chicken parmesan risotto

Relish the goodness of our Parmesan Chicken Risotto! It&#39;s buttery, deliciously savory, and loaded with chicken and veggies—comfort food on a plate.

Parmesan Chicken Risotto Recipe

olive oil

chicken breasts (filleted)

parmesan cheese

tsp red pepper flakes

Italian seasoning

garlic powder

paprika

unsalted butter

onion

white wine

arborio rice (OR short grained white rice)

chicken broth

lb crimini mushrooms (sliced)

asparagus

(9 oz) jar sun dried tomatoes

(6 oz) jar marinated artichoke hearts (coarsely chopped)

tsp kosher sea salt

tsp black pepper

lemon (juiced)

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 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 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.

Instant hit with the family! Thanks for sharing!

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!!

My kids are really picky and they loved this chicken risotto. Thanks for the amazing recipe.

So flavorful, this restaurant quality dish saved my anniversary dinner.

I made this almost as written! I subbed peas for asparagus but had everything else on hand. In step 5, I added the rice and let it become toasted and nutty as they teach in culinary schools and restaurants and then I added the broth. 

The flavours were divine!

This is the most flavorful recipe EVER. Everyone gobbled this one up last night. I definitely will be adding this to our dinner rotation!

This dish is packed with flavor!! The chicken is juicy and tender along with the veggies &amp; the risotto melts in your mouth!

Very easy to make &amp; very tasty!
Thank you.

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Parmesan Chicken Risotto Recipe

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Parmesan Chicken Risotto Recipe

The most viewed chicken parmesan risotto recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine