Parmesan Chicken Risotto Recipe
This parmesan chicken risotto is comfort food at its best! It's buttery, flavorful and loaded with chicken and veggies.
Servings: 6 servings
Calories: 542kcal
Ingredients
For the Chicken
- 1 tbsp olive oil
- 2 chicken breasts filleted
- 1 cup grated parmesan cheese
- 1 tsp red pepper flakes
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp paprika
For the Risotto
- 2 tbsp 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. Line a baking sheet with parchment paper or a baking mat; set aside.
- Place a large skillet over medium-high heat, add the olive oil.
- In a shallow dish, combine the parmesan, red pepper flakes, Italian seasoning, garlic powder and paprika, using your fingers, mix 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. Remove from the oven and allow to rest.
- Meanwhile, set a large stockpot or Dutch oven over medium heat, add butter. When the butter melts, add the onion and saute 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 1/4 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 large skillet (I wiped out the one I used for the chicken) over medium heat, 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.
Notes
-If you don't want to use the white wine, simply omit it. It adds a nice flavor to the dish, but is not absolutely necessary.
Nutrition
Serving: 6serving | Calories: 542kcal | Carbohydrates: 64g | Protein: 33g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 73mg | Sodium: 589mg | Potassium: 856mg | Fiber: 5g | Sugar: 4g | Vitamin A: 998IU | Vitamin C: 16mg | Calcium: 233mg | Iron: 6mg