Chicken Scampi Risotto

Indulge in the creamy decadence of Chicken Scampi Risotto, a recipe that expertly combines the elegance of classic risotto with the bold, garlicky flavors of chicken scampi. Tender, golden-seared chicken slices rest atop velvety Arborio rice, perfectly infused with dry white wine, Parmesan cheese, and a touch of fresh lemon zest for brightness. The luxurious garlic-lemon-cream sauce enhances every bite, while the finishing sprinkle of fresh parsley adds a pop of color and freshness. With its irresistible combination of textures and tangy, savory flavors, this dish is perfect for a sophisticated weeknight dinner or an impressive gathering. Try this chicken risotto recipe today for a restaurant-quality meal at home!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoons All-purpose flour
• 2 tablespoons Olive oil
• 4 tablespoons Unsalted butter
• 4 cloves Garlic cloves, minced
• 0.5 cups Dry white wine
• 5 cups Chicken broth
• 1.5 cups Arborio rice
• 1 medium Shallot, finely diced
• 2 tablespoons Fresh lemon juice
• 0.25 cups Heavy cream
• 0.5 cups Parmesan cheese, grated
• 2 tablespoons Chopped parsley
• 1 teaspoon Lemon zest

Directions

Step 1

Season the chicken breasts with salt and black pepper. Dredge lightly in all-purpose flour, shaking off the excess.

Step 2

Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Cook the chicken on both sides until golden brown and fully cooked through, about 4-5 minutes per side. Remove the chicken from the skillet, let it rest for 5 minutes, then slice into strips. Set aside.

Step 3

In a medium saucepan, heat the chicken broth over low heat. Keep it warm but not boiling.

Step 4

In a large heavy-bottomed skillet or pot, melt 2 tablespoons of unsalted butter over medium heat. Add the minced shallot and cook until softened, about 2 minutes.

Step 5

Stir in the Arborio rice and cook for 1-2 minutes, stirring constantly, until the rice is lightly toasted.

Step 6

Pour in 0.5 cups of dry white wine and cook, stirring frequently, until the wine is absorbed by the rice.

Step 7

Begin adding the warm chicken broth to the rice one ladle at a time, stirring continuously. Wait until each ladle of broth is absorbed before adding the next. Continue this process for 20-25 minutes, until the rice is creamy and tender but still has a slight bite.

Step 8

In a separate skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Stir in the lemon juice, heavy cream, and a pinch of salt. Reduce the heat and simmer for 1-2 minutes.

Step 9

Once the risotto is cooked, stir in the Parmesan cheese, lemon zest, and a tablespoon of chopped parsley. Adjust the seasoning with salt and pepper as needed.

Step 10

Top the risotto with the prepared chicken slices and drizzle the garlic-lemon-cream sauce over the chicken.

Step 11

Garnish the dish with the remaining chopped parsley and serve immediately.

Nutrition Facts

Serving size	(2255.2g)

Amount per serving	% Daily Value*
Calories	2274.3

Total Fat 121.8g	0%
Saturated Fat 56.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 519.8mg	0%
Sodium 6115.1mg	0%
Total Carbohydrate 117.1g	0%
Dietary Fiber 3.9g	0%
Total Sugars 7.3g
Protein 151.4g	0%

Vitamin D 3.5IU	0%
Calcium 679.0mg	0%
Iron 9.6mg	0%
Potassium 2318.6mg	0%

*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.

Source of Calories

Fat: 50.5%

Protein: 27.9%

Carbs: 21.6%