Chicken Pesto Rice
This chicken pesto rice recipe is an easy, creamy, flavorful family meal loaded with hearty ingredients. AND it's so easy to make!
Servings: 6
Calories: 501kcal
Ingredients
For the Chicken
- 6 chicken drumsticks
- 1 ½ tablespoon smoked paprika
- 2 tablespoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon sun-dried tomato oil
For the Rice
- 2 cups rice cooked
- 1 cup chicken broth
- ½ cup heavy cream
- ¼ cup parmesan cheese
- 2 tablespoon butter
- 1 tablespoon pesto sauce
- ⅛ cup sun-dried tomatoes diced
- 2 tablespoon tomato puree
- 1 tablespoon minced garlic
- ½ tablespoon Italian seasoning
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ½ teaspoon dried parsley
- Handful of chopped spinach
- French chopped basil
Instructions
Chicken Drumsticks
- Wash and pat the drumsticks dry with paper towels. Then, make a cut down one side of each drumstick, making sure to cut to the bone. Spread the meat out on both sides of each drumstick to make the butterfly.
- Mix the smoked paprika, Italian seasoning, salt, and pepper in a large mixing bowl. Then, add the butterflied drumsticks and evenly coat them on all sides with the seasonings.
- Heat the sun-dried tomato oil over medium heat in a large skillet. Then, add the drumsticks and cook them for 3 minutes on each side. Reduce the heat to medium-low and cover. Cook the chicken for 8 minutes on each side until their internal temperature reaches 165 degrees. Transfer them to a plate.
Sauce
- Melt the butter in the same pan. Then, add the minced garlic, pesto, sun-dried tomatoes, and tomato puree. Sautee the mixture for about 2 minutes, stirring frequently and scraping down the bottom of the skillet.
- Add the chicken broth, heavy cream, spinach, Italian seasoning, paprika, salt, and parsley to the skillet and cook for 2 to 4 minutes, stirring frequently.
- Add the parmesan cheese and stir until the sauce is creamy and begins to thicken, about 2 to 3 minutes. Then, add your cooked chicken and rice (or pasta) and cook until heated through. Finally, add chopped basil and serve.
Video
Notes
Storage
- Refrigerate for up to 4 days in an airtight container.
- Freezing is not recommended, as the sauce will almost certainly break.
- To reheat, cook over medium-low in a covered skillet until heated through.
- When rinsing the drumsticks, place them in a colander in the sink and use a gentle stream of water to prevent excess splashing.
- Wash your sink and counters immediately after rinsing the chicken.
- When using your meat thermometer, insert it into the thickest part of the meat, and be sure not to touch the bone.
Nutrition
Calories: 501kcal | Carbohydrates: 56g | Protein: 21g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 106mg | Sodium: 850mg | Potassium: 489mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1586IU | Vitamin C: 5mg | Calcium: 140mg | Iron: 3mg
