Crispy Chicken Pesto Arancini

These Crispy Chicken Pesto Arancini are Italian rice balls with chicken, pesto, and melty cheese. Cooked rice, shredded chicken, and pesto are shaped around a mozzarella center, coated in panko, and fried until golden and crispy. Serve them hot with extra pesto or marinara sauce, and they will disappear fast.

They are perfect for parties, game day, or a fun family snack, because they are easy to pick up, simple to make from leftover rice and chicken, and everyone loves that crispy, cheesy bite.

Why You’ll Love This Recipe:

• Crispy golden outside, melty mozzarella center
• Pesto, chicken, and rice in every bite
• Great way to use leftover rice and chicken
• Perfect party food — small, warm, and easy to serve

Instructions:

1. Make the mixture: in a bowl, mix the cooked rice, shredded chicken, pesto sauce, Parmesan, minced garlic, chopped basil, salt, and black pepper, along with the beaten egg for the mixture and most of the mozzarella. Reserve a little mozzarella, pressed into small cubes, for the centers.
2. Take a portion of the mixture, place a mozzarella cube in the center, and shape into a ball.
3. Coat each ball in flour, dip in the beaten eggs for coating, then cover with panko breadcrumbs, pressing lightly so the crumbs stick.
4. Repeat for all the balls and chill for 15 minutes, for a crispy crust.
5. Fry in hot oil until golden brown and crispy, working in batches so the balls do not crowd the pan, then drain on paper towels.
6. Serve hot with extra pesto or marinara sauce and enjoy!

Tips & Variations:

• Use cooled rice — warm rice makes the mixture sticky and hard to shape
• Chill the balls well — cold balls fry crispier and hold their shape better
• Do not crowd the pan, or the oil temperature will drop and the balls will turn greasy
• For a lighter version, bake or air-fry the balls instead of deep-frying

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven or air fryer at 375°F (190°C) until hot and crisp again.