Garlic Pepper Chicken and Lemon Herb Butter with Parmesan and Pea Risotto
Prep & Cook Time:25-35 min.
Cook Within:4 days
Spice Level:Not Spicy
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is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
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You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Cook the Chicken
Pat chicken dry, and season both sides with half the seasoning blend (reserve remaining for risotto).
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan and cover. Cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove from burner.
While chicken cooks, make risotto.
Start the Risotto
Place a medium pot over medium heat. Add rice, peas, ¾ cup water, chicken base, remaining seasoning blend, ¼ tsp. salt, and a pinch of pepper. Bring to a simmer, stirring often.
Once simmering, cook until water is mostly absorbed, 1-2 minutes.
Finish the Risotto
Remove from burner. Stir in plain butter, cream cheese, and a pinch of salt until combined and creamy.
Finish the Dish
Plate dish as pictured on front of card, garnishing risotto with Parmesan and lemon herb butter. Bon appétit!
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