cheeseburger Pasta, and Homemade Hamburger Helper.
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Ingredients You Need
This Pesto Chicken and Rice recipe comes together in a wide bottom skillet with high sides. You’ll also need a lid for your pan. And you’ll need the following ingredients.
- Chicken tenders or thighs: You can use whichever you prefer as they cook in similar time.
- Instant brown rice: This cooks quickly and works better than other types of rice in this dish.
- Cauliflower rice: I add cauliflower rice, which is finely minced cauliflower, right into the rice for an extra veggie. It can be fresh or frozen.
- Low-sodium chicken broth: You can also use my Vegetable Broth if you prefer.
- Pesto: You can use store-bought pesto or homemade pesto.
Step-by-Step Instructions
Here’s a look at the process involved in making this Pesto Chicken and Rice recipe. Scroll down to the bottom of this post for the full recipe.
Step 1. Warm your pan and saute the cauliflower rice in olive oil.
Step 2. Add the chicken and cook through.
Step 3. Turn chicken over and cook. Add rice and broth. Cover and cook until tender.
Step 4. Cover and let sit for 5 minutes. Fluff and spoon pesto over chicken and serve.
TIP: This is fine to sit off the heat once it’s cooked for up to 30 minutes should you need it to. It’s also good reheated.
Frequently Asked Questions
I’ve made this with long grain brown rice, but you’ll need to increase the cooking time. See the note at the bottom of the recipe. Instant brown rice cooks through nicely in a shorter amount of time. It also still has fiber and protein that you’d expect from whole grains. (Funny story: My girls currently won’t eat regular brown rice, but they gobble up instant brown rice. Kids!)
You can make this dairy free by using olive oil instead of butter and pesto without cheese. You could also omit the pesto and add a little garlic powder or Italian seasoning for additional flavor.
Best Tips for Success
- You can use chicken thighs or chicken tenders. If using thighs, make sure they are spread out thinly in one layer so they cook through in the suggested time.
- Use fresh or frozen cauliflower rice.
- Use any kind of pesto you like: store-bought, basil, spinach pesto, kale pesto, or broccoli pesto.
- Try other veggies like shredded or finely diced carrot, bell pepper, and/or onion.
- Add some warmed frozen peas, whole grain toast, or a side of fruit to add a few simple sides if desired.
- Season to taste with salt and pepper.
- Adults may like their servings topped with crushed red pepper.
I’d love to hear your feedback in the comments below if you try this recipe!
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Warm the butter and oil over medium heat in a large skillet. Add vegetables, sprinkle with salt and stir to coat. Cook for 2 minutes, stirring often.
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Add chicken, spread into an even layer. Cook for 2 minutes, then flip over. Cook for an additional 2 minutes.
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Add the rice and chicken stock. Bring to a boil, then reduce to a low simmer. Cover and cook for 12-15 minutes, or until liquid is absorbed and rice is tender.
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Remove from heat, cover, and let stand for 5-10 minutes.
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Top each piece of chicken with a dollop of pesto and serve topped with Parmesan cheese if desired.
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Store any leftovers in an airtight container for up to 3 days. Warm to serve.
- You can use chicken thighs or chicken tenders. If using thighs, make sure they are spread out thinly in one layer so they cook through in the suggested time.
- To make this with regular rice, use 1 cup long brown grain rice and increase the cooking time in Step 3 to about 20-25 minutes or until rice is tender.
- Use finely diced onion, carrots, or bell peppers instead of or in the mix with cauliflower rice.
- Use fresh or frozen cauliflower rice.
- While the cauliflower rice is cooking, stir often to help prevent it from sticking.
- Use low-sodium broth to avoid excess salt.
- Use any kind of pesto you like: store-bought, basil, spinach pesto, kale pesto, or broccoli pesto.
- If you need to omit the pesto, add a little garlic powder or Italian seasoning for additional flavor.
- Season to taste with salt and pepper.
- Adults may like their servings topped with crushed red pepper.
Calories: 404kcal, Carbohydrates: 42g, Protein: 30g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 109mg, Sodium: 393mg, Potassium: 661mg, Fiber: 3g, Sugar: 2g, Vitamin A: 185IU, Vitamin C: 39mg, Calcium: 60mg, Iron: 4mg
The post was first published in September 2019.