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Pesto Chicken and Rice Skillet



  • 1 –1.5 pound chicken breasts (4 breasts total. My chicken breasts were large so I cut them in half)
  • 2 cups low-sodium chicken broth
  • 2–3 cups chopped spinach (or 1 package of frozen chopped spinach, thawed)
  • 1 cup jasmine rice
  • 1 cup cherry tomatoes, halved (or 1 14.5 oz can chopped tomatoes, drained)
  • 1/3 cup pesto mayo *
  • 1–2 teaspoon olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon minced garlic
  • salt and pepper to taste

*use avocado or olive oil mayo mixed with 1 teaspoon jarred pesto or minced basil as an alternative


  1. Pat chicken breasts dry and sprinkle with salt and pepper
  2. Mix together pesto mayo, chicken broth, rice, and seasonings in a mixing bowl.
  3. Add olive oil and minced garlic to a warmed skillet on medium-high heat and sauté for 1-2 minutes
  4. Add mayo, broth, and rice mixture to skillet
  5. Top with chicken breasts and bring to a boil
  6. Once boiling, move rice mixture around with a spatula to avoid sticking to the bottom of the skillet, cover and cook on low heat for 20 minutes or until the chicken is almost completely cooked.
  7. While chicken and rice are cooking, prepare your spinach and tomatoes
  8. Add chopped spinach and halved tomatoes to skillet, cover, and cook for 3-5 more minutes
  9. Divide into 4 bowls and serve!

Serves 4


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