One-Pot Chicken Parm

Photo by John Kernick Used with permission.

Photo by John Kernick Used with permission.

With Autumn just around the corner, my mind has been on one-pot meals. On my list to make this Fall is Silvana Nardone’s One-Pot Chicken-Parm Rice dish. This recipe comes from her new cookbook: Silvana’s Gluten-Free and Dairy-Free Kitchen: Timeless Favorites Transformed. You can get it starting September 2!

Please note that the recipes to Silvana’s gluten free all-purpose flour blend and her dairy-free Parmesan (two ingredients used in the recipe) are located below the chicken parm recipe. Keep scrolling for more delicious goodness 😀

One-Pot Chicken Parm Rice

Serves: 4
Prep Time: 8 minutes
Cook Time: 48 minutes


2 tablespoons olive oil
3 garlic cloves, smashed
4 boneless, skinless chicken breasts, pounded skin
Salt and black pepper
1/3 My Gluten Free All-Purpose Flour
1 cup long-grain white rice, well rinsed in cold water
1 14.5 ounce can chopped tomatoes (about 1 1/2 cups)
1 cup homemade or store-bought chicken broth or water
1 8-ounce can tomato sauce (about 1 cup)
6 large fresh basil leaves, torn
1/4 cup Dairy-Free Grated Parmesan or store-bought
1 cup shredded store-bought dairy-free mozzarella 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. 30-40 minutes. Serve hot.

Silvana’s Gluten Free All-Purpose Flour

Makes: about 10 cups
Prep Time: 12 minutes


6 cups (870 g) white rice flour
3 cups (375 g) tapioca flour,
preferably Shiloh Farms
1 1/2 cups (246 g) potato starch
1 tablespoon salt
2 tablespoons xanthan gum


In a large bowl, whisk together all of the ingredients. Transfer to an airtight storage container. (The flour keeps in a cool, dry place or refrigerated for up to 6 months.)

Dairy-Free Grated Parmesan

Makes: About 1 cup
Prep Time: 1 minute


3/4 cup macadamia nuts
1/4 cup nutritional yeast
1/2 teaspoon salt


Using a food processor, pulse together the macadamia nuts, nutritional yeast and salt. Refrigerate. (The Parmesan will keep in a resealable container for up to 1 week.)


Homemade Almond Milk

I have discovered the joy of homemade almond milk. It is simple to make and tastes delicious.


To make it you need:

1 cup raw almonds (these should be soaked overnight)
2 cups cold water
A cheesecloth
A container

After the almonds have been soaked, rinse them and place them in a blender with two cups cold water. Blend until the water looks creamy.

Place your cheesecloth over your container and let your almond milk drain through. Feel free to squeeze the cheese cloth to get out the excess moisture. You can dry out the almond meal and use it in baked goods.

Once your almond milk is in a container feel free to add whatever sweetener you may wish to add.

For some vegan shake ideas check out this page:

I tried the mint chocolate chip recipe and it was amazing 🙂