One Pot Loaded Veggie Pesto Chicken and Rice Recipe
This one pot loaded veggie pesto chicken and rice recipe is a flavorful and easy meal perfect for busy weeknights. Tender chicken thighs are seared and then simmered with soaked white rice, bell peppers, zucchini, tomatoes, garlic, and a vibrant pesto sauce in chicken broth. Finished with fresh basil and extra pesto, this dish offers a wholesome, comforting dinner with minimal cleanup and maximum taste.
- Prep Time: 40 minutes (includes 30 minutes soaking rice)
- Cook Time: 25 minutes
- Total Time: 65 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Halal
Ingredients
Protein and Grains
- 1 ½ cups white rice (soaked for 30 minutes and rinsed)
- 2 pounds chicken thighs (boneless and skinless)
Vegetables
- 1 small onion, diced
- 2 bell peppers, cut into small strips
- 1 small zucchini, cut into large chunks
- 8 ounces grape or cherry tomatoes
- 2-3 cloves garlic, minced
Liquids and Oils
- 2 tablespoons avocado oil
- 2 cups chicken bone broth or chicken broth
Seasonings and Extras
- Salt and pepper to season
- ½ cup pesto, plus more for serving
- Fresh basil, for serving
Instructions
- Preheat the Pot: Heat a large Dutch oven or stock pot over medium-high heat and add the avocado oil to prepare for searing the chicken.
- Sear the Chicken: Season the chicken thighs generously with salt and pepper on both sides. Once the pot is hot, sear the chicken thighs for 3 to 5 minutes on each side until nicely browned. Remove from the pot and set aside temporarily.
- Sauté Vegetables: Reduce heat to medium and add the diced onions, bell peppers, and zucchini to the pot. Add another drizzle of avocado oil if needed. Cook for about 3 minutes until vegetables begin to soften.
- Add Garlic, Pesto, and Tomatoes: Stir in the minced garlic and cook for 1 to 2 minutes more until fragrant. Then add the pesto and grape or cherry tomatoes, stirring well to combine the flavors.
- Add Broth and Rice: Pour in the chicken broth and the rinsed, soaked rice, scraping any browned bits from the bottom of the pot to enhance flavor.
- Simmer with Chicken: Add 1 teaspoon of salt and bring the mixture to a simmer. Nestle the seared chicken thighs back into the pot, partially submerging them in the liquid. Reduce heat to low, cover the pot, and simmer gently for 20 minutes until the rice is cooked through and chicken is tender.
- Rest the Dish: After cooking, turn off the heat but leave the pot covered. Let the dish rest for 10 to 15 minutes to allow the rice to finish absorbing the broth and flavors.
- Serve and Garnish: Serve the chicken and rice topped with plenty of fresh basil leaves and extra dollops of pesto for added freshness and taste. Enjoy this hearty one pot meal!
Notes
- Soaking the rice beforehand helps achieve a fluffy texture after simmering.
- Using bone broth adds richer flavor but regular chicken broth works well too.
- Feel free to swap chicken thighs for breasts but watch cooking time as breasts cook faster.
- Adjust pesto amount to your taste; more pesto can be stirred in at serving for extra flavor.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
