Quick Chicken Parmesan Risotto
Indulge in the comforting flavors of Quick Chicken Parmesan Risotto, a weeknight-friendly twist on a classic Italian dish. This creamy, one-pan recipe combines tender bites of sautéed chicken, Arborio rice simmered to perfection in rich chicken broth, and a luxurious blend of Parmesan cheese and cream. With hints of garlic, onion, and optional dry white wine for added depth, this risotto delivers restaurant-quality taste in just 30 minutes. Perfect for busy evenings, this dish is made even more delightful with a sprinkle of fresh parsley and extra Parmesan for garnish. Whether you're looking for a hearty dinner or an impressive meal for guests, this quick and easy risotto will become a new favorite in your recipe rotation.
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Recipe Information
Ingredients
- 1 pound Chicken breast, diced
- 1 cup Arborio rice
- 4 cups Chicken broth
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic cloves, minced
- 0.5 cup Dry white wine (optional)
- 0.75 cup Grated Parmesan cheese
- 0.25 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Heat the chicken broth in a small saucepan over low heat to keep it warm while preparing the risotto.
In a large skillet or sauté pan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.
Add the diced chicken to the pan, season with salt and pepper, and cook for 5–6 minutes or until the chicken is cooked through and lightly browned. Remove the chicken from the pan and set aside.
In the same skillet, add the remaining tablespoon of butter and the chopped onion. Sauté for 3–4 minutes, stirring frequently, until the onion is translucent.
Add the minced garlic and Arborio rice to the pan. Stir for 1–2 minutes to toast the rice slightly and coat it in the butter.
Pour in the white wine (if using) and stir until it is mostly absorbed by the rice.
Begin adding the warm chicken broth to the risotto one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue this process for about 15 minutes, until the rice is creamy and cooked through but still slightly al dente.
Return the cooked chicken to the pan and stir to combine.
Add the Parmesan cheese and heavy cream to the risotto, stirring until melted and creamy.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve the risotto hot, garnished with freshly chopped parsley and additional Parmesan cheese, if desired.
Nutrition Facts
Calories |
1998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.0 g | 119% | |
| Saturated Fat | 44.9 g | 224% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 587 mg | 196% | |
| Sodium | 4725 mg | 205% | |
| Total Carbohydrate | 76.2 g | 28% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 8.2 g | ||
| Protein | 183.4 g | 367% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 864 mg | 66% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2503 mg | 53% | |
*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.
