Relish the goodness of our Parmesan Chicken Risotto! It’s buttery, deliciously savory, and loaded with chicken and veggies—comfort food on a plate.
Risotto is an Italian dish in which the rice is cooked in chicken broth until it reaches a creamy consistency. This Parmesan Chicken risotto recipe isn’t a “traditional” risotto, although it is similar, made of creamy rice mixed with flavorful sautéed vegetables and topped with Parmesan chicken.
This will forever be a favorite at our house. It’s flavorful, loaded with the perfect combo of veggies, and topped with the easiest, cheesiest chicken you’ll ever make. Give this one a try—you’re going to love it! For more delicious risotto recipes, check out my Instant Pot Asparagus Risotto, Broccoli Risotto and Instant Pot Weeknight Risotto.
Table of Contents
Recipe Ingredients
- Parmesan Cheese: Parmesan adds a nutty and savory flavor. The grated cheese melts into the risotto, adding a rich, creamy texture.
- Crimini Mushrooms: Crimini mushrooms provide a deep, earthy flavor and a meaty texture.
- Italian Seasoning: Italian seasoning, with its blend of herbs, adds a burst of Mediterranean flavor.
See the recipe card for full information on ingredients and quantities.
Variations
- Rice Variation: Arborio rice is short-grain rice and is essential for risotto, as its high amylose content creates a signature gelatinous consistency. You can substitute Arborio rice with Carnaroli rice in the risotto. Carnaroli rice has a similar texture and starch content. Avoid using long-grain rice, which won’t achieve the desired texture.
- Cheese Options: The recipe relies solely on Parmesan cheese for its coating, so quality matters. Popular brands like Kraft and Sargento are readily available, but you can choose any brand you prefer.
How to Make Parmesan Chicken Risotto
Step 1: Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper or a baking mat; set aside.
Step 2: Place a large skillet over medium-high heat and add the olive oil.
Step 3: In a shallow dish, combine the Parmesan, red pepper flakes, Italian seasoning, garlic powder, and paprika. Using your fingers, mix them together. Place the chicken in, one at a time, pressing to form a breading or coating on the chicken. Place into the hot pan and sear each side until golden brown.
Step 4: Transfer to the prepared baking sheet and bake until the chicken reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius). Remove from the oven and allow to rest.
Step 5: Meanwhile, set a large stockpot or Dutch oven over medium heat and add butter. When the butter melts, add the onion and sauté until translucent, about 3-4 minutes. Pour in the white wine and reduce until the onion is moist but not swimming. Add the rice, then the chicken broth. Bring the mixture to a boil, then reduce, cover, and allow to cook for 20-25 minutes or until all of the liquid has been absorbed. You may need to add up to ¼ cup of extra broth if your rice is still firm. Once the rice is fully cooked, turn the heat off, cover, and allow to sit for 5-10 minutes.
Step 6: While the rice is cooking, set a large skillet (I wiped out the one I used for the chicken) over medium heat, and add the olive oil. When the oil is hot, add the mushrooms. Cook until brown, then add the asparagus. Cook for an additional 3-5 minutes, then add the sun-dried tomatoes along with the reserved oil, artichokes, garlic powder, salt, pepper, and lemon juice.
Step 7: Combine the vegetables with the rice, then season with salt and pepper to taste. Transfer to a large casserole dish and top with slices of cooked chicken. Garnish with grated Parmesan, if desired.
Expert Tips
- Toast the Rice: Before adding the chicken broth, toast the Arborio rice briefly in the pan. This enhances the nutty flavor of the rice and helps achieve a creamy risotto.
- Deglaze with Wine: When pouring the white wine into the risotto, use it to deglaze the pan. This not only adds depth of flavor but also helps incorporate all the browned bits from sautéing the onions.
Frequently Asked Questions
White wine enhances the flavor of the dish by adding acidity and depth. While it’s not essential, it contributes a nice balance. You can substitute chicken broth for the white wine or omit it entirely if preferred.
Since this dish is filling on its own, pair it with something light or a delicious dessert. Consider serving a fruit salad, chopped Thai salad, raspberry bars, no-bake grasshopper pie, or peanut butter Rice Krispie treats.
Storage Info
To STORE, place your risotto in an airtight container in the refrigerator for up to 5 days. If you are topping the risotto with chicken, it’s best to store them separately. To FREEZE, allow it to cool completely first. Then transfer it into freezer-safe bags or Tupperware containers. It can be stored in the freezer for a couple of months.
To REHEAT, remove it from the fridge, add a little bit of water or broth, and heat it in the microwave. Be sure to stir it during reheating to maintain its creamy texture.
More Chicken and Rice Dishes to Try
Parmesan Chicken Risotto Recipe
Ingredients
For the Chicken
- 1 tbsp olive oil
- 2 chicken breasts - filleted
- 1 cup grated parmesan cheese
- 1 tsp red pepper flakes
- 1 teaspoon Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp paprika
For the Risotto
- 2 tablespoons unsalted butter
- 1 small yellow onion - diced
- 1/4 cup white wine
- 2 cup arborio rice - OR short grained white rice
- 3-3 1/4 cup low-sodium chicken broth
- 1 tbsp olive oil
- 1/2 lb crimini mushrooms - sliced
- 1 bunch asparagus - ends removed and stalks cut into thirds or fourths
- 1 (9 oz) jar sun dried tomatoes - julienned (reserve the oil)
- 1 (6 oz) jar marinated artichoke hearts - coarsely chopped
- 1 tbsp garlic powder
- 1/2 tsp kosher sea salt
- 1/4 tsp ground black pepper
- 1 lemon - juiced
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper or a baking mat; set aside.
- Place a large skillet over medium-high heat and add the olive oil.
- In a shallow dish, combine the Parmesan, red pepper flakes, Italian seasoning, garlic powder, and paprika. Using your fingers, mix them together. Place the chicken in, one at a time, pressing to form a breading or coating on the chicken. Place into the hot pan and sear each side until golden brown.
- Transfer to the prepared baking sheet and bake until the chicken reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius). Remove from the oven and allow to rest.
- Meanwhile, set a large stockpot or Dutch oven over medium heat and add butter. When the butter melts, add the onion and sauté until translucent, about 3-4 minutes. Pour in the white wine and reduce until the onion is moist but not swimming. Add the rice, then the chicken broth. Bring the mixture to a boil, then reduce, cover, and allow to cook for 20-25 minutes or until all of the liquid has been absorbed. You may need to add up to ¼ cup of extra broth if your rice is still firm. Once the rice is fully cooked, turn the heat off, cover, and allow to sit for 5-10 minutes.
- While the rice is cooking, set a large skillet (I wiped out the one I used for the chicken) over medium heat, and add the olive oil. When the oil is hot, add the mushrooms. Cook until brown, then add the asparagus. Cook for an additional 3-5 minutes, then add the sun-dried tomatoes along with the reserved oil, artichokes, garlic powder, salt, pepper, and lemon juice.
- Combine the vegetables with the rice, then season with salt and pepper to taste. Transfer to a large casserole dish and top with slices of cooked chicken. Garnish with grated Parmesan, if desired.
The parmesan flavor was amazing, and the chicken made it so hearty.
Instant hit with the family! Thanks for sharing!
You’re welcome. I’m glad they loved it!
This chicken risotto was incredible, it had so much flavor and it was so rich, I could not get enough, one of my top ten favorite dinner recipes!!
Breaking in to the top ten is a big deal! I’m so glad you loved it.
My kids are really picky and they loved this chicken risotto. Thanks for the amazing recipe.
Winning over a picky eater is such a huge win!
So flavorful, this restaurant quality dish saved my anniversary dinner.
Perfect date night meal and Happy Anniversary!