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Simple Recipes for Every Day

One Pot Pesto Chicken and Rice

one pot pesto chicken and rice in a skillet with cherry tomatoes topped with crumbled goat cheese and toasted pine nuts
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  35 min

Ingredients

  • 2 pounds boneless, skinless chicken thighs
  • 2 teaspoons kosher salt
  • 2 tablespoons extra-virgin olive oil
  • ½ red onion, sliced
  • 1½ cups long grain white rice
  • 2½ cups chicken stock
  • ¼ cup + 2 tablespoons pesto, homemade or store bought
  • ¾ teaspoon lemon zest (from 1 lemon)
  • 2 teaspoons fresh lemon juice, plus more for serving (from 1 lemon)
  • 1 pint cherry tomatoes
  • 2 ounces goat cheese, crumbled, for serving
  • ¼ cup pine nuts, toasted, for serving

Method

  1. Pat the chicken dry with paper towels and season all over with 1 teaspoon of the salt.

  2. Heat 1 tablespoon of the olive oil in a large saucepan over medium-high heat. Once the oil is glistening, working in batches as necessary, add the chicken in a single layer. Cook, undisturbed, until the chicken is lightly browned, 4-5 minutes per side. Transfer the chicken to a plate.

  3. Add the remaining 1 tablespoon of olive oil to the saucepan. Once the oil is glistening, add the onion and cook, stirring, until fragrant, 2-3 minutes. Add 2 to 3 tablespoons of the chicken stock, scraping up any browned bits from the bottom of the pan. Stir in the rice, pesto, lemon zest, lemon juice, the remaining teaspoon of salt, and the remaining chicken stock.

  4. Nestle the chicken into the rice mixture and pour over any collected juices. Bring to a simmer, then add the tomatoes. Cover and cook until the liquid has absorbed, the rice is tender, and the chicken is cooked through, about 20 minutes.

  5. Spread the remaining 2 tablespoons of pesto over the chicken, then sprinkle with the goat cheese and pine nuts. Divide the chicken and rice between plates or serve family-style.