Easy Risotto with Sun-Dried Tomatoes, Basil, and Chicken
User Reviews
5
4 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4
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Course
Main Course
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Cuisine
Italian-American Fussion
Easy Risotto with Sun-Dried Tomatoes, Basil, and Chicken
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This easy risotto with sun-dried tomatoes, basil, and pan-fried chicken comes together fast and tastes like a restaurant quality meal!
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Ingredients
- 2 large chicken breast cut in half lengthwise
- 1 tablespoon olive oil
- 2 tablespoons butter divided
- 1/2 teaspoon garlic powder
- salt to taste
- black pepper to taste
- 1 teaspoon Dijon mustard
- 3 cloves garlic minced
- 1/4 teaspoon Italian seasoning
- 1/2 cup sun-dried tomato drained, DeLallo brand
- 1 (6.2 ounce) package cheese risotto DeLallo brand, quick cook
- 1 1/4 cups water or low-sodium chicken broth
- 1 cup white wine dry
- 1/2 cup Parmesan Cheese freshly grated
- 1/4 cup basil torn
Instructions
- Cut the chicken in half lengthwise so you have 4 thinner pieces. Season them with the garlic powder and some salt & pepper.
- Add the oil and 1 tablespoon of the butter to a skillet over medium-high heat. Let the pan get hot for a few minutes.
- Cook the chicken for 5-6 minutes/side or until golden and cooked through (165F). Transfer to a plate and cover with foil to keep it warm.
- Reduce the heat to medium. To the same skillet, add the rest of the butter, the Dijon mustard, garlic, Italian seasoning, sun-dried tomatoes (chop them if you want them a little smaller), and the contents of the risotto package. Cook for 1 minute, stirring nearly constantly.
- Add in the water and wine, and give it a good stir. Increase the heat to high, and once it starts to boil, reduce the heat to medium-low and simmer, uncovered, stirring occasionally, for about 15 minutes or until the liquid has absorbed and the rice is al dente (tender but still with a bit of a bite). Note: every stove/pan varies, so if the liquid has evaporated before the time has elapsed, turn the heat down and add a splash more water or wine.
- While the risotto is cooking, cut the chicken into bite-size pieces.
- Take the skillet off the heat and stir in the parmesan and basil. Top with the sliced chicken and serve immediately.
Notes
- Serves 2-4 depending on portion size and what else it's served with.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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