Garlicky Chicken and Broccoli Risotto
Indulge in the creamy, comforting flavors of this Garlicky Chicken and Broccoli Risotto, a one-pan dish that’s perfect for cozy weeknight dinners or special gatherings. This recipe combines tender, golden-browned chicken, vibrant broccoli florets, and delicate Arborio rice simmered in a rich, garlicky broth. A touch of Parmesan cheese and a hint of dry white wine (optional) add depth and sophistication to every bite. With its simple yet elegant cooking technique, this risotto achieves a luscious, velvety texture that's sure to impress. Ready in just one hour, it’s a satisfying meal that pairs beautifully with a crisp side salad or a slice of warm, crusty bread. Whether you’re a risotto aficionado or a first-time cook, this dish is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 pieces (about 1 lb) Chicken breast
- 2 cups Broccoli florets
- 1.5 cups Arborio rice
- 6 cups Chicken broth
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 medium, finely chopped Yellow onion
- 4 large, minced Garlic cloves
- 0.75 cup, grated Parmesan cheese
- 0.5 cup Dry white wine (optional)
- 1 teaspoon, or to taste Salt
- 0.5 teaspoon, or to taste Black pepper
- 2 tablespoons, chopped (optional for garnish) Fresh parsley
Instructions
Begin by prepping your ingredients. Cut the chicken breasts into bite-sized pieces, chop the broccoli into small florets, finely chop the onion, and mince the garlic.
In a large saucepan, heat the chicken broth over medium-low heat and keep it warm. This is important for smooth risotto cooking.
In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Season the chicken pieces with salt and pepper and cook them until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil and 1 tablespoon of butter. Add the chopped onion and cook over medium heat until softened and translucent, about 3-4 minutes.
Stir in the minced garlic and cook for another 1 minute until fragrant, being careful not to let it burn.
Add the Arborio rice to the skillet and toast it for 2-3 minutes, stirring frequently until it's lightly coated in the oil and slightly translucent at the edges.
If using white wine, pour it into the skillet and stir until it has mostly evaporated, about 2 minutes.
Begin ladling the warm chicken broth into the rice mixture, one ladle (about 1/2 cup) at a time. Stir frequently and allow the broth to be mostly absorbed before adding the next ladle. Continue this process for about 20 minutes or until the rice is creamy and cooked to al dente.
While the risotto is cooking, blanch the broccoli florets. Bring a pot of salted water to a boil, add the broccoli, and cook for 2-3 minutes until bright green and tender-crisp. Drain and set aside.
Once the risotto is nearly done, stir in the cooked chicken and broccoli. Allow them to warm through for 2-3 minutes.
Remove the skillet from heat and stir in the remaining 2 tablespoons of butter and grated Parmesan cheese. Taste and adjust seasoning with additional salt and pepper if needed.
Serve the Garlicky Chicken and Broccoli Risotto hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
2875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.0 g | 153% | |
| Saturated Fat | 47.0 g | 235% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 940 mg | 313% | |
| Sodium | 9225 mg | 401% | |
| Total Carbohydrate | 123.9 g | 45% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 11.5 g | ||
| Protein | 314.8 g | 630% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1114 mg | 86% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 4331 mg | 92% | |
*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.
