Spicy Chicken and Zucchini Risotto
Indulge in the comforting flavors of Spicy Chicken and Zucchini Risotto, a creamy and satisfying dish that strikes the perfect balance between heat and freshness. This gourmet-style recipe features tender, paprika-seasoned chicken breast combined with the subtle sweetness of zucchini, all nestled in a velvety bed of arborio rice infused with dry white wine and rich parmesan cheese. With a touch of crushed red pepper flakes for a spicy kick and the creamy texture achieved through the classic risotto technique, this dish is as elegant as it is approachable. Perfect for weeknight dinners or special occasions, this one-pan meal is ready in under an hour and beautifully garnished with fresh parsley for a burst of color and flavor.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breast
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 0.5 teaspoon crushed red pepper flakes
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1.5 cups arborio rice
- 0.5 cup dry white wine
- 4 cups chicken stock
- 0.75 cup parmesan cheese, grated
- 1 medium zucchini, diced
- 2 tablespoons fresh parsley, chopped
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the chicken breast with 1/2 teaspoon of salt, black pepper, paprika, and red pepper flakes.
Add the chicken to the skillet and cook for 5-6 minutes per side, or until fully cooked and golden brown. Remove from the skillet, let rest for 5 minutes, and dice into bite-sized pieces.
In the same skillet, add the remaining tablespoon of olive oil and butter. Reduce heat to medium.
Add the diced onion and sauté until softened, about 4-5 minutes. Stir in the minced garlic and cook for 1 minute.
Add the arborio rice and stir to coat in the butter and oil. Toast the rice for 1-2 minutes until lightly golden.
Deglaze the pan with white wine, stirring until the wine is mostly absorbed.
Begin adding the chicken stock, one ladle at a time, stirring frequently. Allow the liquid to absorb before adding the next ladle. Repeat until the rice is cooked and creamy, about 20-25 minutes.
Stir in the diced zucchini and cook for 3-4 minutes until tender.
Remove the skillet from heat and stir in the parmesan cheese and the remaining 1/2 teaspoon of salt. Adjust seasoning to taste if necessary.
Fold in the cooked chicken and sprinkle the dish with freshly chopped parsley.
Serve warm and enjoy!
Nutrition Facts
Calories |
2294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.3 g | 131% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 597 mg | 199% | |
| Sodium | 3632 mg | 158% | |
| Total Carbohydrate | 113.7 g | 41% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 14.4 g | ||
| Protein | 215.4 g | 431% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 948 mg | 73% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2334 mg | 50% | |
*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.
