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Chase's Parmesan Chicken "Risotto" | lifemadesimplebakes.com
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5 from 4 votes

Parmesan Chicken Risotto Recipe

This parmesan chicken risotto is comfort food at its best! It's buttery, flavorful and loaded with chicken and veggies.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Dishes
Cuisine: American
Servings: 6 servings
Calories: 542kcal


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


  • 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.


-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.


Serving: 6g | 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