Chicken Florentine Risotto With Garlic Parmesan Cream Recipes

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PARMESAN CHICKEN RISOTTO RECIPE



Parmesan Chicken Risotto Recipe image

This parmesan chicken risotto is comfort food at its best! It's buttery, flavorful and loaded with chicken and veggies.

Provided by LifeMadeSimpleTeam

Categories     Main Dishes

Time 45m

Number Of Ingredients 21

1 tbsp olive oil
2 chicken breasts (filleted)
1 cup grated parmesan cheese
1 tsp red pepper flakes
1 tsp Italian seasoning
1/2 tsp garlic powder
1/4 tsp paprika
2 tbsp unsalted butter
1 small yellow onion (diced)
1/4 cup white wine
2 cup arborio rice (OR short grained white rice)
3-3 1/4 cup low-sodium chicken broth
1 tbsp olive oil
1/2 lb crimini mushrooms (sliced)
1 bunch asparagus (ends removed and stalks cut into thirds or fourths)
1 (9 oz) jar sun dried tomatoes ( julienned (reserve the oil))
1 (6 oz) jar marinated artichoke hearts (coarsely chopped)
1 tbsp garlic powder
1/2 tsp kosher sea salt
1/4 tsp ground black pepper
1 lemon (juiced)

Steps:

  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a baking mat; set aside.
  • Place a large skillet over medium-high heat, add the olive oil.
  • In a shallow dish, combine the parmesan, red pepper flakes, Italian seasoning, garlic powder and paprika, using your fingers, mix together. Place the chicken in, one at a time, pressing to form a breading or coating on the chicken. Place into the hot pan and sear each side until golden brown.
  • Transfer to the prepared baking sheet and bake until the chicken reaches an internal temperature of 165 degrees. Remove from the oven and allow to rest.
  • Meanwhile, set a large stockpot or Dutch oven over medium heat, add butter. When the butter melts, add the onion and saute until translucent, about 3-4 minutes. Pour in the white wine and reduce until the onion is moist, but not swimming. Add the rice, then the chicken broth. Bring the mixture to a boil, then reduce, cover and allow to cook for 20-25 minutes or until all of the liquid has been absorbed. You may need to add up to 1/4 cup of extra broth if your rice is still firm. Once the rice is fully cooked, turn the heat off, cover and allow to sit for 5-10 minutes.
  • While the rice is cooking, set large skillet (I wiped out the one I used for the chicken) over medium heat, add the olive oil. When the oil is hot, add the mushrooms. Cook until brown, then add the asparagus. Cook for an additional 3-5 minutes, then add the sun dried tomatoes along with the reserved oil, artichokes, garlic powder, salt, pepper and lemon juice.
  • Combine the vegetables with the rice, then season with salt and pepper to taste. Transfer to a large casserole dish and top with slices of cooked chicken. Garnish with grated parmesan if desired.

Nutrition Facts : ServingSize 6 serving, Calories 542 kcal, Carbohydrate 64 g, Protein 33 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 73 mg, Sodium 589 mg, Fiber 5 g, Sugar 4 g

FLORENTINE RISOTTO



Florentine Risotto image

Treat your family to a creamy dinner with this rice and vegetable risotto. Perfect if you love Italian cuisine.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 10

3 1/2 to 4 1/2 cups vegetable broth
1 tablespoon olive or vegetable oil
1 (8-oz.) pkg. whole mushrooms, quartered
1/2 cup finely chopped onion
1 garlic clove, minced
1 1/2 cups uncooked short-grain Arborio rice
1/2 teaspoon salt
4 cups baby spinach leaves, coarsely chopped
1 (14-oz.) can small artichoke hearts, drained, rinsed and quartered
2 oz. (1/2 cup) shredded fresh Parmesan cheese

Steps:

  • Bring broth to a boil in medium saucepan over high heat. Reduce heat to low to keep broth barely simmering.
  • Meanwhile, heat oil in 3-quart saucepan over medium-high heat until hot. Add mushrooms, onion and garlic; cook and stir 2 minutes. Add rice; cook and stir 1 minute.
  • Carefully stir in 1 cup hot broth and salt. Bring to a boil. Reduce heat to medium-low; cook and stir until almost all of liquid is absorbed. Continue adding broth, 1/2 cup at a time, cooking and stirring after each addition until liquid is absorbed. Rice should be tender and creamy but still slightly firm in center.
  • Add spinach and artichoke hearts; cook and stir 2 to 3 minutes or until spinach is wilted and artichokes are thoroughly heated. Stir in cheese. If desired, garnish with additional Parmesan cheese.

Nutrition Facts : Calories 370, Carbohydrate 58 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 6 g, Protein 14 g, SaturatedFat 3 g, ServingSize 1 1/2 Cups, Sodium 1820 mg, Sugar 6 g

PARMESAN CHICKEN FLORENTINE



Parmesan Chicken Florentine image

Another tasty stuffed chicken breast dish. The spinach is mixed with cream cheese and parmesan to make it nice and creamy. Prep time does not include cooking time for frozen spinach.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

1 (10 ounce) package frozen chopped spinach, cooked and drained
3 tablespoons parmesan cheese
3 ounces cream cheese
1 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
6 boneless skinless chicken breast halves
2 tablespoons olive oil

Steps:

  • Preheat oven to 350 degrees.
  • Pound chicken breasts, between sheets of waxed paper.
  • Cook spinach according to package instructions and drain well. While still hot, add 1 tablespoons parmesan cheese, cream cheese, garlic powder, salt and pepper. Stir until melted.
  • Spoon 2-3 tablespoons spinach mixture on top of each chicken breast and roll up tightly. Brown chicken breasts in oil until golden brown on both sides.
  • Place chicken in a baking pan and bake for 20 minutes. Add remaining parmesan cheese and continue baking approximately 10 minutes or until cheese is lightly browned and melted.

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