Description
This One-Pot Pesto Chicken and Rice is a flavorful and hearty gluten-free meal that combines tender, seasoned chicken with aromatic pesto, tender zucchini, cherry tomatoes, and fluffy long-grain rice. Cooked all in one pot, this dish is perfect for a simple weeknight dinner with minimal cleanup and maximal taste.
Ingredients
Chicken and Seasoning
- 1 ½ pounds boneless, skinless chicken pieces (breasts and/or thighs), patted dry and cut into 2-inch pieces
- 1 ½ teaspoons garlic powder
- 1 teaspoon smoked paprika
- Sea salt and ground black pepper to taste
- 3 tablespoons olive oil or avocado oil
Vegetables and Aromatics
- 1 white onion, chopped
- 3 garlic cloves, chopped
- 1 cup whole cherry tomatoes
- 1 zucchini, cut into quarters
- Fresh basil leaves, torn by hand, for garnish
Staples and Liquids
- 1 ½ cups long-grain white rice
- 2 ½ cups no salt added chicken broth
- ⅔ cup pesto, plus more for serving if desired
Instructions
- Prepare the Chicken: In a medium bowl, combine garlic powder, smoked paprika, sea salt, and ground black pepper. Add the chicken pieces and toss thoroughly to coat evenly with the seasoning mixture.
- Sear the Chicken: Heat the olive or avocado oil in a large pot or a high-walled skillet over medium heat. Add the chicken pieces in a single layer without overcrowding. Brown the chicken for 2 to 3 minutes on each side until the pieces are golden but not fully cooked. Remove the chicken and set aside on a plate.
- Sauté the Aromatics: In the same pot, add chopped onions and sauté for about 5 minutes until they soften. Then, add chopped garlic and a pinch of sea salt. Cook for an additional minute until fragrant, stirring frequently to prevent burning.
- Add Rice and Other Ingredients: Stir in the long-grain white rice, pesto, chicken broth, whole cherry tomatoes, and zucchini pieces. Increase the heat to bring the mixture to a boil.
- Simmer with Chicken: Once boiling, gently place the browned chicken pieces evenly on top of the rice mixture. Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer gently for 20 minutes until most of the liquid is absorbed and the rice is tender.
- Finish Cooking: If the liquid is fully absorbed but the rice needs a little more cooking, keep the pot covered and unplug it from the heat. Let the dish rest for up to 10 more minutes to finish cooking the rice with residual steam.
- Serve Warm: Serve the dish while warm, or, if desired, allow it to sit off the heat for up to 20 minutes covered before serving to allow flavors to meld.
- Garnish and Enjoy: Drizzle additional pesto over the dish just before serving, and sprinkle torn fresh basil leaves on top. Gently mix everything together to combine the flavors well before plating.
Notes
- Use no salt added chicken broth to control the sodium content.
- You can substitute zucchini with other summer squash if preferred.
- For a dairy-free version, ensure pesto is dairy-free or make your own without cheese.
- To save time, you can use pre-chopped vegetables and store-bought pesto.
- Leftovers can be refrigerated for up to 3 days and reheated gently with a splash of broth or water.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
