One-Pot Chicken Pesto Rice

Instructions

1. 1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken pieces generously with salt and pepper.
2. 2. Add the chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until golden brown on all sides. Remove the chicken and set aside on a plate.
3. 3. Reduce the heat to medium and add the butter to the same skillet. Add the diced onion and cook for 3-4 minutes until softened and translucent.
4. 4. Add the minced garlic and red pepper flakes, and cook for 1 minute until fragrant.
5. 5. Add the arborio rice and stir to coat each grain with the butter and oil. Toast the rice for 1-2 minutes until the edges become slightly translucent.
6. 6. Pour in the chicken broth and stir well, scraping up any browned bits from the bottom of the pan. Bring to a boil.
7. 7. Return the chicken (and any accumulated juices) to the skillet. Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
8. 8. Remove the skillet from the heat and let it rest covered for 2 minutes.
9. 9. Stir in the basil pesto and grated Parmesan cheese until evenly combined and creamy.
10. 10. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh basil leaves and serve immediately.