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Chicken and Rice with Broccoli Pesto


By Lindsay Funston
Apr 3, 2016
Photo by Erika LaPresto

Broccoli pesto is the easiest way to upgrade seared chicken thighs.

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Rate this recipe 4/5 (4 Votes)


  • 1 c. jasmine rice
  • 2 small heads broccoli, florets removed and blanched
  • 1 c. fresh basil leaves
  • 1/2 c. plus 1 tablespoon extra-virgin olive oil
  • 1/4 c. shredded Parmesan
  • 1/4 c. almonds
  • 1 clove garlic
  • 1 tsp. kosher salt
  • 8 bone-in skin-on chicken thighs
  • Freshly ground black pepper
  • Crushed red pepper flakes, for garnish


Preparation time 20mins
Cooking time 40mins
Adapted from


Step 1

1 Cook rice according to package directions.
2 Make pesto: In the bowl of a food processor, combine half the broccoli, basil, and 1/2 cup olive oil and pulse until combined. Add Parmesan, almonds, garlic, and salt and blend until combined.
3 Season chicken thighs generously with salt and pepper. In a large skillet over medium heat, heat remaining tablespoon oil. Add chicken and cook until skin is crispy and chicken no longer pink, 10 to 12 minutes per side. Transfer to a plate.
4 Add cooked rice to skillet and stir until coated in chicken juices. Return chicken to skillet and add remaining broccoli.
5 Dollop with broccoli pesto and sprinkle with crushed red pepper flakes.


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