Broccoli Cheddar Risotto with Pan-Seared Chicken Thighs

I am about to be making risotto ALL the time, because this was so incredibly easy!

Broccoli Cheddar Risotto with Pan-Seared Chicken Thighs FAQs

Can I use a different type of rice for this recipe?

Arborio rice is recommended for its creamy texture, but you can try other short-grain rice varieties. The cooking time and liquid absorption may vary.

Can I substitute the chicken thighs with another protein?

Yes, you can use chicken breasts, shrimp, or even tofu as a substitute. Adjust the cooking time accordingly.

How do I know when the risotto is done?

The risotto is done when the rice is creamy and tender but still has a slight bite to it.

Can I make this dish vegetarian?

Yes, you can use vegetable broth instead of chicken broth and omit the chicken. Add more broccoli or other vegetables for a hearty vegetarian version.

What can I serve with this dish?

This dish is complete on its own, but you can serve it with a simple green salad or roasted vegetables for added variety.

Broccoli Cheddar Risotto with Pan-Seared Chicken Thighs

I am about to be making risotto ALL the time, because this was so incredibly easy!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 2 servings

Course: Dinner

Ingredients Method Notes

Ingredients

  

• 3 boneless skinless chicken thighs
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 3/4 cup Arborio Rice
• 1 tbsp butter
• 1/2 yellow onion diced
• 2 clove garlic minced
• 3 cups warm chicken broth
• 1 1/2 cups broccoli florets chopped small
• 3/4 cup sharp cheddar shredded
• 1/4 cup parmesan
• 2 tbsp cream cheese (optional)

Method

 

Chicken Preparation

1. Pat chicken dry and season with salt, pepper, garlic powder, and smoked paprika.
2. Heat a skillet over medium-high heat. Add olive oil and cook chicken about 5–6 minutes per side until golden and cooked through. Remove and let it rest.

Risotto Preparation

1. Lower heat to medium. Add butter and onion to the same pan. Cook for 2–3 minutes until soft.
2. Add garlic and cook for 30 seconds until fragrant.
3. Stir in Arborio rice and toast for 1 minute.
4. Add warm chicken broth about 1/2 cup at a time, stirring constantly. Wait until most of the liquid is absorbed before adding more.
5. After about 10 minutes, stir in the broccoli and continue cooking and adding broth until the rice is creamy and tender, about 20–25 minutes total.
6. Lower heat to low. Stir in cream cheese, cheddar, and parmesan until smooth and creamy.
7. Add the cooked chicken and serve.

Notes

• Use warm chicken broth to ensure the risotto cooks evenly and absorbs liquid properly.
• For extra flavor, you can use smoked paprika instead of regular paprika.
• If you prefer a lighter dish, skip the cream cheese or reduce the amount of cheese.