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One-Pot Chicken Parm Rice

Servings 4


  • 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


  1. 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.
  2. 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.