Description
This one-pot loaded veggie pesto chicken and rice is a flavorful, comforting dish perfect for an easy weeknight meal. Tender chicken thighs are seared and simmered with white rice, colorful bell peppers, zucchini, garlic, and grape tomatoes in a fragrant pesto-infused chicken broth. The result is a hearty, wholesome meal bursting with vibrant colors and fresh basil that comes together in just 45 minutes with minimal cleanup.
Ingredients
Main 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
Instructions
- Heat 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.
- Season and sear chicken: Season the chicken thighs generously with salt and pepper on both sides. Once the pot is hot, sear each side for 3 to 5 minutes until browned. Remove the chicken and set aside.
- Sauté vegetables: Reduce heat to medium and add the diced onions, bell peppers, and zucchini to the pot. Add more oil if needed and cook for about 3 minutes until vegetables soften slightly.
- Add garlic, pesto, and tomatoes: Stir in the minced garlic and cook for 1 to 2 minutes. Then add the pesto and grape tomatoes, mixing well to combine all the flavors.
- Add broth and rice: Pour in the chicken broth and rinsed rice, scraping the bottom of the pot to deglaze and lift any browned bits for extra flavor.
- Simmer with chicken: Add 1 teaspoon of salt and bring the mixture to a simmer. Return the chicken thighs to the pot, submerging them halfway. Reduce heat to low, cover, and simmer gently for 20 minutes until the rice is cooked and chicken is tender.
- Let it rest: After cooking, turn off the heat but keep the pot covered. Let the dish rest for 10 to 15 minutes to allow flavors to meld and rice to finish absorbing liquid.
- Serve: Garnish generously with fresh basil leaves and additional dollops of pesto before serving. Enjoy this hearty, aromatic one-pot meal!
Notes
- Soaking the rice beforehand reduces cooking time and helps it cook evenly.
- You can substitute chicken thighs with boneless skinless chicken breasts if preferred.
- Use homemade or store-bought pesto based on your preference or availability.
- Keep the pot covered while resting to ensure the rice finishes cooking perfectly.
- Feel free to add other vegetables like mushrooms or spinach for added nutrition.
