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One pot pesto chicken and rice in a large white serving dish
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5 from 4 votes

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.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: Easy, Gluten Free, Healthy, High Protein, One Pot Recipe
Servings: 4
Author: Miranda Galati, MHSc, RD

Equipment

  • 1 large Dutch oven, pot, or skillet

Ingredients

  • 6 boneless skinless chicken thighs cut in 1-inch cubes and patted dry
  • 1 Tbsp Italian seasoning
  • ¼ tsp chili flakes optional
  • 1 Tbsp olive oil
  • 1 pint cherry tomatoes halved
  • 1 red onion quartered and sliced thin
  • 2 medium zucchini diced small
  • ½ tsp salt
  • black pepper to taste
  • 3 garlic cloves minced
  • 1 cup long grain rice
  • 1 can chickpeas drained and rinsed
  • 2 cups chicken broth
  • ⅓ cup pesto sauce
  • ½ lemon juiced, plus more to serve
  • grated parmesan cheese to serve

Instructions

  • 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!

Nutrition

Calories: 551kcal | Carbohydrates: 46g | Protein: 39g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 165mg | Sodium: 1082mg | Potassium: 805mg | Fiber: 3g | Sugar: 5g | Vitamin A: 659IU | Vitamin C: 27mg | Calcium: 92mg | Iron: 2mg