Who doesn’t love a good chicken Parmesan—and easy cleanup? Heck, yeah! This casserole version is healthier than the old-school version but still delivers a serious serving of hominess. To me, that’s a perfect Friday night right there…
One-Pot Chicken Parm Rice
Servings 4
Ingredients
- 2 tablespoons olive oil
- 3 garlic cloves smashed
- 4 boneless skinless chicken breasts pounded thin
- Salt and black pepper
- ½ cup Silvana's Kitchen Gluten-Free Multi-Purpose Flour
- 1 cup long-grain white rice well rinsed in cold water
- One 14.5-ounce can chopped tomatoes about 1½ cups
- 1 cup homemade or store-bought chicken broth or water
- One 8-ounce can tomato sauce about 1 cup
- 6 large fresh basil leaves torn
- ¼ cup homemade or store-bought Dairy-Free Grated Parmesan page 217 of Silvana’s Gluten-Free and Dairy-Free Kitchen: Timeless Favorites Transformed
- 1 cup shredded dairy-free mozzarella-style cheese for topping
Instructions
- In a large Dutch oven, heat the oil over medium-high heat. Add the garlic and cook until golden, about 1 minute. Meanwhile, season the chicken generously with salt and pepper and lightly dredge in the flour. Working with 2 pieces at a time, add the chicken to the Dutch oven and cook, turning once, until browned, about 4 minutes total. Transfer to a platter.
- Add the rice to the Dutch oven and stir to coat, about 2 minutes. Add the tomatoes, broth and 2 teaspoons salt. Bring to a boil. Top with the chicken, tomato sauce, basil, Parmesan and mozzarella. Cover, reduce the heat to low and gently simmer until the chicken and rice are cooked, 30 to 40 minutes.
You may know me as a mom, a friend, a magazine editor, a cookbook author or even a former bakery owner. Silvana's Kitchen is for all of us who live in the gluten-free, dairy-free world.
