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Chicken breast served with pesto rice
Pan-fried chicken served with pesto rice

Chicken breast with pesto rice

Author: Flavelo
Recipes Main Courses Quick Meals
Pesto Genovese (basil, cheese, pine nuts, oil) is a raw sauce. Basil's essential oils and cheese structure are heat sensitive: upon cooking, basil blackens and loses flavour, cheese separates. The trick is temperature: never cook pesto, but stir it into the cooked, hot food before serving. This way aromas 'explode' but don't degrade.
🕒 Prep Time 10 mins
🍳 Cook Time 20 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 550 kcal
🌍 Cuisine Italian Fusion

Ingredients

Equipment Needed

  • Frying pan: For frying chicken.
  • Saucepan: For boiling rice.

Allergen Information

⚠️ Milk (pesto)
⚠️ Nuts (pesto - pine nuts/cashews/walnuts)
⚠️ Egg (pesto - often contains lysozyme from egg)

Instructions

1 ✓

Boil the rice in salted water as usual.

Tip: Rice should remain hot, as this will warm the pesto.
2 ✓

Slice or dice the chicken breast, season with salt and pepper. Fry in olive oil until golden brown on both sides (approx. 3-4 mins per side).

Tip: Don't move it constantly, let it get a crust (Maillard reaction).
3 ✓

Remove chicken from heat and rest for 5 minutes.

Tip: Resting allows juices, which migrated to the centre during cooking, to redistribute among fibres.
4 ✓

Stir pesto into the hot, drained rice. Serve topped with chicken.

Tip: The rice's heat is just enough to release pesto aromas without burning ingredients.

Recipe FAQ

Why did the pesto turn brown?
Basil oxidised from heat. Only mix it in at the very end!
Chicken breast is dry.
Overcooked. Remove from heat when it reaches 74°C internal temp and rest.

Ingredients

  • 600 g Chicken breast fillets
  • 100 g Green Pesto (Genovese)
  • 300 g Rice
  • 2 tbsp Olive oil
  • 1 tsp Salt
  • 1 pinch Pepper