Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, pesto chicken and rice. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Pesto-coated chicken tenders are baked atop rice and blanketed in Parmesan and Alfredo sauce in this quick and easy casserole recipe. Pour mixture into the casserole dish. Broccoli pesto is the easiest way to upgrade seared chicken thighs. Since starting Project Meal Plan, that classic pesto chicken and rice hasn't really been happening much (due to the fact that I've learned to cook lots of other less boring things at this point).
Pesto Chicken and Rice is one of the most favored of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. Pesto Chicken and Rice is something which I have loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can cook pesto chicken and rice using 12 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Pesto Chicken and Rice:
- Prepare 1/4 cup pesto sauce
- Take 1/2 cup pesto tomato sauce
- Make ready 2 chicken breast
- Make ready 2 cup uncle bens brown rice
- Prepare 1 tsp lemon juice
- Prepare 1/4 cup grated parmesean cheese
- Take 1 pinch ground black pepper
- Make ready 1 pinch parsley flakes
- Get 3/4 cup mozza cheese
- Make ready 1 head broccoli
- Take 2 tsp butter or margarine
- Get 1 pinch garlic salt
This recipe comes together in a wide bottom skillet with high sides. You'll also need a lid for your pan. You could also omit the pesto and add a little garlic powder or Italian seasoning for additional flavor. My kids don't like pesto—what's an alternative?
Steps to make Pesto Chicken and Rice:
- Preheat oven to 350c
- Cut chicken breasts into quarters
- Place chicken in bowl. Pour the pesto on top, followed by lemom juice and a bit of pepper. Let sit for 20 minutes. Reduce the oven to 300c and cook for 55 minutes, covered.
- Combine rice, butter with water. Bring to a boil then reduce heat to medium.
- In a separate pot, boil water and butter. Add broccoli and reduce heat to medium-high
- Drain any excess water from rice, add pesto tomato sauce and simmer. Stir occasionally.
- Drain most of the water from the broccoli, leaving a little bit in the pot. Let sit on low-medium heat.
- Remove chicken from oven. Place in a circle on the outside of the plate.
- Place rice in middle of plate, topped with mozzarella cheese.
- Place broccoli on top of rice, topped with parm cheese and black pepper.
- (opt) Serve with garlic toast!
You could also omit the pesto and add a little garlic powder or Italian seasoning for additional flavor. My kids don't like pesto—what's an alternative? You'll make this instant pot chicken pesto rice soup by piling chicken, broth, vegetables, rice and seasonings into your pressure cooker. I like to use the saute function while I'm prepping and adding ingredients into the Instant Pot so that the pot can start warming up and it will cut down on the total. Scatter the chopped onions, mushrooms and rice in the dish and nestle the chicken in the mix.
So that is going to wrap this up for this special food pesto chicken and rice recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
