One Pot Pesto Chicken and Rice

• •
  Chicken Thigh, Boneless Skinless(907g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

• •
  2 teaspoons kosher salt
• •
  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  Yellow Onion
• •
  Rice, White, Long-Grain(360g)
• •
  Low Sodium Chicken Broth(600g)
• •
  Basil Pesto, Prepared(60g)
• •
  Lemon(4g)
• •
  Lemon Juice, Fresh(10g)
• •
  Tomato, Cherry
• •
  Cheese, Goat(57g)
• •
  Pine Nuts(60g)

Instructions

1. 1Pat the chicken dry with paper towels and season all over with salt and pepper.
2. 2Heat olive oil in a large saucepan over medium-high heat until shimmering. Working in batches if needed, add the chicken in a single layer and cook undisturbed for 4–5 minutes until golden brown on the bottom. Flip and cook the second side for 4–5 minutes until golden brown. Transfer to a plate.
3. 3Add the remaining olive oil to the saucepan over medium-high heat. Add the onion and cook, stirring, for 2–3 minutes until fragrant. Scrape up any browned bits from the bottom with chicken broth, then stir in the rice, basil pesto, lemon zest, lemon juice, and salt.
4. 4Pour in the chicken broth and stir to combine. Nestle the chicken back into the rice mixture along with any collected juices. Add the cherry tomatoes and bring to a simmer over medium-high heat.
5. 5Cover the saucepan and reduce heat to medium-low. Cook for 18–22 minutes until the liquid is absorbed, the rice is tender, and the chicken reaches an internal temperature of 165°F.
6. 6Remove from heat. Spread additional basil pesto over the chicken, then sprinkle the goat cheese and pine nuts over the top.
7. 7Divide evenly into 6 airtight containers while hot, then cool to room temperature before sealing and refrigerating.