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Italian Herb-Crusted Chicken with Garlic Parmesan Risotto

Italian Herb-Crusted Chicken with Garlic Parmesan Risotto

Dinner
Prep Time
20min
Cook Time
45min
Servings
2
Calories
680
Chef's Note

For the best texture in your risotto, resist the urge to rush the process. Adding the broth gradually and stirring frequently helps develop the creamy consistency without becoming gluey. If you don't have white wine on hand, you can substitute with additional chicken broth and a splash of lemon juice for acidity.

Tags
Italian
chicken
risotto
dinner
weeknight
herb-crusted
Parmesan
garlic
comfort food
intermediate
Ingredients

  • 2 pieces (about 6 oz each) boneless, skinless chicken breasts

  • 1 tablespoon dried Italian herb blend

  • 1/2 cup panko breadcrumbs

  • 1/3 cup grated Parmesan cheese

  • 1 tablespoon Dijon mustard

  • 3 tablespoons olive oil

  • 1 cup Arborio rice

  • 3 cloves garlic cloves

  • 1 medium shallot

  • 1/4 cup dry white wine

  • 4 cups chicken broth

  • 2 tablespoons unsalted butter

  • 2 sprigs fresh thyme

  • 1 whole lemon

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 2 cups baby spinach

Instructions
  • 1

    Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, mix 1/2 cup panko breadcrumbs, 3 tablespoons grated Parmesan cheese, 1 tablespoon Italian herb blend, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

  • 3

    Pat the 2 chicken breasts dry with paper towels. Brush each chicken breast with 1 tablespoon Dijon mustard, then coat thoroughly in the breadcrumb mixture, pressing gently to adhere.

  • 4

    Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Place the chicken breasts in the skillet and sear for 2 minutes on each side until golden brown.

  • 5

    Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

  • 6

    While the chicken is baking, prepare the risotto. In a medium saucepan, heat the 4 cups chicken broth and keep warm over low heat.

  • 7

    Finely mince 3 garlic cloves and 1 shallot. Heat 2 tablespoons olive oil in a large, heavy-bottomed pot over medium heat.

  • 8

    Add the minced shallot to the pot and sauté for 2-3 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant.

  • 9

    Add 1 cup Arborio rice to the pot and stir for 1-2 minutes until the grains are coated with oil and slightly translucent around the edges.

  • 10

    Pour in 1/4 cup white wine and stir constantly until the liquid is absorbed, about 1 minute.

  • 11

    Add 1 cup of warm chicken broth and 2 sprigs of thyme to the rice. Stir frequently until the liquid is mostly absorbed, about 3-4 minutes.

  • 12

    Continue adding the warm broth, 1/2 cup at a time, stirring frequently and allowing each addition to be absorbed before adding more. This process will take about 18-20 minutes total.

  • 13

    When the rice is creamy and al dente (with a slight bite), remove the thyme sprigs and stir in 2 tablespoons butter, remaining 1/4 cup Parmesan cheese, 2 cups baby spinach, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

  • 14

    Zest half the lemon over the risotto and squeeze in 1 tablespoon of lemon juice. Stir to combine and remove from heat.

  • 15

    Remove the chicken from the oven and let rest for 5 minutes. Slice the chicken breasts diagonally.

  • 16

    Serve the sliced herb-crusted chicken over the garlic Parmesan risotto. Garnish with additional Parmesan cheese and a lemon wedge if desired.

Nutrition Information (per serving)
680
Calories
42g
Protein
65g
Carbs
28g
Fat
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