Save One weeknight I stood staring into the fridge, tired and uninspired, when a half-jar of pesto caught my eye. I had cooked rice sitting in the cooker and chicken thawed on the counter. What started as a lazy improvisation turned into one of those meals that felt like a small victory. The basil scent filled the kitchen as the chicken sizzled, and by the time I spooned everything into bowls and scattered tomatoes on top, I knew I'd stumbled onto something I'd make over and over.
I made this for my sister after she had a long shift at the hospital, and she practically melted into the couch with relief. She told me it was exactly what she needed, something warm and flavorful but not complicated. We ate in comfortable silence, scraping our bowls clean, and she asked for the recipe before she even left. That night reminded me that sometimes the best dishes are the ones that feel effortless but still show you care.
Ingredients
- Boneless, skinless chicken breast (500 g): Cut into bite-sized pieces so they cook quickly and evenly, and every forkful gets a bit of that golden sear.
- Olive oil (1 tbsp): Just enough to keep the chicken from sticking and to help it brown beautifully in 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 heart of this dish, whether you make it fresh or grab a jar from the store, it brings instant herbaceous richness.
- Grated Parmesan cheese (2 tbsp, optional): Adds a salty, nutty finish that makes each bowl feel a little more indulgent.
- Cooked white or brown rice (2 cups, warm): The foundation that soaks up all the pesto and juices, turning simple grains into something comforting.
- Tomatoes (2 medium, diced): They add a burst of freshness and acidity that balances the richness of the pesto.
- Pine nuts (2 tbsp, toasted, optional): A little crunch and toasty flavor that elevates the whole bowl if you have them on hand.
- Fresh basil leaves: A handful scattered on top makes everything look and taste like it came from a café.
Instructions
- Season the chicken:
- Toss the chicken pieces with salt and pepper in a bowl, making sure each one gets a light coating. This simple step builds flavor right from the start.
- 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 cook undisturbed for a few minutes so it gets golden brown, then stir and cook for 6 to 8 minutes total until cooked through and no longer pink inside.
- Coat with pesto:
- Lower the heat and spoon in the basil pesto, stirring gently to coat every piece of chicken. Let it warm through for 1 to 2 minutes, filling your kitchen with that unmistakable basil aroma.
- Assemble the bowls:
- Divide the warm rice among four bowls, then top each with a generous portion of pesto chicken. Scatter diced tomatoes over the top, followed by Parmesan and pine nuts if using.
- Garnish and serve:
- Tuck a few fresh basil leaves into each bowl and serve immediately while everything is still warm. The contrast between the hot chicken and cool tomatoes is part of the magic.
Save The first time I brought this to a potluck, I wasn't sure it would hold up next to all the fancy casseroles and elaborate salads. But people kept coming back for seconds, asking what made it taste so good. I realized it wasn't about being complicated, it was about letting a few strong flavors speak clearly. That bowl of pesto chicken became my quiet confidence dish, the one I knew would always deliver.
Making It Your Own
This recipe is endlessly adaptable, which is part of why I keep coming back to it. Swap the chicken for grilled tofu or roasted chickpeas if you want a vegetarian version that still feels hearty. Toss in roasted zucchini, bell peppers, or cherry tomatoes for extra vegetables. Sometimes I add a squeeze of lemon juice right before serving to brighten everything up even more.
Storing and Reheating
Leftovers keep well in the fridge for up to three days, though I like to store the rice and chicken separately from the fresh tomatoes and basil. When you reheat, add a splash of water or broth to the chicken so the pesto doesn't dry out. The tomatoes and herbs are best added fresh right before eating so they stay bright and crisp.
Pairing Suggestions
I usually serve this bowl on its own because it feels complete, but sometimes I'll put out a simple green salad or some garlic bread on the side. A chilled white wine or sparkling water with lemon makes it feel like a proper dinner without any extra effort.
- If you're meal prepping, portion everything into containers and keep toppings separate until you're ready to eat.
- Toast the pine nuts in a dry skillet for just a minute or two, they burn fast but add so much when done right.
- Use day old rice if you have it, it holds its shape better and doesn't get mushy under the pesto chicken.
Save This bowl has become my answer to busy nights when I still want something that feels nourishing and intentional. I hope it becomes that same kind of simple comfort for you, the kind of meal that tastes like you tried without actually trying too hard.
Common Questions
- → 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 prefer. Check labels for allergens, as commercial versions may contain tree nuts.
- → What type of rice works best for this dish?
Both white and brown rice are excellent choices. Brown rice adds more fiber and nutrition, while white rice provides a lighter texture. Cook rice separately or use a rice cooker beforehand.
- → How do I ensure the chicken stays tender?
Cut chicken into bite-sized pieces and avoid overcooking. Sauté until golden and cooked through (6-8 minutes). Don't skip the low-heat pesto coating step, which keeps the chicken moist.
- → What can I substitute for pine nuts?
Toasted almonds, walnuts, or sunflower seeds work great. You can also omit nuts entirely or use a light sprinkle of grated Parmesan for crunch without tree nuts.
- → Are there vegetarian or vegan alternatives?
Yes, substitute chicken with grilled tofu, chickpeas, or white beans. Ensure your pesto is dairy-free if making vegan, and use nutritional yeast instead of Parmesan cheese.
- → Can I prepare this in advance?
Cook rice and chicken ahead of time, storing separately. Assemble bowls fresh to maintain tomato freshness and prevent sogginess. Add tomatoes and garnish just before serving.