One-Pot Pesto Chicken and Rice (gluten-free)

This One-Pot Pesto Chicken and Rice creates the perfect dinner meal. It combines tender chicken, flavorful pesto, and fluffy rice cooked together all in just one pot. Plus it is gluten-free and a kid-approved meal.

This one-pot pesto chicken and rice is a versatile dish that is perfect for any occasion. It is packed with protein, veggies, grains, and vibrant flavor. 

One pot recipes have a special place in my heart because I am all about using the least amount of dishes possible. This one-pot pesto chicken and rice is perfect for those busy weeknights where you want a satisfying meal without a hassle. It’s easy to make and even easier to clean up afterward, making it a win-win. The less dishes, the better!

Pesto is a super easy sauce to make and it is packed with a ton of flavor. I usually grab the small basil plants at the store and put them in mason jars with some water for a few days. Sometimes I like to switch it up and use my vegan kale pesto. All ingredients are pretty similar aside from skipping the parmesan cheese and adding in some kale. I like to make a big batch if I am making it from scratch. You can use the leftover pesto for a ton of recipes like in my pesto stuffed spaghetti squash rings, my gluten-free no-boil pesto pasta bake, crispy feta fried eggs, and even on sandwiches. Freeze smaller batches so you have them handy in the future when you are looking for some fresh homemade pesto! 

I hope you enjoy making this one-pot pesto chicken and rice! Make sure to share it with your friends who are looking for an easy weeknight meal, with huge flavor and a quick cleanup. 

What ingredients you need to make this one-pot pesto chicken and rice:

• Garlic powder- used to season the chicken
• Smoked paprika- adds some heat and flavor to the chicken
• Sea salt and black pepper- to taste
• Chicken- boneless and skinless breasts or thighs
• Olive oil- you can also use avocado oil if you prefer
• White onion- sweeter and milder than yellow onions
• Garlic- fresh cloves
• Cherry tomatoes- sweeter than grape tomatoes
• Long-grain white rice- or your favorite white rice
• Chicken broth– low-sodium as you can always add more salt if desired
• Zucchini- you can use yellow squash as well
• Pesto- fresh homemade or store bought 
• Fresh basil- used to garnish

How to make this one-pot chicken and rice:

1. Mix the garlic powder, paprika, salt and black pepper together in a medium bowl. Add the chicken and toss to coat well
2. In a large pot or skillet with high-walls, warm the oil over medium heat. Add the chicken pieces in one layer and brown on both sides, about 2-3 minutes on each side. Do not cook through and do not brown too much. Transfer the chicken to a plate
3. Next Add the onion to the pan and sauté until slightly tender, about 5 minutes. Add the garlic and sea salt to taste and cook until fragrant, about 1 minute
4. Add the rice, pesto, broth, tomatoes, zucchini and bring the liquid up to a boil
5. Arrange the chicken pieces on top. Lower the heat to a simmer, cover and cook for 20 minutes. Most of the liquid should have been absorbed. If the water has been absorbed, but the rice is not perfectly done, keep it covered and off the heat for another 10 minutes
6. Finally, serve while warm or allow the dish to sit off the heat, covered, for up to 20 minutes before serving
7. Drizzle with extra pesto and garnish with fresh basil, if desired, and mix everything together before serving

FAQs and tips on making this one-pot pesto chicken and rice:

• Making your own pesto is super easy and you can even store small batches in the freezer to take out when you need them.

• Looking to add more veggies? You can use both zucchini and yellow squash if you want to add more veggies and color to the dish. You can also add in some spinach for additional nutrients.

• Adding a kick of flavor? I like to garnish this with additional fresh basil. You can also garnish with some fresh crushed red pepper flakes or even some fresh lemon. You can also add some parmesan cheese over the top of the dish for a cheesy finish. 

• Not a fan of rice? Swap out the rice for some orzo or a different type of pasta. If you choose to use pasta, the cooking time might vary as certain types of pasta take longer to cook.

• Have leftovers? Store leftovers in an airtight container in the fridge for up to 3 days. When you go to reheat it, you might want to add some additional chicken broth and/or pesto to keep it moist.
• Can I modify this recipe at all? If you’ve been with me for a while, you know I always look for alternatives to accommodate dietary restrictions. If you are vegan or vegetarian, you can leave out the chicken and/or add additional vegetable varieties and use veggie broth. 

A few other one-pot recipes to try:

The BEST One Pot Pad Thai Noodles

One Pot Beef Stew Recipe

One-Pan Baked Orzo Pasta

One-Pot Creamy Pasta (gluten-free)

Easy One-Pot Lasagna (gluten-free)

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