Risotto with paneed chicken, brie, andouille, sweet pea, and havarti cream sauce.

Start by seasoning the chicken breasts with salt and pepper on both sides.

Prepare the Chicken

Dredge the seasoned chicken in flour, shaking off the excess, then dip it in beaten eggs, and finally coat it in breadcrumbs.

Coat the Chicken

In a skillet, heat oil over medium heat. Once hot, add the breaded chicken and cook for about 5-7 minutes per side, or until golden brown and fully cooked. Remove and let it rest.

Cook the Chicken

In a large saucepan, heat a tablespoon of olive oil over medium heat. Add chopped onions and garlic, sautéing until translucent.

Sauté the Aromatics

Add Arborio rice to the pan and toast for 2-3 minutes, stirring frequently until the rice is slightly translucent.

Toast the Rice

Begin adding warm chicken broth one ladle at a time, stirring frequently until each addition is absorbed before adding the next.

Add Broth Gradually

When the rice is just al dente, stir in sweet peas, brie, and havarti cheese until melted and creamy.

Incorporate Peas and Cheese

After the chicken has rested, slice it into strips.

Slice the Chicken

Spoon the creamy risotto onto plates and top with the sliced paneed chicken. Drizzle with additional havarti cream sauce if desired.

Plate the Dish

Garnish with fresh herbs if desired and serve immediately for the best flavor and texture.

paneed chicken risotto

Recipe information

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