Imagine a dinner that's creamy, packed with flavor, and requires minimal cleanup - sounds too good to be true? Get ready to fall in love with this irresistible One Pot Chicken with Tomato Basil Risotto that will transform your weeknight cooking from mundane to magnificent! This Italian-inspired dish combines tender chicken, luxurious Arborio rice, and vibrant basil in a single pot, promising a restaurant-quality meal that's surprisingly simple to prepare.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 lb chicken breast, diced
- 1 cup Arborio rice
- 4 cups chicken broth
- 1 can diced tomatoes
- 1/2 cup fresh basil, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1/2 cup Parmesan cheese, grated
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 1 lb diced chicken breast, 1 cup Arborio rice, 4 cups chicken broth, 1 can diced tomatoes, 1/2 cup chopped fresh basil, 1 diced onion, 2 minced garlic cloves, 1/2 cup grated Parmesan cheese, and salt and pepper to taste.
- In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Once hot, add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the minced garlic to the pot and continue to sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Next, add the diced chicken breast to the pot. Season with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through.
- Once the chicken is cooked, stir in the Arborio rice, allowing it to toast slightly for about 1-2 minutes. This will enhance the flavor of the risotto.
- Pour in the can of diced tomatoes (with their juices) and the chicken broth. Stir well to combine all the ingredients.
- Increase the heat to medium-high and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and cover the pot with a lid.
- Allow the risotto to simmer for about 20 minutes, stirring occasionally. The rice should absorb most of the liquid and become creamy. If it appears too dry, add a bit more chicken broth as needed.
- After 20 minutes, check the rice for doneness. It should be al dente and creamy. If it’s not quite there, let it cook for an additional 5 minutes, checking frequently.
- Once the risotto is ready, remove the pot from heat and stir in the chopped fresh basil and grated Parmesan cheese. Adjust seasoning with additional salt and pepper if needed.
- Let the dish sit for a few minutes to thicken slightly before serving. Serve hot, garnished with extra basil or Parmesan if desired.
Tips
- Use Arborio rice specifically - its high starch content is crucial for that creamy risotto texture.
- Toast the rice briefly before adding liquids to enhance its nutty flavor.
- Stir occasionally but not constantly to prevent sticking while allowing the rice to release its starches.
- Keep your broth warm before adding to the rice to maintain a consistent cooking temperature.
- The risotto should be slightly loose when you remove it from heat, as it will continue to thicken while resting.
- Fresh basil makes a huge difference - don't substitute dried herbs if possible.
- Use freshly grated Parmesan for the best melting and flavor integration.
Nutrition Facts
Calories: 409kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 83mg
