Quick Chicken Risotto
Creamy, comforting, and ready in just 40 minutes, this Quick Chicken Risotto is the perfect solution for busy weeknight dinners. Featuring tender bites of seasoned chicken breast, rich Arborio rice cooked to perfection, and the subtle tang of dry white wine, this classic Italian dish is elevated with the savory flavors of garlic, onion, and freshly grated Parmesan cheese. The recipe uses a simple yet time-honored technique of gradually adding chicken broth to the rice for that signature creamy texture—without any heavy cream. Easy to make in one skillet, this hearty risotto serves up as a satisfying standalone meal or pairs beautifully with a crisp green salad. Perfect for four and ready to impress, it’s your quick ticket to a taste of Italy!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 pieces chicken breast
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 1 cup arborio rice
- 4 cups chicken broth
- 0.5 cup dry white wine
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons parsley, chopped (optional)
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Season the chicken breasts with half the salt and black pepper, then cook them in the skillet for 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet, let it rest, and dice it into bite-sized pieces.
In the same skillet, add the remaining olive oil and the butter. Once melted, sauté the diced onion for 2-3 minutes until softened. Add the minced garlic and cook for an additional 1 minute.
Add the arborio rice to the skillet and stir for 1-2 minutes until the rice is lightly toasted.
Deglaze the skillet by pouring in the white wine, stirring frequently until the wine is mostly absorbed.
Gradually add the chicken broth, one ladle at a time, stirring constantly and waiting until the liquid is mostly absorbed before adding more. Continue this process until the rice is creamy and tender, about 18-20 minutes.
Stir in the cooked chicken, grated Parmesan cheese, and the remaining salt and black pepper. Mix well to combine.
Serve the risotto hot, garnished with chopped parsley if desired.
Nutrition Facts
Calories |
532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 1280 mg | 56% | |
| Total Carbohydrate | 46.3 g | 17% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 2.4 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 164 mg | 13% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 563 mg | 12% | |
*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.
