Pesto Chicken and Rice (One Pot)

An easy and delicious one-pot dinner. Make this pesto chicken and rice for a healthy, high-protein dinner that will keep you full for hours.

This post may contain affiliate links.

Looking for an easy but nutritious one-pot dinner for busy weeknights?

This dietitian-designed recipe for pesto chicken and rice has it all: super easy to make, loaded with veggies and fiber, and filled with protein to keep you full.

Oh, and I almost forgot to mention it’s got PESTO and lemon and it tastes amazing.

You can’t get much better than this simple, comforting, and delicious dinner. Learn how to make it in this post, and a few other important swaps and shortcuts to make your life easier.

Why you’ll love pesto chicken and rice

• Uses easy-to-find and affordable ingredients
• Made in one pot for minimal effort and clean-up
• Contains fiber, protein, and micronutrients for your health
• Super flavorful and comforting (rice = carbs = delish)

What makes this recipe healthy?

As a Registered Dietitian, I designed this recipe to maximize nutrition without sacrificing satisfaction.

Here’s how:

• High protein from chicken thighs and chickpeas
• Contains plant protein for extra phytonutrients
• Lots of fiber and micronutrients from colorful vegetables
• Minimal added oils to keep things calorie-balanced
• A balance of macronutrients to support blood sugar

Key ingredients and swaps

Here are some important ingredient notes:

• Boneless skinless chicken thighs: You can use 6-8 thighs. For more protein and fewer calories, swap for two chicken breasts.
• Cherry tomatoes: Grapes tomatoes or cherry tomatoes will work. You could also use diced roma tomatoes if needed.
• Red onion: Substitute yellow or white onion if needed.
• Zucchini: You could also use broccoli, cauliflower, or any other vegetable you love.
• Long grain rice: Avoid brown rice for this recipe because it takes too long to cook.
• Canned chickpeas: Substitute for any canned bean you like such as black beans, white kidney beans, or lentils.
• Chicken broth: Vegetable broth works too.
• Pesto sauce: I recommend buying a refrigerated pesto sauce instead of one that’s shelf stable. These taste much more fresh and have a thinner consistency. If your pesto sauce tastes dull, just add extra lemon juice.
• Lemon juice: I highly recommend using a freshly squeezed lemon for the flavor, but you can use jarred juice if needed.

Scroll down to the recipe card for the detailed recipe and ingredients list.

How to make pesto chicken and rice

Add olive oil to your pot and heat to medium.

Place chicken thighs on the bottom of the pot. Sprinkle with Italian seasoning and chili flakes (if using). Cook for 2-3 minutes on each side or until browned. Don’t worry about cooking the chicken all the way through at this step.

Add cherry tomatoes, red onion, zucchini, salt, and pepper to the pan and sitr. Cook for 5-7 minutes, stirring occasionally, until onions are softened.

Add garlic and stir. Cook until just fragrant, about 1-minute.

Add rice, chickpeas, and broth. Stir, and use your spatula to gently flatten the the ingredients so all the rice is submerged under the broth.

Reduce heat to medium-low and cover. Cook for 20-30 minutes or until rice is tender and cooked through. Stir occasionally to prevent sticking. Cooking time will vary depending on the rice you’re using. Check your rice every 5-10 minutes for doneness. Add more broth as needed and continue cooking until rice is fully cooked.

When rice is cooked, turn off the heat. Stir in pesto and lemon juice. Taste, and adjust salt, lemon juice, or pesto as desired. If there’s any excess liquid, let everything rest in the pan for 5-minutes before serving.

Serve with grated parmesan cheese and other toppings as desired. Enjoy!

Dietary restrictions

Dairy-free: Use dairy-free pesto.

Gluten-free: Make sure your pesto is gluten-free or make your own.

Vegetarian: Substitute chicken thighs for another can of chickpeas or lentils. You could also stir in some parmesan cheese at the end for extra protein, if you eat cheese.

Lower sodium: Use low sodium chicken broth.

Variations

Try these fun variations for your pesto chicken and rice:

• Spicy — add 1/2-1 tsp of Calabrian chilies when cooking your chicken
• Cheesy — stir in 1/3 cup each grated parmesan and mozzarella before serving
• Herby — stir in finely chopped basil, chives, and parsley before serving

Storage and re-heating

Fridge: Store in a food container for up to 3 days.

Freezer: Store in a food container or freezer-safe bag for up to 3-months.

Re-heat: If using from frozen, defrost in the fridge overnight. Sprinkle with water, and heat in the microwave in 30-second intervals, stirring between. Cook until just heated through. Serve with an extra squeeze of lemon juice to keep the flavors bright.

Top tips

• Use refrigerated pesto instead of the stuff on the shelves. It tastes more fresh!
• Feel free to adjust the amount of pesto and lemon juice to taste.
• It’s normal to adjust your liquid! If your rice is undercooked, add an extra splash of chicken broth and keep cooking until it’s done. If you have excess liquid, let it rest for 5-10 minutes with the lid on.

More healthy one-pot dinners