PARMESAN CHICKEN RISOTTO RECIPE
This parmesan chicken risotto is comfort food at its best! It's buttery, flavorful and loaded with chicken and veggies.
Provided by LifeMadeSimpleTeam
Categories Main Dishes
Time 45m
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a baking mat; set aside.
- Place a large skillet over medium-high heat, add the olive oil.
- In a shallow dish, combine the parmesan, red pepper flakes, Italian seasoning, garlic powder and paprika, using your fingers, mix together. Place the chicken in, one at a time, pressing to form a breading or coating on the chicken. Place into the hot pan and sear each side until golden brown.
- Transfer to the prepared baking sheet and bake until the chicken reaches an internal temperature of 165 degrees. Remove from the oven and allow to rest.
- Meanwhile, set a large stockpot or Dutch oven over medium heat, add butter. When the butter melts, add the onion and saute until translucent, about 3-4 minutes. Pour in the white wine and reduce until the onion is moist, but not swimming. Add the rice, then the chicken broth. Bring the mixture to a boil, then reduce, cover and allow to cook for 20-25 minutes or until all of the liquid has been absorbed. You may need to add up to 1/4 cup of extra broth if your rice is still firm. Once the rice is fully cooked, turn the heat off, cover and allow to sit for 5-10 minutes.
- While the rice is cooking, set large skillet (I wiped out the one I used for the chicken) over medium heat, add the olive oil. When the oil is hot, add the mushrooms. Cook until brown, then add the asparagus. Cook for an additional 3-5 minutes, then add the sun dried tomatoes along with the reserved oil, artichokes, garlic powder, salt, pepper and lemon juice.
- Combine the vegetables with the rice, then season with salt and pepper to taste. Transfer to a large casserole dish and top with slices of cooked chicken. Garnish with grated parmesan if desired.
Nutrition Facts : ServingSize 6 serving, Calories 542 kcal, Carbohydrate 64 g, Protein 33 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 73 mg, Sodium 589 mg, Fiber 5 g, Sugar 4 g
CHICKEN PARMESAN RISOTTO
This recipe takes two classic dishes and combines them into one delicious dinner the whole family will love! Chicken Parmesan Risotto is a creamy rice packed with chicken, tomatoes, mozzarella, parmesan cheese, and basil with a crispy panko topping.
Provided by Sues
Categories Entree
Number Of Ingredients 20
Steps:
- Add 1 Tbsp olive oil to a large saucepan over medium heat (to cut down on dishes, use the same saucepan you're going to cook the risotto in). Sprinkle both sides of chicken breasts with 1/2 tsp salt and 1/2 tsp pepper and place in saucepan. Cook for 5-7 minutes on each side until golden and cooked through.
- Remove chicken to cutting board and once cool enough to touch, slice chicken into bite-sized pieces.
- While chicken is cooking, in a small saucepan over medium heat, bring diced tomatoes in juice and chicken broth to a simmer. Lower heat and keep mixture warm.
- In the same saucepan you cooked the chicken in, add remaining 1 Tbsp olive oil. Add diced onion and cook for about 5 minutes until soft. Add garlic and cook for another minute.
- Add arborio rice to the saucepan and cook for about 2 minutes, stirring a bit, until it's translucent around the edges.
- Stir in about 1 1/2 cups of the tomato broth and stir occasionally until it has absorbed into rice completely, 3-4 minutes. Continue adding the mixture 3/4 cup at a time, stirring after each addition, and waiting to add more until liquid is all absorbed. Stir occasionally. Rice should be creamy and al dente when done.
- Add diced chicken, 1/4 tsp salt, 1/4 tsp pepper, dried basil, cherry tomatoes, mozzarella pearls, grated parmesan, fresh basil, and butter to rice and stir until well-combined and warmed through. Taste and add more salt if desired.
- Serve risotto on plates or in bowls and top each serving with crispy panko topping and more parmesan cheese, if desired.
PARMESAN CRUSTED CHICKEN WITH CREAMY RISOTTO
We loved the combination of this succulent Parmesan crusted chicken and creamy risotto. What a comforting, satisfying meal. The Parmesan chicken is so juicy and tender. If you're in a pinch and don't want to make a true risotto, give this recipe a try. The tomatoes add another dimension of tangy flavor to the risotto.
Provided by Christi Williams
Categories Chicken
Time 40m
Number Of Ingredients 15
Steps:
- 1. Beat eggs in a bowl. Combine bread crumbs, 1/4 cup of Parmesan cheese, and pepper in a second bowl.
- 2. Dip chicken into eggs then into bread crumb mixture. Sprinkle chicken with any remaining bread crumb mixture.
- 3. Heat oil in a (12 in) skillet over medium heat until oil is shimmering. Add chicken, cook 3-5 minutes on each side or until cooked through. Then set aside.
- 4. Meanwhile, drain liquid from tomatoes into a measuring cup and add water until you have 1 cup of liquid. Transfer liquid to a mixing bowl and add tomatoes, soup, and milk. Mix well.
- 5. Remove chicken from skillet and keep warm.
- 6. Combine onion, minced garlic, mushrooms, and salt in a skillet. Cook and stir until onions become transparent.
- 7. Add rice and tomato mixture. Bring to a simmer; cook 3 minutes. Cover; remove from heat and let stand 5 minutes.
- 8. Add cream cheese and remaining Parmesan cheese; stir until everything is well blended. Top with chicken and serve.
PARMESAN CRUSTED CHICKEN
The simplest and most savory way to dress up chicken breasts for a quick supper is just to top them with mayonnaise, sprinkle with Parmesan cheese and bread crumbs, and bake. Dinner will be ready in 30 minutes or less.
Provided by Hellmann's
Categories Trusted Brands: Recipes and Tips
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees F.
- Combine Hellmann's® or Best Foods® Real Mayonnaise with cheese in medium bowl.
- Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
- Bake 20 minutes or until chicken is thoroughly cooked.
Nutrition Facts : Calories 399.6 calories, Carbohydrate 1.9 g, Cholesterol 95.6 mg, Fat 28.3 g, Fiber 0.1 g, Protein 31.6 g, SaturatedFat 5 g, Sodium 373.6 mg, Sugar 0.1 g
CHICKEN PARMESAN RISOTTO
Chicken Parmesan Risotto
Provided by Minute® Rice
Yield 4
Number Of Ingredients 7
Steps:
- This Chicken Parmesan Risotto is comfort food at it's best! Chicken, Parmesan and tomatoes all work together to give this dish excellent flavor. Step 1
- Heat oil in a large skillet on medium-high heat. Add chicken and cook, stirring frequently, for 5 minutes, or until lightly browned. Step 2
- Add the soup, milk and cheese; mix well. Bring to a boil. Step 3
- Stir in rice and tomato; cover. Reduce heat to low and simmer for 5 minutes, or until chicken is cooked through. Stir before serving.
CHICKEN FLORENTINE RISOTTO WITH GARLIC PARMESAN CREAM
Steps:
- Warm the chicken broth over low heat.
- In a saute pan, add 1 tablespoon olive oil. Season chicken with salt and pepper, and saute in oil over medium heat. When chicken is brown, add a splash of the vermouth. Allow it to evaporate and continue to cook for 5 more minutes. Check for doneness ¿ do not over cook. Remove the chicken from the pan and set aside.
- Wipe the saute pan clean with a paper towel and add a small amount of olive oil, just to lightly coat the pan. Add the spinach and saute. Season with salt and pepper and cook until the spinach is barely wilted. Remove spinach from pan and set aside.
- In a Dutch oven, over medium heat, add 1 tablespoon olive oil and 1 teaspoon butter and saute onions and celery. After 2 minutes, add the 5 cloves of minced garlic. Continue to saute until onions are translucent. Add rice and cook, stirring constantly until you hear the rice crackling, about 1 to 2 minutes. Add the saffron and remainder of the vermouth and continue to stir until the vermouth is completely absorbed. Add a ladle of chicken stock and continue to stir until absorbed completely. Continue to add remaining stock, a ladle at a time, stirring until completely absorbed before adding another.
- Cooking time will be approximately 22 minutes for al dente. After the first 20 minutes of cooking add the cooked chicken and spinach and 2 teaspoons of garlic to the rice. After 22 minutes, stir in the remaining tablespoon of butter, Parmesan and cream. Check seasoning, adding salt and pepper if needed. Remove from heat, transfer to a serving dish and garnish with chives.
PARMESAN RISOTTO
Risotto is a creamy Italian rice dish. In this version, the rice is briefly sauteed, then slowly cooked in wine and seasonings. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, heat broth and keep warm. In a Dutch oven, saute onion in oil until tender. Add rice and garlic; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed. , Add heated broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes. Add the remaining ingredients; cook and stir until heated through. Serve immediately.
Nutrition Facts : Calories 260 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 728mg sodium, Carbohydrate 41g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
PARMESAN CRUSTED CHICKEN IN CREAM SAUCE
Equal parts crispy and creamy, this chicken dinner is also surprisingly easy to prepare. It may sound fussy, but you'll be amazed at how few ingredients and prep time it takes to create this balanced meal. It's so satisfying, you'll never guess that it's a healthy choice, too
Provided by Canadian Jane
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook rice as directed on package, using 1 cup of the both and 1/2 cup water.
- Meanwhile, mix cracker crumbs and Parmesan cheese on plate. Rinse chicken with cold water; shake off excess. Dip chicken in cracker mixture, turning to coat.
- Heat oil in a large nonstick skillet on medium heat. Add chicken; cook 5 to 6 minutes on each side or until chicken is golden brown and cooked through. Place chicken on serving plate. Set aside; keep warm.
- Add remaining 1/4 cup broth, 1/4 cup water and the cream cheese spread to same skillet. Cook on medium heat until mixture just comes to a boil, stirring constantly. Simmer 3 minutes or until sauce thickens.
- Spoon sauce over chicken. Serve with rice and aspargus.
ROSEMARY PARMESAN CRUSTED CHICKEN
This is a rich and juicy chicken. Very simple but your guest(s) will feel like you pulled out all the stops. Goes great with an asparagus risotto, pairs well with white zinfandel, and finishes well with tiramisu. Enjoy!
Provided by Jamies Kitchen
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Remove the stem of 2 sprigs of rosemary. Split the other 2 sprigs in half and save for garnish.
- Mix the now loose rosemary with the olive oil, wine, garlic and salt and pepper.
- Season both sides of the chicken with this marinade. Let chicken marinate in the refrigerator for at least 2 hours.
- Preheat oven to 275. Spray or very lightly oil your bakeware.
- Place the marinated chicken in your bakeware, and place in oven for 30 minutes.
- Remove and sprinkle chicken with grated parmesan cheese and place back in the oven for another 13-15 minutes.
- Remove from oven and garnish each chicken with a rosemary sprig. Enjoy!
Nutrition Facts : Calories 232.8, Fat 8.4, SaturatedFat 2.5, Cholesterol 75.8, Sodium 496.6, Carbohydrate 1.8, Fiber 0.1, Sugar 0.4, Protein 30.6
CREAMY PARMESAN RISOTTO
The extra starch in Arborio rice gives risotto its creamy texture; here Parmesan cheese makes it even creamier.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 11
Steps:
- Heat chicken stock in a medium saucepan. Keep hot during preparation.
- Heat the butter and oil in a large, heavy saucepan over medium heat. Add the garlic and shallots, and saute, stirring occasionally, until softened and translucent, 3 to 4 minutes. Do not brown. Add the rice, and stir to coat. Cook rice, stirring frequently, until well coated and grains start to appear translucent, about 2 minutes. Add the white wine, and stir constantly until it has evaporated, about 2 minutes.
- Add 1 cup of the hot stock, and cook, stirring constantly, until almost all of the liquid has evaporated. Then add hot stock, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding the next (reserve about 1/2 cup stock for serving). Cook until rice is tender but still firm in the center (a total of 20 to 25 minutes).
- Remove pan from heat, and stir in 2 teaspoons lemon zest, 3/4 cup Parmesan cheese, salt, and pepper. Add some of the remaining stock a little at a time to reach desired consistency (it should be fairly loose). Serve immediately, garnished with additional lemon zest, if desired, and Parmesan cheese.
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