One-Pot Pesto Chicken and Rice

One-pot, no chopping veggies, and ready in about 35 minutes. This One-Pot Pesto Chicken and Rice combines juicy chicken, tender rice, green beans, mushrooms, and peas in a savory broth, all finished with a bright, flavorful pesto. It’s the perfect weeknight dinner when you want something comforting without a ton of prep.

Author: Project Meal Plan

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Servings: 4 servings

Calories: 578 kcal per serving

Ingredients

2 tablespoons - avocado oil
1 lb - boneless skinless chicken thighs
2 teaspoons - minced garlic
8 ounces - fresh green beans
8 ounces - fresh sliced white mushrooms
14 ½ ounces - low sodium chicken broth
1 cup - white jasmine rice
½ cup - frozen peas
¼ cup - traditional prepared pesto
salt and pepper

Instructions

Heat 1 tablespoon oil in a deep non-stick skillet or Dutch oven over medium high heat. Add chicken thighs to the hot pan and season with salt and pepper. Cook for 4-5 minutes or until browning on the bottom. Flip thighs and continue cooking for another 3-4 minutes or until just browned. Remove from heat and set aside.
Reduce heat to medium and add 1 tablespoon additional oil to the same pan. Add minced garlic and cook for about 30 seconds, then add green beans and mushrooms. Cook for 3-4 minutes, stirring occasionally.
Add broth to the pan. Let it come to a low boil and then reduce heat to low. Add rice and stir until all rice is fully saturated in liquid. Return chicken to the pan, cover, and let cook over low heat for 20 minutes.
After 20 minutes, the rice should be fully cooked and very little liquid should remain in the pan. Remove the chicken, cut it up into bite sized pieces, and return it to the pan, along with the peas and pesto. Stir until well mixed and serve immediately. Store for up to 4 days in airtight containers.

Nutrition