Description
A vibrant, aromatic one-pan meal featuring golden chicken, fluffy rice, and basil pesto. Ready in 30 minutes with minimal cleanup, it balances herby freshness, sweet cherry tomatoes, and savory Parmesan for a wholesome, weeknight-friendly dinner.
Ingredients
1.5 lbs boneless, skinless chicken breast, cut into bite-size pieces
1.5 cups long-grain white rice
1 cup cherry tomatoes, halved
1/3 cup basil pesto
2.5 cups chicken broth
1 clove garlic, minced
1/4 cup grated Parmesan cheese
1 tbsp olive oil
Salt and pepper to taste
Instructions
Heat 1 tbsp olive oil in a skillet over medium heat. Add chicken and garlic; cook until partially done.
Add cherry tomatoes to the skillet and cook for 3 minutes.
Stir in rice, 1.5 tsp salt, and black pepper. Mix well.
Pour in chicken broth and bring to a boil. Reduce heat, cover, and simmer for 18–20 minutes until rice is tender.
Remove from heat; gently stir in pesto and Parmesan. Let rest for 5 minutes before serving.
Notes
Use brown rice and increase broth by 1/2 cup for a heartier option.
Leftovers can be cooled and refrigerated for up to 3 days.
Substitute chicken thighs for richer flavor or tofu for a vegetarian version. For dairy-free, omit Parmesan.
Adjust pesto quantity to taste; homemade pesto enhances freshness.
- Prep Time: 10
- Cook Time: 30
- Category: chicken
- Method: Stovetop cooking
- Cuisine: American-Italian fusion
Nutrition
- Serving Size: 1 cup (approximately 1/4 of skillet)
- Calories: 460
- Sugar: 4g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 32g