Roasted Chicken Ala Parmigiana

With Sweet Pea Risotto

Prep & Cook Time: 25-35 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

A note about serious food allergies

Preparing homemade risotto only sounds intimidating, but if you can stir, you can make some of the best in town. Risotto, a sumptuous Northern Italian rice dish, is elevated with seasonal sweet peas, buttery oven-roasted chicken, and rich and nutty parmesan cheese to make a creamy, decadent meal.

In Your Box (serves 2)

  • 1 Yellow Onion
  • 4 Parsley Sprigs
  • Info
    2 oz. Grated Parmesan Cheese
  • Info
    1⅘ oz. Butter
  • 1 cup Arborio Rice
  • 2 Boneless Skinless Chicken Breasts
  • 2 fl. oz. White Cooking Wine
  • 2 Chicken Bouillon Cube, Low-Sodium
  • 5 oz. Frozen Peas
  • Nutrition (per serving)

  • Calories
    812
  • Carbohydrates
    0g
  • Fat
    0g
  • Protein
    0g
  • Sodium
    0mg
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Recipe Steps

  • Step 1 - Prep the Vegetables
    1

    Prep the Vegetables

    Preheat the oven to 375F degrees for baking the chicken. Chop the onion into a small dice (Reserving ½ cup for the risotto). Roughly chop the parsley.

  • Step 2 - Roast the Chicken
    2

    Roast the Chicken

    Place the chicken breasts on a baking sheet prepared with parchment or silpat liner. Drizzle the chicken with one 1 Tsp. olive oil and season with a pinch of salt and pepper. Bake the chicken in the oven for 10-15 minutes, or until the chicken is beginning to brown and the breast is firm. If using a meat thermometer, the internal temperature should read 165F degrees. When the chicken is cooked, cool and use a fork to shred into ¼ inch thin strips.

  • Step 3 - Prepare the Stock
    3

    Prepare the Stock

    Place 4 cups of water in a medium-sized pot. Bring water to a simmer and add the chicken bouillon cubes. Whisk until cubes are dissolved. Remove from heat and set aside.

  • Step 4 - Toast the Arborio Rice
    4

    Toast the Arborio Rice

    Heat 1 Tbsp. olive oil, and 2 Tbsp. butter in a large sauté pan over medium-low heat. Add onion and cook, stirring, until translucent. Add Arborio rice and cook, stirring, until rice is completely coated with oil and butter. Add white wine (this step is called "deglazing") and cook until reduced by half.

  • Step 5 - Make the Risotto
    5

    Make the Risotto

    Over the same medium-low heat, add one ladle (about 2-3 ounces of stock) to the rice at a time, stirring continuously until the stock is absorbed and the rice is almost dry. Add another ladle of stock and repeat the process. Stop adding stock when the rice is tender but still firm (about 20 minutes). The consistency should be very creamy, but not runny. When risotto is cooked, add the sweet peas, remaining butter, shredded chicken, and Parmesan cheese (reserving some for garnish).

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Ladle the risotto in the middle of shallow bowl or plate. Garnish with parsley and remaining Parmesan cheese.