One-Pan Chicken Pesto Rice with Spinach
A simple one-pan meal combining tender chicken, fragrant basil pesto, and nutritious spinach over fluffy rice. This italian-inspired rice & grains ready in about 35 minutes blends olive oil, small, diced yellow onion, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, cut into 1-inch pieces boneless skinless chicken thighs
- 2 tbsp olive oil
- 1 small, diced yellow onion
- 3, minced garlic cloves
- 1 cup uncooked long-grain white rice
- 2 cups chicken broth
- 1/3 cup basil pesto
- 3 cups fresh baby spinach
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup, grated (optional) parmesan cheese
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb chicken thigh pieces seasoned with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 5-6 minutes until golden and cooked through, then transfer to a plate.
- Step 2: In the same skillet, add 1 diced small yellow onion and 3 minced garlic cloves. Sauté for 3-4 minutes until softened and fragrant.
- Step 3: Stir in 1 cup uncooked long-grain white rice and toast for 2 minutes, stirring constantly.
- Step 4: Pour in 2 cups chicken broth and 1 tsp salt, bring to a simmer. Cover and cook for 15 minutes over low heat until rice is tender.
- Step 5: Remove the lid, stir in 1/3 cup basil pesto, cooked chicken pieces, and 3 cups fresh baby spinach. Cook uncovered for 2-3 minutes until spinach wilts and everything is heated through.
- Step 6: Optional: sprinkle 1/4 cup grated parmesan cheese before serving.
Frequently asked questions
How long does One-Pan Chicken Pesto Rice with Spinach take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover One-Pan Chicken Pesto Rice with Spinach?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in One-Pan Chicken Pesto Rice with Spinach?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pan Chicken Pesto Rice with Spinach for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pan Chicken Pesto Rice with Spinach?
Italian rice & grains like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
