Princess Roasted Red Pepper Chicken with Creamy Risotto
Indulge in the elegance of Princess Roasted Red Pepper Chicken with Creamy Risotto, a dish that blends rich, Mediterranean-inspired flavors with comforting Italian classics. Succulent chicken breasts are seasoned with paprika, roasted to perfection alongside sweet roasted red peppers, and paired with a luxurious, velvety risotto. Made with Arborio rice, a splash of dry white wine, and a touch of heavy cream, the risotto is infused with the savory richness of Parmesan cheese and finished with a sprinkle of fresh parsley. Ideal for a dinner party or a cozy night in, this recipe combines the ease of oven-baking and the artistry of stirring silky risotto. It's a stunning main course that’s as satisfying as it is impressive, perfect for showcasing your culinary prowess.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 2 whole Roasted red peppers
- 3 tablespoons Olive oil
- 3 cloves Garlic cloves
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Arborio rice
- 4 cups Chicken broth
- 0.5 cups Dry white wine
- 0.5 cups Parmesan cheese, grated
- 0.25 cups Heavy cream
- 1 medium Onion, finely chopped
- 3 tablespoons Butter
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken breasts dry with paper towels, then rub them with 2 tablespoons of olive oil, paprika, salt, and black pepper.
Place the chicken breasts in a baking dish and arrange the roasted red peppers on top. Bake for 30 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
While the chicken bakes, heat the chicken broth in a saucepan over low heat and keep it warm.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the Arborio rice and cook for 1-2 minutes until lightly toasted. Add the white wine and cook, stirring, until the liquid is almost absorbed.
Begin adding the warm chicken broth to the rice, one ladle at a time, stirring frequently and waiting for each addition to be absorbed before adding the next.
Repeat this process for about 20 minutes until the rice is tender and creamy.
Stir in the grated Parmesan cheese, heavy cream, and the remaining 2 tablespoons of butter. Adjust seasoning with salt and pepper to taste.
Remove the roasted chicken breasts from the oven and let them rest for 5 minutes. Slice them into medallions if desired.
Serve the creamy risotto on a plate and top with sliced chicken and roasted red peppers. Garnish with fresh parsley.
Enjoy your Princess Roasted Red Pepper Chicken with Creamy Risotto!
Nutrition Facts
Calories |
2738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.4 g | 172% | |
| Saturated Fat | 52.8 g | 264% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 6026 mg | 262% | |
| Total Carbohydrate | 86.8 g | 32% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 8.7 g | ||
| Protein | 252.4 g | 505% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 724 mg | 56% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1692 mg | 36% | |
*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.
