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

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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.

  • Prep Time: 5 mins
  • Cook Time: 40 mins
  • Total Time: 45 mins

Yield: Serves 6

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken pieces (breasts and/or thighs), patted dry and cut into 2-inch pieces 
  • 1 ½ teaspoons garlic powder 
  • 1 teaspoon smoked paprika
  • Sea salt and ground black pepper to taste
  • 3 tablespoons olive oil or avocado oil
  • 1 white onion, chopped
  • 3 garlic cloves, chopped
  • 1 cup of whole cherry tomatoes
  • 1 ½ cups long-grain white rice 
  • 2 1/2 cups chicken broth (I do no salt added)
  • 1 zucchini, cut into quarters
  • ⅔ cup pesto, plus more for serving if desired
  • Fresh basil, large leaves torn by hand, for garnish

Instructions

  1. In a medium bowl, mix together the garlic powder, paprika, salt and black pepper
  2. Add the chicken and toss to coat well
  3. 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 each side. Do not cook through and do not brown too much. Transfer the chicken to a plate
  4. 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
  5. Add the rice, pesto, broth, tomatoes, zucchini and bring the liquid up to a boil
  6. 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
  7. Serve while warm or allow the dish to sit off the heat, covered, for up to 20 minutes before serving
  8. Drizzle with extra pesto and fresh basil, if desired, and mix everything together before serving

Notes

*Store in the fridge for 5 days. Reheat with splash of water if rice is firm

  • Author: Rachel

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