Description
A delightful and creamy Chicken Risotto recipe that is easy to make and perfect for a comforting meal. This one-pan dish combines tender chicken pieces with flavorful arborio rice, Parmesan cheese, and a hint of lemon for a delicious Italian-inspired dinner.
Ingredients
Scale
For the Chicken:
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- Salt and pepper to taste
For the Risotto:
- 1 small yellow onion, finely diced
- 2 garlic cloves, minced
- 1 cup arborio rice
- 1/2 cup dry white wine or chicken broth
- 4 cups warm chicken broth, kept simmering
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1/4 cup chopped fresh parsley
- Optional squeeze of lemon juice
Instructions
- Cook the Chicken: Heat 1 tablespoon of olive oil in a skillet. Season chicken with salt and pepper, cook until golden, about 6–8 minutes. Set aside.
- Prepare the Risotto: In the same pan, heat remaining oil. Cook onion until softened, add garlic, then rice. Toast for 1–2 minutes. Pour in wine, then add broth gradually, stirring often, for 18–20 minutes.
- Finish the Dish: Stir in cooked chicken, Parmesan, and butter. Heat through. Add parsley and lemon juice.
Notes
- Use rotisserie chicken for a time-saving shortcut.
- For extra richness, add a splash of cream at the end.
- Enhance with peas, spinach, or mushrooms for added flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 470
- Sugar: 2g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 80mg
