Chicken Parmesan  Risotto

If you love chicken parmesan, but are looking for an easy dinner idea, this Chicken Parmesan Risotto is for you! It will become a weeknight family dinner favorite!

Makes:  6 servings Prep Time: 20 mins Cook Time: 30 mins


– Olive oil – Chicken breasts – Salt & pepper – Diced tomatoes in juice – Unsalted or reduced salt chicken broth – Diced onion – Minced garlic – Arborio rice

– Dried basil – Cherry tomatoes – Mozzarella pearls – Grated parmesan – Fresh basil – Unsalted butter – Panko – Garlic Powder

Add olive oil to large saucepan over medium. Sprinkle chicken with salt & pepper & cook 5-7 mins/side until golden & cooked through.  Let cool slightly & dice.

Cook Chicken

In a small saucepan over medium, bring diced tomatoes in juice & chicken broth to a simmer. Lower heat & keep mixture warm.

Heat Broth

Add olive oil to saucepan. Add diced onion & cook for 5 mins until soft. Add garlic & cook for 1 min. Add rice & cook for 2 mins, stirring, until translucent around edges.

Cook Risotto

Stir in 1 ½ cups of broth & stir occasionally until it's absorbed into rice fully, 3-4 mins.

Cook Risotto

Continue adding broth ¾ cup at a time, stirring after each addition & waiting to add more until liquid is absorbed. Stir occasionally. Rice should be creamy & al dente when done.

Cook Risotto

Add diced chicken, salt, pepper, dried basil, tomatoes, mozzarella, parmesan, fresh basil, & butter to rice.

Cook Risotto

Stir until well-combined & warmed through. Add more salt if desired.

Cook Risotto

In a medium skillet over medium, melt butter. Add panko & toss to coat in butter. Allow panko to slowly & evenly toast until crispy & golden brown. Stir in salt, pepper, & garlic powder.

Make Panko Topping

Serve risotto on plates or in bowls & top each serving with crispy panko topping & more parmesan cheese, if desired.


This risotto is easy enough to make for a weeknight dinner and is the ultimate comfort food your whole family will love!