One-Pot Chicken Parm Rice by Silvana Nardone in Gluten-Free, March 21, 2012
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If you’re a working parent, you already know that dinner is not the easiest meal to get on the table. Even if you manage to cook up a complete meal, the last thing you want to be left with at the end of the night is a big pile of dishes in the sink.
Through the years, I’ve tried prepping all the ingredients ahead, partially cooking the recipes and making the entire meal and freezing all or half for later. These methods don’t quite fit with my spontaneous cooking personality type.
What cooking personality type are you?
This three-step chicken recipe makes perfect sense to me and it just happens to be gluten free. All I do is brown the chicken to give it some flavor then I layer the ingredients—and flavor—into one pot and the recipe pretty much cooks itself.
One-Pot Chicken Parm Rice
If necessary, add more broth or water to the dutch oven during cooking to keep the chicken moist and the rice perfectly tender. For more gluten-free recipes, go to easyeats.com.
Prep Time: 8 min
Cook Time: 48 min
2 tablespoons olive oil
3 cloves garlic, smashed
4 boneless, skinless chicken breasts, pounded thin
Salt and pepper
½ cup Silvana’s All-Purpose Gluten-Free Flour Blend or your favorite gluten-free flour blend
1 cup long-grain white rice
One 14.5-ounce can (about 1½ cups) chopped tomatoes
1 cup chicken broth or water
One 8-ounce can (about 1 cup) tomato sauce, such as Muir Glen
Shredded mozzarella cheese or dairy-free substitute, for topping
¼ cup parmesan cheese or dairy-free substitute
Fresh basil leaves
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 with salt and pepper and lightly dredge in the flour blend. Working 2 at a time, add to the dutch oven and cook, turning once, until browned, about 4 minutes total. Transfer the chicken to a platter.
Add the rice to the dutch oven and stir to coat, about 2 minutes. Add the chopped tomatoes, broth and 2 teaspoons salt. Bring to a boil. Top with the chicken, some tomato sauce, basil, parmesan and mozzarella. Cover and simmer until the chicken and rice are cooked and the cheese is melted, 30 to 40 minutes.
Preheat the broiler and cook until the cheese is golden, about 3 minutes.
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Silvana Nardone is a food lifestyle expert, magazine editor and motivational speaker. She is the editor-in-chief of the all-digital, gluten-free magazine, Easy Eats. Silvana is also the author of Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy, Delicious Meals and publisher of Silvana’s Kitchen, a blog that takes the guesswork out of how to feed a family with food allergies. Previously, she was the founding editor-in-chief of Every Day with Rachael Ray.