22 Delicious Chicken and Risotto Recipes

From cozy weeknight dinners to impressive weekend feasts, chicken and risotto are the ultimate comfort food duo. Whether you’re craving creamy classics, vibrant seasonal creations, or quick one-pan wonders, this collection has something for every home cook. Get ready to find your new favorite dish—these 22 delicious recipes are sure to inspire your next kitchen adventure!

Mushroom Risotto with Grilled Chicken

Glistening with the earthy richness of carefully selected fungi and crowned with perfectly grilled poultry, this mushroom risotto with grilled chicken transforms humble ingredients into an elegant culinary experience that marries rustic comfort with sophisticated technique. The creamy Arborio rice, kissed by white wine and rich stock, creates a velvety canvas for the umami depth of sautéed mushrooms, while the grilled chicken adds smoky, savory notes that elevate this classic Italian dish to new heights.

Ingredients

– 1 ½ cups Arborio rice
– 4 cups homemade chicken stock, kept at a gentle simmer
– ½ cup dry white wine
– 8 ounces mixed wild mushrooms (cremini, shiitake, and oyster), thinly sliced
– 2 boneless, skinless chicken breasts (6 ounces each)
– 3 tablespoons clarified butter
– 1 small yellow onion, finely diced
– 2 garlic cloves, minced
– ½ cup freshly grated Parmigiano-Reggiano cheese
– 2 tablespoons extra virgin olive oil
– 1 teaspoon fresh thyme leaves
– Kosher salt and freshly cracked black pepper

Instructions

1. Season both chicken breasts generously with kosher salt and freshly cracked black pepper on all surfaces.
2. Heat a grill pan over medium-high heat until droplets of water sizzle and evaporate immediately upon contact.
3. Place chicken breasts on the hot grill pan and cook for 6-7 minutes until grill marks form and the bottom develops a golden-brown crust.
4. Flip the chicken breasts and continue cooking for another 6-7 minutes until the internal temperature reaches 165°F when tested with an instant-read thermometer.
5. Transfer the grilled chicken to a cutting board and let it rest for 5 minutes to allow juices to redistribute evenly throughout the meat.
6. While the chicken rests, heat 2 tablespoons of clarified butter in a heavy-bottomed saucepan over medium heat until it shimmers.
7. Add the finely diced yellow onion and cook for 4-5 minutes until translucent and fragrant, stirring frequently with a wooden spoon.
8. Stir in the minced garlic and cook for 30 seconds until aromatic but not browned.
9. Add the Arborio rice to the pan and toast for 2 minutes, stirring constantly until the grains become slightly translucent around the edges.
10. Pour in the dry white wine and cook, stirring continuously, until the liquid is completely absorbed by the rice.
11. Begin adding the simmering chicken stock one ladleful at a time, waiting until each addition is fully absorbed before adding the next, maintaining a gentle simmer throughout.
12. Meanwhile, heat the remaining tablespoon of clarified butter in a separate skillet over medium-high heat.
13. Add the thinly sliced wild mushrooms and cook for 5-6 minutes until they release their moisture and develop a deep golden-brown color.
14. Stir the sautéed mushrooms and fresh thyme leaves into the risotto during the final 5 minutes of cooking.
15. Continue adding stock and stirring until the rice is al dente with a creamy consistency, approximately 18-20 minutes total cooking time.
16. Remove the risotto from heat and stir in the freshly grated Parmigiano-Reggiano cheese until fully incorporated.
17. Slice the rested grilled chicken against the grain into ¼-inch thick pieces.
18. Divide the mushroom risotto among warm serving bowls and arrange the sliced grilled chicken over the top.
19. Drizzle with extra virgin olive oil and garnish with additional thyme leaves.
This luxurious risotto achieves a perfect balance between the creamy, toothsome rice and the firm, smoky chicken slices. The final drizzle of olive oil adds a fruity brightness that cuts through the richness, while the varied mushroom textures provide delightful earthy contrasts. For an elegant presentation, consider serving in shallow bowls with a sprinkle of microgreens and a glass of the same white wine used in cooking.

Lemon Herb Chicken and Creamy Risotto

Nestled between the bright acidity of citrus and the earthy comfort of grains, this lemon herb chicken with creamy risotto offers a symphony of textures and flavors that elevate weeknight dining to a culinary experience. Perfectly seared chicken rests atop a bed of Arborio rice transformed through careful technique into velvety perfection, creating a dish that feels both sophisticated and deeply satisfying. Each component harmonizes to showcase how simple ingredients, when treated with respect, can produce extraordinary results.

Ingredients

• 4 boneless, skin-on chicken breasts (6 ounces each), patted dry
• 2 tablespoons clarified butter, divided
• 1 ½ cups Arborio rice
• ½ cup dry white wine, such as Sauvignon Blanc
• 5 cups chicken stock, heated to 180°F
• 1 medium shallot, finely minced
• 3 garlic cloves, microplaned
• 2 tablespoons fresh thyme leaves
• 1 tablespoon fresh rosemary, finely chopped
• Zest of 2 large lemons
• ¼ cup freshly squeezed lemon juice
• ½ cup Parmigiano-Reggiano, freshly grated
• ¼ cup heavy cream
• Kosher salt and freshly cracked black pepper

Instructions

1. Season both sides of chicken breasts generously with kosher salt and freshly cracked black pepper.
2. Heat 1 tablespoon clarified butter in a large skillet over medium-high heat until it shimmers.
3. Place chicken skin-side down in the hot skillet and cook undisturbed for 6-7 minutes until the skin develops a deep golden-brown crust.
4. Flip chicken and cook for another 5-6 minutes until the internal temperature reaches 165°F when tested with an instant-read thermometer.
5. Transfer chicken to a resting rack and tent loosely with foil, allowing the juices to redistribute for 5 minutes.
6. Meanwhile, in a heavy-bottomed Dutch oven, heat the remaining tablespoon of clarified butter over medium heat.
7. Add minced shallot and cook for 2-3 minutes until translucent and fragrant.
8. Stir in Arborio rice and toast for 90 seconds, stirring constantly until the grains become slightly translucent around the edges.
9. Pour in white wine and cook while stirring until the liquid is fully absorbed, about 2 minutes.
10. Add one ladle of hot chicken stock to the rice and stir continuously until the liquid is nearly absorbed.
11. Continue adding stock one ladle at a time, stirring constantly and waiting for each addition to be absorbed before adding the next, for 18-20 minutes total cooking time.
12. When the rice is al dente with a creamy consistency, stir in microplaned garlic, thyme leaves, chopped rosemary, and lemon zest.
13. Remove the risotto from heat and vigorously stir in Parmigiano-Rggiano until fully incorporated.
14. Fold in heavy cream and lemon juice until the risotto achieves a luxurious, flowing consistency.
15. Season the risotto with kosher salt to balance the acidity.

Offering a beautiful contrast between the crisp-skinned chicken and the velvety risotto, this dish presents layers of herbal fragrance and bright citrus notes that dance across the palate. The risotto maintains just enough bite to provide textural interest against the tender chicken, while the lemon cuts through the richness perfectly. Consider serving it family-style in a shallow bowl garnished with additional lemon zest and a drizzle of high-quality olive oil for an elegant presentation that invites sharing.

Parmesan Chicken with Garlic Risotto

Elevating the humble chicken breast to new heights of culinary sophistication, this Parmesan-crusted masterpiece rests atop a creamy garlic risotto that whispers of Northern Italian trattorias. Each golden-crisp cutlet yields to reveal impossibly tender poultry, while the aromatic rice provides a luxurious foundation that marries earthy and savory notes in perfect harmony. This dish transforms simple ingredients into an elegant weeknight dinner worthy of any celebratory occasion.

Ingredients

– 4 boneless, skinless chicken breasts, pounded to ½-inch thickness
– 1 cup freshly grated Parmigiano-Reggiano cheese
– 1 cup panko breadcrumbs
– 2 large pasture-raised eggs, lightly beaten
– ½ cup all-purpose flour
– 3 tablespoons clarified butter
– 1½ cups Arborio rice
– 4 cups chicken stock, kept at a gentle simmer
– ½ cup dry white wine
– 3 cloves garlic, minced
– 1 small yellow onion, finely diced
– ¼ cup heavy cream
– 2 tablespoons unsalted butter
– 2 tablespoons extra virgin olive oil
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper

Instructions

1. Preheat oven to 375°F and position rack in center position.
2. Season chicken breasts evenly with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
3. Create breading station with three shallow dishes: flour in first, beaten eggs in second, and panko mixed with ½ cup Parmigiano-Reggiano in third.
4. Dredge each chicken breast in flour, shaking off excess, then dip in egg mixture, allowing excess to drip off.
5. Press chicken firmly into panko-Parmesan mixture, ensuring complete coating on both sides.
6. Heat clarified butter in large oven-safe skillet over medium-high heat until shimmering but not smoking.
7. Sear chicken for 3-4 minutes per side until golden brown crust forms, monitoring heat to prevent burning.
8. Transfer skillet to preheated oven and bake for 12-15 minutes until internal temperature reaches 165°F.
9. Meanwhile, heat olive oil in heavy-bottomed saucepan over medium heat.
10. Sauté diced onion for 4-5 minutes until translucent but not browned, stirring frequently.
11. Add minced garlic and cook for 60 seconds until fragrant, being careful not to scorch.
12. Stir in Arborio rice and toast for 2 minutes, coating each grain with oil until slightly translucent at edges.
13. Deglaze with white wine, stirring constantly until liquid is fully absorbed.
14. Add simmering chicken stock one ladleful at a time, waiting until each addition is absorbed before adding next, stirring continuously for 18-20 minutes total.
15. Remove risotto from heat when rice is al dente and mixture is creamy but not soupy.
16. Stir in remaining ½ cup Parmigiano-Reggiano, heavy cream, and unsalted butter until fully incorporated and glossy.
17. Season risotto with remaining ½ teaspoon kosher salt and ¼ teaspoon black pepper.
18. Let risotto rest for 2 minutes off heat to achieve perfect creamy consistency.
19. Plate risotto immediately, topping with Parmesan chicken cutlet.
Perfectly executed, the chicken maintains a satisfying crunch that gives way to juicy tenderness, while the risotto achieves that elusive balance between structural integrity and creamy indulgence. Present this dish family-style in a shallow serving bowl, garnished with fresh parsley and lemon wedges to cut through the richness, creating a visually stunning centerpiece that promises comfort and elegance in every bite.

Spicy Cajun Chicken and Risotto

Luxuriously creamy with just the right amount of heat, this Spicy Cajun Chicken and Risotto brings the vibrant soul of Louisiana to your dinner table. Perfectly seared chicken rests atop a bed of arborio rice that has been slowly coaxed into velvety submission with rich stock and aromatic vegetables. Each bite delivers complex layers of smoke, spice, and savory depth that will transport your senses straight to the French Quarter.

Ingredients

• 2 boneless, skinless chicken breasts (6 ounces each), pounded to ½-inch thickness
• 2 tablespoons clarified butter, divided
• 1 cup arborio rice
• ½ cup finely diced yellow onion
• ¼ cup finely diced celery
• ¼ cup finely diced red bell pepper
• 3 garlic cloves, microplaned
• 4 cups hot chicken stock, maintained at a steady simmer
• ½ cup dry white wine
• 2 tablespoons Cajun seasoning blend
• ½ cup freshly grated Parmigiano-Reggiano
• 2 tablespoons heavy cream
• 2 tablespoons chopped fresh flat-leaf parsley

Instructions

1. Pat chicken breasts completely dry with paper towels and coat evenly with Cajun seasoning on all surfaces.
2. Heat 1 tablespoon clarified butter in a large, heavy-bottomed skillet over medium-high heat until it shimmers, about 90 seconds.
3. Place chicken in the hot skillet and sear undisturbed for 4 minutes to develop a deep golden crust.
4. Flip chicken and cook for another 4 minutes until internal temperature reaches 165°F when tested with an instant-read thermometer.
5. Transfer chicken to a clean cutting board and tent loosely with foil to rest.
6. Reduce heat to medium and add remaining 1 tablespoon clarified butter to the same skillet.
7. Sauté onion, celery, and red bell pepper for 3 minutes until vegetables have softened but not browned.
8. Add arborio rice and toast for 90 seconds, stirring constantly, until grains become slightly translucent at the edges.
9. Pour in white wine and cook, stirring continuously, until liquid is fully absorbed, about 2 minutes.
10. Add microplaned garlic and cook for 30 seconds until fragrant.
11. Begin adding hot chicken stock one ladleful at a time, stirring constantly and waiting until each addition is nearly absorbed before adding the next.
12. Continue this process for 18-20 minutes until rice is al dente with a creamy suspension.
13. Remove skillet from heat and stir in grated Parmigiano-Reggiano until fully incorporated.
14. Fold in heavy cream to create a luxuriously smooth texture.
15. Slice rested chicken against the grain into ½-inch thick pieces.
16. Divide risotto between warmed bowls and arrange sliced chicken over the top.
17. Garnish with chopped fresh parsley for a bright, herbal finish.

Nothing compares to the textural symphony of tender chicken yielding to creamy, perfectly cooked rice that still maintains a subtle bite. The complex Cajun spices create a warm heat that builds gradually rather than overwhelming the palate. For an elegant presentation, consider serving in shallow pasta bowls with a drizzle of chili oil and a crisp green salad to cut through the richness.

Tomato Basil Chicken Risotto

Nestled between the rustic charm of Italian countryside cooking and the sophisticated palate of modern American cuisine, this Tomato Basil Chicken Risotto emerges as a culinary masterpiece that marries creamy arborio rice with sun-ripened tomatoes and aromatic basil. Perfectly balanced with tender chicken and a rich, velvety broth, each spoonful delivers layers of flavor that both comfort and impress. This dish transforms simple ingredients into an elegant weeknight dinner worthy of any special occasion.

Ingredients

• 1.5 cups carnaroli rice
• 12 ounces boneless, skinless chicken thighs, cut into 1-inch pieces
• 4 cups homemade chicken stock, kept at a gentle simmer
• 1 cup dry white wine, such as Sauvignon Blanc
• 1 large shallot, finely minced
• 3 cloves garlic, thinly sliced
• 2 cups cherry tomatoes, halved
• 1/2 cup fresh basil leaves, chiffonade-cut
• 1/2 cup Parmigiano-Reggiano, freshly grated
• 3 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter
• 1 teaspoon sea salt flakes
• 1/2 teaspoon freshly cracked black pepper

Instructions

1. Heat 2 tablespoons of extra virgin olive oil in a heavy-bottomed Dutch oven over medium-high heat until shimmering.
2. Season chicken pieces evenly with sea salt flakes and freshly cracked black pepper.
3. Sear chicken until golden brown on all sides, approximately 6-8 minutes total, then transfer to a clean plate.
4. Reduce heat to medium and add remaining olive oil to the same pot.
5. Sauté minced shallot until translucent and fragrant, about 3 minutes.
6. Add thinly sliced garlic and cook for 45 seconds until aromatic but not browned.
7. Stir in carnaroli rice, toasting for 2 minutes until grains become slightly translucent around the edges.
8. Pour in dry white wine, stirring constantly until completely absorbed, about 2 minutes.
9. Begin adding simmering chicken stock one ladleful at a time, waiting until each addition is fully absorbed before adding the next.
10. After 15 minutes of gradual stock incorporation, stir in halved cherry tomatoes.
11. Continue adding remaining stock until rice reaches al dente texture with a creamy consistency, approximately 20-22 minutes total cooking time.
12. Return seared chicken pieces to the pot during the final 5 minutes of cooking to warm through.
13. Remove from heat and vigorously stir in unsalted butter and freshly grated Parmigiano-Reggiano.
14. Fold in chiffonade-cut basil leaves just before serving.

What makes this risotto truly exceptional is the way the creamy rice embraces the burst cherry tomatoes, creating pockets of bright acidity that cut through the richness. The tender chicken thighs maintain their juiciness against the velvety backdrop, while the basil infuses each bite with fresh herbal notes. For an elegant presentation, serve in shallow bowls garnished with extra basil leaves and a drizzle of high-quality olive oil, perhaps accompanied by a crisp arugula salad to complement the dish’s luxurious texture.

Butternut Squash Risotto with Roasted Chicken

Warm autumn evenings call for dishes that comfort both body and soul, where creamy textures meet savory depth in perfect harmony. This elegant risotto transforms humble seasonal squash into a luxurious meal, its golden hue reflecting the changing leaves outside your window. With tender roasted chicken adding protein-rich substance, it’s a complete dinner that feels both rustic and refined.

Ingredients

– 1 medium butternut squash, peeled and diced into ½-inch cubes
– 2 boneless, skinless chicken breasts, pasture-raised
– 1½ cups Arborio rice
– 4 cups homemade chicken stock, kept at a gentle simmer
– ½ cup dry white wine, such as Sauvignon Blanc
– 1 medium yellow onion, finely minced
– 3 cloves garlic, microplaned
– ½ cup Parmigiano-Reggiano, freshly grated
– 3 tablespoons unsalted European-style butter, divided
– 2 tablespoons extra-virgin olive oil
– 1 teaspoon fresh thyme leaves
– ½ teaspoon freshly grated nutmeg
– Kosher salt and freshly cracked black pepper

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Toss the diced butternut squash with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper until evenly coated.
3. Arrange the squash in a single layer on the prepared baking sheet and roast for 22-25 minutes, until caramelized at the edges and fork-tender.
4. Season the chicken breasts generously with kosher salt and black pepper on both sides.
5. Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat until shimmering.
6. Sear the chicken for 3-4 minutes per side until golden brown, then transfer the skillet to the oven.
7. Roast the chicken for 12-15 minutes until the internal temperature reaches 165°F when tested with an instant-read thermometer.
8. Remove the chicken from the oven, let it rest for 5 minutes, then slice against the grain into ½-inch pieces.
9. In a heavy-bottomed Dutch oven, melt 2 tablespoons butter over medium heat until foaming subsides.
10. Add the minced onion and cook for 4-5 minutes until translucent but not browned.
11. Stir in the microplaned garlic and cook for 45 seconds until fragrant.
12. Add the Arborio rice and toast for 2 minutes, stirring constantly, until the grains become slightly translucent at the edges.
13. Pour in the white wine and cook, stirring continuously, until the liquid is fully absorbed.
14. Begin adding the warm chicken stock one ladleful at a time, waiting until each addition is nearly absorbed before adding the next.
15. Continue this process for 18-20 minutes, stirring constantly, until the rice is al dente with a creamy suspension.
16. Fold in the roasted squash, fresh thyme, and freshly grated nutmeg.
17. Remove from heat and stir in the remaining tablespoon of butter and grated Parmigiano-Reggiano until emulsified.
18. Gently fold in the sliced roasted chicken, being careful not to break the grains.
19. Season with additional salt and pepper if needed, then let rest for 2 minutes before serving.

Keep in mind that the residual heat will continue to cook the rice, so removing it from the heat while still slightly al dente ensures perfect texture. Known for its velvety creaminess punctuated by sweet, caramelized squash and savory chicken, this risotto achieves remarkable depth without heavy cream. The delicate balance of nutmeg and thyme elevates the autumnal flavors, while the al dente rice provides satisfying texture against the tender poultry. For an elegant presentation, garnish with fried sage leaves and a drizzle of white truffle oil to accentuate the earthy notes.

Spinach and Artichoke Chicken Risotto

Unfolding with creamy elegance, this spinach and artichoke chicken risotto transforms classic Italian technique into a sophisticated weeknight masterpiece, where tender grains embrace vibrant greens and savory poultry in perfect harmony.

Ingredients

• 1 ½ cups Arborio rice
• 12 ounces boneless, skinless chicken thighs, cut into ¾-inch pieces
• 4 cups chicken stock, kept at a steady simmer
• 1 cup dry white wine, such as Sauvignon Blanc
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 5 ounces fresh baby spinach
• 14-ounce can artichoke hearts, quartered and patted dry
• ½ cup grated Parmigiano-Reggiano
• ¼ cup clarified butter
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon fine sea salt
• ½ teaspoon freshly cracked black pepper
• ¼ teaspoon freshly grated nutmeg

Instructions

1. Heat clarified butter in a heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking.
2. Season chicken pieces evenly with sea salt and black pepper, then sear for 4-5 minutes until golden brown on all sides; remove and set aside. Tip: Avoid crowding the pan to ensure proper caramelization.
3. Reduce heat to medium and add olive oil, then sauté diced onion for 6-7 minutes until translucent and fragrant.
4. Add minced garlic and cook for 45 seconds until aromatic but not browned.
5. Stir in Arborio rice, toasting for 2 minutes until grains become slightly translucent at the edges.
6. Pour in white wine, stirring constantly until liquid is fully absorbed, about 2-3 minutes.
7. Begin adding simmering chicken stock one ladleful at a time, stirring continuously until each addition is nearly absorbed before adding the next.
8. After 15 minutes of gradual stock incorporation, fold in seared chicken pieces and any accumulated juices.
9. Continue adding remaining stock until rice reaches al dente texture with a creamy suspension, approximately 5 more minutes. Tip: The final consistency should flow slowly when spooned.
10. Gently fold in baby spinach, artichoke quarters, and grated nutmeg, cooking for 2 minutes until spinach wilts.
11. Remove from heat and stir in Parmigiano-Reggiano until fully incorporated and glossy.
12. Rest risotto off heat for 2 minutes to allow flavors to meld. Tip: This resting period ensures the perfect creamy texture without becoming gummy.

Creating the ultimate comfort experience, this risotto achieves a luxurious creaminess where each grain maintains distinct integrity, while the earthy spinach and briny artichokes provide bright counterpoints to the rich, savory chicken. Consider serving in shallow bowls garnished with extra artichoke petals and a drizzle of truffle oil for restaurant-worthy presentation.

Pesto Chicken with Mozzarella Risotto

A symphony of Italian flavors awaits in this elegant pesto chicken with mozzarella risotto, where tender poultry meets creamy Arborio rice in a dish that transforms weeknight dining into a gourmet experience. Artfully combining vibrant basil pesto with rich, melted mozzarella, this recipe delivers restaurant-quality sophistication to your home kitchen with surprisingly approachable techniques.

Ingredients

• 4 boneless, skinless chicken breasts (6 ounces each)
• 1 cup high-quality basil pesto
• 2 cups Arborio rice
• 6 cups chicken stock, kept at a gentle simmer
• 1 cup dry white wine
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 4 tablespoons clarified butter
• 8 ounces fresh mozzarella, torn into small pieces
• 1 cup freshly grated Parmigiano-Reggiano
• 2 tablespoons extra virgin olive oil
• 1 teaspoon fine sea salt
• ½ teaspoon freshly cracked black pepper

Instructions

1. Season chicken breasts evenly with sea salt and black pepper on both sides.
2. Heat 2 tablespoons clarified butter in a large skillet over medium-high heat until shimmering but not smoking.
3. Sear chicken breasts for 5-6 minutes per side until golden brown and internal temperature reaches 165°F on an instant-read thermometer.
4. Remove chicken from skillet and let rest on a cutting board for 5 minutes to redistribute juices.
5. Spread ¼ cup pesto evenly over each chicken breast using the back of a spoon.
6. Heat remaining 2 tablespoons clarified butter in a heavy-bottomed Dutch oven over medium heat.
7. Sauté diced onion for 4-5 minutes until translucent but not browned.
8. Add minced garlic and cook for 30 seconds until fragrant.
9. Stir in Arborio rice and toast for 2 minutes, coating each grain with butter until slightly translucent around the edges.
10. Pour in white wine and cook while stirring constantly until liquid is fully absorbed, about 2 minutes.
11. Add 1 cup simmering chicken stock and stir continuously until absorbed before adding another cup.
12. Continue adding stock 1 cup at a time, stirring constantly and waiting for absorption between additions, for 18-20 minutes total cooking time.
13. Test rice texture—it should be al dente with a creamy sauce surrounding the grains.
14. Remove risotto from heat and stir in torn mozzarella and grated Parmigiano-Reggiano until cheeses melt into the creamy rice.
15. Drizzle remaining ¼ cup pesto over the finished risotto and gently fold to create marbled green streaks.
16. Slice rested chicken breasts against the grain into ½-inch thick pieces.
17. Plate risotto first, creating a bed for the sliced pesto chicken arranged artfully on top.
18. Finish with a final drizzle of extra virgin olive oil and additional cracked black pepper.

Keeping the risotto at a gentle simmer throughout cooking ensures each grain releases its starch gradually for optimal creaminess. Known for its luxurious texture and vibrant herbaceous notes, this dish showcases the beautiful contrast between the tender, pesto-glazed chicken and the rich, cheesy risotto. Consider serving it alongside roasted cherry tomatoes or with a crisp arugula salad dressed in lemon vinaigrette to cut through the richness.

Balsamic Glazed Chicken and Risotto

Fusing classic Italian sophistication with contemporary elegance, this balsamic glazed chicken paired with creamy risotto transforms simple ingredients into an extraordinary dining experience. The rich, tangy reduction beautifully complements the velvety Arborio rice, creating a harmonious balance of textures and flavors that will impress even the most discerning palates.

Ingredients

• 4 bone-in, skin-on chicken thighs, patted dry
• 1 cup aged balsamic vinegar
• 2 tablespoons raw honey
• 1 cup Arborio rice
• 4 cups homemade chicken stock, kept at a gentle simmer
• 1/2 cup dry white wine
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1/2 cup freshly grated Parmigiano-Reggiano
• 2 tablespoons unsalted European-style butter
• 2 tablespoons extra virgin olive oil
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly cracked black pepper

Instructions

1. Season chicken thighs evenly with fine sea salt and freshly cracked black pepper.
2. Heat 1 tablespoon extra virgin olive oil in a heavy-bottomed skillet over medium-high heat until shimmering.
3. Place chicken thighs skin-side down and cook for 6-8 minutes until golden brown and crisp.
4. Flip chicken and cook for another 5 minutes, then transfer to a plate.
5. In the same skillet, combine aged balsamic vinegar and raw honey, then simmer over medium-low heat for 8-10 minutes until reduced by half and syrupy.
6. Return chicken to skillet, coating each piece thoroughly with the glaze.
7. Transfer skillet to a 375°F oven and bake for 15 minutes until internal temperature reaches 165°F.
8. Meanwhile, heat remaining olive oil in a separate heavy-bottomed pot over medium heat.
9. Sauté finely diced yellow onion for 4-5 minutes until translucent but not browned.
10. Add minced garlic and cook for 30 seconds until fragrant.
11. Stir in Arborio rice and toast for 2 minutes, coating each grain with oil.
12. Pour in dry white wine and cook, stirring constantly, until completely absorbed.
13. Add 1/2 cup of simmering homemade chicken stock, stirring continuously until liquid is absorbed.
14. Continue adding stock 1/2 cup at a time, stirring constantly and waiting for each addition to be absorbed before adding the next, for 18-20 minutes total.
15. Remove risotto from heat and stir in unsalted European-style butter and freshly grated Parmigiano-Reggiano until creamy.
16. Fold in fresh thyme leaves just before serving.

Masterfully balancing textures and flavors, the crisp-skinned chicken glistens with its sweet-tart reduction while the risotto maintains perfect al dente integrity within its creamy matrix. Consider garnishing with micro-arugula for peppery contrast or serving alongside roasted heirloom carrots to elevate this dish into a complete culinary composition that celebrates both rustic tradition and modern refinement.

Honey Garlic Chicken over Parmesan Risotto

Unfolding like a culinary sonnet, this honey garlic chicken over Parmesan risotto marries sweet, savory, and creamy elements in perfect harmony. Each component—the glazed, golden-brown chicken and the luxuriously rich risotto—is crafted to complement the other, creating a dish that feels both comforting and sophisticated. It’s a testament to how simple ingredients, when treated with care, can transform an ordinary meal into an extraordinary experience.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 2 tbsp clarified butter
• 4 cloves garlic, finely minced
• 1/4 cup raw honey
• 2 tbsp tamari
• 1 tsp freshly cracked black pepper
• 1 cup Arborio rice
• 4 cups chicken stock, kept at a gentle simmer
• 1/2 cup dry white wine, such as Sauvignon Blanc
• 1/2 cup freshly grated Parmigiano-Reggiano
• 2 tbsp unsalted butter, chilled and cubed
• 1/4 cup heavy cream
• 1 tsp fine sea salt
• 2 tbsp extra virgin olive oil
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Pat the chicken thighs dry with paper towels and season both sides with fine sea salt and freshly cracked black pepper.
2. Heat clarified butter in a large skillet over medium-high heat until it shimmers, about 1 minute.
3. Sear the chicken thighs for 5–6 minutes per side, until a golden-brown crust forms and internal temperature reaches 165°F.
4. Transfer the chicken to a plate and reduce heat to medium-low.
5. Add minced garlic to the skillet and sauté for 30 seconds, until fragrant but not browned.
6. Pour in raw honey and tamari, stirring constantly until the sauce thickens slightly, about 2 minutes.
7. Return the chicken to the skillet, spooning the glaze over each piece to coat evenly.
8. In a separate heavy-bottomed pot, heat extra virgin olive oil over medium heat.
9. Toast the Arborio rice in the oil for 2 minutes, stirring continuously until the grains are lightly golden and emit a nutty aroma.
10. Deglaze with dry white wine, stirring until the liquid is fully absorbed, about 1 minute.
11. Add 1/2 cup of simmering chicken stock to the rice, stirring constantly until absorbed.
12. Repeat the process, adding stock in 1/2-cup increments and stirring continuously, for 18–20 minutes until the rice is al dente and creamy.
13. Fold in chilled butter cubes, heavy cream, and freshly grated Parmigiano-Reggiano until the risotto is velvety and cohesive.
14. Season the risotto with fine sea salt to balance the richness.
15. Plate a generous portion of risotto and top with a glazed chicken thigh.
16. Garnish with finely chopped fresh parsley for a burst of color and freshness.

Keep in mind that the risotto’s creamy texture contrasts beautifully with the sticky, caramelized glaze on the chicken, while the Parmigiano-Reggiano adds a salty depth that elevates the entire dish. For an elegant presentation, serve it alongside roasted asparagus or a simple arugula salad dressed with lemon vinaigrette to cut through the richness.

Coconut Curry Chicken Risotto

Creamy and aromatic, this coconut curry chicken risotto reimagines Italian comfort with tropical sophistication, blending the velvety richness of Arborio rice with the vibrant warmth of Southeast Asian spices. Combining the slow-simmered depth of golden curry with tender chicken and coconut milk creates a luxurious fusion dish that comforts while intriguing the palate. Each spoonful offers a harmonious balance of creamy texture and complex flavor layers that elevate weeknight dining to gourmet experience.

Ingredients

– 1.5 cups Arborio rice
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 1 tbsp fresh ginger, finely grated
– 2 tbsp clarified butter
– 1 tbsp curry powder
– 1/2 tsp ground turmeric
– 1/4 tsp cayenne pepper
– 4 cups chicken stock, heated to 180°F
– 1 (13.5 oz) can full-fat coconut milk
– 1/4 cup fresh cilantro, chopped
– 1 tbsp fresh lime juice
– Kosher salt, to season

Instructions

1. Heat clarified butter in a heavy-bottomed Dutch oven over medium heat until shimmering.
2. Season chicken pieces with kosher salt and sear until golden brown on all sides, approximately 6-8 minutes total.
3. Remove chicken and set aside, leaving rendered fat in the pot.
4. Add diced onion and sauté until translucent and fragrant, about 5 minutes.
5. Stir in minced garlic and grated ginger, cooking until aromatic, 1 minute.
6. Add Arborio rice and toast until grains become slightly translucent at the edges, 2-3 minutes.
7. Sprinkle curry powder, turmeric, and cayenne over rice, stirring constantly to bloom spices, 1 minute.
8. Pour in 1/2 cup heated chicken stock, stirring continuously until liquid is fully absorbed.
9. Continue adding stock in 1/2-cup increments, stirring constantly and allowing each addition to absorb before adding the next.
10. After 15 minutes of gradual stock incorporation, stir in reserved chicken pieces.
11. Pour in coconut milk and continue stirring until risotto reaches a creamy consistency, about 5-7 minutes.
12. Remove from heat and fold in fresh cilantro and lime juice.
13. Season with additional kosher salt if needed.
Now, this exquisite risotto presents a luxurious creaminess punctuated by tender chicken and aromatic curry notes. The coconut milk lends a subtle sweetness that beautifully counterbalances the warm spices, while the al dente rice grains provide satisfying texture. For an elegant presentation, garnish with toasted coconut flakes and micro cilantro, or serve alongside crisp cucumber salad to refresh the palate between bites.

Sun-dried Tomato and Chicken Risotto

Glistening with Mediterranean sunshine captured in every bite, this sun-dried tomato and chicken risotto transforms humble ingredients into an elegant centerpiece worthy of any sophisticated table. The deep umami of preserved tomatoes marries beautifully with tender poultry and creamy Arborio rice, creating layers of flavor that unfold with each luxurious spoonful.

Ingredients

• 1 ½ cups Arborio rice
• 12 ounces boneless, skinless chicken thighs, cut into ¾-inch pieces
• ¾ cup sun-dried tomatoes in olive oil, julienned
• 1 medium yellow onion, finely diced
• 4 cups chicken stock, kept at a gentle simmer
• ½ cup dry white wine
• 3 tablespoons clarified butter
• 2 cloves garlic, minced
• ½ cup Parmigiano-Reggiano, freshly grated
• 2 tablespoons extra virgin olive oil
• 1 teaspoon fine sea salt
• ½ teaspoon freshly cracked black pepper
• 2 tablespoons fresh basil, chiffonaded

Instructions

1. Heat 2 tablespoons of extra virgin olive oil in a heavy-bottomed Dutch oven over medium-high heat until shimmering.
2. Season chicken pieces with ½ teaspoon sea salt and ¼ teaspoon black pepper, then sear until golden brown on all sides, approximately 6-8 minutes total.
3. Transfer chicken to a clean plate using tongs, preserving the fond in the pan.
4. Reduce heat to medium and add clarified butter, swirling to coat the bottom completely.
5. Sauté diced onion until translucent and fragrant, about 4-5 minutes, stirring frequently with a wooden spoon.
6. Add minced garlic and cook for 45 seconds until aromatic but not browned.
7. Stir in Arborio rice, toasting for 2 minutes until grains become slightly translucent around the edges.
8. Deglaze with white wine, scraping the bottom to incorporate all fond, and cook until liquid reduces by half, approximately 2 minutes.
9. Begin adding warm chicken stock one ladleful at a time, stirring constantly until each addition is fully absorbed before adding the next.
10. After 15 minutes of gradual stock incorporation, fold in seared chicken and julienned sun-dried tomatoes.
11. Continue adding remaining stock and stirring until rice reaches al dente texture with a creamy suspension, about 8-10 additional minutes.
12. Remove from heat and vigorously stir in Parmigiano-Reggiano until melted and emulsified.
13. Fold in fresh basil and remaining black pepper, then let rest off heat for 2 minutes to allow flavors to meld.

Zestful and velvety, the finished risotto showcases individual grains suspended in a luxurious sauce that clings perfectly to the spoon. The sun-dried tomatoes provide bursts of concentrated sweetness against the savory backdrop of chicken and aged cheese. For an elegant presentation, garnish with additional basil chiffonade and a drizzle of the sun-dried tomato oil from the jar.

Conclusion

Versatile and comforting, these 22 chicken and risotto recipes offer endless inspiration for delicious weeknight dinners and special occasions. We hope you find some new favorites to try in your own kitchen! Don’t forget to share which recipes you love most in the comments below and pin this article to your Pinterest boards so you can easily return to these tasty ideas.