Chicken Pesto Rice Bowl

The smell of basil always takes me straight back to summer evenings when dinner needed to be quick but still feel like a treat. I had a jar of pesto in the fridge, leftover rice from the night before, and chicken that needed using. What started as a throw-it-together meal turned into something my family asks for by name. It's the kind of bowl that feels both nourishing and indulgent without any fuss.

I made this for a friend who was recovering from a long week, and she sat at my kitchen counter with her bowl cradled in both hands, quiet for a full minute. Then she looked up and said it tasted like someone cared. That's when I realized this recipe wasn't just easy, it was generous. It's become my go-to for both lazy Tuesdays and moments when I want to feed someone something that feels like a hug.

Ingredients

• Boneless, skinless chicken breast (500 g): I cut mine into chunky bite-sized pieces so they cook fast and soak up the pesto without drying out.
• Olive oil (1 tbsp): Just enough to get a golden sear on the chicken and keep everything from sticking to the pan.
• Salt (1/2 tsp) and black pepper (1/4 tsp): Simple seasoning that lets the pesto shine without competing for attention.
• Basil pesto (1/2 cup): The hero of the dish, whether you make it yourself or grab a good jar from the store.
• Grated Parmesan cheese (2 tbsp, optional): Adds a salty, nutty finish that makes each bite a little more luxurious.
• Cooked white or brown rice (2 cups, warm): The base that soaks up all the pesto and juices, turning plain rice into something crave-worthy.
• Tomatoes (2 medium, diced): Fresh, juicy, and bright, they cut through the richness and wake up your palate.
• Pine nuts (2 tbsp, toasted, optional): A little crunch and buttery flavor that feels fancy but takes no effort.
• Fresh basil leaves: More than garnish, they add a pop of color and a hit of aromatic freshness right before you dig in.

Instructions

Season the chicken:

Toss your bite-sized chicken pieces with salt and pepper in a bowl. It's a small step but it makes sure every piece tastes good on its own before the pesto even enters the picture.

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 sizzle undisturbed for a couple minutes to get that golden crust, then stir and cook for 6 to 8 minutes total until cooked through and no longer pink inside.

Stir in the pesto:

Turn the heat down to low and add the basil pesto, stirring gently to coat every piece of chicken. Let it warm through for a minute or two, filling your kitchen with that unmistakable basil aroma.

Assemble the bowls:

Divide your warm rice among four bowls, making a little nest in each one. Spoon the pesto chicken over the top, letting some of that green sauce drip down into the rice.

Add the toppings:

Scatter diced tomatoes over each bowl, then sprinkle with Parmesan and toasted pine nuts if you're using them. Finish with a few torn basil leaves and serve right away while everything is still warm and fragrant.

Save

One night my son announced he didn't like green food, crossed his arms, and refused to try it. I let him watch me take the first bite and close my eyes with exaggerated happiness. Two minutes later he was scraping his bowl clean and asking if pesto counted as a vegetable. It's been his favorite dinner ever since, and I never corrected him.

Choosing Your Pesto

I've made this with homemade pesto when I had fresh basil threatening to wilt and with store-bought jars when life got busy. Both work beautifully, but if you're buying it, look for one with olive oil listed high up in the ingredients and a deep green color. The watery, pale ones just don't carry the same punch. If you make your own, go a little heavier on the garlic and cheese since it'll mellow out when heated with the chicken.

Making It Your Own

This bowl is endlessly flexible, which is part of why it's survived in my rotation for years. Swap the chicken for grilled tofu, canned chickpeas, or even shrimp if that's what you have. I've stirred in roasted zucchini, charred bell peppers, and even leftover roasted broccoli. One time I added a handful of arugula right before serving and the peppery bite made it feel like a completely new dish.

Serving and Storing

Serve this straight from the skillet to the bowls while everything is warm and the pesto is still glossy. If you have leftovers, store them in an airtight container in the fridge for up to three days. The flavors deepen overnight and I've been known to eat it cold for lunch, standing at the counter with a fork. If you want to reheat it, add a splash of water or broth and warm gently in a skillet to keep the chicken from drying out.

• A squeeze of fresh lemon juice over the top adds brightness and cuts through the richness beautifully.
• Try stirring a handful of baby spinach into the warm rice before topping with chicken.
• If you want more texture, toss in some crispy chickpeas or croutons just before serving.

Save

This bowl has carried me through busy weeks, cozy nights in, and moments when I needed something reliable and kind. I hope it does the same for you.

Recipe FAQs

→ Can I use homemade or store-bought pesto?

Both work beautifully. Store-bought pesto saves time, while homemade pesto offers fresher flavor. If using store-bought, check for allergens as some may contain different nuts or additives.

→ How do I prevent the chicken from drying out?

Cut chicken into uniform bite-sized pieces and avoid overcooking. Sauté for 6-8 minutes until golden and just cooked through. The pesto coating helps retain moisture, so coat immediately after cooking.

→ What can I substitute for pine nuts?

Try toasted walnuts, almonds, or sunflower seeds for similar texture and nutrition. These alternatives add crunch and richness without the tree nut concerns of pine nuts.

→ Is this dish suitable for meal prep?

Yes, but keep components separate. Store cooked chicken and rice in airtight containers for up to 3 days. Assemble bowls fresh before serving to maintain tomato freshness and rice texture.

→ What are good vegetarian alternatives to chicken?

Grilled or pan-fried tofu, chickpeas, white beans, or tempeh work wonderfully with pesto. Use similar cooking methods and timing, adjusting heat as needed for each protein.

→ Can I add other vegetables to this dish?

Absolutely. Roasted zucchini, bell peppers, eggplant, or fresh spinach complement the pesto beautifully. Add roasted vegetables during assembly or toss with the pesto chicken.