Spicy Chicken and Zucchini Risotto

Indulge in the comforting flavors of Spicy Chicken and Zucchini Risotto, a creamy and satisfying dish that strikes the perfect balance between heat and freshness. This gourmet-style recipe features tender, paprika-seasoned chicken breast combined with the subtle sweetness of zucchini, all nestled in a velvety bed of arborio rice infused with dry white wine and rich parmesan cheese. With a touch of crushed red pepper flakes for a spicy kick and the creamy texture achieved through the classic risotto technique, this dish is as elegant as it is approachable. Perfect for weeknight dinners or special occasions, this one-pan meal is ready in under an hour and beautifully garnished with fresh parsley for a burst of color and flavor.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 pound chicken breast
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1 teaspoon paprika
• 0.5 teaspoon crushed red pepper flakes
• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1.5 cups arborio rice
• 0.5 cup dry white wine
• 4 cups chicken stock
• 0.75 cup parmesan cheese, grated
• 1 medium zucchini, diced
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Step 2

Season the chicken breast with 1/2 teaspoon of salt, black pepper, paprika, and red pepper flakes.

Step 3

Add the chicken to the skillet and cook for 5-6 minutes per side, or until fully cooked and golden brown. Remove from the skillet, let rest for 5 minutes, and dice into bite-sized pieces.

Step 4

In the same skillet, add the remaining tablespoon of olive oil and butter. Reduce heat to medium.

Step 5

Add the diced onion and sauté until softened, about 4-5 minutes. Stir in the minced garlic and cook for 1 minute.

Step 6

Add the arborio rice and stir to coat in the butter and oil. Toast the rice for 1-2 minutes until lightly golden.

Step 7

Deglaze the pan with white wine, stirring until the wine is mostly absorbed.

Step 8

Begin adding the chicken stock, one ladle at a time, stirring frequently. Allow the liquid to absorb before adding the next ladle. Repeat until the rice is cooked and creamy, about 20-25 minutes.

Step 9

Stir in the diced zucchini and cook for 3-4 minutes until tender.

Step 10

Remove the skillet from heat and stir in the parmesan cheese and the remaining 1/2 teaspoon of salt. Adjust seasoning to taste if necessary.

Step 11

Fold in the cooked chicken and sprinkle the dish with freshly chopped parsley.

Step 12

Serve warm and enjoy!

Nutrition Facts

Serving size	(2735.7g)

Amount per serving	% Daily Value*
Calories	2293.9

Total Fat 102.3g	0%
Saturated Fat 34.8g	0%
Polyunsaturated Fat 4.9g
Cholesterol 597.3mg	0%
Sodium 3632.0mg	0%
Total Carbohydrate 113.7g	0%
Dietary Fiber 6.7g	0%
Total Sugars 14.4g
Protein 215.4g	0%

Vitamin D 0IU	0%
Calcium 947.7mg	0%
Iron 11.3mg	0%
Potassium 2333.7mg	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: 41.2%

Protein: 38.5%

Carbs: 20.3%