Mediterranean Chicken Risotto
Transform your weeknight dinner routine with this Mediterranean Chicken Risotto, a creamy and flavor-packed dish that brings the vibrant tastes of the Mediterranean straight to your table. Featuring tender chicken breasts, briny kalamata olives, juicy cherry tomatoes, and fresh baby spinach, this risotto is elevated with a hint of tangy feta cheese and refreshing lemon zest. Made with arborio rice cooked to perfection in a rich chicken broth and a splash of dry white wine, each bite is a delectable balance of creamy texture and bold Mediterranean flavors. Ready in just 50 minutes, this hearty yet elegant dish is perfect for busy evenings or when you’re craving a taste of the Mediterranean sunshine. Serve it with warm crusty bread or a crisp green salad for a complete meal that’s sure to impress.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 pieces chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium onion
- 3 pieces garlic cloves
- 1.5 cups arborio rice
- 0.5 cups dry white wine
- 4 cups chicken broth
- 1 cup cherry tomatoes
- 2 cups baby spinach
- 0.5 cups kalamata olives
- 0.5 cups feta cheese
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley
Instructions
Heat the olive oil in a large skillet or deep pan over medium heat.
Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Cook the chicken in the skillet for 5-6 minutes on each side, until golden brown and fully cooked. Remove the chicken from the pan and set aside to rest. Once cooled, slice or shred the chicken into bite-sized pieces.
In the same skillet, add the diced onion and sauté for 2-3 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Stir in the arborio rice and cook for 1-2 minutes, allowing the rice to toast slightly.
Deglaze the pan by pouring in the white wine. Stir constantly until the wine is mostly absorbed by the rice.
Begin adding the chicken broth, one ladleful (about 1/2 cup) at a time, stirring frequently. Allow the liquid to absorb before adding more. Repeat this process until the rice is creamy and tender, about 20-25 minutes.
Stir in the cherry tomatoes, baby spinach, kalamata olives, and the cooked chicken pieces. Cook for 2-3 minutes, until the vegetables are softened and the spinach is wilted.
Remove the skillet from heat and stir in the crumbled feta cheese, lemon zest, and fresh parsley. Adjust seasoning with additional salt and pepper, if needed.
Serve warm, garnished with extra feta and parsley, if desired.
Nutrition Facts
Calories |
2000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.1 g | 113% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 353 mg | 118% | |
| Sodium | 7186 mg | 312% | |
| Total Carbohydrate | 129.7 g | 47% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 14.6 g | ||
| Protein | 143.5 g | 287% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 772 mg | 59% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1772 mg | 38% | |
*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.
