One-Pot Pesto Chicken and Rice

healthy chicken and brown rice on kids plate

With a quick cooking time and easy method, this Pesto Chicken and Rice is a delicious family meal to share. It's flavorful, versatile, and just so delish.

Course Dinner

Cuisine Italian

Prep Time 5

Cook Time 16

Total Time 21

Servings

Calories 404kcal

Author Amy Palanjian

Equipment

Ingredients

1 tablespoon butter
1 tablespoon olive oil
2 cups cauliflower rice (or a mixture of finely diced or shredded onion, bell pepper, carrots, and/or cauliflower rice)
¼ teaspoon salt
1 pound chicken thighs or chicken tenders (about 5-6)
2 cups instant brown rice
2½ cups reduced-sodium chicken stock
2-3 tablespoons pesto
Parmesan cheese (optional)

US Customary - Metric

Instructions

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.
Add chicken, spread into an even layer. Cook for 2 minutes, then flip over. Cook for an additional 2 minutes.
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.
Remove from heat, cover, and let stand for 5-10 minutes.
Top each piece of chicken with a dollop of pesto and serve topped with Parmesan cheese if desired.
Store any leftovers in an airtight container for up to 3 days. Warm to serve.

Notes

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.
Try other veggies like shredded or finely diced carrot, bell pepper, and/or onion.
If you need to omit the pesto, dd 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.

Nutrition