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RECIPE
12 INGREDIENTS 10 STEPS 40min

Chicken Risotto with Burst Tomatoes

5.0
1 Ratings
This easy risotto is perfect for date night, weeknights, and really any night! It’s fresh and simple, full of delicious ingredients that shine from a simple, slow-cooking recipe like risotto. We love to use chicken thighs in this, because of the extra flavor - try not to use breasts if you can avoid it!
Chicken Risotto with Burst Tomatoes Recipe | SideChef
This easy risotto is perfect for date night, weeknights, and really any night! It’s fresh and simple, full of delicious ingredients that shine from a simple, slow-cooking recipe like risotto. We love to use chicken thighs in this, because of the extra flavor - try not to use breasts if you can avoid it!
Hi, I'm Lauren, Recipe Editor at SideChef. Chipped dishware, breakfast for any meal, and eye-watering spice levels. Find me on Instagram @bitesbylauren
https://www.sidechef.com
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Hi, I'm Lauren, Recipe Editor at SideChef. Chipped dishware, breakfast for any meal, and eye-watering spice levels. Find me on Instagram @bitesbylauren
https://www.sidechef.com
40min
Total Time
$2.83
Cost Per Serving

Ingredients

Servings
4
US / METRIC
3 cups
Cherry Tomatoes
1/2
3 cloves
Garlic , minced
5 cups
Chicken Broth , warmed
1 1/2 cups
1 cup
plus more for garnish
1/2 cup
White Wine
3 Tbsp
Olive Oil , divided
1 Tbsp
plus extra for garnish
1/2 tsp
plus more to taste
1/2 tsp
plus more to taste

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Nutrition Per Serving

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CALORIES
666
FAT
22.6 g
PROTEIN
41.1 g
CARBS
68.6 g

Cooking Instructions

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Step 1
Season the Tyson® Chicken Thighs (1 lb) on all sides with Salt (1/2 tsp) and Ground Black Pepper (1/2 tsp) .
Step 2
Heat the Olive Oil (1 1/2 Tbsp) in a high-sided pan over medium heat, and add the Yellow Onion (1/2) and Garlic (3 cloves) to the pan. Cook until onions are translucent.
Step 3
Add the Cherry Tomatoes (3 cups) and Fresh Thyme (1 Tbsp) . Cook over medium-high heat until the tomatoes are browned and bursting, 8-10 minutes.
Step 4
Add the Arborio Rice (1 1/2 cups) and cook until the liquid is absorbed and the rice starts to toast.
Step 5
Add the White Wine (1/2 cup) and cook until the liquid has evaporated, make sure to scrape up the browned bits from the bottom of the pan.
Step 6
Turn heat to medium-low. One ladle at a time, add the warm Chicken Broth (5 cups) . Cook, stirring frequently until liquid is absorbed. Continue adding stock like this until the rice is cooked to al dente and the risotto is at a runny, almost soupy texture (it will thicken with the cheese).
Step 7
Once add in all the stock. Heat Olive Oil (1 1/2 Tbsp) in a frying pan over medium-high heat, sear the chicken until golden brown and cook through. Remove from the pan and let rest for 5 minutes.
Step 8
Stir the Parmesan Cheese (1 cup) into the risotto. Season with salt and pepper to taste.
Step 9
Slice the chicken into pieces on a bias.
Step 10
Serve risotto immediately in large shallow bowls topped with the chicken. Garnish with extra parmesan and fresh thyme leaves.

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5.0
1 Ratings
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Nutrition Per Serving
Calories
666
% Daily Value*
Fat
22.6 g
29%
Saturated Fat
5.8 g
29%
Trans Fat
0.0 g
--
Cholesterol
127.9 mg
43%
Carbohydrates
68.6 g
25%
Fiber
4.0 g
14%
Sugars
6.2 g
--
Protein
41.1 g
82%
Sodium
1863.3 mg
81%
Vitamin D
0.1 µg
0%
Calcium
339.2 mg
26%
Iron
3.1 mg
17%
Potassium
415.4 mg
9%
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