Mediterranean Diet Creamy Chicken Risotto
Indulge in the rich, comforting flavors of this Mediterranean Diet Creamy Chicken Risotto, a wholesome and flavorful twist on a classic dish. Made with tender, pan-seared chicken breast, creamy arborio rice, and a medley of Mediterranean inspirations like sun-dried tomatoes, baby spinach, fresh basil, and a hint of lemon zest, this risotto is a perfect balance of savory and refreshing. The dish is cooked to perfection with low-sodium chicken broth and a splash of dry white wine, creating a luscious, creamy texture without heavy cream. Finished with a generous sprinkle of Parmesan cheese, this one-pot meal makes for a delightful dinner that’s both satisfying and aligned with the health-focused Mediterranean lifestyle. Whether you’re serving it for a weeknight family meal or an elegant gathering, this risotto is a nutritious, crowd-pleasing favorite.
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Recipe Information
Ingredients
- 1 piece boneless, skinless chicken breast
- 2 tablespoons olive oil
- 1 piece small onion, finely chopped
- 3 pieces garlic cloves, minced
- 1 cup arborio rice
- 4 cups low-sodium chicken broth
- 1 cup dry white wine
- 0.25 cup sun-dried tomatoes, chopped
- 2 cups baby spinach
- 0.5 cup parmesan cheese, grated
- 0.25 cup fresh basil leaves, chopped
- 1 teaspoon lemon zest
- 0.25 teaspoon black pepper
- 0.5 teaspoon salt
Instructions
Begin by seasoning the chicken breast with a pinch of salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken and cook for about 6-7 minutes per side or until fully cooked. Remove the chicken from the skillet, let it rest, then slice it into thin strips.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the chopped onion for about 3-4 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.
Stir in the arborio rice, allowing it to toast lightly for about 2 minutes. Add the white wine and stir constantly until it's mostly absorbed by the rice.
Begin adding the chicken broth, one cup at a time, stirring frequently. Wait for most of the liquid to be absorbed before adding the next cup. This should take about 18-20 minutes.
Once the rice is tender and creamy, stir in the sun-dried tomatoes, baby spinach, and sliced chicken. Cook for 2-3 more minutes until the spinach wilts.
Remove the skillet from heat and stir in the grated Parmesan cheese, chopped basil leaves, lemon zest, the remaining salt, and black pepper.
Serve the risotto immediately in bowls, garnished with extra basil and Parmesan cheese if desired.
Nutrition Facts
Calories |
1353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.5 g | 63% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 188 mg | 63% | |
| Sodium | 2582 mg | 112% | |
| Total Carbohydrate | 95.2 g | 35% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 19.9 g | ||
| Protein | 90.8 g | 182% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 680 mg | 52% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1876 mg | 40% | |
*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.
