ONE POT LOADED VEGGIE PESTO CHICKEN AND RICE
on Jun 03, 2024, Updated Jul 23, 2024
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Are you looking for a fuss-free, easy-cleanup meal? Look no further. My One Pot Loaded Veggie Pesto Chicken and Rice is a surefire winner, ideal for a busy weeknight! It’s vibrant. It’s colorful. And — most importantly — it’s a crowd-pleasing fav!
You know that I’m a one-pot devotee, and I’ve realized over the years that I’m not alone in that department. After testing so many recipes and hearing from all of you, I recognize that anything that saves on cleanup takes the top prize.
While the entire dish full of lean protein, healthy veggies, and rice is delightful, the pesto really is the star of the show.
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The condiment adds a fresh, springtime vibe that levels up the dish and livens up the entire meal. It’s kind of crazy how an herbaceous sauce can deliver so much! Because it’s packed with basil, it also sneakily adds a nose dose of healthy greens.
Easy, healthy, and flavorful, this pesto chicken and rice meal will soon become a staple in your lineup. Don’t be surprised when your partner, family, or friends start to request it by name!
Main Ingredients for Pesto Chicken and Rice
- Chicken: Boneless, skinless chicken thighs are always in my freezer. They’re great for a one-pot meal or to sear up quickly for my Lazy Girl Chicken Thighs. Chicken breasts would also work well for this chicken and rice recipe.
- Rice: White rice is so simple and so comforting, in my opinion. Any rice should work fine, such as basmati or jasmine.
- Veggies: When the “what’s for dinner” questions start coming, the last thing you want is to run to the grocery store. Thankfully, nearly any type of veggie will work in this one-pot meal. I opted for bell peppers, zucchini, and tomatoes because they go so well with pesto. Try broccoli, peas, or even asparagus if that’s all you have on hand, or if you want to switch it up a bit!
- Pesto: Let’s be honest. Homemade pesto reigns supreme. Always. However, I’m not ashamed to buy a jar from the grocery store. Check the label if you’re sensitive to dairy like me, as many contain parmesan cheese.
- Chicken Broth: Once everything is added to the pot, chicken broth is added along with the rice to simmer. You can use either chicken bone broth or regular chicken broth or stock. Bone broth is generally more nutritious as it’s simmered for much longer than regular broth or stock. It tends to be richer as it contains more protein from the meat and bones. That said, regular broth or stock does the job here too!
How to Make Pesto Chicken and Rice
SOAK THE RICE
In a glass bowl, soak the rice with enough water to cover. Set aside for 30 minutes.
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Pin ItSEAR THE CHICKEN Heat a large Dutch oven or stock pot over medium-high heat. Add the avocado oil.
While the pot heats up, season your chicken thighs generously on both sides with salt and pepper. Once the pot is hot, sear the chicken thighs on both sides for 3 to 5 minutes. Remove from the pot and set aside.
ADD THE VEGGIES
Turn the heat down to medium and add your chopped onions, peppers, and zucchini. Add another drizzle of avocado oil, if needed. Cook for an additional 3 minutes.
Add the garlic and cook for another 1 to 2 minutes.
Add the pesto and tomatoes, stirring to combine. Next, add the chicken broth and rinsed rice, scraping up any bits that may have stuck to the bottom of the pot.
Add 1 teaspoon of salt to the pot and bring to a simmer. Return the chicken to the pot, submerging halfway. Reduce the heat to low, cover, and simmer for an additional 20 minutes.
SERVE IT UP
After the 20 minutes are up, turn the heat off but keep the pot covered and let rest for 10 to 15 minutes. This ensures that the rice has soaked up all the sauce and delicious flavors!
When ready to eat, top with lots of fresh basil and additional dollops of pesto. Enjoy!
Tips and Tricks for Chicken Pesto and Rice
Soaking the rice before cooking improves digestibility and results in a more even cook.
Yes! Any uncooked rice will do.
I love using @primalkitchenfoods!
I usually make my own, but if I don’t have the time (or enough basil on hand), I’ll check out the fresh section of my local grocery store or Whole Foods. Be sure to check the label as many store-bought pestos are filled with seed oils and dairy. I look for a dairy-free variety made with olive oil such as @bolani.co found at @central_market!
Other Chicken and Rice Recipes You’ll Love
- Viral One Pot Chicken Curry and Rice
- One Pot Thai-Inspired Chicken and Rice
- Saucy Soy-Free Chicken Thighs
ONE POT LOADED VEGGIE PESTO CHICKEN AND RICE
Ingredients
- 1 ½ cups white rice soaked for 30 minutes and rinsed
- 2 pounds chicken thighs boneless and skinless
- Salt and pepper to season
- 2 tablespoons avocado oil
- 1 small onion, diced
- 2 bell peppers, cut into small strips
- 1 small zucchini, cut into large chunks
- 2-3 cloves garlic, minced
- ½ cup pesto + more for serving
- 8 ounces grape or cherry tomatoes
- 2 cups chicken bone broth or chicken broth
- Fresh basil, for serving
Instructions
- Heat a large Dutch oven or stock pot over medium-high heat. Add the avocado oil.
- While the pot heats up, season your chicken thighs generously on both sides with salt and pepper. Once the pot is hot, sear the chicken thighs on both sides for 3 to 5 minutes. Remove from the pot and set aside.
- Turn the heat down to medium and add your chopped onions, peppers, and zucchini. Add another drizzle of avocado oil if needed. Cook for an additional 3 minutes.
- Add the garlic and cook for another 1 to 2 minutes, followed by the pesto and tomatoes. Stir to combine.
- Add the chicken broth and rinsed rice, scraping up any bits that may have stuck to the bottom of the pot.
- Add 1 teaspoon of salt and bring to a simmer. Return the chicken to the pot, submerging halfway. Reduce the heat to low, cover, and simmer for an additional 20 minutes.
- After the 20 minutes are up, turn the heat off but keep the pot covered and let rest for 10 to 15 minutes.
- Top with lots of fresh basil and additional dollops of pesto. Enjoy!
Made this for dinner tonight and it was so yummy! Can’t wait to try it again with a different veggie variation.