Save to Pinterest There was this Tuesday evening when I had leftover rice sitting in the fridge and a jar of pesto I'd been meaning to use before it went bad. I threw together what I thought would be a quick dinner, and it turned into something my partner asked for three times that week. The tomatoes were the surprising hero, cutting through the richness with their bright acidity. Sometimes the best recipes aren't planned at all. They just happen because you're hungry and a little bit lazy.
I made this for my friend who claimed she didn't like chicken because it was always dry and boring. She finished her bowl before anyone else and asked if there was more. Watching someone change their mind about an ingredient they've written off is one of my favorite kitchen victories. We ended up sitting at the table longer than usual, talking about nothing important. Food has a way of doing that.
Ingredients
- Chicken breast (500 g, bite-sized pieces): I cut mine into uneven chunks because perfect cubes are overrated, and the varied sizes give you different textures in every bite.
- Olive oil (1 tbsp): Just enough to keep the chicken from sticking without making the pan greasy.
- Salt (1/2 tsp) and black pepper (1/4 tsp): Season before cooking, not after, so the flavor actually gets inside the meat.
- Basil pesto (1/2 cup): Store-bought is completely fine here and saves you from dirtying a food processor.
- Parmesan cheese (2 tbsp, grated, optional): I always add it because salty, nutty cheese makes everything better.
- Cooked rice (2 cups, warm): Day-old rice works great and actually holds up better under the saucy chicken.
- Tomatoes (2 medium, diced): Use the ripest ones you can find because their juice mixes with the pesto and creates a little sauce at the bottom of the bowl.
- Pine nuts (2 tbsp, toasted, optional): These add a buttery crunch, but I've skipped them plenty of times when I forgot to buy them.
- Fresh basil leaves: A few torn leaves on top make it look like you care about presentation.
Instructions
- Season the chicken:
- Toss your chicken pieces with salt and pepper in a bowl or right on the cutting board. Don't be shy with the pepper because it adds a little warmth that balances the herbaceousness of the pesto.
- Sear the chicken:
- Heat the olive oil in your largest skillet over medium-high heat until it shimmers. Add the chicken in a single layer and let it sit undisturbed for a couple minutes so it gets golden and a little crispy on the edges, then stir and cook for another 6 to 8 minutes until no pink remains.
- Coat with pesto:
- Lower the heat and stir in the pesto, making sure every piece of chicken gets covered. Let it warm through for a minute or two, and your kitchen will smell like an Italian grandmother's dream.
- Assemble the bowls:
- Scoop warm rice into four bowls, then pile the pesto chicken on top. Scatter diced tomatoes over everything, followed by Parmesan and pine nuts if you're using them.
- Garnish and serve:
- Tear a few basil leaves over each bowl and serve while it's still steaming. This dish loses its magic when it sits too long.
Save to Pinterest One night I was running late and my kids set the table without being asked because they could smell the pesto from upstairs. We ate in a rare stretch of quiet, everyone too busy enjoying their bowls to argue about screen time or homework. I realized then that some recipes earn their place not because they're fancy, but because they make ordinary nights feel a little special.
What to Do with Leftovers
I've reheated this in the microwave with a splash of water to loosen the pesto, and it's nearly as good as fresh. You can also eat it cold as a sort of pesto chicken rice salad, which I've done standing at the counter more times than I'd like to admit. If you have extra chicken without the rice, toss it into a wrap with some greens and call it lunch.
Swaps That Actually Work
I've made this with grilled tofu when my sister visited and it was just as satisfying, though I pressed the tofu first so it wouldn't fall apart in the pan. Chickpeas straight from the can work too if you crisp them up a little in the skillet before adding pesto. Brown rice, quinoa, or even orzo can replace white rice depending on what you have around. Once I used sun-dried tomato pesto because I ran out of basil pesto and it was a completely different bowl, but still delicious.
Little Touches That Elevate It
A squeeze of lemon juice right before serving brightens everything and cuts through the richness in a way that makes you want another bite. I sometimes throw in roasted zucchini or bell peppers if I have them lying around from another meal. If you want to make it feel more like a restaurant dish, drizzle a little extra olive oil and a crack of flaky sea salt on top.
- Toast your pine nuts in a dry pan until fragrant but watch them like a hawk because they burn in seconds.
- Grate fresh Parmesan instead of using the pre-grated stuff for a better melt and flavor.
- Taste your pesto before adding it because some store-bought versions are saltier than others and you might need to adjust seasoning.
Save to Pinterest This bowl has saved me on more weeknights than I can count, and it never feels like I'm phoning it in. Keep the ingredients on hand and you'll always have a backup plan that actually tastes like you meant to make it.
Recipe FAQs
- → Can I prepare the components ahead of time?
Yes, you can cook the rice and prepare the pesto chicken up to a day in advance. Store them separately in the refrigerator and reheat gently before assembling. Dice tomatoes and prepare toppings just before serving for optimal freshness.
- → What's the best way to achieve golden, cooked-through chicken?
Cut chicken into uniform bite-sized pieces and maintain medium-high heat throughout sautéing. This ensures even cooking in 6-8 minutes. Avoid crowding the skillet; work in batches if necessary. The chicken is done when no longer pink inside.
- → Can I use homemade pesto instead of store-bought?
Absolutely. Homemade pesto offers superior flavor and control over ingredients. Blend fresh basil, garlic, pine nuts, Parmesan, and olive oil until desired consistency. This works perfectly for coating the sautéed chicken.
- → What are suitable vegetarian alternatives?
Grilled tofu or pan-seared chickpeas work wonderfully as protein substitutes. Season and cook them similarly to chicken, then coat with pesto. Both absorb the basil flavors beautifully while providing satisfying texture.
- → How should I store leftover bowls?
Store cooked chicken and rice separately in airtight containers for up to 3 days. Keep toppings separate to prevent sogginess. Reheat chicken and rice gently before reassembling with fresh tomatoes and basil for best results.
- → What vegetables enhance this dish?
Roasted zucchini, bell peppers, or eggplant add wonderful texture and nutrition. Sautéed spinach or arugula work beautifully as a bed beneath the rice. Sun-dried tomatoes offer concentrated flavor as an alternative to fresh tomatoes.