One Pan Chicken and Risotto
A comforting dish that balances succulent chicken and creamy risotto, perfect for busy weeknights or cozy gatherings.
Ingredients
Main Ingredients
- 2 breasts chicken breasts Tender and juicy, ideal for this dish.
- 1 cup Arborio rice Essential for creamy texture.
- 4 cups chicken broth Can use low-sodium or vegetable broth.
- 1 large onion, chopped Adds flavor base.
- 2 cloves garlic, minced Enhances aroma and flavor.
- 1 cup frozen peas Fresh peas can substitute if in season.
- 1/2 cup grated Parmesan cheese For a rich and creamy finish.
- 2 tablespoons olive oil For sautéing.
- to taste Salt and pepper For seasoning.
- for garnish Fresh parsley Adds fresh flavor and color.
Instructions
Preparation
- Heat 2 tablespoons of olive oil in a large pan over medium heat.
- Add the chopped onion and minced garlic, sauté until the onion is softened.
- Season chicken breasts with salt and pepper, add to the pan, and brown on both sides for about 3-4 minutes each side.
- Stir in Arborio rice, ensuring it's coated with the oil and juices.
- Pour in chicken broth and bring to a simmer.
- Cover and reduce heat, cooking for about 15-20 minutes, stirring occasionally.
- Stir in the frozen peas and grated Parmesan cheese until well combined.
- Garnish with fresh parsley before serving.
Notes
Serve directly from the pan for a rustic look. Store leftovers in airtight containers and reheat with a splash of broth for creaminess.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 3gSodium: 600mgFiber: 3gSugar: 2g
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