30 Minute Pesto Parmesan Chicken Rice Skillet Recipes

Steps:

• Heat a large skillet over medium-high heat.
• Season the chicken with salt and pepper. Add the olive oil to the skillet, throw in the chicken and brown on all sides, 4 to 5 minutes. Remove and reserve.
• Add the onions, zucchini and squash and cook, stirring occasionally, for 2 to 3 minutes. Move those vegetables to the edges of the skillet and add the kale, tomatoes, corn and garlic. Cook, stirring occasionally, until the kale turns bright green, an additional, 1 to 2 minutes.
• In a small bowl, stir together the pesto and cream.
• Return the chicken to the skillet along with any juices. Add the pesto cream and reduce the heat to medium. Cook, stirring, for an additional 1 to 2 minutes. Remove from the heat and stir in the lemon juice and grated Parmesan. Enjoy.

Steps:

• Heat 3 tablespoons of the oil in a large skillet over medium-high heat. Add the fennel and cook, stirring frequently, until it begins to become translucent, 3 to 4 minutes. Add the chicken and season with salt and pepper. Add the shallots and continue to cook until the chicken is browned on all sides, about 3 minutes.
• Add the rice and cook, stirring, until it is toasted, about 2 minutes.
• Stir in the broth and bring the mixture to a boil. Reduce the heat so the broth simmers; cover the skillet and simmer until the rice is tender, 15 to 20 minutes.
• Bring a medium saucepan of water to a roaring boil.
• Meanwhile, fill a small bowl with ice water. Set aside.
• Cook the pine nuts in a medium skillet over medium heat, shaking frequently, until lightly toasted, 3 to 5 minutes. Keep an eye on them, as they can burn quickly.
• When the water is boiling, add a handful of salt (you want the water as salty as the ocean), then add the basil leaves. Use a slotted spoon, small strainer or spider to press down the leaves, making sure they're fully submerged in the water. Count to five, remove the leaves with the slotted spoon and immediately plunge them into the ice water for 1 to 2 minutes.
• Remove the basil from the ice water and squeeze out excess water.
• Put the toasted pine nuts in a food processor. (If you don't have a food processor, a blender is fine.) Pulse to chop the nuts. Add the garlic and basil and pulse. Once a creamy, green paste forms, with the motor running, slowly pour in the remaining 1/2 cup of olive oil, processing until the oil is fully incorporated. Transfer the paste to a medium bowl and fold in 1 cup of the Parmesan with a rubber spatula. Season with salt and pepper. Set aside.
• Remove the skillet from the heat and stir in the pesto and butter, if using. Serve the chicken and rice topped with fresh basil and the remaining 1/2 cup Parmesan.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray an 8-inch casserole dish with cooking spray.
• Mix 1 1/2 cups water together with rice, seasoning packets, and 2 tablespoons pesto. Pour mixture into the casserole dish.
• Toss chicken tenders with remaining pesto in a shallow dish. Place chicken on top of the rice.
• Bake in the preheated oven for 30 minutes.
• Mix remaining water with Alfredo sauce. Remove dish from the oven and pour Alfredo sauce over the chicken, stirring to combine. Top with Parmesan cheese and bake until cheese melts, about 15 minutes more. Serve immediately.

Steps:

• Heat the olive oil in a skillet over medium heat, and cook the chicken for about 5 minutes, until lightly browned. Mix the garlic and sherry into the skillet. Cook and stir until all the liquid has been reduced and the chicken is no longer pink and juices run clear.
• Mix the pine nuts into the skillet, and cook 2 to 3 minutes over medium heat. Reduce the heat to low, and mix in the basil, sour cream, Parmesan cheese, and pepper. Continue cooking until heated through.