Chicken Pesto Rice Bowl

The smell of basil pesto warming in a skillet is what finally convinced me this bowl was worth making on repeat. I threw it together on a Tuesday night when the fridge was looking sparse, and the way the garlicky pesto clung to the chicken and soaked into the rice made me forget I was technically winging it. My partner walked in, took one look, and asked if we were celebrating something. We weren't, but it felt like we should have been.

I made this for a friend who claimed she didn't like chicken breast because it always turned out dry. She watched me toss the golden pieces in pesto, skeptical, then went quiet after the first forkful. She texted me the next day asking for the recipe, which is how I knew it had passed the test. Now it's my go to when I want to prove that simple food can be the most memorable.

Ingredients

• Boneless, skinless chicken breast: Cut it into even bite sized pieces so everything cooks at the same rate, and don't skip the seasoning before it hits the pan.
• Olive oil: Just enough to get a golden sear on the chicken without making it greasy.
• Salt and black pepper: These bring out the chicken's flavor and help the pesto shine instead of doing all the work alone.
• Basil pesto: The heart of the dish, whether you use a jar from the store or blend your own, it coats everything in that herby, garlicky magic.
• Parmesan cheese: A little grated on top adds a salty, nutty finish that makes each bowl feel more complete.
• Cooked rice: Warm rice is key, it soaks up the pesto and becomes part of the flavor instead of just a base.
• Tomatoes: Diced fresh tomatoes add a juicy pop that balances the richness and keeps things from feeling heavy.
• Pine nuts: Toasting them for a few minutes releases their buttery flavor and adds a welcome crunch.
• Fresh basil leaves: A handful on top makes the bowl look alive and gives you one more hit of that bright herbal note.

Instructions

Season the chicken:

Sprinkle salt and pepper over the chicken pieces, tossing them so every bite gets a little seasoning. This step seems small, but it's what keeps the chicken from tasting flat.

Sear the chicken:

Heat the olive oil in a large skillet over medium high heat until it shimmers, then add the chicken in a single layer. Let it cook undisturbed for a few minutes so it gets golden on one side, then toss and cook until it's cooked through, about six to eight minutes total.

Coat with pesto:

Turn the heat down to low and add the basil pesto, stirring until every piece of chicken is slicked with green. Let it warm through for a minute or two, the smell will tell you when it's ready.

Assemble the bowls:

Divide the warm rice among four bowls, creating a soft bed for everything else. Spoon the pesto chicken over the top, letting some of that glossy sauce drip down into the rice.

Add the toppings:

Scatter the diced tomatoes over each bowl, then finish with a sprinkle of Parmesan, a few toasted pine nuts, and a handful of fresh basil leaves. Serve it right away while everything is still warm and vibrant.

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The first time I served this, I forgot to toast the pine nuts and just tossed them on raw. They were fine, but the next time I remembered to toast them, the whole dish came alive in a way I hadn't expected. It's funny how one small step can make something good feel special, like you put in more effort than you actually did.

Storing and Reheating

You can keep leftovers in the fridge for up to three days, but store the chicken, rice, and tomatoes separately so nothing gets soggy. When you're ready to eat, warm the chicken and rice gently in a skillet with a splash of water or broth, then add the fresh tomatoes and toppings right before serving. The pesto can dry out a bit in the fridge, so a tiny drizzle of olive oil before reheating helps bring it back to life.

Swaps and Variations

If you want to skip the chicken, grilled tofu or roasted chickpeas work beautifully and soak up the pesto just as well. Brown rice adds a nuttier flavor and more chew, while cauliflower rice keeps things lighter if that's your thing. I've also tossed in roasted zucchini or bell peppers when I had them on hand, and they folded right into the bowl without changing the spirit of the dish.

Serving Suggestions

This bowl stands on its own, but a simple side salad with lemon vinaigrette or a handful of arugula on the side makes it feel like a full meal. If you're feeding a crowd, set out extra Parmesan, pine nuts, and a bottle of good olive oil so everyone can customize their bowl. A squeeze of lemon juice over the top right before eating is one of those small moves that makes everything taste brighter and more intentional.

• Serve with crusty bread to soak up any extra pesto at the bottom of the bowl.
• Pair it with a crisp white wine or sparkling water with a lemon wedge.
• Double the recipe and pack the leftovers for lunch, they hold up surprisingly well.

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This bowl has become my answer to the question of what to make when I want something that feels indulgent but doesn't ask for much. It's proof that dinner doesn't need to be complicated to be worth sitting down for.

Frequently Asked Recipe Questions

→ Can I prepare the pesto chicken ahead of time?

Yes, you can cook the pesto chicken up to 2 days in advance and store it in an airtight container in the refrigerator. Reheat gently on the stovetop or microwave before serving to maintain its tenderness.

→ What type of rice works best for this bowl?

Both white and brown rice work wonderfully. Brown rice adds more fiber and nutty flavor, while white rice provides a lighter, fluffier base. Choose based on your preference and dietary needs.

→ Is homemade or store-bought pesto better?

Homemade pesto offers fresher, more vibrant flavor, but store-bought versions are convenient and reliable. Check labels for allergens, especially tree nuts, which may vary between brands.

→ How can I make this vegetarian?

Replace chicken with grilled tofu, chickpeas, or white beans for plant-based protein. Adjust cooking time accordingly—tofu needs only 3-4 minutes to heat through with the pesto coating.

→ What garnishes enhance the final presentation?

Fresh basil leaves, toasted pine nuts, grated Parmesan cheese, and a squeeze of lemon juice elevate both flavor and appearance. Roasted cherry tomatoes or caramelized garlic are excellent additions too.

→ Can I add roasted vegetables to this bowl?

Absolutely. Roasted zucchini, bell peppers, eggplant, or cherry tomatoes complement the pesto chicken beautifully. Roast vegetables at 400°F for 20-25 minutes before assembling the bowl.