Cindy Lynn's Tomato Chicken Risotto

Indulge in the comforting flavors of "Cindy Lynn's Tomato Chicken Risotto," a creamy one-pan dish that's bursting with Italian-inspired flair. This recipe combines tender, golden-seared chicken breast with rich Arborio rice simmered to perfection in a savory medley of chicken broth, dry white wine, and crushed tomatoes. Infused with the aromatic goodness of garlic, sautéed onions, and melted Parmesan cheese, every bite delivers a hearty, velvety texture. Garnished with fresh basil for an herby finish, this risotto is the perfect balance of tangy, creamy, and savory flavors. Ready in under an hour, it's an ideal choice for weeknight dinners or a sophisticated meal to impress your guests.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breast
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1.5 cups Arborio rice
• 0.5 cups dry white wine
• 4 cups chicken broth, warmed
• 1 cup canned crushed tomatoes
• 0.5 cups Parmesan cheese, grated
• 2 tablespoons fresh basil, chopped

Directions

Step 1

Season the chicken breasts with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes on each side until golden brown and fully cooked. Remove the chicken and set aside to rest. Once cooled slightly, chop into bite-sized pieces.

Step 3

In the same skillet, add 1 tablespoon of olive oil and 2 tablespoons of butter. Sauté the diced onion for 2-3 minutes until translucent, then add the minced garlic and cook for another minute.

Step 4

Add the Arborio rice to the skillet and stir to coat the grains in the butter and oil, toasting them lightly for 1-2 minutes.

Step 5

Pour in the white wine and stir continuously until the liquid is almost fully absorbed.

Step 6

Reduce the heat to medium-low. Begin adding the warm chicken broth one ladle (about 1/2 cup) at a time, stirring continuously. Wait until the broth is mostly absorbed before adding the next ladle. Continue this process for about 20-25 minutes or until the rice is tender and creamy.

Step 7

Stir in the crushed tomatoes and let them heat through for 2 minutes.

Step 8

Add the chopped chicken back to the skillet, stirring to combine. Season with the remaining salt and pepper to taste.

Step 9

Remove the skillet from heat and stir in the grated Parmesan cheese until melted and incorporated.

Step 10

Garnish the risotto with fresh basil before serving. Serve hot and enjoy!

Nutrition Facts

Serving size	(2233.4g)

Amount per serving	% Daily Value*
Calories	1872.5

Total Fat 80.1g	0%
Saturated Fat 30.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 397.8mg	0%
Sodium 7058.3mg	0%
Total Carbohydrate 123.8g	0%
Dietary Fiber 8.3g	0%
Total Sugars 19.9g
Protein 142.8g	0%

Vitamin D 17.4IU	0%
Calcium 693.2mg	0%
Iron 7.6mg	0%
Potassium 2323.7mg	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: 40.3%

Protein: 32.0%

Carbs: 27.7%