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Broccoli Cheddar Risotto with Pan-Seared Chicken Thighs

Broccoli Cheddar Risotto with Pan-Seared Chicken Thighs

I am about to be making risotto ALL the time, because this was so incredibly easy!
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
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.