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One pan pesto chicken and rice is a quick and easy meal full of Italian flavors! This delicious and satisfying, family-friendly dinner can be ready to eat in 30 minutes!
If you love this chicken and rice recipe, check out this Mexican chicken and rice or this cajun chicken and rice.
Why you’ll love it
One pan meal – Nothing beats a one pot dinner! Less time to prepare and cook and less dishes to wash!
Italian flavors – Pesto, Italian seasoning, basil, and parmesan cheese give the chicken and rice a pop of fresh Italian flavor.
Family friendly meal – This skillet dinner is both adult and kid-friendly. Pesto, cheese, chicken and rice are generally ingredients and flavors most people enjoy.
Gluten-free – While many Italian recipes use pasta, this Italian inspired meal uses rice and is a great option if you need or want a gluten-free Italian dinner.
The ingredients
- Chicken – Chicken breasts are what the recipe calls for, but chicken thighs could be used.
- Italian seasoning – A herb blend made of oregano, basil, marjoram, rosemary, and thyme.
- Shallot and garlic – The aromatics.
- Rice – Long grain or Jasmine white rice should be used. Unfortunately brown rice takes too long to cook for this recipe.
- Pesto – Jarred or homemade pesto can be used. I used DeLallo’s jarred basil pesto.
- Roasted red peppers – They add a sweet and smoky flavor.
- Chicken broth – You could also used vegetable broth.
- Parmesan cheese – Freshly shredded parmesan cheese from the block should be used for the best flavor.
- Basil – Chopped basil leaves give the chicken and rice a pop of fresh herb flavor.
How to make pesto chicken and rice
Season the chicken with salt, pepper, and Italian seasoning, then add it to a large pan or pot that has a lid.
Sauté the chicken for a couple minutes in olive oil and then remove it onto a plate. The chicken shouldn’t be fully cooked, just browned lightly on the outside.
Add the shallot, garlic, and roasted red peppers into the pan and sauté for a minute. Stir in the rice.
Add the chicken back into the pan and pour in the chicken broth and pesto. Stir everything together. Bring the mixture to a boil then cover it with the lid and turn the heat down to low.
Cook for 15 minutes or until the rice is tender and the liquid has been absorbed. You will need to stir it every 5 minutes to keep the rice from sticking to the bottom of the pan.
Once cooked, taste for seasoning and then top the chicken and rice with the parmesan cheese and chopped basil.
Tips and substitutions
- Rinse the rice before adding it to the pan to remove some of the starch so that it’s fluffier.
- Cut the chicken into equal sized chunks so that it cooks evenly.
- If the liquid is absorbed before the rice is cooked, stir in an additional 1/4 cup of chicken broth or water.
- Roasted red peppers could be substituted with a regular red bell pepper or chopped sun dried tomatoes.
- Parmesan cheese can be replaced with shredded mozzarella.
What to serve with pesto chicken
I like to serve this one pan chicken dinner with either a salad or vegetable side dish. This heirloom tomato salad is a must during the summer months, as is this strawberry caprese salad.
This parmesan pesto roasted cauliflower, lemon parmesan shaved brussels sprouts salad, and lemon parmesan grilled asparagus would all be great side dishes to serve with it.
Storage and leftover
Pesto chicken and rice can be stored in an airtight container in the refrigerator for 4-5 days.
To reheat the chicken and rice microwave it until warm or heat it on the stovetop in a non-stick skillet over medium-low heat until hot. Add additional pesto and parmesan cheese if desired.
Freezing – Chicken and rice is a freezer friendly meal. Once it’s cooled completely, store it in an airtight container and freeze for up to 3 months.
Defrost it in the refrigerator overnight and then reheat using one of the two methods listed above.
More one pan dinners
Did you make this pesto chicken and rice? I’d love if you’d leave a recipe rating and review below.
Pesto Chicken and Rice
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cut into bite sized pieces
- 1 1/2 teaspoons Italian seasoning
- Salt and freshly ground black pepper to taste, I used approximately 1/2-3/4 t. salt
- 1/2 cup diced shallots
- 1/2 teaspoon grated or minced garlic, 1-2 cloves
- 1/2 cup diced roasted red peppers
- 1 cup uncooked jasmine or long grain white rice, rinsed
- 2 cups low sodium chicken broth
- 3 tablespoons pesto
- 1/4 cup shredded parmesan cheese
- 1 tablespoon chopped fresh basil
Instructions
- Add a tablespoon of olive oil to a large pan or pot (that has a lid) and heat it over medium-high heat. Season the chicken with salt, pepper, and Italian seasoning, then add it to the pan.
- Sauté the chicken for 2-3 minutes then remove it onto a plate. The chicken shouldn’t be fully cooked, just browned lightly on the outside.
- Add the shallot, garlic, and roasted red peppers into the pan and sauté for a minute, then stir in the rice.
- Add the chicken back into the pan and pour in the chicken broth and pesto. Stir everything together and bring the mixture to a boil. Cover it with the lid and turn the heat down to low.
- Cook for 15 minutes or until the rice is tender and the liquid has been absorbed. Stir every 5 minutes to keep the rice from sticking to the bottom of the pan.
- Taste for seasoning, then top with the parmesan cheese and chopped basil.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This turned out yummy! I did have to add quite a bit more chicken broth and it took almost 30 min to simmer the rice to fully cooked.