Name: One Pot Loaded Veggie Pesto Chicken and Rice Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 1 ½ cups white rice (soaked for 30 minutes and rinsed); 2 pounds chicken thighs (boneless and skinless); Salt and pepper to season; 2 tablespoons avocado oil; 1 small onion, diced; 2 bell peppers, cut into small strips; 1 small zucchini, cut into large chunks; 2-3 cloves garlic, minced; ½ cup pesto + more for serving; 8 ounces grape or cherry tomatoes; 2 cups chicken bone broth or chicken broth; Fresh basil, for serving

Jump to Recipe· 4.4 from 51 reviews

There is something downright magical about a meal that comes together effortlessly yet bursts with vibrant flavors and comforting textures. The One Pot Loaded Veggie Pesto Chicken and Rice Recipe is exactly that kind of dish—an exciting fusion of tender chicken thighs, colorful vegetables, fragrant pesto, and fluffy rice all cooked together in one pot. This recipe is a perfect weeknight winner when you want to impress without the stress, delivering a wholesome, flavorful feast brimming with garden-fresh goodness and cozy satisfaction.

Ingredients You’ll Need

The image shows various ingredients arranged on a white marbled surface. In the center bottom, a white bowl holds raw chicken thighs with a pale pink color and smooth texture. To the right of the bowl is a whole green zucchini with a rough skin. Above the zucchini, a white bowl is filled with uncooked white rice grains. Next to the rice, a small white dish contains salt and black pepper. Above this dish, another small white cup holds yellow olive oil. Moving left from the oil, a small glass bowl contains minced garlic. Above the garlic is a bunch of fresh green basil leaves with a glossy texture. In the top left corner, a small white bowl contains green pesto sauce with a slightly coarse texture. Below the pesto, a clear glass cup holds a golden brown liquid with floating herbs. To the right of this cup are two bell peppers, one red and one yellow, both smooth and shiny. Finally, a small white bowl filled with red cherry tomatoes and a small glass bowl with chopped onions complete the layout. photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this recipe plays a key role in transforming simple staples into a dazzling dish, so let’s break down the essentials you’ll need. From fresh produce to pantry basics, this combination guarantees a delight for your taste buds and your eyes alike.

White rice (1 ½ cups, soaked and rinsed): Soaking the rice helps it cook more evenly, resulting in tender, separate grains that soak up all the flavors.
Chicken thighs (2 pounds, boneless and skinless): These juicy pieces add rich, savory protein that stays tender and succulent throughout cooking.
Salt and pepper: Simple but essential for seasoning the chicken and enhancing the overall taste.
Avocado oil (2 tablespoons): A mild oil with a high smoke point, perfect for searing chicken and sautéing veggies without overpowering the dish.
Onion (1 small, diced): Adds subtle sweetness and depth, forming the flavorful base to the veggies.
Bell peppers (2, cut into small strips): Provide crunch, vibrant color, and a pop of natural sweetness.
Zucchini (1 small, cut into large chunks): Adds moisture and a mild, fresh flavor that balances the richness of the chicken.
Garlic (2-3 cloves, minced): Packs an aromatic punch that elevates the entire dish.
Pesto (½ cup plus more for serving): The star flavoring here—herbaceous, nutty, and full of bright basil goodness.
Grape or cherry tomatoes (8 ounces): Burst of juicy sweetness adds freshness and a slight tang.
Chicken bone broth or chicken broth (2 cups): Adds rich, savory depth and helps cook the rice perfectly while infusing flavor.
Fresh basil (for serving): A final fresh flourish that amplifies the pesto’s electric herb notes.

How to Make One Pot Loaded Veggie Pesto Chicken and Rice Recipe

Step 1: Sear the Chicken

Start by heating your Dutch oven or large stockpot over medium-high heat with the avocado oil. While it heats, generously season your chicken thighs with salt and pepper on both sides. This step is key to locking in juices and creating a flavorful golden crust. Sear the chicken for about 3 to 5 minutes per side until beautifully browned. Remove the thighs from the pot and set them aside. This searing process not only intensifies the chicken’s flavor but also leaves behind those tasty browned bits on the pot’s surface that will dissolve into the broth for extra richness.

Step 2: Sauté the Veggies

Turn the heat down to medium and add your diced onions, bell peppers, and zucchini to the pot. If the pot looks dry, add a little more avocado oil. Give everything a good stir and cook for about 3 minutes so the vegetables soften slightly but keep their delightful bite. This step builds the dish’s colorful and textural foundation. Next, toss in the minced garlic, letting its warm aroma bloom for another 1 to 2 minutes before adding the pesto and the grape tomatoes. Stir everything together until the pesto beautifully coats the veggies and the tomatoes start to soften.

Step 3: Add Broth, Rice, and Simmer

Pour in the chicken bone broth and the rinsed, soaked rice next. Use a wooden spoon to scrape up any caramelized bits stuck to the bottom—those bits are flavor gold. Sprinkle in about a teaspoon of salt and bring the mixture to a gentle simmer. Return the seared chicken thighs to the pot, nestling them halfway into the rice and veggie mixture. Lower the heat to its lowest setting, cover with a tight-fitting lid, and let everything cook for 20 minutes. During this time, the rice absorbs the savory broth and pesto flavors, while the chicken finishes cooking tenderly right alongside the veggies.

Step 4: Rest and Finish

After the simmering time is up, turn off the heat but keep the pot covered. Allow it to rest for 10 to 15 minutes so the flavors can meld perfectly, and the rice gently finishes cooking in the residual steam. This resting period is like the final tender loving touch — it makes a difference you’ll definitely notice. When ready, top the entire dish with generous sprigs of fresh basil and additional dollops of pesto for the ultimate herbaceous burst. Now you have a vibrant, satisfying meal that’s as beautiful as it is delicious.

How to Serve One Pot Loaded Veggie Pesto Chicken and Rice Recipe

A white bowl filled with a colorful mix of rice, vegetables, and chicken. The bottom layer is white rice mixed with small pieces of orange carrot and green herbs. Scattered throughout are bright red cherry tomatoes and chunks of green zucchini and yellow bell pepper. On top, there are two pieces of cooked chicken with a green pesto sauce drizzled over them. Fresh green basil leaves are placed on the chicken and around the dish. A silver fork rests in the bowl, and the scene is set on a white marbled surface with some green basil leaves nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

The best part about serving this One Pot Loaded Veggie Pesto Chicken and Rice Recipe is getting creative with garnishes. Fresh basil leaves add a refreshing aromatic lift, while a sprinkle of grated Parmesan can add a salty, nutty contrast that pairs wonderfully with pesto. Consider a squeeze of fresh lemon juice or a pinch of crushed red pepper for those who love an extra zing or a hint of heat. These small touches not only enhance the appearance but also elevate each bite.

Side Dishes

This dish shines on its own, but if you want to round out your meal, light and crisp side salads work beautifully. Think a simple arugula salad with lemon vinaigrette or a crunchy cucumber and radish mix to balance the warm, herbaceous flavors. Garlic bread or warm focaccia also pair nicely if you’re craving some extra carbs, yet the loaded nature of the recipe means it’s filling enough to serve as a stand-alone superstar.

Creative Ways to Present

Don’t be shy to serve this vibrant One Pot Loaded Veggie Pesto Chicken and Rice Recipe family-style right out of the pot for a cozy, communal feel. Alternatively, plating individual portions in shallow bowls accented by a generous drizzle of extra pesto and a pinch of microgreens can make dinner feel special. You can even impress guests by stuffing the cooked chicken and veggie-rice mixture into roasted peppers for a fun twist on presentation.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, transfer them to an airtight container and refrigerate. The flavors actually deepen overnight, making the dish even more satisfying the next day. Stored properly, it should stay fresh for up to 3 to 4 days. Make sure to keep the basil separate if you plan to add fresh herbs when reheating to preserve their bright taste and texture.

Freezing

This One Pot Loaded Veggie Pesto Chicken and Rice Recipe freezes wonderfully. Portion out leftovers into freezer-safe containers or bags and freeze for up to 2 months. Because of the rice, the texture might change slightly upon thawing, but the flavors will remain vibrant. Thaw overnight in the refrigerator before reheating for best results.

Reheating

Reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of broth or water if needed to keep the rice moist. The microwave works too—cover the dish loosely and heat in short intervals to avoid drying out the chicken. Don’t forget to add fresh basil or a spoonful of pesto on top after reheating for that burst of fresh flavor.

FAQs

Can I use brown rice instead of white rice?

Absolutely! Brown rice is a wholesome substitute, but it will require a longer soaking time and a longer simmer to cook through. Make sure to adjust the liquid accordingly to ensure the rice is tender.

Is it possible to make this recipe vegetarian?

Yes! Simply skip the chicken and use vegetable broth instead of chicken broth. You can add hearty vegetables like mushrooms or even tofu to keep it protein-packed.

What if I don’t have pesto on hand?

If you’re out of pesto, you can whip up a quick substitute using fresh basil, garlic, olive oil, nuts (like pine nuts or walnuts), Parmesan cheese, salt, and pepper. Blitz them together in a food processor for a few minutes until smooth.

Can I prepare this dish in advance?

Definitely! You can prep the vegetables and seasoning ahead of time. While the dish tastes best fresh, it reheats beautifully, making it a great make-ahead option for busy evenings.

How spicy is this recipe?

This recipe is mild and family-friendly by default, but you can easily add heat with crushed red pepper flakes or a dash of hot sauce if desired.

Final Thoughts

I can’t recommend enough giving this One Pot Loaded Veggie Pesto Chicken and Rice Recipe a spot on your dinner rotation. It’s one of those meals that feels thoughtfully crafted but comes together effortlessly, offering both comfort and excitement in every bite. Whether you’re cooking for family, friends, or just yourself, it’s sure to bring smiles, full bellies, and a craving for seconds. Go ahead, try it tonight—you’ll be so glad you did!

One Pot Loaded Veggie Pesto Chicken and Rice Recipe

Ingredients You’ll Need