Chicken, Risotto Bake
Servings: 12
Ingredients
- ¼ cup butter
- 2 medium onion chopped (1 cup)
- 1 TBL garlic finely chopped
- 1 ½ cup short-grain Arborio rice uncooked
- 1 medium sweet potato peeled, cut into 1/2 inch pieces (2 cups)
- 2 medium parsnips peeled, cut into 1/2 inch pieces (1 cup)
- 3 medium carrots cut into 1/2 inch slices (1 cup)
- 4 ½ cups chicken broth
- ½ tsp thyme dried
- ½ tsp rosemary dried
- 3 cups chicken cooked and shredded
- ¾ cup parmesan cheese shredded, 3 oz
- ¼ cup whipping cream
- ½ tsp salt
- ¼ tsp black pepper ground
Instructions
Cook Chicken
- Brine chicken in 8 cups water and 1/2 cup Kosher salt (or regular) for 15 to 30 minutes. Flatten chicken breasts to even thickness with bottom of a wide jar or bottom of a small frying pan. Lightly season chicken with salt and pepper.
- Heat frying pan large enough to fit chicken in a single layer over medium-high heat. When it is quite hot add 3 TBL olive oil. Swirl pan so it is lightly covered. Reduce heat to medium. Add chicken breasts and cook undisturbed for 1 minute to help them get a little golden on one side (you are not actually searing or browning).
- Flip the chicken breasts over and turn the heat down to low. Cover the pan with a TIGHT fitting lid and simmer for 10 minutes. Do not lift the lid or peek. After 10 minutes, turn off the heat and remove the pan from the heat. Allow to rest for 10 more minutes and do NOT lift the lid or peek. Chicken is done when temperature is 165 degrees and not pink in the middle. Shred.
Put Dish Together
- Heat oven to 400 degrees. Spray 13 x 9 inch glass baking dish with cooking spray.
- In 12 inch skillet, melt 2 TBL butter on medium heat. Cook onion in butter 5 minutes, stirring frequently, until tender. Stir in garlic and rice; cook 1 minutes. Spoon mixture into baking dish.
- In same skillet, melt remaining 2 TBL butter over medium heat. Cook sweet potatoes, parsnips and carrots in butter 6 minutes, stirring occasionally. Spoon vegetables over rice mixture. Add chicken ,broth, thyme, rosemary, cheese, whipping cream, salt and pepper to skillet and heat until boiling.
- Add to baking dish; stir until well combined. Cover and bake 1 hour or until rice and vegetables are tender and most of liquid is absorbed.