One Pan Chicken Thighs and Pesto Rice

This Pesto Chicken Thighs and Rice is a cozy one pan meal that takes only 40 minutes. Packed with flavor and nutrition, for everyone to enjoy!

As a dietitian on a mission to prove that eating healthy can be easy and yummy, one pan meals are my go-to. I love using hearty proteins like chicken thighs, a grain, and a flavorful add-in as my formula for creating the perfect one pan meal. This pesto chicken thighs and rice dish is going to be your newest weeknight meal, and it's packed with nutrition too.

Similar to my creamy mushroom chicken thighs and rice, this recipe uses chicken thighs and rice as the base ingredients. For flavor, we pack in vibrant pesto, Parmesan cheese, and load up on kale for nutrition. It's a balanced meal that's easy, nutrient-packed, and feels like comfort food. Plus, the leftovers reheat beautifully the next day.

Why This Recipe Is Dietitian Approved

1. Easy weeknight meal. These chicken thighs and rice take just 40 minutes and are made in one pan for ease. They're a great option for weeknights when you need a balanced meal in under an hour.
2. Packed with protein. This recipe has 31g of protein per serving, which is exactly what I aim for per meal.  
3. Cozy and comforting. Chicken and rice is a classic comfort meal to share with your family. The best hot meal to unwind after a busy day!

Ingredients

Chicken thighs. This is our protein of choice. Chicken breast also works, but I love the extra flavour from chicken thighs.

Spices. Italian spice blend, red pepper flakes, salt and black pepper are the only spices you need.

Bone broth. For added protein (9g of protein per cup), I like using bone broth in this recipe to cook the rice. This is the one I use, however regular chicken broth will work as well.

Rice. I typically use basmati rice for this recipe, however brown rice will also work. I just do not recommend minute rice, as the ratio of liquid to rice will be off.

Pesto. This is where the majority of the flavour will come from in this recipe, so I highly recommend using a higher quality pesto. My personal favourite pesto is the Kirkland brand pesto, which isn’t super high quality but is so flavourful.

Kale. For an easy source of veggies, I use chopped kale. Zucchini, spinach, or asparagus will also work.

Lemon. Optional, for added freshness.

Parmesan cheese. I love adding parm for an extra depth of umami flavour in my cozy one pan dishes.

The complete ingredient list with measurements can be found in the recipe card below. 

Instructions

1. In a large mixing bowl, combine chicken thighs, Italian spices, salt and black pepper.

2. In a large pan over medium high heat add 1 tablespoon olive oil. Once hot, arrange your chicken thighs in the pan in a single layer. Sear each side of the chicken for about 3 minutes. Remove chicken from the pan (if there is anything stuck to the bottom of the pan add 1 tablespoon of broth to de-glaze the pan).

3. To the same pan, add your rice and bone broth. Mix well before adding the chicken back into the pan. Bring the liquid to a boil. Once boiling, add the lid and simmer on low-medium for about 15-20 minutes or until the rice is fully cooked. 

4. Remove the chicken from the pan (this helps make it easier to mix) and add the kale and lemon juice (if using), gently stir in the kale until it wilts. Stir in pesto. Garnish with red pepper flakes
5. Add the chicken back into the pan and top with Parmesan cheese. 

Substitutions and Variations

I like bone broth for the extra protein, but regular chicken broth works too. Rice can be swapped for orzo if desired.

Equipment

• Large pan

Storage

Leftover chicken thighs and rice can be stored in an airtight container in the fridge for up to 3 days. For longer storage, I recommend storing in a freezer safe container and freezing for up to 3 months.

Frequently Asked Questions

More One Pan Recipes

Looking for more cozy one pan meals? These will be a hit:

• Marry Me Chicken Pasta
• Butternut Squash and Sausage Orzo with Kale
• Creamy Mushroom Chicken and Rice
• Lemon Chicken and Zucchini Pasta

📖 Recipe

Print Recipe Pin Recipe

5 from 2 votes

One Pan Chicken Thighs and Pesto Rice

This Pesto Chicken Thighs and Rice is a cozy one pan meal that takes only 40 minutes. Packed with flavor and nutrition, for everyone to enjoy!

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Main Course

Cuisine: American

Keyword: Chicken, one pan

Servings: 4

Ingredients 

1x2x3x

• 1 lb chicken thighs boneless, skinless
• 1 tablespoon Italian spice blend
• Salt and black pepper to taste
• 1 tablespoon olive oil
• 2 cups chicken bone broth or chicken broth
• 1 cup uncooked basmati rice
• ½ cup pesto
• 3 cups kale chopped (can be replaced with spinach or asparagus)
• Red pepper flakes to taste
• Juice of ½ a lemon optional
• ⅓ cup Parmesan cheese optional

Instructions

• In a large mixing bowl, combine chicken thighs, Italian spices, salt and black pepper.
• In a large pan over medium high heat add 1 tablespoon olive oil. Once hot, arrange your chicken thighs in the pan in a single layer. Sear each side of the chicken for about 3 minutes. Remove chicken from the pan (if there is anything stuck to the bottom of the pan, add 1 tablespoon of broth to de-glaze the pan).
• To the same pan, add your rice and bone broth. Mix well before adding the chicken back into the pan. Bring the liquid to a boil. Once boiling, add the lid and simmer on low-medium for about 15-20 minutes or until the rice is fully cooked.
• Remove the chicken from the pan (this helps make it easier to mix) and add the kale and lemon juice (if using), gently stir in the kale until it wilts. Stir in pesto. Garnish with red pepper flakes
• Add the chicken back into the pan and top with Parmesan cheese.

Notes

If you are looking to replace the kale with a different vegetable such as zucchini or asparagus, I recommend cooking the veggie in the pan before adding in the rice and broth. You can then let the vegetables mix with the broth, rice and chicken while the rice is cooking.

For additional flavour saute 2 cloves of pressed garlic and 2 diced shallots before adding the chicken.

*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.

Nutrition

Serving: 2cups | Calories: 626kcal | Carbohydrates: 42g | Protein: 31g | Fat: 37g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 119mg | Sodium: 566mg | Potassium: 364mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2373IU | Vitamin C: 15mg | Calcium: 231mg | Iron: 2mg

Did you know....rating and sharing recipes is one of the best ways you can support your favourite food bloggers? If you make this recipe, I would love if you clicked the stars below to leave a rating and/or sharing a photo on social media by tagging @nourishedbynic or using the hashtag #nourishedbynic!