Ingredients for Baked Chicken Risotto
- 2 boneless, skinless chicken breasts
- 1 1/2 cups Arborio rice
- 2 celery stalks (chopped)
- 1 medium onion (chopped)
- 4 cloves garlic (minced)
- 4 anchovy fillets (finely chopped)
- 1/2 cup dry white wine
- 4 cups hot chicken stock
- 2 tablespoons butter
- 1/4 cup heavy cream
- fresh parsley (for garnish)
- salt (generously, to taste)
- pepper (generously, to taste)
- 1 tablespoon olive oil
- roasted vegetables (your choice, for garnish)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Baked Chicken Risotto? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Baked Chicken Risotto
- Preheat oven to 200°C (400°F).
- Cut 2 boneless, skinless chicken breasts in half lengthwise. Season generously with salt and pepper.
- Place chicken in a large, oven-safe skillet or baking dish and roast for 40 minutes.
- Remove chicken from skillet and set aside.
- Add 1 tablespoon olive oil to the skillet. Sauté 1 medium onion (chopped), 2 celery stalks (chopped), and 4 cloves garlic (minced) until softened (about 5 minutes).
- Add 4 anchovy fillets (finely chopped), 1/2 cup dry white wine, and 4 cups hot chicken stock. Stir to combine.
- Stir in 1 1/2 cups Arborio rice. Bring to a simmer.
- Place the chicken back on top of the rice mixture.
- Cover with foil and bake for 30 minutes, or until the rice is cooked through and creamy.
- Remove the chicken from the skillet and let rest. Divide the risotto among bowls.
- Stir in 2 tablespoons butter and 1/4 cup heavy cream into the risotto. Season with salt and pepper to taste.
- Slice the chicken and serve over the risotto. Garnish with fresh parsley and your choice of roasted vegetables.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
15g
Fat
91g
Carbs
24g
