One Pot Pesto Chicken and Rice

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  Chicken Thigh, Boneless Skinless(907g)

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

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  2 teaspoons kosher salt
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  Olive oil(30g)

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

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

Instructions

1. 1Pat the chicken dry with paper towels and season all over with 1 teaspoon of the salt.
2. 2Heat 1 tablespoon of the olive oil in a large saucepan over medium-high heat. Once the oil is glistening, working in batches as necessary, add the chicken in a single layer. Cook, undisturbed, until the chicken is lightly browned, 4-5 minutes per side. Transfer the chicken to a plate.
3. 3Add the remaining 1 tablespoon of olive oil to the saucepan. Once the oil is glistening, add the onion and cook, stirring, until fragrant, 2-3 minutes. Add 2 to 3 tablespoons of the chicken stock, scraping up any browned bits from the bottom of the pan. Stir in the rice, pesto, lemon zest, lemon juice, the remaining teaspoon of salt, and the remaining chicken stock.
4. 4Nestle the chicken into the rice mixture and pour over any collected juices. Bring to a simmer, then add the tomatoes. Cover and cook until the liquid has absorbed, the rice is tender, and the chicken is cooked through, about 20 minutes.
5. 5Spread the remaining 2 tablespoons of pesto over the chicken, then sprinkle with the goat cheese and pine nuts. Divide the chicken and rice between plates or serve family-style.