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Sauteed Chicken

Sauteed Chicken recipe image
This comforting dish transforms simple saut&# 195;©ed chicken into a luxurious meal by pairing it with a rich, creamy Risotto alla Parmigiana. The dish features Arborio rice slowly cooked in hot chicken stock, finished with unsalted butter and coarsely grated Parmigiano Reggiano for a velvety texture. The onions provide a sweet, aromatic base, while the cheese adds a sharp, savory depth. It is an elegant yet approachable dinner perfect for weeknight suppers or entertaining guests. The combination of tender protein and creamy starch offers a satisfying balance of flavors and textures. Serve immediately to enjoy the peak creaminess of the risotto alongside the savory chicken.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 450
Dietary: Gluten-free
Description
This comforting dish transforms simple saut&# 195;©ed chicken into a luxurious meal by pairing it with a rich, creamy Risotto alla Parmigiana. The dish features Arborio rice slowly cooked in hot chicken stock, finished with unsalted butter and coarsely grated Parmigiano Reggiano for a velvety texture. The onions provide a sweet, aromatic base, while the cheese adds a sharp, savory depth. It is an elegant yet approachable dinner perfect for weeknight suppers or entertaining guests. The combination of tender protein and creamy starch offers a satisfying balance of flavors and textures. Serve immediately to enjoy the peak creaminess of the risotto alongside the savory chicken.
Ingredients
  • 2 pounds Chicken breasts or thighs, cut into bite-sized pieces
  • 2 Tablespoons unsalted butter
  • 2 Tablespoons olive oil
  • 1 Medium onion, finely chopped
  • 1 pound Arborio rice
  • 6 Cups chicken stock, hot
  • 2 Tablespoons butter
  • 3 Ounces Parmigiano Reggiano cheese, coarsely grated
  • 1 teaspoon Salt
  • Black pepper to taste
Directions
  1. 1
    Season the chicken pieces with salt and pepper.
  2. 2
    In a large, straight-sided sauté pan or saucepan, heat 2 tablespoons of unsalted butter and olive oil over medium-high heat.
  3. 3
    Add the chicken to the pan and sauté until golden brown and cooked through, about 6-8 minutes. Remove chicken from the pan and set aside.
  4. 4
    In the same pan, reduce heat to medium and add the finely chopped onion.
  5. 5
    Sauté the onion until soft and translucent, without browning, about 3-4 minutes.
  6. 6
    Add the Arborio rice to the pan with the onions.
  7. 7
    Sauté the rice for 2 minutes, stirring constantly, until the grains are well-coated in the fat and slightly translucent at the edges.
  8. 8
    Ladle in 1/2 cup of hot chicken stock, stirring constantly until the liquid is almost completely absorbed.
  9. 9
    Continue adding stock 1/2 cup at a time, stirring frequently, allowing each addition to be absorbed before adding the next.
  10. 10
    Cook the rice for about 18-20 minutes, or until it is al dente (firm but tender) and the mixture is creamy but not runny.
  11. 11
    Remove the pan from the heat.
  12. 12
    Stir in the remaining 2 tablespoons of butter and the grated Parmigiano Reggiano cheese until melted and combined.
  13. 13
    Taste and adjust seasoning with additional salt if needed.
  14. 14
    Return the cooked chicken to the pan and gently fold it into the risotto to warm through.
  15. 15
    Serve immediately while hot and creamy.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 18g28%
Saturated Fat 8g40%
Cholesterol 120mg40%
Sodium 800mg34%
Total Carbohydrate 45g15%
Dietary Fiber 2g8%
Sugars 2g
Protein 35g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, keep the chicken stock hot in a separate pot on the stove while cooking the risotto to maintain a steady temperature.

The rice should be creamy and flow slightly when stirred, often described as "all'onda" (like a wave). If it looks too dry, add a splash more stock or warm water.

Do not rinse the Arborio rice; the starch is essential for creating the creamy texture of the risotto.

Traditional risotto is served immediately. Leftovers will thicken as they cool and can be reheated with a splash of stock or water to restore creaminess.

Keywords: italian, risotto, chicken, parmesan, arborio rice, creamy, dinner, comfort food, onion, butter, chicken stock, sauteed, main course, easy, classic
Read it online: https://www.chefs-mate.com/recipe/sauteed-chicken-9/