Chicken Pesto Rice Bowl (Printable)

Tender basil pesto chicken served over warm rice with fresh tomatoes and pine nuts. An easy, gluten-free Italian-inspired dish.

# What You Need:

→ Chicken

01 - 1.1 lbs boneless, skinless chicken breast, cut into bite-sized pieces
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Pesto

05 - 1/2 cup basil pesto, store-bought or homemade
06 - 2 tablespoons grated Parmesan cheese, optional

→ Rice

07 - 2 cups cooked white or brown rice, warm

→ Toppings

08 - 2 medium tomatoes, diced
09 - 2 tablespoons pine nuts, toasted, optional
10 - Fresh basil leaves for garnish

# Step-by-Step Guide:

01 - Season chicken pieces with salt and black pepper, ensuring even distribution.
02 - Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken and sauté for 6 to 8 minutes until golden brown and cooked through.
03 - Reduce heat to low, add basil pesto to the skillet, and stir continuously to coat chicken evenly. Cook for 1 to 2 minutes until heated through.
04 - Divide warm rice equally among four serving bowls.
05 - Top each rice bowl with pesto-coated chicken, diced tomatoes, and optional sprinkles of Parmesan cheese and toasted pine nuts.
06 - Finish each bowl with fresh basil leaves and serve immediately.

# Expert Suggestions:

01 -
  • It comes together in half an hour, perfect for nights when youre too tired to think but still want real food.
  • The pesto coats every piece of chicken with deep, garlicky flavor that makes plain rice taste luxurious.
  • You can prep the rice ahead and have this bowl ready faster than ordering takeout.
  • Fresh tomatoes add a bright pop that cuts through the richness and keeps every bite interesting.
02 -
  • Dont add the pesto over high heat or it will turn bitter and lose its bright green color, always reduce to low first.
  • Use warm rice, not cold, because cold rice wont absorb the pesto and the whole bowl will feel disconnected instead of cohesive.
  • Pat the chicken dry before seasoning so it browns instead of steaming, which makes all the difference in texture and flavor.
03 -
  • Toast the pine nuts in a dry skillet for just two minutes until golden and fragrant, it brings out a deeper nutty flavor that makes the bowl feel special.
  • If your pesto is too thick, thin it with a tablespoon of pasta water or chicken broth so it coats the chicken and rice more evenly.
  • Always taste the pesto before adding it, some store bought versions are saltier than others, so you may want to skip the extra Parmesan or adjust the seasoning.
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