ONE-POT PESTO CHICKEN AND RICE
One-pot, no chopping veggies, and done in about 35 minutes. This One-Pot Pesto Chicken and Rice is the perfect idea if you're short on dinner prep time.
Provided by Danielle
Categories Mains
Time 35m
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon oil in a deep non-stick skillet or Dutch oven over medium high heat. Add chicken thighs to the hot pan and season with salt and pepper. Cook for 4-5 minutes or until browning on the bottom. Flip thighs and continue cooking for another 3-4 minutes or until just browned. Remove from heat and set aside (the chicken thighs may not yet be fully cooked at this point).
- Reduce heat to medium and add 1 tablespoon additional oil to the same pan. Add minced garlic and cook for about 30 seconds, then add green beans and mushrooms. Cook for 3-4 minutes, stirring occasionally.
- Add broth to the pan. Let it come to a low boil and then reduce heat to low. Add rice and stir until all rice is fully saturated in liquid. Return chicken to the pan, cover, and let cook over low heat for 20 minutes.
- After 20 minutes, the rice should be fully cooked and very little liquid should remain in the pan. Remove the chicken, cut it up into bite sized pieces, and return it to the pan, along with the peas and pesto. Stir until well mixed and serve immediately. Store for up to 4 days in airtight containers.
Nutrition Facts : ServingSize about 2 cups, Calories 514 calories, Fat 29g, Carbohydrate 29g, Protein 36g
30-MINUTE PESTO-PARMESAN CHICKEN & RICE SKILLET
This skillet dish is a family-pleaser, with chunks of tender chicken and rice in a creamy Parmesan-pesto sauce. Bonus: It's ready to serve in 30 minutes.
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Melt butter in large skillet on medium heat. Add onions; cook and stir 3 to 5 min. or until crisp-tender. Add chicken, spinach and pesto; cook 5 min. or until heated through, stirring frequently.
- Add broth and milk; stir. Bring to boil. Stir in rice; simmer on medium-low heat 5 min.
- Remove from heat. Stir in cheese; cover. Let stand 5 min.
Nutrition Facts : Calories 230, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 40 mg, Sodium 340 mg, Carbohydrate 22 g, Fiber 1 g, Sugar 3 g, Protein 17 g
PESTO CHICKEN AND RICE
Provided by Elena Besser
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat 3 tablespoons of the oil in a large skillet over medium-high heat. Add the fennel and cook, stirring frequently, until it begins to become translucent, 3 to 4 minutes. Add the chicken and season with salt and pepper. Add the shallots and continue to cook until the chicken is browned on all sides, about 3 minutes.
- Add the rice and cook, stirring, until it is toasted, about 2 minutes.
- Stir in the broth and bring the mixture to a boil. Reduce the heat so the broth simmers; cover the skillet and simmer until the rice is tender, 15 to 20 minutes.
- Bring a medium saucepan of water to a roaring boil.
- Meanwhile, fill a small bowl with ice water. Set aside.
- Cook the pine nuts in a medium skillet over medium heat, shaking frequently, until lightly toasted, 3 to 5 minutes. Keep an eye on them, as they can burn quickly.
- When the water is boiling, add a handful of salt (you want the water as salty as the ocean), then add the basil leaves. Use a slotted spoon, small strainer or spider to press down the leaves, making sure they're fully submerged in the water. Count to five, remove the leaves with the slotted spoon and immediately plunge them into the ice water for 1 to 2 minutes.
- Remove the basil from the ice water and squeeze out excess water.
- Put the toasted pine nuts in a food processor. (If you don't have a food processor, a blender is fine.) Pulse to chop the nuts. Add the garlic and basil and pulse. Once a creamy, green paste forms, with the motor running, slowly pour in the remaining 1/2 cup of olive oil, processing until the oil is fully incorporated. Transfer the paste to a medium bowl and fold in 1 cup of the Parmesan with a rubber spatula. Season with salt and pepper. Set aside.
- Remove the skillet from the heat and stir in the pesto and butter, if using. Serve the chicken and rice topped with fresh basil and the remaining 1/2 cup Parmesan.
CREAMY PESTO CHICKEN AND RICE
Found this recipe on the back of a box of Success Rice and thought it sounded wonderful!
Provided by Ellen Bales
Categories Pasta
Time 30m
Number Of Ingredients 13
Steps:
- 1. Prepare the rice according to package directions.
- 2. In a large, non-stick skillet, heat oil over medium-high heat. Saute onions and garlic until tender. Stir in peas and chicken. Add cream cheese; stir until melted.
- 3. Stir in the broth, cream, and pesto. Add parsley and Parmesan cheese. Mix well, stirring until heated through. Remove from heat and fold in the hot rice. Garnish with pepper to taste.
CHICKEN PESTO AND RICE
I don't really know what to call this because I made it up and it was great! I wanted to come on here and record it so I would remember the magic and hopefully you can to.
Provided by rusted_essence
Categories Chicken Breast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- bring 2 c water 3 T butter garlic and onion powder salt and pepper to a boil.
- Add 1 c rice and half medium onion chopped
- Bring to boil cover and simmer 20 minutes.
- Steam carrots seasoning with salt and pepper and dotting with butter.
- Brown Chicken breasts in hot skillet with 3 T butter.
- Salt and Pepper both sides of chicken.
- add onions and cook til chicken is done and onions are transluscent.
- stir pesto with a knife and spread some on each side of the chicken cooking two minutes on each side.
- remove from heat and slice into strips.
- make a bed of rice on a plate position carrots in a pinwheel position chicken on top of the carrots.
- garnish the mound with onions and feta.
- Enjoy!
Nutrition Facts : Calories 1175.8, Fat 60.9, SaturatedFat 33.3, Cholesterol 214.9, Sodium 2243.2, Carbohydrate 116.2, Fiber 9.6, Sugar 13.9, Protein 43.6
LAZY PESTO CHICKEN AND RICE
I created this one night when I was looking for a lot of flavor, but wanted something really quick to put together. On my plate, I melt mozzarella cheese on it. I love cheese, but the rest of my family isn't into it.
Provided by StephPage
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
- Spread rice in the bottom of the baking pan. Layer chicken on top.
- Mix cream of chicken soup, milk, and cheese wedges together in a bowl until smooth. Stir in chicken broth and pesto. Pour over chicken and rice. Cover baking pan tightly with aluminum foil.
- Bake in the preheated oven until most of the liquid has been absorbed, about 45 minutes. Remove from oven carefully; stir. Replace aluminum foil cover. Continue baking until rice is tender, about 15 minutes more. Remove from oven; uncover and sprinkle Parmesan cheese on top.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Broil until Parmesan cheese is melted and browned, about 5 minutes.
Nutrition Facts : Calories 406 calories, Carbohydrate 46.2 g, Cholesterol 44.7 mg, Fat 15.5 g, Fiber 0.9 g, Protein 18.7 g, SaturatedFat 4.9 g, Sodium 892.1 mg, Sugar 3.6 g
PESTO CHICKEN RECIPE WITH VEGETABLES
One-pan chicken pesto and vegetables makes the perfect weeknight meal in 20 minutes! I recommend homemade pesto for this recipe, but you can totally use store-bought pesto for a shortcut if you need to.
Provided by Suzy Karadsheh
Categories Main Course
Number Of Ingredients 13
Steps:
- Pat chicken breast cutlets dry and season with salt and pepper on both sides. (Boneless skinless chicken breasts can be used, simply cut them in half horizontally so that you have thinner pieces. Watch the video to see how I do this).
- In large cast iron skillet, heat a little bit of extra virgin olive oil (about 2 tbsp) until shimmering but not smoking in a cast iron skillet. Add chicken to the heated skillet and cook over medium-high heat for 2 to 3 minutes on each side, turning over once. Remove from the skillet and set aside for now.
- If needed, add a little bit more extra virgin olive oil to the skillet. Add zucchini, bell peppers, onion, and grape tomatoes. Season with kosher salt and black pepper. Cook for 6 to 7 minutes or so, tossing occasionally, until the veggies have softened.
- In a small bowl or glass measuring cup, mix together the basil pesto and cream.
- Add the chicken back to the skillet. Pour the pesto and cream mixture in. Reduce the heat to medium-low and cook for a minute or so.
- Remove the skillet from the heat, add lemon juice and lemon zest. Add pine nuts and fresh basil for garnish. Serve hot with your favorite grain or plain orzo pasta.
Nutrition Facts : Calories 245.8 kcal, Carbohydrate 4.6 g, Protein 25.7 g, Fat 13.3 g, SaturatedFat 4.6 g, Cholesterol 91.8 mg, Sodium 269.2 mg, Fiber 1.1 g, Sugar 2.5 g, ServingSize 1 serving
PESTO CHICKEN WITH RICE
minimal effort, good food.
Provided by burtonge96
Time 1h25m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Preheat oven to 200C
- Fry the chicken in a pan with a small amount of oil or butter for 10mins
- Grease a shallow oven dish. Scatter the chopped onions, mushrooms and rice in the dish and nestle the chicken in the mix.
- Mix the pesto in the boiling chicken stock and pour into the dish
- Place the chicken and rice in the oven d remove in 1 hour
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