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To make One-Pan Creamy Pesto Chicken & Rice, you need the following items: - 4 boneless, skinless chicken breasts - 1 cup uncooked long-grain rice - 2 cups chicken broth - 1 cup heavy cream - 1/2 cup pesto sauce - 1 cup cherry tomatoes, halved - 1 cup baby spinach, chopped - 1 tablespoon olive oil - 2 cloves garlic, minced - Salt and pepper to taste - Fresh basil leaves for garnish When measuring, use dry measuring cups for rice and liquid measuring cups for broth and cream. The chicken should weigh about 1.5 to 2 pounds. Pesto can be store-bought or homemade. Measure the pesto in a standard measuring cup for best results. Use fresh garlic for a stronger flavor. You can swap store-bought pesto for homemade if you want a fresh taste. For a nut-free option, use a dairy-based or herb-based spread instead of traditional pesto. If you prefer, chicken thighs can replace chicken breasts. They are juicier and can add more flavor to the dish. Start with four boneless, skinless chicken breasts. First, pat them dry with paper towels. This helps them brown well. Season each breast with salt and pepper. Heat one tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts when the oil is hot. Sear them for about 5-7 minutes on each side. Look for a golden brown color. Once cooked, remove the chicken from the skillet and set it aside. In the same skillet, add two minced garlic cloves. Sauté them for about one minute. This will give a nice aroma to your dish. Now, add one cup of uncooked long-grain rice. Stir it well so the rice gets coated in the oil and garlic. Cook it for another minute. Next, pour in two cups of chicken broth. Bring this mixture to a gentle boil. Once boiling, lower the heat and cover the skillet with a lid. Let it cook for about 15 minutes. The rice should be nearly done when you check it. While the rice cooks, mix one cup of heavy cream and half a cup of pesto in a medium bowl. Make sure they are well combined. Once the rice is almost cooked, return the seared chicken to the pan. Also, add one cup of halved cherry tomatoes. Pour the creamy pesto mixture over everything. Gently stir to combine all the flavors. Tuck one cup of chopped baby spinach into the mix. Cover the skillet again and let it simmer for an additional 5-7 minutes. Check to ensure the chicken is cooked through and the spinach is wilted. Adjust the seasoning with salt and pepper if needed. Finally, garnish with fresh basil leaves before serving. Enjoy your meal! To get that creamy texture, use heavy cream. It adds richness that makes each bite dreamy. Mix the cream with pesto well. This ensures it blends into the rice and chicken. If you want a lighter option, use half-and-half. However, the flavor may change slightly. You can use store-bought or homemade pesto. Store-bought is quick and easy. Look for brands with fresh ingredients. If you want to make your own, blend basil, garlic, nuts, and cheese. This gives you control over flavor. Try different nuts like walnuts or pine nuts for variety. Start with room temperature chicken. This helps it cook evenly. Season it well with salt and pepper. Sear it on medium heat until golden brown. This locks in juices and adds flavor. Use a meat thermometer to check doneness. Chicken should reach 165°F for safety. {{image_2}} You can make this dish even better by adding vegetables. Try bell peppers, zucchini, or peas. These veggies add color and taste. You can sauté them with garlic before adding the rice. Spinach is great, but feel free to mix in broccoli or asparagus. Each veggie brings its own flavor and crunch. Chicken is not the only option here. You can use turkey or pork instead. If you're in the mood for seafood, shrimp works well too. Adjust the cooking time, so they cook through. For a vegetarian twist, use chickpeas or tofu. They soak up the creamy pesto well. If you need a gluten-free meal, this recipe is easy to adapt. Swap the long-grain rice for gluten-free rice or quinoa. Check your pesto to ensure it’s gluten-free. Some brands add gluten, so read labels carefully. A dairy-free cream can replace heavy cream if you want a lighter dish. To keep your One-Pan Creamy Pesto Chicken & Rice fresh, follow these steps: - Let the dish cool to room temperature. - Transfer leftovers into an airtight container. - Store in the fridge for up to 3 days. Make sure to label your container with the date. This helps you track freshness. Reheating is easy and quick! Here’s how: - Place the leftovers in a skillet over medium heat. - Add a splash of chicken broth or cream to keep it moist. - Stir occasionally until heated through. You can also use a microwave. Just cover the dish and heat in short bursts. If you want to save some for later, freezing works great! Here are the steps: - Cool the dish completely before freezing. - Portion the chicken and rice into freezer-safe bags or containers. - Remove as much air as possible and seal tightly. Label with the date. You can freeze for up to 3 months. To thaw, place in the fridge overnight before reheating. Yes, you can use brown rice. However, it takes longer to cook. Brown rice needs about 40-45 minutes, compared to 15 for white rice. Make sure to adjust the liquid amount and cooking time for the best results. This dish lasts about 3-4 days in the fridge. Store it in an airtight container to keep it fresh. Reheat it on the stove or in the microwave when ready to eat. Yes, you can make this dish ahead of time. Cook it fully, then let it cool. Store it in the fridge for later. You can also prep the ingredients and cook them when you're ready. This saves time on busy days. This blog post highlighted key ingredients, easy steps, and useful tips for your dish. You learned how to prep chicken, cook rice, and achieve a creamy texture. Remember, variations like adding veggies and using different proteins keep meals exciting. I hope you feel ready to try this recipe. Enjoy making this quick, tasty dish and share your results!

One-Pan Creamy Pesto Chicken & Rice

Discover the ultimate weeknight dinner with this One-Pan Creamy Pesto Chicken & Rice recipe! With juicy chicken, creamy pesto, and vibrant veggies, this dish is not only delicious but also a breeze to make in one skillet. Perfect for busy evenings, it's ready in just 35 minutes! Click through to explore the full recipe and create a meal that your family will love. Get ready to impress with minimal cleanup!
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup uncooked long-grain rice

2 cups chicken broth

1 cup heavy cream

1/2 cup pesto sauce (store-bought or homemade)

1 cup cherry tomatoes, halved

1 cup baby spinach, chopped

1 tablespoon olive oil

2 cloves garlic, minced

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

In a large skillet, heat the olive oil over medium heat. Season the chicken breasts with salt and pepper, then add them to the skillet. Sear the chicken for about 5-7 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.

    In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.

      Stir in the uncooked rice, making sure it gets coated in the oil and garlic, and cook for another minute.

        Pour in the chicken broth and bring to a gentle boil. Reduce the heat to low and cover the skillet with a lid. Let it cook for about 15 minutes, or until the rice is nearly done.

          While the rice is cooking, in a medium bowl, mix together the heavy cream and pesto until well combined.

            Once the rice is almost cooked, add the seared chicken breasts back into the pan along with the cherry tomatoes.

              Pour the creamy pesto mixture over the chicken and rice. Stir gently to combine, and then tuck the chopped spinach into the mixture. Cover the skillet again and let it simmer for an additional 5-7 minutes, or until the chicken is cooked through and the spinach is wilted.

                Taste and adjust seasoning with more salt and pepper if necessary.

                  Garnish with fresh basil leaves before serving.

                    Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4