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Pan-seared chicken served over green pesto rice
Green pesto rice with golden chicken

Pesto Rice Bowls with Pan-Seared Chicken

Author: Flavelo
Recipes Main Courses Quick Meals
Pesto Genovese is a raw sauce. Basil oils and cheese texture are heat-sensitive: cooking blackens basil and separates cheese. The trick is temperature: never cook pesto, just stir it into hot, finished food. Aromas 'explode' without degrading.
🕒 Prep Time 10 mins
🍳 Cook Time 20 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 550 kcal
🌍 Cuisine Italian Fusion

Ingredients

Equipment Needed

  • Skillet: For chicken.
  • Pot: For rice.

Allergen Information

⚠️ Milk (pesto)
⚠️ Tree Nuts (pesto - pine nuts/walnuts)

Instructions

1 ✓

Cook rice in salted water as usual.

Tip: Rice must remain hot to warm the pesto.
2 ✓

Slice or cube chicken, season. Sear in olive oil until golden (3-4 mins/side).

Tip: Let crust form (Maillard).
3 ✓

Remove chicken, rest 5 mins.

Tip: Resting redistributes juices.
4 ✓

Stir pesto into hot, drained rice. Top with chicken.

Tip: Rice heat releases pesto aroma without burning it.

Recipe FAQ

Why is pesto brown?
Basil oxidized from heat. Add it at the very end!
Chicken is dry.
Overcooked. Remove at 165°F and rest.

Ingredients

  • 1.25 lbs Chicken breast fillets
  • 1/2 cup Basil Pesto (Genovese)
  • 1.5 cups White rice
  • 2 tbsp Olive oil
  • 1 tsp Salt
  • 1 pinch Black pepper