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Lemon Pesto Rice with Chicken

Lemon Pesto Rice with Chicken dish


1 cup Riceland Plump & Tender Medium Grain Rice 
2 cups water 
1 tablespoon unsalted butter 
1/3 cup jarred pesto 
2 to 3 teaspoons fresh-squeezed lemon juice 
1 lb. boneless, skinless chicken breasts
½ teaspoon salt 
¼ teaspoon pepper
1 tablespoon olive oil 
2 oz. Parmesan cheese, shaved 


  1. Prepare rice as directed on package using the rice, water, and butter. Stir the pesto and lemon juice into cooked rice until combined. Cool slightly.
  2. While rice is cooking, prepare chicken. Place chicken breast on cutting board between two pieces of plastic wrap. Use a rolling pin to pound chicken into and even ½-inch thickness. Sprinkle with the salt and pepper. 
  3. Heat oil in a large nonstick skillet over medium high heat. Add chicken breasts to skillet and cook, 3 to 4 minutes per side, until chicken is cooked through and no pink remains. Transfer to cutting board. Let stand 5 minutes. Chop into bite-sized pieces.
  4. Add chicken to pesto rice. Serve warm, at room temperature, or chilled. Top with the shaved Parmesan just before serving.