Cheesy Chicken Risotto Bake
Indulge in the ultimate comfort food with this Cheesy Chicken Risotto Bake, a hearty one-dish meal that combines the creamy richness of risotto with the irresistible allure of baked cheesy goodness. This recipe features tender pieces of golden-seared chicken breast, Arborio rice simmered in savory chicken broth, and a luscious blend of Parmesan and mozzarella cheeses, all brought together with a touch of heavy cream for extra decadence. Toasted rice and sautéed aromatics, like onion and garlic, give this dish its depth of flavor, while a final bake in the oven creates a bubbling, golden cheese crust that’s pure perfection. Ideal for busy weeknights or cozy gatherings, this cheesy casserole is ready in just over an hour and serves up to six. Garnished with fresh parsley, it’s a crowd-pleaser that’s as visually stunning as it is delicious. Perfect keywords include "cheesy chicken risotto bake," "easy dinner casserole," and "comfort food recipe."
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1.5 cups Arborio rice
- 1 medium, finely chopped Onion
- 3 cloves, minced Garlic
- 4 cups Chicken broth
- 1 cup, grated Parmesan cheese
- 1.5 cups, shredded Mozzarella cheese
- 0.5 cup Heavy cream
- 2 tablespoons, chopped Fresh parsley
- 0.5 teaspoons Paprika
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with 0.5 teaspoons of salt, 0.25 teaspoons of black pepper, and paprika on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the chicken breasts for about 3-4 minutes on each side, or until golden brown. Remove the chicken and set aside to cool slightly, then chop into bite-sized pieces.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the finely chopped onion for 3-4 minutes until softened, then add the minced garlic and cook for another 1 minute until fragrant.
Stir in the Arborio rice, coating it in the oil and aromatics. Allow the rice to toast for 2 minutes, stirring constantly.
Gradually add the chicken broth, 1 cup at a time, stirring frequently and waiting for the liquid to be mostly absorbed before adding more. This process should take about 15 minutes until the rice is creamy and partially cooked.
Turn off the heat and stir in 0.5 teaspoons of salt, 0.25 teaspoons of black pepper, Parmesan cheese, heavy cream, and half of the shredded mozzarella cheese. Mix until melted and combined.
Fold the chopped chicken pieces into the risotto mixture and transfer everything into a greased 9x13-inch baking dish.
Sprinkle the remaining shredded mozzarella cheese evenly over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is golden and bubbly.
Remove from the oven and let cool for a few minutes. Garnish with freshly chopped parsley before serving.
Serve hot and enjoy the creamy, cheesy goodness of your Chicken Risotto Bake!
Nutrition Facts
Calories |
556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1031 mg | 45% | |
| Total Carbohydrate | 45.4 g | 17% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 1.8 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 333 mg | 26% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 415 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
