One Pot Pesto Chicken and Rice

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  2 lbs Chicken Thigh, Boneless Skinless

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

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  2 tsp 2 teaspoons kosher salt
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  2 tbsp Olive oil

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

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  1 Yellow Onion(55g)
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  1.5 cup Rice, White, Long-Grain
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  2.5 cup Low Sodium Chicken Broth
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  0.3 cup Basil Pesto, Prepared
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  0.8 tsp Lemon
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  2 tsp Lemon Juice, Fresh
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  1 Tomato, Cherry(17g)
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  2 oz Cheese, Goat
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  0.3 cup Pine Nuts

Instructions

1. 1Pat the chicken dry with paper towels and season all over with the kosher salt.
2. 2Heat the olive oil in a large saucepan over medium-high heat until shimmering. 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 on the other side. Transfer to a plate.
3. 3Add the onion to the saucepan over medium-high heat and cook, stirring, for 2–3 minutes until fragrant and softened. Scrape up any browned bits from the bottom with the chicken broth, then stir in the white rice, basil pesto, lemon juice, and kosher salt.
4. 4Pour in the chicken broth and stir to combine. Nestle the chicken back into the rice mixture along with any collected juices and add the cherry tomatoes. 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 when pierced with a meat thermometer.
6. 6Remove from heat and spread additional basil pesto over the chicken. Sprinkle the goat cheese and pine nuts over the top.
7. 7Divide evenly into 6 airtight containers while hot, then allow to cool to room temperature before sealing and refrigerating.