Pesto Artichoke Chicken Over Rice
Elevate your weeknight dinner with this flavorful Pesto Artichoke Chicken Over Rice, a dish that's as delicious as it is satisfying. Juicy, golden-seared chicken breasts are smothered in a rich, creamy sauce made with vibrant basil pesto, tender artichoke hearts, Parmesan cheese, and a touch of heavy cream. Simmered to perfection, the chicken absorbs all the savory goodness of the sauce, which is then spooned generously over fluffy white or brown rice for the ultimate comfort meal. Ready in just 40 minutes, this quick and easy recipe pairs perfectly with fresh basil and a squeeze of lemon for a refreshing finish. Ideal for busy evenings or casual entertaining, this one-pan wonder is sure to become a family favorite. Keywords: pesto chicken recipe, creamy artichoke chicken, chicken over rice, easy weeknight dinner.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 14 ounces Jarred artichoke hearts (drained and roughly chopped)
- 0.5 cup Prepared basil pesto
- 0.25 cup Heavy cream
- 0.25 cup Parmesan cheese (grated)
- 0.5 cup Chicken broth
- 4 cups Cooked white or brown rice
- 2 tablespoons Fresh basil (optional, for garnish)
- 4 pieces Lemon wedges (optional, for serving)
Instructions
Season the chicken breasts with salt, black pepper, and garlic powder on both sides.
In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts to the skillet and sear for 4-5 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, lower the heat to medium and add the chopped artichoke hearts. Sauté for 2-3 minutes until slightly softened.
Stir in the pesto, heavy cream, Parmesan cheese, and chicken broth. Mix well to combine into a creamy sauce.
Return the chicken breasts to the skillet, nestling them into the sauce. Cover the skillet and simmer on low heat for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
While the chicken is simmering, prepare the rice according to package instructions if not already cooked.
Once the chicken is fully cooked, serve it over a bed of warm rice. Spoon additional pesto artichoke sauce over the top.
Garnish with fresh basil and serve with lemon wedges on the side for a burst of brightness if desired.
Nutrition Facts
Calories |
923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 1605 mg | 70% | |
| Total Carbohydrate | 80.2 g | 29% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 4.0 g | ||
| Protein | 69.6 g | 139% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 311 mg | 24% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 876 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
