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Chicken Risotto

Recipes  |  Published on Aug 1, 2019  |  Last modified on Aug 20, 2019

chicken and risotto in a cast iron skillet

My Chicken Risotto is an easy, delicious and satisfying weeknight dinner – it’s a restaurant quality meal that you can enjoy in the comfort of your own home!

This post has been sponsored by Unilever®. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running!

These meals are becoming quite popular in our house, along with one pan meals and pretty much any dinner made in 30 minutes or less. Does this sound familiar to you too?!

One pan or one pot…whatever it is means easy clean up and less hassle. Especially when it comes to making risotto which can be time consuming!

chicken and risotto in a cast iron skillet

With school approaching quickly, our schedules will be tighter and busier which means less time to think about what to make for dinner. Pretty soon, another family member will be asking, “What’s for dinner tonight?” and with this recipe on hand you will have an answer!

This chicken risotto will be sure to solve all of those back to school weeknight dinner needs.

For this recipe in particular, I wanted to cut down on prep time and overall cook time, so I used the Knorr® Selects Four Cheese Risotto.

Knorr® Selects Four Cheese Risotto is gluten-free and made without any artificial flavors or preservatives. As a Dietitian, I am noticing more and more people are interested in gluten free even if they do not have Celiac disease or are not sensitive to gluten, so this is a nice option for that population.

risotto in a white bowl

This Knorr® Selects Four Cheese Risotto blends rice with asiago, parmesan, Romano and cheddar cheeses into a deliciously creamy risotto-style chicken and rice dish.

I love incorporating risotto, which is typically a side, into the center of this dish with lean proteins and fresh veggies. This approach can work with a variety of the Knorr® Selects offerings. Knorr® has a wide range of rice and pasta options to keep your weeknight dinners exciting and enjoyable!

Ingredients you’ll need to make this Chicken Risotto Recipe:

  • Serves 2-4 people
  • Prep time: 5 minutes
  • Cook time: 35 minutes
  • Total time: 40 minutes
  • Chicken Breasts, boneless, skinless
  • 1 Package (6.2 oz.) Knorr® Selects Four Cheese Risotto
  • Milk
  • Broccoli Rabe
  • Olive Oil
  • Salt
  • Pepper
  • Water
#AD This simple dinner made with Knorr Selects Four Cheese Risotto is one you'll remember when you need something delicious, without the mess! #KrollsKorner #weenightdinner #backtoschool #startsimplewithmyplate #familymeals Click To Tweet

How to Make Chicken Risotto:

  • Preheat the oven to 375 degrees F.
  • In your cast iron, heat 2 Tbsp. olive oil over medium heat for 1 minute. Add in 2 chicken breasts and brown for 2-3 minutes on each side. Chicken will not yet be done since it will be going in the oven, set aside on a plate.
  • Add in the remaining olive oil and the broccoli rabe and cook for 2 minutes. Then, add in the water and milk and bring to a simmer. Pour in Knorr® Selects Four Cheese Risotto and place the chicken back in the middle of the cast iron.
  • Bake for 20 minutes or until the chicken reaches an internal temperature of 165 degrees F. If risotto is looking dry, add a splash of milk until desired consistency.
risotto in a white bowl

What is Broccoli Rabe?

  • According to the Knorr® Future 50 Foods List, Broccoli Rabe is a cruciferous green related to turnips and mustard greens, and not, perhaps surprisingly, to its familiar namesake.
  • With long stems, small, broccoli-like flower heads and jagged, turnip-like leaves, broccoli rabe is peppery and slightly bitter.
  • Broccoli Rabe is higher in folate than both mustard greens and turnips and, is an excellent source of vitamins A, C and K.
  • The young, immature flower heads are the most commonly eaten parts; sometimes the flower heads are slightly sprouted and purple in color. Boil or sauté it with garlic and chili.
  • All parts of broccoli rabe are delicious paired with grains, nuts and other vegetables. It is often served as a side dish alongside fish and potatoes.

I hope you LOVE this dinner! It is:

  • Easy to make
  • SO delicious!
  • Perfect for a back to school dinner
  • Packed with flavor
  • Easy clean up!

Cast Iron Cooking Tips:

Tawnie’s Tips for this recipe are your basic cast iron needs that you should practice anytime you cook with your cast iron!

  • Be sure to use a stainless steel, wood or bamboo utensil (not plastic!)
  • The cast iron will get HOT so be sure to handle the cast iron carefully with a potholder or a towel over the handle.
  • Preheat the oil gently! Often times we want to crank up the heat on the stove all the way until the pan heats up quickly. But the cast iron gets very hot, so start low and you will be able to control the heat more evenly.

When you’re done cooking and cleaning your pan, always leave a little oil in your pan. I use olive oil and just leave a light sheen to help improve the non-stick properties and prevent rusting.

chicken and risotto in a cast iron skillet

How to reheat chicken risotto:

  • You can place back in the oven at 350 degrees F. (you will need to add a little milk to get the creamy risotto consistency.)
  • Or, reheat in the microwave.

Other easy meals you will love:

You might be wondering why I chose Knorr® Selects Four Cheese Risotto. For those of you who don’t know, I have been chosen to be one out of ten Unilever® Agents of Change for 2019!

But wait…what does that mean?

Over the next year, you will notice me incorporating ingredients from Unilever® brands into my recipes (Like this Easy Italian Pasta Salad I made last month). Unilever® has created an Agents of Change initiative and sought Registered Dietitians like me all around the U.S. who together can create (and are creating) a healthier, more sustainable future.

One of the biggest goals of Kroll’s Korner is to drive transformative change in how and what my community (and the world) is eating through my recipes and as a dietitian. I am so thrilled to be a part of this initiative and am excited to share my recipes using Unilever® products with you all!

As always, thank you for supporting the brands I choose to collaborate with. I am very selective with that process and love being transparent with you. With that being said, this quick and easy weeknight dinner will be your new favorite meal for the family.

With that being said, this quick and easy weeknight dinner will be your new favorite meal for the family.

chicken and risotto in a cast iron skillet

Chicken Risotto

My Chicken Risotto is an easy, delicious and satisfying weeknight dinner – it’s a restaurant quality meal that you can enjoy in the comfort of your own home!
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Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 2 people
Author: Tawnie Kroll

Equipment

  • Cast Iron

Ingredients

  • 2 chicken breasts, boneless, skinless
  • 1 package (6.2 oz.) Knorr Selects Four Cheese Risotto
  • 1 cup milk
  • 1 bunch Broccoli Rabe, rinsed
  • 4 Tbsp. olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 1/2 cups water

Instructions

  • Preheat the oven to 375 degrees F. In your cast iron skillet, heat 2 Tbsp. olive oil over medium heat for 1 minute. Add in 2 chicken breasts and brown for 2-3 minutes on each side. Chicken will not yet be done since it will be going in the oven, set aside on a paper plate. (If chicken breasts are thick, cut then in half).
  • Add in the remaining olive oil and the broccoli rabe and cook for ~2 minutes. Can splash in a little water to help steam broccoli rabe as they cook slightly. Then, add in all of the water and milk and bring to a simmer. Pour in Knorr Selects Risotto and place the chicken back in the middle of the cast iron.
  • Bake for 20 minutes or until the chicken reaches an internal temperature of 165 degrees F. If risotto is looking dry, add a splash of milk until desired consistency.
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