Easy Chicken Risotto Recipe — Creamy One-Pot Dinner!

Cut the chicken breast into 1-inch pieces by filleting it first and then cutting it into bite-sized pieces.

Chop one onion using a food chopper for even pieces.

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

Add the chicken pieces to the skillet, spreading them out in a thin layer, and season with 1 teaspoon of salt and 1/2 teaspoon of pepper.

Let the chicken brown without moving it for about 3 to 5 minutes until it turns white on the edges and brown on the bottom.

Flip the chicken pieces and cook for another 3 to 4 minutes until they reach an internal temperature of 165°F, using a digital meat thermometer to check.

Remove the chicken from the pan and place it on a plate.

Add the chopped onion to the skillet, adding more olive oil if necessary, and cook for 2 to 3 minutes until translucent.

Add 2 teaspoons of minced garlic to the onions and cook for 30 to 60 seconds.

Stir in 1 cup of Arborio rice and let it brown for about 2 minutes until the edges become translucent.

Pour in 1/2 cup of chicken broth and scrape the bottom of the pan to deglaze, incorporating the brown bits into the broth.

Slowly add 4 cups of chicken broth, about 1 cup at a time, stirring until the rice absorbs the liquid before adding more.

Continue cooking and stirring for 3 to 4 minutes after each addition until the risotto thickens and absorbs the broth.

Taste the risotto and if it's not soft enough, add the remaining broth and let it cook for another 3 to 5 minutes until absorbed.

Stir in the cooked chicken to heat it through while the risotto absorbs the last of the moisture.

Remove from heat and mix in 2 tablespoons of butter until melted, then add 1/2 cup of parmesan cheese.

Equipment Needed

Spice Level: