Best 2 Lazy Pesto Chicken And Rice Recipes

Indulge in effortless culinary creations with our versatile pesto chicken and rice recipes. Treat your taste buds to a symphony of flavors with our classic pesto chicken and rice, featuring succulent chicken coated in a luscious pesto sauce, complemented by fluffy rice and a medley of vegetables. For a lighter option, try our vibrant lemon pesto chicken and rice, where zesty lemon and fragrant basil unite, creating a refreshing twist on the classic. If you prefer a creamy delight, our creamy pesto chicken and rice is sure to impress, with a rich and velvety sauce that elevates the dish to a new level of indulgence. For a taste of the Mediterranean, embark on a culinary journey with our sun-dried tomato pesto chicken and rice, where sun-dried tomatoes add a burst of savory sweetness. And for a quick and easy fix, our 15-minute pesto chicken and rice is your go-to recipe, delivering a flavorful meal in just minutes.

Here are our top 2 tried and tested recipes!

PESTO CHICKEN AND RICE BAKE

Pesto Chicken and Rice Bake image

This is a comforting casserole which requires just a few ingredients and in less than an hour dinner will be ready. For little ones, it's best to chop the tenders into bite-sized pieces.

Provided by thedailygourmet

Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts

Time 50m

Yield 4

Number Of Ingredients 7

Ingredients

cooking spray
1 ¾ cups water, divided
1 (6.9 ounce) package chicken-flavored rice and vermicelli mix
¼ cup basil pesto, divided
1 pound chicken tenderloins, tendons removed
½ cup Alfredo sauce
¼ cup freshly grated Parmesan cheese

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Spray an 8-inch casserole dish with cooking spray.
Mix 1 1/2 cups water together with rice, seasoning packets, and 2 tablespoons pesto. Pour mixture into the casserole dish.
Toss chicken tenders with remaining pesto in a shallow dish. Place chicken on top of the rice.
Bake in the preheated oven for 30 minutes.
Mix remaining water with Alfredo sauce. Remove dish from the oven and pour Alfredo sauce over the chicken, stirring to combine. Top with Parmesan cheese and bake until cheese melts, about 15 minutes more. Serve immediately.

Nutrition Facts : Calories 443.4 calories, Carbohydrate 40.4 g, Cholesterol 75.9 mg, Fat 16.3 g, Fiber 1.9 g, Protein 34.4 g, SaturatedFat 4.6 g, Sodium 1116.5 mg, Sugar 2.7 g

PESTO CHICKEN AND RICE

Pesto Chicken and Rice image

Provided by Elena Besser

Categories main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1/2 cup plus 3 tablespoons olive oil
1 medium fennel bulb, diced
1 pound boneless, skinless chicken breast, cut into cubes
Kosher salt and freshly ground black pepper
2 shallots, diced
1 cup long-grain white rice
2 cups chicken broth
1/2 cup pine nuts
2 cups tightly packed basil leaves, plus more for garnish
4 small or 2 large garlic cloves
1 1/2 cups finely grated Parmesan (5 ounces)
3 tablespoons unsalted butter, optional

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.

Tips:

Use fresh ingredients: Fresh herbs, vegetables, and chicken will give your dish the best flavor.
Don't be afraid to experiment: There are many different ways to make pesto, so feel free to adjust the ingredients to your liking.
Make a big batch of pesto: Pesto can be stored in the refrigerator for up to a week or in the freezer for up to 3 months. This makes it a great option for meal prepping or having on hand for a quick and easy meal.
Use pesto as a marinade: Pesto is a great way to add flavor to chicken, fish, or vegetables before grilling, roasting, or baking.
Stir pesto into soups, stews, or pasta sauces: Pesto can add a boost of flavor to your favorite soups, stews, or pasta sauces.

Conclusion:

Lazy Pesto Chicken and Rice is a quick, easy, and delicious meal that is perfect for a busy weeknight. The pesto adds a ton of flavor to the chicken and rice, and the dish can be easily customized to your liking. With just a few simple ingredients, you can have a delicious and satisfying meal on the table in no time. So next time you're looking for a quick and easy meal, give Lazy Pesto Chicken and Rice a try. You won't be disappointed!