Family Meal

One-Pot Chicken Rockefeller Risotto

with Parmesan and green onions

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!

In Your Box (serves 4)

  • 20 oz. Diced Boneless Skinless Chicken Breasts
  • 7⅕ oz. Arborio Rice
  • 5 oz. Baby Spinach
  • Info
    2¼ oz. Roasted Garlic & Herb Butter
  • Info
    2 oz. Shredded Parmesan Cheese
  • Info
    2 oz. Crème Fraîche
  • Info
    1 oz. Shaved Parmesan
  • 2 Green Onions
  • Info
    4 tsp. Chicken Demi-Glace Concentrate
  • 1 tsp. Garlic Salt

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Large Pot

Before You Cook

Cooking Guidelines

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
  1. 1

    Prepare the Ingredients

    Trim and thinly slice green onions, keeping white and green portions separate.

    Pat chicken dry and season with 1/4 tsp. salt and a pinch of pepper.

  2. 2

    Cook the Chicken

    Place a large pot over medium-high heat and add 2 tsp. olive oil.

    Add chicken to hot pot and stir occasionally until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.

    Transfer chicken to a plate. Keep pot over medium-high heat.

  3. 3

    Start the Risotto

    Add 2 tsp. olive oil, rice, and white portions of green onions to hot pot.

    Stir occasionally until rice is toasted and opaque, 1-2 minutes.

    Add 2 cups water and demi-glace and bring to a simmer. Rice should just be covered by water. Stir often until nearly all water is absorbed, 6-8 minutes.

    Add 1/2 cup water and stir often until nearly all water is absorbed. Repeat this process, adding 1/2 cup water at a time and stirring often, 18-20 minutes.

    Taste risotto as you stir, checking for tenderness. When rice has no more “bite” or crunch, it's done.

  4. 4

    Finish the Risotto

    Add spinach, butter, garlic salt, crème fraîche, shredded Parmesan, 1/4 tsp. salt, and a pinch of pepper. Stir constantly until spinach is wilted and risotto is creamy, 1-2 minutes.

    Add chicken and any accumulated juices and stir until chicken is warmed through, 1-2 minutes.

    Remove from burner.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing risotto with shaved Parmesan and green portions of green onions. Bon appétit!

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