Creamy Pesto Chicken and Rice Skillet

Ingredients

• 1.5 lbsBoneless, skinless chicken breasts
• 2 tablespoonsOlive oil
• 0.5 medium, dicedYellow onion
• 2 cloves, mincedGarlic
• 1 cupUncooked long-grain white rice
• 2.5 cupsChicken broth
• 0.5 cupHeavy cream
• 0.5 cupBasil pesto
• 1 cup, halvedCherry tomatoes
• 2 cupsFresh spinach
• 0.3 cup, gratedParmesan cheese
• 0.5 teaspoonSalt
• 0.3 teaspoonBlack pepper

Instructions

1. 1

   Cut the chicken breasts into 1-inch pieces. Season with salt and pepper.

   ⏱ 3 min
2. 2

   Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.

   ⏱ 7 min
3. 3

   In the same skillet, add the diced yellow onion and cook until softened, about 3 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.

   ⏱ 4 min
4. 4

   Add the uncooked rice, chicken broth, remaining salt, and pepper to the skillet. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until most of the liquid has been absorbed and the rice is nearly tender.

   ⏱ 18 min
5. 5

   Stir in the cooked chicken, heavy cream, basil pesto, halved cherry tomatoes, and fresh spinach. Mix well until the spinach wilts and everything is heated through and creamy, about 2-3 minutes.

   ⏱ 3 min
6. 6

   Remove from heat and stir in the grated Parmesan cheese. Serve immediately, garnished with extra Parmesan if desired.

   ⏱ 1 min