Amazing Pesto chicken and rice victory in 1 pot

Name: Amazing Pesto chicken and rice victory in 1 pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 ½ pounds boneless skinless chicken thighs or breasts; 1 ½ cups uncooked jasmine or basmati rice, rinsed; 2 tablespoons olive oil; 1 teaspoon salt, divided; ½ teaspoon black pepper; 1 small yellow onion, diced; 2 cloves garlic, minced; 1 red bell pepper, sliced; 1 small zucchini, chopped into chunks; 1 cup cherry tomatoes, halved; ½ cup basil pesto (store-bought or homemade); 2 cups chicken broth; Juice of ½ lemon; Fresh basil leaves (for garnish); Extra pesto drizzle (for garnish)

By anna Boncoeur On August 15, 2025

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If you’re tired of massive piles of dishes after dinner, then you absolutely need this Pesto chicken and rice recipe in your life! Seriously, this is the weeknight savior I never knew I needed. We’re talking juicy chicken, tender rice, and that bright, herby punch of basil—all cooked up start-to-finish in one single pot. Cleanup is practically non-existent, which means more evening time for you!

Hi, I’m Anna, and I’m just a passionate home cook who believes that making amazing food shouldn’t mean spending hours over the stove. I love sharing simple, flavorful chicken recipes that take the stress out of everyday cooking, making your kitchen a happier place. This Pesto chicken and rice is proof that quick meals can still taste incredible and bring some springtime joy to your table.

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Why You Will Love This Pesto Chicken and Rice Recipe

This dish is pure magic for busy weeknights! With only 15 minutes of prep and 30 minutes of cooking, dinner is done fast. The flavor is bright and fresh, thanks to the zucchini, bell pepper, and tomatoes—perfect for shaking off the winter blues. But honestly, the best part is that everything happens in one pot.

Quick Preparation and Cleanup Benefits

When I say one-pot, I mean it! You sear the chicken, sauté the veggies, toast the rice, and then let it all simmer together. There’s no need to dirty a separate pan for the chicken or another one for the rice. This means you get a fantastic, flavorful Pesto chicken and rice on the table without facing a mountain of dishes later. It’s convenience without sacrificing taste, which is exactly what we need on a Tuesday night!

Essential Ingredients for Flavorful Pesto Chicken and Rice

Getting the right ingredients ready before you start is half the battle, especially for a one-pot meal where timing matters. We need to make sure everything is prepped so we can move quickly from searing the chicken to simmering the rice. Since this recipe yields four servings, these measurements are spot on for a family dinner. Don’t skip rinsing that rice—it keeps the final dish from getting gummy!

Ingredient Clarity and Specifications

Here is exactly what you need to gather up. I’ve listed the prep work right next to the item so you can tackle it all at once. Remember, we are aiming for that perfect, tender texture, so keep an eye on that chicken!

Ingredient	Amount	Notes
Chicken	1 \u00bd pounds	Boneless, skinless thighs or breasts
Rice	1 \u00bd cups	Jasmine or basmati, rinsed well
Olive Oil	2 tablespoons	For searing
Salt & Pepper	1 teaspoon salt total, \u00bd tsp pepper	Divided seasoning
Yellow Onion	1 small	Diced
Garlic	2 cloves	Minced
Red Bell Pepper	1	Sliced
Zucchini	1 small	Chopped into chunks
Cherry Tomatoes	1 cup	Halved
Basil Pesto	\u00bd cup	Your favorite store-bought or homemade
Chicken Broth	2 cups	Low sodium is usually best
Lemon Juice	Juice of \u00bd lemon	Fresh is always better here
Garnish	Fresh basil leaves	For serving

One quick safety note: Once everything is done simmering, use a meat thermometer to ensure the chicken has reached 165\u00b0F (74\u00b0C) internally before you fluff the rice and serve it up. That’s the only way to know for sure!

Equipment Needed for Perfect Pesto Chicken and Rice

Since we are keeping the dishes minimal, you really only need the right main vessel. Forget pulling out multiple pots and pans; that defeats the whole purpose! You absolutely must have a large, heavy-bottomed pot for this. I prefer my cast iron Dutch oven because it holds heat so beautifully.

You will need:

A large Dutch oven or a deep, heavy skillet (at least 10 or 12 inches wide).
Tongs for searing the chicken.
A sharp knife and cutting board for all that veggie prep work we did earlier.
A good wooden spoon or spatula for stirring everything together without scratching your pot.

Step-by-Step Instructions for Pesto Chicken and Rice

Okay, time to put this all together! Since everything happens in one pot, you need to move with a little bit of purpose, but don’t rush the important steps, like getting a nice color on that chicken. Follow these steps exactly, and you’ll have that gorgeous, bright green Pesto chicken and rice ready before you know it.

Searing the Chicken

First things first, you need some color on that meat! Heat your olive oil in that big Dutch oven over medium-high heat—you want it hot enough to sizzle when the chicken hits the pan. Season your chicken pieces with half a teaspoon of salt and all that pepper. Lay the chicken carefully into the hot oil. You’re going to sear these for about 3 to 4 minutes on each side until they are beautifully golden brown. Don’t try to cook them all the way through yet! Once they look nice and sealed, pull them out of the pot and set them aside on a clean plate while we work on the veggies.

Building the Flavor Base with Vegetables

Keep that heat right where it is, because we want those browned bits on the bottom of the pot—that’s pure flavor! Toss in your diced onion, your sliced bell pepper, and those zucchini chunks. Let them cook for about 3 minutes until they start getting a little soft around the edges. Now, add your minced garlic and cook for just 30 seconds more until you can really smell that wonderful aroma. If you cook the garlic too long, it gets bitter, so watch it closely!

Combining Rice, Pesto, and Liquid

Time to bulk up the flavor! Stir in the rinsed rice, the bright green pesto, those halved cherry tomatoes, and the remaining half teaspoon of salt. You need to toss everything together really well here so that all that dry rice gets coated in the oil, the pesto, and the vegetable juices. This step helps the rice cook up fluffy later. Once everything is coated, pour in your chicken broth and the fresh lemon juice. Use your spoon to scrape up any of those tasty browned bits stuck to the bottom—that’s crucial for deep flavor!

Simmering and Resting the Pesto Chicken and Rice

Now, gently nestle those seared chicken pieces back into the rice mixture. They don’t have to be completely covered, just tucked in nicely. Put the lid on tight, and immediately reduce your heat down to low. We are going to let this simmer gently for exactly 20 minutes. When the timer goes off, turn the heat completely OFF. Leave the pot covered, just like it is, for another 10 minutes. This resting period is non-negotiable! It lets the rice steam and absorb every last bit of moisture and flavor perfectly. After the wait, take the lid off, fluff the rice with a fork, garnish with fresh basil and maybe a little extra pesto drizzle, and you’re ready to eat!

Tips for Success When Making Pesto Chicken and Rice

Getting this Pesto chicken and rice right is all about respecting the process, even though it’s super fast. First off, please, please rinse your rice until the water runs mostly clear! It stops the starch from turning your dish into mush later. Also, the quality of your pesto makes a huge difference here since it’s such a dominant flavor, so use the best basil pesto you can find. If you’re looking for more simple chicken and rice ideas, check out this simple no-peek chicken and rice recipe.

Technically, scraping up those browned bits after searing the chicken—that fond—is essential. Don’t skip that step when you add the liquids! And finally, when it comes to simmering, make sure your heat is truly low. If it’s too high, you’ll burn the bottom layer of rice before the top cooks through. A gentle bubble, that’s all you want!

Simple Variations for Your Pesto Chicken and Rice

This basic Pesto chicken and rice recipe is so flexible, which is why I love it for rotating meals. If you want to swap out the veggies, feel free! Asparagus spears cut into one-inch pieces work beautifully, just add them in with the rest of the vegetables in Step 2. You could also toss in some frozen peas right at the very end with the fresh basil; they’ll warm right up during the resting time. For another bright, fresh chicken meal, consider this spring chicken dinner.

If you are someone who likes a little kick, you can easily turn up the heat without changing the structure. Try adding a pinch of red pepper flakes right when you sauté the garlic. Or, for a richer flavor, use sun-dried tomatoes packed in oil instead of fresh cherry tomatoes—just drain them well first. No matter how you change it up, the one-pot method for your Pesto chicken and rice stays exactly the same!

Storing and Reheating Leftover Pesto Chicken and Rice

This flavorful Pesto chicken and rice actually reheats surprisingly well, which is a huge win for lunch the next day! You need to get leftovers cooled down and stored quickly for safety. Once cooled, transfer everything into an airtight container. It keeps beautifully in the fridge for about three days.

When you are ready to eat it again, avoid the microwave if you can, as it sometimes dries out the rice. I prefer reheating mine gently on the stovetop over low heat with a tiny splash of water or broth—just enough to bring back the moisture. If you must use the microwave, add a teaspoon of liquid and cover it loosely so it steams rather than dries out.

Storage Method	Duration
Airtight Container (Fridge)	Up to 3 days
Freezer Safe Container	Up to 2 months (Best if you omit fresh tomatoes)

Frequently Asked Questions About Pesto Chicken and Rice

I get so many questions about this dish—it’s clearly a new favorite for a lot of people! Here are the answers to the ones I hear most often about making this simple Pesto chicken and rice.

Can I use chicken breasts instead of thighs in this Pesto chicken and rice?

Absolutely, you can swap them! Chicken thighs are naturally more forgiving because they have a bit more fat, so they stay juicy even if you accidentally cook them a minute too long. If you use chicken breasts, just make sure you watch that searing time closely. You only need to get a nice golden color on the outside; they finish cooking completely while simmering with the rice. Don’t forget that final temperature check! For tips on keeping breasts juicy, see this guide on juicy baked chicken breasts.

How do I ensure the rice cooks fully in this one pot meal?

This is the most important part of any one pot meal! First, make sure you rinse that rice well—that prevents excess starch. Second, use exactly 2 cups of broth, no more, no less, unless your pot isn’t fully covered. The most crucial step is reducing the heat to low immediately after covering the pot. If the heat is too high, the liquid evaporates before the grains soften. And always, always let it rest for those full 10 minutes off the heat!

Q. Can I skip searing the chicken first?

You technically could, but I really wouldn’t advise it if you want the best flavor! Searing the chicken first creates those delicious browned bits on the bottom of the pan. When you scrape those up later (that’s called deglazing, fancy!), you are mixing all that concentrated flavor right into your broth and rice. It makes a huge difference! If you are interested in other ways to cook chicken thighs, check out this recipe for boneless chicken thighs baked at 400F.

Q. What if I only have dried basil?

If you don’t have fresh basil for garnish, dried basil works in a pinch, but you’ll need much less. For the 1/2 cup of pesto flavor, the dried herbs are already incorporated, so you are fine there. For the garnish, use about 1 teaspoon of dried basil mixed with a little olive oil, or just skip the garnish altogether. The flavor from the pesto itself is the star!

Sharing Your Experience with This Pesto Chicken and Rice

Well, that’s it! You’ve made a fantastic, flavorful, and incredibly easy dinner. I truly hope this Pesto chicken and rice has simplified one of your busy nights. If you tried this out, please come back and let me know how it went! Drop a rating below and share your favorite part in the comments. I love hearing how this recipe made your week easier! You can also find more inspiration on my Pinterest page.