If you’re looking for the ultimate comfort food that’s both elegant and downright irresistible, Parmesan Chicken Risotto is about to become your new go-to recipe. This creamy, savory dish combines tender chicken, creamy Arborio rice, and nutty Parmesan—all simmered together in a rich, flavorful broth. Whether you’re cozying up on a weeknight or aiming to impress at a dinner gathering, Parmesan Chicken Risotto promises to deliver with every luscious bite. Let’s dive into the magic of this Italian classic and make your kitchen smell like a little trattoria!
Ingredients You’ll Need
The beauty of Parmesan Chicken Risotto lies in its simplicity—each ingredient has a starring role to play. From the fragrant sautéed garlic and onions to the rich burst of Parmesan, nothing here is superfluous. Every component brings depth, creaminess, or a flash of color, making this dish far more than the sum of its parts.
- Chicken breasts: Boneless, skinless, and diced for quick, juicy bites that soak up all the flavors of the risotto.
- Olive oil: Adds a touch of fruitiness and helps everything caramelize perfectly in the pan.
- Onion: Finely chopped for a fragrant, sweet base that melts seamlessly into the risotto.
- Garlic: Minced for a bit of boldness and warmth in every spoonful.
- Arborio rice: The star grain—its short, plump kernels release starch for that signature creamy risotto texture.
- Dry white wine (optional): Adds subtle acidity and depth; choose one you’d enjoy sipping.
- Chicken broth: Warmed for seamless absorption, lending savory body to the entire dish.
- Parmesan cheese: Freshly grated for the ultimate melt, saltiness, and contemporary Italian flavor.
- Unsalted butter: Finishes the risotto with glossy, rich creaminess and a velvety mouthfeel.
- Heavy cream (optional): For the most decadent, ultra-creamy finish—use it if you want a treat!
- Salt and black pepper: Adjust to taste to round out and balance all those flavors.
- Fresh parsley: Chopped and sprinkled at the end for pops of color and freshness that wake up your palate.
How to Make Parmesan Chicken Risotto
Step 1: Sear the Chicken
Start by heating olive oil in a large skillet or Dutch oven over medium-high heat. Add the diced chicken and let it sizzle and cook for 5 to 7 minutes. The goal here is golden, tender chicken that’s perfectly cooked through. Once the pieces are browned and cooked, remove them from the pan and set aside. This ensures your chicken stays moist and doesn’t overcook while finishing the risotto.
Step 2: Sauté the Aromatics
In the same pan, reduce the heat to medium. Toss in the finely chopped onion and cook for 3 to 4 minutes until it’s translucent and fragrant. Stir in the garlic, letting it cook just for 30 seconds, enough to release its aroma without becoming bitter. These steps set the tone for a deeply flavorful base.
Step 3: Toast the Rice
Add the Arborio rice directly into your pan, stirring to coat each grain in oil and onion. Toasting for 1 to 2 minutes transforms the rice, giving it a subtle nutty flavor and preparing it to soak up all the wonderful liquid you’ll add next. You’ll see the edges of the rice grow translucent while the center stays white—your cue to move to the next step!
Step 4: Deglaze and Simmer
If you love a little complexity, pour in your dry white wine and stir until it has mostly evaporated, pulling all those flavorful browned bits up from the bottom of the pan. Now, begin adding warm chicken broth one ladle at a time. Stir often and wait for the liquid to mostly absorb before adding the next ladle. This slow, gentle process is the secret behind risotto’s legendary creaminess—it’ll take about 20 minutes for the rice to become tender and perfectly creamy.
Step 5: Stir in Chicken and Finish
Once the rice is creamy and just tender, stir the cooked chicken back into the pan along with the freshly grated Parmesan, unsalted butter, and a splash of heavy cream if you’re feeling luxe. Season with salt and black pepper to taste. Give everything a good mix, then let your Parmesan Chicken Risotto rest off the heat for a minute so all the flavors meld beautifully. Lastly, top with a shower of chopped fresh parsley before serving!
How to Serve Parmesan Chicken Risotto
Garnishes
Sprinkle freshly grated Parmesan and a handful of chopped parsley right before serving. A drizzle of good extra-virgin olive oil or a few twists of cracked black pepper can also elevate your Parmesan Chicken Risotto, making it look as luxurious as it tastes.
Side Dishes
Keep your sides simple—Parmesan Chicken Risotto is rich and filling all by itself. A crisp green salad, some roasted asparagus, or a bundle of garlicky green beans make perfect, fresh companions. And if you’re feeling classic, a slice of crusty ciabatta is lovely for scooping up every creamy bite.
Creative Ways to Present
For a showstopping presentation, try spooning the risotto into wide, shallow bowls. Swirl a little pesto or balsamic glaze on top for dramatic flair. Or, scoop portions into ring molds for a bistro-style look that’ll wow any guest lucky enough to join you for dinner.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Parmesan Chicken Risotto (lucky you!), let it cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 3 days. The flavors deepen overnight, making your second helping just as delightful.
Freezing
While risotto is best enjoyed fresh because of its creamy texture, you can freeze portions in freezer-safe containers for up to one month. Just know the rice may soften a bit upon reheating, but it’ll still be tasty and satisfying.
Reheating
Gently reheat Parmesan Chicken Risotto on the stovetop over low heat with a splash or two of chicken broth (or even a little water), stirring often until it returns to its creamy glory. The microwave works too—just cover and stir halfway through for even warming.
FAQs
Can I use a different type Main Course
Arborio rice is traditional for risotto because of its high starch content, but other short-grain varieties like Carnaroli or Vialone Nano will also deliver deliciously creamy results. Avoid long-grain rice, as it won’t create the same texture.
What can I substitute for white wine?
If you’d rather skip the wine, simply replace it with an extra splash of chicken broth. The risotto will remain rich and flavorful, just with a slightly less tangy note.
How do I keep the chicken tender?
Removing the chicken after searing and adding it back at the end keeps it juicy and tender, preventing overcooking during the rice’s simmering time. Cut your chicken pieces evenly to ensure they cook at the same rate!
Is Parmesan Chicken Risotto gluten-free?
Yes—this recipe is naturally gluten-free, as Arborio rice and all the other ingredients don’t contain gluten. Always check your broth label for any added wheat or gluten-containing ingredients to be sure.
Can I add vegetables?
Absolutely! Stir in some sautéed mushrooms, peas, or baby spinach during the last few minutes of cooking for extra color, nutrients, and flavor that play beautifully with the chicken and Parmesan.
Final Thoughts
I can’t recommend trying Parmesan Chicken Risotto enough—you’ll fall in love with how satisfying, impressive, and truly comforting it is. Give it a whirl next time you crave something cozy or want to share a taste of Italy with your favorite people. Every spoonful is a celebration!
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Parmesan Chicken Risotto Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Creamy and delicious, this Parmesan Chicken Risotto recipe is a comforting Italian dish that is perfect for a cozy dinner at home. Tender chicken, Arborio rice, and Parmesan cheese come together to create a satisfying meal that will impress your family and friends.
Ingredients
For the Risotto:
- 1 pound boneless, skinless chicken breasts, diced
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine (optional)
- 4 cups chicken broth, warmed
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream (optional for extra creaminess)
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Cook the Chicken: In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add diced chicken and cook for 5-7 minutes until cooked through and golden. Remove chicken from the pan and set aside.
- Sauté Onion and Garlic: In the same pan, reduce heat to medium and add chopped onion. Sauté for 3-4 minutes until translucent. Stir in minced garlic and cook for 30 seconds until fragrant.
- Cook the Rice: Add Arborio rice to the pan and cook for 1-2 minutes, stirring to coat the grains in oil. Pour in white wine, if using, and stir until mostly absorbed.
- Add Broth: Begin adding warmed chicken broth one ladle at a time, stirring frequently until absorbed. Continue for about 20 minutes, or until rice is tender and creamy.
- Finish the Risotto: Stir in cooked chicken, Parmesan cheese, butter, and heavy cream if using. Season with salt and pepper. Remove from heat, let rest for a minute, and garnish with parsley before serving.
Notes
- For added flavor, stir in sautéed mushrooms, peas, or spinach.
- Use freshly grated Parmesan for the best taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 2g
- Sodium: 640mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 105mg
