This One Pot Pesto Chicken with Rice is a delightful fusion of flavors and textures, all created in a single skillet. With juicy chicken thighs, aromatic basil pesto, bright cherry tomatoes, and the tangy zest of lemon, this dish brings a medley of colors and tastes to your table. Ideal for a weeknight dinner, this recipe combines tender chicken with fluffy rice and is finished with crumbled goat cheese and toasted pine nuts for a touch of creamy richness and crunch.
Ingredients You’ll Need
To make this flavorful dish, gather the following ingredients:
- 450 g chicken thighs – Boneless, skinless chicken thighs work best for even cooking.
- 1/2 tsp salt and a bit of black pepper – To season the chicken.
- 2 tbsp extra-virgin olive oil – Adds richness and helps to brown the chicken.
- 1 red onion, thinly sliced – Adds sweetness and depth to the dish.
- 350 g long-grain white rice – Long-grain rice stays fluffy and absorbs flavors well.
- 450 ml chicken broth – For cooking the rice and enhancing the dish’s savory depth.
- 100 g pesto (homemade or store-bought) – Use your favorite basil pesto for vibrant flavor.
- Zest and juice of 1 lemon – Adds brightness and a hint of acidity.
- 1 container of cherry tomatoes – Bursts of freshness and color.
- 75 g crumbled goat cheese or feta – A creamy, tangy topping.
- 50 g toasted pine nuts – For crunch and a nutty undertone.
Step-By-Step Instructions
1. Prepare and Season the Chicken
Start by patting the chicken thighs dry with a paper towel. This helps the chicken achieve a golden-brown crust when searing. Season both sides with salt and pepper, pressing the seasoning into the meat for maximum flavor.
2. Sear the Chicken
Heat the olive oil in a large skillet over medium heat. Add the chicken thighs and cook for about 3-4 minutes on each side, or until golden brown. The goal here is to brown the outside without fully cooking the chicken, as it will finish cooking in the rice mixture. Once browned, transfer the chicken to a plate and set it aside.
3. Sauté the Onion
In the same skillet, add the sliced red onion. Sauté for about 3-5 minutes, or until it begins to soften and become translucent. If any browned bits are left in the skillet from the chicken, leave them there—they add incredible flavor to the dish.
4. Deglaze the Pan
Add a small splash of chicken broth to the skillet, stirring to loosen any flavorful bits stuck to the pan. This process, called deglazing, ensures that no flavor is left behind and also prevents the rice from sticking.
5. Add the Rice and Seasonings
Stir the rice into the skillet, coating it with the onion and broth mixture. Add 2 tablespoons of pesto, lemon zest, lemon juice, and an additional pinch of salt for flavor. Pour in the remaining chicken broth, stirring to combine all ingredients.
6. Nestle the Chicken and Add Tomatoes
Return the browned chicken thighs to the skillet, nestling them into the rice mixture. Pour any juices from the chicken plate over the top—those juices hold extra flavor. Scatter the cherry tomatoes around the skillet, tucking them into the rice for even cooking.
7. Simmer Until Cooked
Bring the mixture to a gentle boil, then cover the skillet with a tight-fitting lid. Reduce the heat to low and let everything simmer for about 20 minutes, or until the liquid is absorbed, the rice is tender, and the chicken is fully cooked. Tip: Avoid lifting the lid frequently, as this allows steam to escape and may interfere with the cooking process.
8. Finish with Pesto, Cheese, and Pine Nuts
Once cooked, drizzle the remaining 2 tablespoons of pesto over the chicken. Sprinkle crumbled goat cheese (or feta) and toasted pine nuts on top. These toppings add a lovely contrast to the creamy, herbaceous flavors of the pesto and bring the dish to life with extra texture.
Tips for Success
- Choose the Right Pesto: For the best flavor, opt for a high-quality basil pesto. Homemade pesto is always a great choice if you have the time. It adds a fresh, vibrant flavor that elevates this dish.
- Add More Veggies: While cherry tomatoes bring brightness, you can also add spinach, bell peppers, or even zucchini to make this dish even more nutritious.
- Use Long-Grain Rice: Long-grain rice maintains its fluffy texture during cooking. Avoid short-grain rice, as it can become sticky or mushy.
- Timing is Key: Make sure not to overcook the chicken when searing. It should be golden-brown on the outside but still pink in the center. The chicken will finish cooking as it simmers with the rice, keeping it juicy and tender.
Variations to Try
- Make It Vegetarian: Swap the chicken thighs with chickpeas or cubed tofu. Sauté the tofu cubes in a bit of olive oil until they’re golden, then add them to the rice mixture.
- Different Cheese Options: If goat cheese isn’t your preference, try feta, which adds a similar tangy flavor. Mozzarella or parmesan also works well, though they’ll offer a different flavor profile.
- Swap the Nuts: Toasted pine nuts add a delightful crunch, but you could also use chopped almonds or walnuts. Toast them lightly before adding to the dish to bring out their nutty flavor.
Serving Suggestions
Serve your One Pot Pesto Chicken with Rice with a simple side salad of mixed greens or a slice of garlic bread. The salad adds freshness, while garlic bread is perfect for soaking up any pesto and juices left on the plate. A light white wine or sparkling water with lemon pairs beautifully with this dish, enhancing the basil and lemon flavors.
Storing and Reheating
If you have leftovers, store them in an airtight container in the refrigerator for up to three days. When reheating, add a splash of water or broth to prevent the rice from drying out. Reheat in the microwave or on the stovetop over low heat, stirring occasionally until warmed through.
Frequently Asked Questions
Can I Make This Dish Ahead of Time?
Yes! You can prep the ingredients, season the chicken, and even sear it in advance. When you’re ready to cook, follow the remaining steps as usual. However, it’s best to wait to add the pesto, goat cheese, and pine nuts until just before serving for optimal flavor.
Is There a Way to Make This Dairy-Free?
Certainly! Simply omit the goat cheese or replace it with a dairy-free cheese alternative. You can also make or buy a dairy-free pesto—just check the ingredients, as some store-bought pestos contain parmesan cheese.
Can I Use Brown Rice Instead?
Brown rice can be used, but it requires a longer cooking time and additional liquid. Add an extra 100 ml of chicken broth, and cook for around 40 minutes, checking the rice for tenderness before serving.
One Pot Pesto Chicken with Rice
Ingredients
- 450 g chicken thighs skinless and boneless
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp extra-virgin olive oil
- 1 red onion sliced
- 350 g long-grain white rice
- 450 ml chicken broth
- 100 g basil pesto homemade or store-bought
- 1 lemon zested and juiced
- 1 container cherry tomatoes
- 75 g crumbled goat cheese or feta
- 50 g toasted pine nuts
Instructions
- Pat the chicken thighs dry with a paper towel, then season with salt and pepper.
- In a large skillet, heat the olive oil over medium heat and brown the chicken on both sides. Remove the chicken and set aside.
- In the same skillet, cook the sliced red onion until softened, then add a splash of chicken broth to deglaze the pan.
- Stir in the rice, 2 tbsp of the pesto, lemon zest, lemon juice, salt, and the remaining chicken broth.
- Nestle the browned chicken thighs into the rice mixture, pouring any accumulated juices over the top. Bring the mixture to a boil, then add the cherry tomatoes. Cover, reduce the heat to low, and simmer for about 20 minutes, until the liquid is absorbed, the rice is tender, and the chicken is fully cooked.
- When done, drizzle the remaining 2 tbsp of pesto over the chicken. Sprinkle with crumbled goat cheese or feta and toasted pine nuts.
- Serve warm and enjoy this delicious one-pot meal!
Notes
- For added flavor, you can use homemade pesto.
- Substitute goat cheese with feta if preferred.
- Adjust salt based on the saltiness of your broth.
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