Chicken Pesto Rice Bowl

There was a Tuesday evening when the fridge looked half empty and dinner felt like a puzzle with missing pieces. I had leftover rice, a jar of pesto I'd opened days before, and chicken thawing on the counter. What started as improvisation turned into something I now crave on repeat. The smell of basil hitting warm chicken is still one of my favorite kitchen moments.

I made this for my sister after she moved into her first apartment with a kitchen smaller than a closet. She stood beside me, skeptical that something this simple could be filling, then went back for seconds. Now she texts me photos of her version every few weeks, each time with a different topping she invented.

Ingredients

• Boneless, skinless chicken breast (500 g): Cut into bite sized pieces so they cook fast and soak up the pesto, look for evenly thick breasts so nothing dries out.
• Olive oil (1 tbsp): Just enough to keep the chicken from sticking and add a little richness without making things greasy.
• Salt (1/2 tsp) and black pepper (1/4 tsp): Simple seasoning that lets the pesto shine, don't skip this or the chicken will taste flat.
• Basil pesto (1/2 cup): The soul of this dish, homemade is lovely but a good jarred version works beautifully and saves you 20 minutes.
• Parmesan cheese (2 tbsp, optional): Adds a salty, nutty finish that makes each bite feel a little fancier.
• Cooked rice (2 cups, warm): White or brown, your call, I like using day old rice because it holds its shape and doesn't get mushy.
• Tomatoes (2 medium, diced): Fresh, juicy, and bright, they cut through the richness and add color you can taste.
• Pine nuts (2 tbsp, toasted, optional): A little crunch and buttery flavor, toast them in a dry pan for 2 minutes and watch them close or they'll burn.
• Fresh basil leaves: For garnish, they make the whole bowl smell like summer even in the middle of winter.

Instructions

Season the chicken:

Toss your chicken pieces with salt and pepper in a bowl or right on the cutting board. This step seems small but it builds the flavor foundation.

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 about 3 minutes before stirring, you want golden edges and juicy centers, this takes 6 to 8 minutes total.

Coat with pesto:

Lower the heat and stir in the basil pesto, tossing everything until each piece is glossy and green. Let it warm through for a minute or two, the smell will make you impatient.

Build your bowls:

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

Garnish and serve:

Tuck a few fresh basil leaves on top and bring the bowls to the table while everything is still steaming. This is a dish that tastes best when it's just made.

Save

One night I served this to a friend who swore she didn't like pesto. She paused mid bite, looked at me confused, and said it tasted completely different when it was warm and mixed with chicken. Sometimes the context changes everything.

Swaps and Substitutions

If you're not eating meat, grilled tofu or crispy chickpeas work beautifully here, just toss them in the pesto the same way. I've also used leftover rotisserie chicken when I'm too tired to cook from scratch, just shred it and warm it with the pesto for a minute. Brown rice adds a nuttier chew, but jasmine or basmati bring a fluffier, more fragrant base.

Make It Your Own

A squeeze of lemon juice over the finished bowl wakes everything up with brightness, especially if your pesto is on the richer side. Roasted zucchini, bell peppers, or even asparagus fold in easily and add more color and texture. Sometimes I'll stir a handful of baby spinach into the warm rice and let it wilt, it disappears but adds a subtle earthiness.

Storage and Reheating

This keeps in the fridge for up to three days, though the tomatoes will soften and release juice. I store the components separately and build fresh bowls each time, the rice reheats better on its own and the chicken stays tender. When reheating, add a tiny splash of water or broth to the chicken so the pesto doesn't dry out.

• Reheat rice covered in the microwave with a damp paper towel on top to keep it from getting hard.
• Warm the chicken gently in a skillet over low heat, stirring often.
• Add fresh tomatoes and basil right before serving, they taste so much better when they haven't been refrigerated.

Save

This bowl has pulled me through rushed weeknights and lazy Sundays when I wanted comfort without heaviness. I hope it becomes one of those recipes you turn to without thinking, the kind that feels like home no matter where you make it.

Recipe FAQs

→ Can I use store-bought pesto or should I make it fresh?

Store-bought pesto works perfectly and saves time. However, homemade pesto offers fresher flavor if you have the ingredients on hand. Both work equally well in this dish.

→ What type of rice works best for this bowl?

White rice, brown rice, or even jasmine rice all work well. Choose based on your preference—white rice is lighter, while brown rice adds nuttiness and extra fiber.

→ How do I know when the chicken is cooked through?

The chicken is done when it's golden on the outside and reaches an internal temperature of 165°F (74°C). It should no longer show any pink inside when cut.

→ Is this dish suitable for meal prep?

Yes, you can prepare components ahead. Cook rice and chicken separately, then store them in airtight containers. Assemble bowls fresh when serving to keep tomatoes crisp and basil vibrant.

→ What are good substitutions for chicken?

Grilled tofu, chickpeas, or white beans make excellent vegetarian alternatives. You can also use turkey, salmon, or shrimp for variations while keeping the pesto base.

→ Can I add more vegetables to this dish?

Absolutely. Roasted zucchini, bell peppers, eggplant, or fresh spinach pair beautifully. You can also add cucumber, arugula, or red onion for extra freshness and crunch.