Pesto Chicken and Rice

5 from 1 vote

One pan and full of Italian flavors! You'll love this quick and easy pesto chicken and rice!

Prep Time15

Cook Time15

Total Time30

Course: Chicken + Poultry, Dinners, Skillet + One Pot Meals

Cuisine: Italian

Keyword: chicken and rice, Italian chicken and rice, one pot pesto chicken and rice, pesto chicken and rice

Servings: servings

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

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.