Chicken Parmesan Rice Skillet

By Sprig Originals ✓ · cooked up in Sprig

Sunday's roast chicken and that tub of cold rice in the fridge become a bubbling, cheesy skillet supper that tastes like chicken parm without any breading or frying. Everything cooks in one pan in about 20 minutes and goes under the broiler to finish with a browned, blistered mozzarella top.

Ingredients

• 2 tbsp olive oil
• 3 cloves garlic, thinly sliced
• 1 tsp dried oregano
• 2 cups marinara or tomato pasta sauce
• 1/2 cup chicken stock or water
• 3 cups leftover cooked rice, clumps broken up
• 2 cups leftover roast chicken, shredded or torn
• salt and black pepper

• 1 1/2 cups shredded mozzarella
• 1/3 cup grated parmesan

Instructions

1. Move an oven rack about 6 inches below the broiler element and turn the broiler to high so it is hot when you need it.
2. Heat the olive oil in a 10- to 12-inch ovenproof skillet over medium heat. Add the sliced garlic and oregano and cook for 1 to 2 minutes, stirring, just until the garlic is fragrant and pale gold — do not let it brown.
3. Pour in the marinara and the stock, scrape up anything stuck to the pan, and simmer for 3 to 4 minutes until slightly thickened.
4. Stir in the leftover rice and shredded chicken, breaking up any rice clumps with the spoon so everything is coated. Cook for 4 to 5 minutes, stirring once or twice, until steaming hot all the way through. Taste and season with salt and plenty of black pepper.
5. Smooth the top flat, scatter over the mozzarella and then the parmesan, right to the edges of the pan.
6. Broil for 3 to 5 minutes, watching closely, until the cheese is melted with dark blistered spots. Rest 5 minutes before scooping — the sauce sets up as it cools.

Chef's tips

Nutrition (per serving, estimated)

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