Baked Chicken And Artichoke Risotto Recipe

Recipe By Slurrp

Baked Chicken and Artichoke Risotto is a delicious and comforting one-pot meal. The creamy risotto is flavored with tender chicken, artichoke hearts, and Parmesan cheese. The dish is baked in the oven, allowing the flavors to meld together and the rice to become perfectly cooked. This recipe is perfect for a weeknight dinner or a special occasion, as it is easy to make and impressive to serve.

4.8
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5minstotal
30minsPrep
1hr 5minsCook
5m.total
30m.Prep
1hr 5m.Cook
Baked Chicken And Artichoke Risotto
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ingredients serve

Ingredients for Baked Chicken And Artichoke Risotto Recipe

  • 0.17 pound Boneless, Skinless Chicken Breasts, Diced
  • 0.33 tablespoon Olive Oil
  • 0.33 tablespoon Butter
  • 0.17 Small Onion, Finely Chopped
  • 0.33 cloves Cloves Garlic, Minced
  • 0.17 cup Arborio Rice
  • cup Cup White Wine
  • 0.67 cup Chicken Broth
  • 0.17 can Artichoke Hearts, Drained And Chopped
  • cup Cup Grated Parmesan Cheese
  • As required Salt And Pepper To Taste
  • as required Fresh Parsley, For Garnish

Directions: Baked Chicken And Artichoke Risotto Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 375掳F (190掳C).
  • STEP 2.In a large oven-safe skillet, heat olive oil over medium heat. Add diced chicken and cook until browned and cooked through.
  • STEP 3.Remove the chicken from the skillet and set aside. In the same skillet, melt butter and saut茅 onion and garlic until softened.
  • STEP 4.Add Arborio rice to the skillet and cook for a few minutes until lightly toasted.
  • STEP 5.Pour in white wine and cook until it is absorbed by the rice.
  • STEP 6.Add chicken broth, one cup at a time, stirring constantly until the liquid is absorbed before adding more.
  • STEP 7.Stir in artichoke hearts, Parmesan cheese, and cooked chicken. Season with salt and pepper to taste.
  • STEP 8.Cover the skillet with a lid or aluminum foil and transfer to the preheated oven. Bake for 20-25 minutes or until the rice is tender and the liquid is absorbed.
  • STEP 9.Remove from the oven and let it rest for a few minutes before serving.
  • STEP 10.Garnish with fresh parsley and additional Parmesan cheese, if desired.
  • STEP 11.Serve hot and enjoy!

Cooking Tips

  • Make sure to use an oven-safe skillet or transfer the mixture to a baking dish before baking.
  • You can add other vegetables like peas or spinach for added flavor and nutrition.
  • For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, add a splash of chicken broth or water to the risotto and heat it in a skillet or microwave until warmed through.
  • Serve the baked chicken and artichoke risotto as a main dish with a side salad or steamed vegetables.
Nutrition
value
646
calories per serving
23 g Fat44 g Protein60 g Carbs32 g FiberOther

Current Totals

  • Fat
    23g
  • Protein
    44g
  • Carbs
    60g
  • Fiber
    32g

MacroNutrients

  • Carbs
    60g
  • Protein
    44g
  • Fiber
    32g

Fats

  • Fat
    23g

Vitamins & Minerals

  • Calcium
    200mg
  • Iron
    12mg
  • Vitamin A
    210mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    9mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    38mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    7mg
  • Vitamin E
    1mg
  • Copper
    3mcg
  • Magnesium
    172mg
  • Manganese
    2mg
  • Phosphorus
    871mg
  • Selenium
    28mcg
  • Zinc
    9mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp