Chicken Risotto Bowl Recipe

Warm the stock

Place the chicken stock in a saucepan and keep it warm over low heat; it should simmer gently but not boil.

Sauté aromatics

In a large heavy-bottomed skillet or saucepan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the finely chopped shallot and cook, stirring, until translucent and soft, 2–3 minutes. Add the minced garlic and cook 30 seconds more until fragrant.

Toast the rice

Add the arborio rice to the pan and stir to coat in the fat. Cook, stirring constantly, for 1–2 minutes so the edges of the rice grains look slightly translucent and faintly toasted.

Deglaze with wine

Pour in the 1/2 cup dry white wine and stir until most of the liquid has been absorbed by the rice.

Add stock gradually

Begin adding the warm chicken stock one ladle (about 1/2 cup) at a time. Stir frequently; allow the rice to absorb most of the liquid before adding the next ladle. Continue this process for 18–22 minutes, until the rice is creamy but still has a slight al dente bite. Adjust heat as needed to maintain a gentle simmer.

Finish the risotto

When the rice is cooked, stir in the remaining 1 tablespoon butter and 3/4 cup grated parmesan. Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning. If the risotto seems too thick, stir in up to 2 tablespoons warm stock to loosen to a creamy consistency.

Prepare the chicken

While the stock is warming and/or during the risotto cooking, pat the chicken breasts dry. In a small bowl, mix 1 tablespoon olive oil, lemon zest, lemon juice, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub this mixture evenly over both chicken breasts.

Cook the chicken

Heat a large skillet over medium-high heat. Add a small drizzle of oil if the pan is dry. When hot, add the chicken breasts and cook 5–7 minutes per side (depending on thickness) until well browned and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If breasts are thick, you can finish in a 375°F (190°C) oven for 5–8 minutes after searing.

Rest and slice

Transfer the cooked chicken to a cutting board and let rest 5 minutes to redistribute juices. Slice into 1/2-inch strips or bite-size pieces.

Prep vegetables

While the chicken rests, place the baby spinach in a bowl and toss with a light squeeze of lemon juice (optional) and a pinch of salt so it wilts slightly from the residual heat of the risotto when assembled. Halve the cherry tomatoes and chop the parsley.

Assemble bowls

Ladle the risotto into 4 bowls (about 3/4 to 1 cup risotto per serving). Arrange sliced chicken on top of each portion. Add a handful of baby spinach and several halved cherry tomatoes to each bowl.

Garnish and serve

Sprinkle chopped parsley, extra parmesan (about 1/2 tablespoon per bowl), and red pepper flakes if using. Serve with lemon wedges on the side for squeezing. Serve immediately while hot.