Best Quick Chicken Parmesan Risotto Recipes

PARMESAN CHICKEN RISOTTO RECIPE

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.

VERY EASY RISOTTO

Steps:

• Melt butter in a large skillet over medium-high heat. Cook green onions in butter briefly, then add the rice. Cook and stir for a few minutes to toast rice. Stir in water, and season with chicken bouillon and pepper. Bring to a boil, then reduce heat to medium-low. Cover, and simmer for 20 minutes.
• Remove from heat, cover, and let stand for 5 minutes. Stir in the Parmesan cheese.

CHICKEN PARMESAN RISOTTO

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.

EASY PARMESAN "RISOTTO"

Steps:

• Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.

QUICK CHICKEN PARMESAN RISOTTO

Steps:

• Heat 1 Tbsp oil in skillet.
• Add chicken and cook until lightly browned.
• While chicken is cooking, chop tomato.
• Add soup, milk, cheese and seasoning to chicken; stir.
• Heat to boil.
• Stir in rice and tomato; cover.
• Cook on low heat for 5 minutes or until cooked through.
• Stir and serve.

QUICK CHICKEN RISOTTO

Steps:

• Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 3 to 5 minutes, stirring frequently, until light brown.
• Stir in broth; heat to boiling. Stir in rice; reduce heat. Cover and simmer without stirring 10 minutes.
• Stir in asparagus, Canadian bacon and basil. Cover and simmer without stirring 8 to 10 minutes or until rice is tender and chicken is no longer pink in center; remove from heat. Stir in cheese.

QUICK CHICKEN PARMESAN

Steps:

• Heat a large skillet over medium heat. Add chicken strips; cook and stir 5-8 minutes or until heated through. Remove from pan., In same skillet, combine tomatoes, tomato paste, wine, oil, Italian seasoning, garlic and sugar; bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 10-15 minutes to allow flavors to blend, stirring occasionally., Stir in chicken. Sprinkle with cheeses; cook, covered, 1-2 minutes longer or until cheese is melted. Serve with pasta.