Chicken Scampi Risotto
Indulge in the creamy decadence of Chicken Scampi Risotto, a recipe that expertly combines the elegance of classic risotto with the bold, garlicky flavors of chicken scampi. Tender, golden-seared chicken slices rest atop velvety Arborio rice, perfectly infused with dry white wine, Parmesan cheese, and a touch of fresh lemon zest for brightness. The luxurious garlic-lemon-cream sauce enhances every bite, while the finishing sprinkle of fresh parsley adds a pop of color and freshness. With its irresistible combination of textures and tangy, savory flavors, this dish is perfect for a sophisticated weeknight dinner or an impressive gathering. Try this chicken risotto recipe today for a restaurant-quality meal at home!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 4 cloves Garlic cloves, minced
- 0.5 cups Dry white wine
- 5 cups Chicken broth
- 1.5 cups Arborio rice
- 1 medium Shallot, finely diced
- 2 tablespoons Fresh lemon juice
- 0.25 cups Heavy cream
- 0.5 cups Parmesan cheese, grated
- 2 tablespoons Chopped parsley
- 1 teaspoon Lemon zest
Instructions
Season the chicken breasts with salt and black pepper. Dredge lightly in all-purpose flour, shaking off the excess.
Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Cook the chicken on both sides until golden brown and fully cooked through, about 4-5 minutes per side. Remove the chicken from the skillet, let it rest for 5 minutes, then slice into strips. Set aside.
In a medium saucepan, heat the chicken broth over low heat. Keep it warm but not boiling.
In a large heavy-bottomed skillet or pot, melt 2 tablespoons of unsalted butter over medium heat. Add the minced shallot and cook until softened, about 2 minutes.
Stir in the Arborio rice and cook for 1-2 minutes, stirring constantly, until the rice is lightly toasted.
Pour in 0.5 cups of dry white wine and cook, stirring frequently, until the wine is absorbed by the rice.
Begin adding the warm chicken broth to the rice one ladle at a time, stirring continuously. Wait until each ladle of broth is absorbed before adding the next. Continue this process for 20-25 minutes, until the rice is creamy and tender but still has a slight bite.
In a separate skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Stir in the lemon juice, heavy cream, and a pinch of salt. Reduce the heat and simmer for 1-2 minutes.
Once the risotto is cooked, stir in the Parmesan cheese, lemon zest, and a tablespoon of chopped parsley. Adjust the seasoning with salt and pepper as needed.
Top the risotto with the prepared chicken slices and drizzle the garlic-lemon-cream sauce over the chicken.
Garnish the dish with the remaining chopped parsley and serve immediately.
Nutrition Facts
Calories |
738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 14.1 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 1426 mg | 62% | |
| Total Carbohydrate | 68.9 g | 25% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 1.7 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 171 mg | 13% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 635 mg | 14% | |
*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.
