Crispy Chicken Parm Rice Skillet

By Sprig Originals ✓ · cooked up in Sprig

Last night's roast chicken and that tub of cold rice become a golden, pizza-style skillet supper. The rice presses into a crisp parmesan crust, then gets topped with marinara, shredded chicken and melty mozzarella and finished under the broiler. Ten ingredients, one pan, on the table in half an hour.

Ingredients

• 3 cups cold leftover cooked rice
• 2 large eggs
• 1/2 cup grated parmesan
• 1 tsp dried oregano
• salt and black pepper
• 3 tbsp olive oil

• 1 cup marinara or pasta sauce
• 2 cups leftover roast chicken, shredded
• 1 1/2 cups shredded mozzarella
• 1/4 cup fresh basil leaves, torn

Instructions

1. Set an oven rack about 6 inches below the broiler and turn the broiler to high. Break up any clumps in the cold rice with your fingers.
2. In a large bowl, mix the rice with the eggs, parmesan, oregano, 1/2 teaspoon salt and a good grind of pepper until every grain is coated.
3. Heat the olive oil in a 10-inch oven-safe skillet (cast iron is ideal) over medium heat. Add the rice mixture and press it into a firm, even layer with a spatula. Cook undisturbed for 8 to 10 minutes, until the underside is deep golden and crisp — lift an edge with the spatula to check.
4. Turn off the burner. Spread the marinara over the rice, leaving a 1/2-inch border, then scatter over the shredded chicken and finish with the mozzarella.
5. Broil for 3 to 5 minutes, until the cheese is bubbling with brown spots. Watch closely after 3 minutes so it doesn't scorch.
6. Let the skillet rest 5 minutes so the base sets, then scatter with basil and cut into wedges. Slide a thin spatula right under the crust to lift each piece out.

Chef's tips

Nutrition (per serving, estimated)

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