This Chicken Pesto Rice recipe is a mouthwatering, easy-to-make dish that combines juicy chicken drumsticks with a creamy pesto sauce, sun-dried tomatoes, and aromatic spices. Served with tender cooked rice, this flavorful meal is a great option for a weeknight dinner or a special occasion. The combination of parmesan cheese, spinach, and Italian seasoning creates a rich, savory sauce that complements the chicken perfectly. Whether you’re following a gluten-free diet or just looking for a comforting meal, this chicken rice recipe will be a hit at your dinner table.

Ingredients:
- For the Chicken:
- 6 chicken drumsticks
- 1 ½ tablespoons smoked paprika
- 2 tablespoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon sun-dried tomato oil
- For the Rice:
- 2 tablespoons butter
- 1 tablespoon minced garlic
- ½ tablespoon Italian seasoning
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ½ teaspoon dried parsley
- 1 tablespoon pesto sauce
- 1 cup chicken broth
- ½ cup heavy cream
- ⅛ cup sun-dried tomatoes, diced
- 2 tablespoons tomato puree
- Handful of chopped spinach
- ¼ cup parmesan cheese
- French chopped basil
- 2 cups cooked rice
Instructions:
- Prepare the Chicken: Wash and pat the drumsticks dry with paper towels. Make a cut down one side of each drumstick, slicing to the bone. Open the chicken out to butterfly it. In a large bowl, mix the smoked paprika, Italian seasoning, salt, and pepper. Coat the drumsticks evenly with the seasoning mixture.
- Cook the Chicken: Heat the sun-dried tomato oil in a large skillet over medium heat. Add the drumsticks and cook for 3 minutes on each side, allowing them to brown. Reduce the heat to medium-low, cover the skillet, and cook for an additional 8 minutes on each side until the internal temperature of the chicken reaches 165°F (75°C). Transfer the cooked drumsticks to a plate and set aside.
- Make the Sauce: In the same skillet, melt the butter. Add the minced garlic, pesto sauce, sun-dried tomatoes, and tomato puree. Sauté for 2 minutes, stirring frequently and scraping the bottom of the skillet.
- Prepare the Sauce: Add the chicken broth, heavy cream, spinach, Italian seasoning, smoked paprika, salt, and dried parsley to the skillet. Stir frequently and cook for 2-4 minutes, allowing the flavors to combine. Add the parmesan cheese and continue stirring until the sauce thickens and becomes creamy (about 2-3 minutes).
- Combine Chicken and Rice: Add the cooked rice (or pasta) and chicken drumsticks to the skillet. Stir to combine, heating everything through. Top with fresh chopped basil and serve.
Why You’ll Love This Recipe
This Chicken Pesto Rice is a flavorful and hearty dish that combines tender, juicy chicken drumsticks with a rich, creamy pesto sauce. The addition of sun-dried tomatoes, parmesan cheese, and spinach adds layers of flavor, making it a comforting meal perfect for weeknights. The pesto sauce gives the dish a fragrant and vibrant twist, while the smoked paprika adds depth to the seasoning. It’s an all-in-one meal that’s sure to become a family favorite!
Tips
- Butterfly the chicken: Butterflying the drumsticks ensures they cook more evenly and faster, allowing the seasoning to penetrate deeply into the meat.
- Adjust creaminess: If you prefer a thicker sauce, let it simmer for a few more minutes after adding the parmesan. You can also add more parmesan for extra creaminess.
- Flavor balance: If the sauce feels too rich, balance it with a squeeze of lemon juice or a dash of vinegar before serving.
Variations and Substitutions
- Chicken Breasts: You can substitute the drumsticks with chicken breasts or thighs if you prefer. Adjust cooking times accordingly.
- Gluten-Free Option: This recipe is already gluten-free when you use rice as the base. If you want to switch to gluten-free pasta, you can substitute the rice with gluten-free pasta for a different texture.
- Vegetarian Option: Skip the chicken and add more vegetables, such as zucchini or mushrooms, for a satisfying vegetarian dish.
FAQs
- Can I make this ahead of time? Yes! You can prepare the chicken and sauce in advance, then reheat and add the rice when ready to serve.
- Can I use store-bought pesto? Absolutely! While homemade pesto gives the dish a fresh flavor, store-bought pesto works just as well in this recipe for convenience.
- Can I freeze this dish? Yes, you can freeze the cooked chicken and sauce separately for up to 2-3 months. Reheat on the stovetop and add freshly cooked rice before serving.
Serving
Serve this Chicken Pesto Rice with a side of garlic bread, a green salad, or some roasted vegetables for a complete meal. For an extra touch, sprinkle some additional parmesan cheese or fresh herbs like basil on top.
Suggestions
- Add some heat: If you like a bit of spice, sprinkle some red pepper flakes into the sauce or drizzle with chili oil.
- Make it a one-pan meal: For a more convenient, one-pan version, you can cook the rice directly in the sauce, allowing the flavors to infuse throughout.
Chicken Pesto Rice
6
servings5
minutes35
minutesIngredients
For the Chicken:
6 chicken drumsticks
1 ½ tablespoons smoked paprika
2 tablespoons Italian seasoning
1 teaspoon salt
½ teaspoon pepper
1 tablespoon sun-dried tomato oil
For the Rice:
2 tablespoons butter
1 tablespoon minced garlic
½ tablespoon Italian seasoning
½ teaspoon smoked paprika
¼ teaspoon salt
½ teaspoon dried parsley
1 tablespoon pesto sauce
1 cup chicken broth
½ cup heavy cream
⅛ cup sun-dried tomatoes, diced
2 tablespoons tomato puree
Handful of chopped spinach
¼ cup parmesan cheese
French chopped basil
2 cups cooked rice
Directions
- Prepare the Chicken: Wash and pat the drumsticks dry with paper towels. Make a cut down one side of each drumstick, slicing to the bone. Open the chicken out to butterfly it. In a large bowl, mix the smoked paprika, Italian seasoning, salt, and pepper. Coat the drumsticks evenly with the seasoning mixture.
- Cook the Chicken: Heat the sun-dried tomato oil in a large skillet over medium heat. Add the drumsticks and cook for 3 minutes on each side, allowing them to brown. Reduce the heat to medium-low, cover the skillet, and cook for an additional 8 minutes on each side until the internal temperature of the chicken reaches 165°F (75°C). Transfer the cooked drumsticks to a plate and set aside.
- Make the Sauce: In the same skillet, melt the butter. Add the minced garlic, pesto sauce, sun-dried tomatoes, and tomato puree. Sauté for 2 minutes, stirring frequently and scraping the bottom of the skillet.
- Prepare the Sauce: Add the chicken broth, heavy cream, spinach, Italian seasoning, smoked paprika, salt, and dried parsley to the skillet. Stir frequently and cook for 2-4 minutes, allowing the flavors to combine. Add the parmesan cheese and continue stirring until the sauce thickens and becomes creamy (about 2-3 minutes).
- Combine Chicken and Rice: Add the cooked rice (or pasta) and chicken drumsticks to the skillet. Stir to combine, heating everything through. Top with fresh chopped basil and serve.
Leave a Reply