Easy Parmesan Chicken and Rice

Easy Cooking, Great Results

Indulge in a hearty and delicious meal with our mouth-watering parmesan chicken and Della Arborio rice recipe! Juicy chicken breasts are coated in a crispy parmesan crust, then baked to golden perfection, creating a delectable combination of flavors and textures.

Made this? Let us know how it went in the comment section below!

INGREDIENTS

2 Cups of Della Arborio Rice, cooked as directed
4 cups chicken stock
4 chicken breast halves, skinless & boneless
1/2 cup flour
2 eggs beaten
2/3 cup Panko bread crumbs
2/3 cup Italian Seasoning bread crumbs
1/3 cup parmesan cheese grated
2 tablespoons parsley
4 tablespoons oil or as needed
24 ounces marinara sauce
1 cup mozzarella cheese shredded
1/4 cup Parmesan cheese shredded
basil & parsley fresh, chopped

Step 1

Preheat an oven to 425°F.
Cook rice as directed with chicken stock instead of water.

Step 2

Place flour in shallow dish & eggs (whisked) in a second dish. Combine bread crumbs, parmesan, fresh parsley, salt and pepper to taste in a third shallow dish.
Pound chicken breasts to 2″ thick. Dip chicken into flour and remove any excess. Dip chicken in eggs & then into bread crumb mixture (press to adhere).

Step 3

Preheat oil in a large pan. Brown chicken on each side, about 4 minutes per side or until golden (it does not need to cook through as it will continue to cook in the oven).
Place 1/2 cups of marinara sauce in the bottom of a 9×13 dish. Add browned chicken. Top each piece with a couple tablespoons of marinara sauce, mozzarella and parmesan.
Bake 20-25 minutes or until golden and bubbly and chicken reaches 165°F. Sprinkle with fresh herbs and serve over rice. Enjoy!