Ingredients 📝
For the Chicken:
2 boneless, skinless chicken breasts
2 tbsp olive oil
1 tsp garlic powder
1/2 tsp paprika
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
For the Mushroom Risotto:
1 cup Arborio rice
3 cups chicken broth, warmed
1 tbsp unsalted butter
1 tbsp olive oil
1/2 cup white onion, finely chopped
2 cloves garlic, minced
1/2 cup dry white wine (optional)
1 cup mushrooms, sliced
1/2 cup Parmesan cheese, grated
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Directions 👩🍳
Prepare the Chicken:
Preheat oven to 375°F (190°C). Season chicken breasts with garlic powder, paprika, salt, and pepper.
Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken breasts for 3-4 minutes per side, or until golden.
Transfer skillet to the oven and bake for 10-12 minutes or until the chicken is cooked through. Set aside to rest for a few minutes.
Cook the Mushroom Risotto:
In a large pan, heat butter and olive oil over medium heat. Add onions and sauté until translucent, about 3 minutes. Add garlic and cook for another 30 seconds.
Stir in Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
Pour in white wine and let it simmer until mostly absorbed. Gradually add the warmed chicken broth, one ladleful at a time, stirring continuously and allowing each addition to be absorbed before adding the next.
In a separate pan, sauté mushrooms with a bit of olive oil until browned, then add to the risotto.
Once the rice is tender and creamy (about 18-20 minutes), stir in Parmesan cheese, and season with salt and pepper.
Serve:
Slice the chicken and serve on top of or alongside the mushroom risotto. Garnish with fresh parsley.
Details
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 2
Calories: ~550 kcal per serving
