This Cheesy Chicken Parm Skillet is my take on a classic comfort meal, with of course some added protein and nutrients using baby spinach and rice cooked in chicken broth and savory marinara sauce. It’s got all the staple ingredients of this Italian favorite like crispy panko covered chicken, fresh basil, and mozzarella cheese. Perfect for impressing guests or savoring all to yourself. Coming together in just one pan, clean up is a breeze even on the busiest of weeknights.

overhead shot of recipe ingredients like spinach, chicken breast, rice, onion, broth, marinara

cheesy chicken parm skillet ingredient notes:

Chicken Breast: A classic chicken parm always starts with a quality chicken breast. If you prefer your chicken on the thinner side, feel free to slice in half or pound with meat hammer for your desired cutlet thickness.

Marinara Sauce: The perfect balance of sweetness and acidity to bring this dish together in one cozy skillet. My personal fav marinara is this one, however use what you prefer or what’s available to you! The use of rice instead of traditional pasta allows for the marinara sauce to be evenly absorbed.

Mozzarella Cheese: It wouldn’t be a proper chicken parm without plenty of mozzarella cheese. Be sure to set your oven to broil once the cheese is added to get that ooey-gooey, slightly crispy coating on top of the chicken. You can also omit or opt for a dairy-free cheese.

Basil: Using both dried and fresh basil in this skillet really brings out the flavor in different ways. Sometimes I like to add dried basil and oregano straight to my panko mix for an extra herby coating on the chicken. I highly recommend topping your chicken parm with fresh basil leaves for not only an aesthetic plating, but a bright freshness to top off this hearty dish.

cheesy chicken parm skillet

Recipe by Jenn Lueke

5.0 from 6 votes

Servings

–

servings

Prep time

minutes

Cooking time

minutes

This Cheesy Chicken Parm Rice Skillet is my take on a classic comfort meal, with of course some added protein and nutrients using baby spinach and rice cooked in chicken broth and savory marinara sauce. It’s got all the staple ingredients of this Italian favorite like crispy panko covered chicken, fresh basil, and mozzarella cheese. Perfect for impressing guests or savoring all to yourself. Coming together in just one pan, clean up is a breeze even on the busiest of weeknights.

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Ingredients

FOR THE CHICKEN:
1/3 cup tapioca flour or arrowroot starch
kosher salt
ground black pepper
garlic powder
1 1/4 cups gluten-free panko
1 large egg
1 pound boneless, skinless chicken breast, halved or pounded into 1/2-inch thick slices
avocado oil or olive oil, for cooking
FOR THE SKILLET:
1 tablespoon olive oil
1 small yellow onion, small diced (about 1 cup)
5 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
1 cup dry jasmine rice
2 cups low-sodium chicken or vegetable broth
2 1/2 cups marinara sauce, divided
4 ounces baby spinach
6 ounces mozzarella cheese, shredded or sliced into thin circles (about 1 cup)
chopped basil leaves, for topping (optional but encouraged!)

Directions

Create a 3-part dredging station to prepare the chicken: Add the tapioca flour to a low bowl or plate and mix in a generous pinch of salt, black pepper, and garlic powder. In a separate low bowl or plate, add the panko. In a third bowl, add the egg and whisk with 1 tablespoon of water.
One piece at a time, completely coat the chicken in the tapioca flour mixture, then move to the egg wash to completely coat, then to the panko. Cover completely with panko and place on a tray. Repeat for each piece of chicken. (Note: For easier cooking, freeze the coated chicken for about 15 minutes before frying so the panko sticks).
Heat a deep, lidded, oven-safe skillet over medium heat and fill with 1/2-inch of avocado oil. When the oil is hot, carefully add the chicken in a single layer (cook in batches if needed). Cook, without moving, for about 4 minutes per side, until the chicken reaches an internal temperature of 165°F and the panko is golden and crisp. Set the chicken aside on a wire rack or tray to cool. Meanwhile heat the oven to high broil.
Prepare the rice: Wipe the skillet with a paper towel to remove any excess oil or panko pieces and return it to medium heat. Heat the olive oil until shimmering, then add the onion and cook, stirring occasionally until translucent, about 5 minutes. Stir in the garlic, basil, oregano, red pepper flakes, and a big pinch of salt and cook, stirring continuously until fragrant, about 1 minute.
Add the rice to the skillet and mix with the onion and spices. Stir in the broth, 1 ½ cups of the marinara sauce, and the spinach. Increase the heat to high and bring to a boil.
Once boiling, reduce the heat to low, cover, and simmer until the rice is fully cooked, about 15 minutes, stirring halfway through to prevent sticking.
Remove the lid, add the chicken cutlets on top, and divide the remaining cup of marinara over top of the chicken. Cover with the shredded mozzarella and transfer to the oven to broil, uncovered, until the cheese is melted, bubbling, and lightly browned, 3 to 5 minutes.
To serve, top with the chopped basil (if using) and divide among five plates.

Notes

I highly recommend a deep sauté pan for best results.
Store it: Refrigerate in a sealed container for up to 4 days. Freeze for up to 3 months.
Reheat it: For best results, reheat the rice and chicken in the oven or air fryer at 350°F until warmed through, about 10 minutes. From frozen, thaw in the refrigerator for at least 8 hours or overnight, then follow oven instructions.
Freezing the chicken prior to frying helps prevent the coating from falling off in the process and keeps the oil cleaner and prevent burning.
For a dairy-free option omit the cheese or use your preferred dairy-free cheese.
To keep your hands as clean as possible during the dredging process, hold the chicken in one hand for the dry parts and the other for the wet.