Chicken Pesto Rice Bowl

My neighbor handed me a jar of homemade pesto through the fence one August afternoon, insisting I try it with chicken and rice. I was skeptical at first, thinking it sounded too simple to be exciting. But that evening, standing over the stove with the smell of basil filling the kitchen, I realized how a few good ingredients could turn into something I'd crave on repeat. The tomatoes were from my windowsill, still warm from the sun, and their sweetness against the rich pesto made everything click.

I made this for my sister when she visited during a busy work week, and she ate two bowls without saying much, which is her version of a compliment. Later she texted asking for the recipe, then admitted she'd been eating sad desk salads for months. Now she makes a big batch every Sunday and portions it out for lunches. It's become her reset meal, the thing she turns to when she needs something easy but not boring.

Ingredients

• Boneless, skinless chicken breast (500 g): Cutting it into bite sized pieces helps it cook faster and soak up the pesto, plus every forkful gets a little protein and a lot of flavor.
• Olive oil (1 tbsp): Just enough to get a golden sear on the chicken without making the pan greasy or the dish heavy.
• Salt (1/2 tsp) and black pepper (1/4 tsp): Season before cooking so the chicken has flavor all the way through, not just on the surface.
• Basil pesto (1/2 cup): The heart of this bowl, whether you make it yourself or buy a good jarred version, it brings herby richness that ties everything together.
• Grated Parmesan cheese (2 tbsp, optional): Adds a salty, nutty finish, but you can skip it if you're keeping things dairy light.
• Cooked white or brown rice (2 cups, warm): The base that soaks up all the pesto and juices, making each bite comforting and complete.
• Tomatoes (2 medium, diced): They add brightness and a juicy pop that balances the richness of the pesto chicken.
• Pine nuts (2 tbsp, toasted, optional): A little crunch and buttery flavor that makes the bowl feel more special.
• Fresh basil leaves: A handful torn on top keeps things looking fresh and adds one more layer of that herbaceous aroma.

Instructions

Season the chicken:

Toss the chicken pieces with salt and pepper in a bowl or right on the cutting board. This simple step makes sure every bite has flavor, not just the outside.

Sear the chicken:

Heat 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, then stir and cook for 6 to 8 minutes total until cooked through and no longer pink inside.

Add the pesto:

Turn the heat down to low and stir in the basil pesto, coating every piece of chicken. Let it warm through for 1 to 2 minutes, filling your kitchen with that unmistakable basil scent.

Assemble the bowls:

Divide the warm rice among four bowls, then spoon the pesto chicken on top. Scatter diced tomatoes over everything, and finish with Parmesan and pine nuts if you're using them.

Garnish and serve:

Tear a few fresh basil leaves over each bowl and serve right away while everything is warm and fragrant. The contrast of hot chicken and cool tomatoes is part of what makes this so good.

Save

One night I was running late and threw this together with leftover rice from the fridge and a half jar of pesto I found in the door. My partner walked in, took one look, and said it smelled like vacation. We ate in silence, too hungry to talk, and afterward I realized this dish had become our comfort default. It's the meal that says everything is going to be okay, even when the day wasn't.

Serving Suggestions

This bowl is hearty enough to stand alone, but if you want to stretch it for guests, serve it with a simple arugula salad dressed in lemon and olive oil. The peppery greens cut through the richness of the pesto and make the whole meal feel more complete. I've also put out a basket of warm bread for people to soak up any leftover pesto at the bottom of their bowls, which always disappears fast.

Substitutions and Variations

If you're not a chicken person, grilled tofu or roasted chickpeas work beautifully here and still soak up the pesto. I've made this with quinoa instead of rice when I wanted something nuttier, and it held up just as well. You can also toss in roasted zucchini, bell peppers, or even leftover grilled vegetables to add more color and texture without much extra effort.

Storage and Reheating

Leftovers keep well in the fridge for up to three days, though I store the components separately so the rice doesn't get mushy. Reheat the chicken gently in a skillet with a splash of water or broth to keep it from drying out, and warm the rice in the microwave with a damp paper towel over it. The tomatoes and basil are best added fresh right before eating, so they stay bright and juicy.

• Store rice, chicken, and toppings in separate containers to keep textures intact.
• Reheat only what you'll eat, cold pesto chicken is also great in wraps or salads.
• Add a drizzle of olive oil or a spoonful of extra pesto when reheating to bring back moisture and flavor.

Save

This bowl has become my answer to the question of what to make when I want something nourishing but don't want to think too hard. It's flexible, forgiving, and always tastes like a little moment of calm in the middle of a busy week.

Recipe FAQs

→ Can I use boneless, skinless chicken thighs instead of breast?

Yes, chicken thighs work wonderfully and stay juicier during cooking. Adjust the cooking time slightly as thighs may take 8-10 minutes to fully cook through.

→ How do I make homemade basil pesto?

Blend 2 cups fresh basil leaves with 1/4 cup pine nuts, 1/2 cup olive oil, 1/2 cup Parmesan cheese, 3 cloves garlic, and salt/pepper to taste. Pulse until desired consistency is reached.

→ What's the best way to reheat leftovers?

Store components separately in airtight containers for up to 3 days. Reheat chicken gently in a skillet over low heat, add fresh rice, and assemble just before serving to maintain texture and freshness.

→ Can I prepare this dish ahead of time?

Cook rice and chicken ahead, then store separately. Assemble the bowls fresh when ready to serve for best results, as the pesto coating stays flavorful and the rice remains at ideal temperature.

→ What are good vegetable substitutes?

Roasted zucchini, bell peppers, eggplant, and cherry tomatoes all complement the pesto chicken beautifully. Add roasted vegetables to the bowl alongside or mixed with the rice.

→ Is this gluten-free?

Yes, the bowl is naturally gluten-free when using store-bought pesto that's certified gluten-free. Always verify pesto labels as some brands add thickeners containing gluten.