Overhead view of chicken and rice parm in a skillet.

One-Pot Chicken Parm Rice

Recipe courtesy of Beyond Celiac. Created by Silvana Nardone of Easy Eats magazine.

  • Prep Time
    8 min
  • Cook Time
    48 min
  • Total Time
    1 hr


  • 2 tablespoons olive oil
  • 3 cloves garlic, smashed
  • 4 boneless, skinless chicken breasts, pounded thin
  • salt and pepper, for taste
  • ½ cup Silvana’s All-Purpose Gluten-Free Flour Blend (recipe below)
  • 1 cup long-grain white rice
  • 1 (14.5-ounce) can chopped tomatoes
  • 1 (8-ounce) can tomato sauce
  • ¼ cup fresh basil leaves
  • ¼ cup parmesan cheese or dairy-free substitute
  • ¼ cup mozzarella cheese or dairy-free substitute, shredded, for topping

Silvana’s Gluten-Free All-Purpose Flour Blend

  • 6 cups white rice flour
  • 3 cups tapioca flour
  • 1 ½ cups potato starch
  • 1 tablespoon salt


  • 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 two 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 of optional salt. Bring to a boil. Top with the chicken, some tomato sauce and basil. Cover and simmer until the chicken and rice are cooked and the cheese is melted, 30 to 40 minutes.
  • Preheat the broiler, top with cheeses and cook until the cheese is golden, about 3 minutes.

Silvana’s Gluten-Free All-Purpose Flour Blend

  • In a large bowl, whisk together the rice flour, tapioca flour, potato starch, salt and xanthan gum. Transfer to an airtight storage container and place in a cool, dry place or refrigerate.

Nutrition Facts

  • Calories 560
  • Total Fat 13g
  • Cholesterol 110mg
  • Sodium 1030mg
  • Carbohydrates 58g
  • Dietary Fiber 2g
  • Protein 50g