Greek Chicken Risotto

Whenever I think of comfort food, the first thing that comes to mind is my Greek Chicken Risotto. There’s something incredibly satisfying about a creamy risotto, especially when it’s infused with the vibrant flavors of Greece. This dish has been a family favorite for years, and I often find myself preparing it on cozy evenings when I want something both hearty and nourishing. The combination of tender chicken, aromatic herbs, and creamy Parmesan cheese creates a symphony of flavors that warms the soul. Plus, the best part is that it brings everyone together around the table, sharing laughter and stories while savoring every bite. As I stir the risotto, I can’t help but recall the first time I made it, nervously hovering over the pot, unsure of how it would turn out. But the moment I tasted the finished product, I knew I had created something special.

Ingredients to Make Greek Chicken Risotto

Every ingredient in this Greek Chicken Risotto plays a vital role in developing its rich flavor profile. The dish harmonizes various elements, from the tender chicken to the creamy Parmesan cheese. Together, they create a dish that’s not just nourishing but also a celebration of Greek culinary traditions. Let’s take a look at what you’ll need to bring this delightful recipe to life.

• 2 teaspoons garlic powder – Adds a robust flavor base that complements the dish.
• 1 ½ teaspoons dried oregano – A classic Mediterranean herb that lends authenticity.
• 1 teaspoon salt – Enhances all the flavors.
• 1 teaspoon dried basil – Imparts a sweet aroma and taste.
• 1 teaspoon onion powder – Provides a savory depth.
• ½ teaspoon cumin – Adds a warm, earthy undertone.
• ½ teaspoon paprika – Contributes a subtle smokiness.
• ½ teaspoon pepper – A touch of heat.
• ½ teaspoon sugar – Balances the flavors.
• 1 pound boneless skinless chicken breasts – The main protein that soaks up all the flavors.
• 3 tablespoons olive oil – For sautéing and adding healthy fats.
• 1 tablespoon balsamic vinegar – A hint of acidity.
• 1 tablespoon lemon juice – Brightens the overall flavor.
• 2 tablespoons reserved spices – Use the mixture from earlier preparation.
• 2 tablespoons butter – For richness and depth of flavor.
• ½ red onion, chopped – Adds sweetness and texture.
• 1 ½ cups Arborio rice – The cornerstone of risotto, providing creaminess.
• 5 cups warmed reduced sodium chicken broth – The cooking liquid that gives life to the rice.
• ½ cup freshly grated Parmesan cheese – For a deliciously creamy finish.
• ¼ cup feta cheese – Adds a tangy burst of flavor.
• fresh parsley – A garnish that brings freshness.
• Chopped tomatoes – For a refreshing contrast.
• chopped cucumbers – Optional for a crunchy texture.

Recipe Steps for Greek Chicken Risotto

Making Greek Chicken Risotto is a rewarding culinary journey. Each step is straightforward, so grab your favorite pot and let’s get started! You’ll enjoy the process as much as the delicious outcome. Here’s how to do it.

1. Begin by whisking together all the spices: garlic powder, dried oregano, salt, dried basil, onion powder, cumin, paprika, pepper, and sugar. This mixture will be the flavor base for your chicken.
2. Take out 2 tablespoons of this spice mixture and add it to a freezer-sized plastic bag. To this bag, pour in 3 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, and 1 tablespoon of lemon juice. Whisk to combine, then add in the chicken breasts. Marinate the chicken at room temperature for 30 to 60 minutes, or refrigerate for longer if you have time.
3. After marinating, let the chicken sit at room temperature for 20 to 30 minutes if it was refrigerated. This step helps it cook evenly.
4. In a Dutch oven, heat 1 tablespoon of olive oil over medium heat until it’s very hot. Carefully add the chicken from the marinade, draining off excess marinade. Cook undisturbed for 3 to 4 minutes, or until it’s nicely browned on one side.
5. Turn the chicken over, cover the pot, and reduce the heat to medium. Cook for approximately 4 to 6 more minutes, depending on the thickness of the breasts, until the chicken is cooked through. Remove it to a cutting board and let it rest for 5 minutes before chopping it into bite-sized pieces. Don’t clean the pan, as it will add flavor to the risotto.
6. Preheat your oven to 400 degrees F (200 degrees C).
7. In the same pot used for the chicken, melt 2 tablespoons of butter along with 1 tablespoon of olive oil over medium heat. Add the chopped red onion and sauté for about 3 minutes until soft and fragrant.
8. Stir in the Arborio rice and continue to cook for 2 minutes, stirring frequently to coat the grains in the buttery mixture.
9. Add 4 ½ cups of warm chicken broth and the reserved spices. Bring the mixture to a boil, cover, and immediately transfer the pot to the oven. Bake for 18 to 20 minutes, or until the rice is tender but not mushy.
10. Once the rice is tender, remove the pot from the oven. Stir in the remaining ½ cup of chicken broth, ½ cup of Parmesan cheese, and ¼ cup of feta cheese. Stir vigorously until the mixture is smooth and creamy.
11. Gently fold in the chopped chicken and heat through. If you prefer a creamier risotto, feel free to stir in additional chicken broth. The consistency should be luscious and creamy.
12. Finally, garnish with freshly chopped tomatoes, additional feta, more Parmesan cheese, and fresh parsley if desired. Don’t forget to season with salt and pepper to taste before serving.

How to Switch It Up

There are endless possibilities with Greek Chicken Risotto. Here are some ideas to keep it exciting:

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth to restore creaminess.
• Freezing: While risotto is best fresh, you can freeze it for up to 2 months. Make sure to cool it completely before transferring it to a freezer-safe container.
• Pairing: This risotto pairs beautifully with a crisp Greek salad or grilled vegetables for added texture and flavor.
• Vegetarian Option: Substitute the chicken with sautéed mushrooms or a mix of seasonal vegetables for a delicious vegetarian version.
• Herb Variations: Feel free to experiment with different herbs, such as fresh basil or dill, to add unique flavors to your risotto.
• Cheese Choices: While Parmesan is traditional, you can try other cheeses like goat cheese for a tangy twist or cream cheese for extra creaminess.

What to Serve Alongside Greek Chicken Risotto

Serving your Greek Chicken Risotto can be just as delightful as making it. Here are some ideas to enhance your dining experience:

• Greens: Pair your risotto with a fresh Greek salad or mixed greens to balance the richness of the dish.
• Beverages: A chilled glass of sparkling water or herbal iced tea complements the flavors perfectly.
• Seasonal Sides: During summer, grilled zucchini and eggplant make a wonderful side, while roasted root vegetables shine in the colder months.
• Occasions: This dish is perfect for family dinners, gatherings with friends, or as a comforting meal after a long day.
• Storage Tips: If you have leftovers, store them in a sealed container in the refrigerator. Reheat gently to avoid drying out the risotto.
• Garnishes: Top with extra feta cheese, fresh herbs, or a squeeze of lemon juice for an added burst of flavor before serving.

FAQ

Conclusion

In summary, the Greek Chicken Risotto is truly a special dish that combines creamy texture with vibrant flavors. It’s perfect for both family dinners and special occasions alike. I can’t encourage you enough to try making it yourself; you won’t be disappointed. Gather your ingredients, unleash your inner chef, and enjoy this beautiful creation tonight!

Greek Chicken Risotto

The ultimate comfort food! This Greek Chicken Risotto is creamy, flavorful, and incredibly satisfying. It's the perfect dish for a cozy night in or a gathering with loved ones. Make it tonight and experience the joy of this easy weeknight dinner!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Greek

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

• 2 teaspoons garlic powder
• 1 1/2 teaspoons dried oregano
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1 teaspoon onion powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon pepper
• 1/2 teaspoon sugar
• 1 pound boneless skinless chicken breasts
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon lemon juice
• 2 tablespoons reserved spices Use the mixture from earlier preparation.
• 2 tablespoons butter
• 1/2 red onion, chopped red onion, chopped
• 1 1/2 cups Arborio rice
• 5 cups warmed reduced sodium chicken broth
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup feta cheese
• fresh parsley For garnish.
• Chopped tomatoes For garnish.
• feta For garnish.
• chopped cucumbers Optional garnish.

Equipment

• Baking Sheet
• Large Pot
• Skillet
• Whisk
• Grater
• Oven
• Chef's Knife
• Frying pan
• Wooden Spoon

Method

 

1. Begin by whisking together all the spices: garlic powder, dried oregano, salt, dried basil, onion powder, cumin, paprika, pepper, and sugar. This mixture will be the flavor base for your chicken.
2. Take out 2 tablespoons of this spice mixture and add it to a freezer-sized plastic bag. To this bag, pour in 3 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, and 1 tablespoon of lemon juice. Whisk to combine, then add in the chicken breasts. Marinate the chicken at room temperature for 30 to 60 minutes, or refrigerate for longer if you have time.
3. After marinating, let the chicken sit at room temperature for 20 to 30 minutes if it was refrigerated. This step helps it cook evenly.
4. In a Dutch oven, heat 1 tablespoon of olive oil over medium heat until it’s very hot. Carefully add the chicken from the marinade, draining off excess marinade. Cook undisturbed for 3 to 4 minutes, or until it's nicely browned on one side.
5. Turn the chicken over, cover the pot, and reduce the heat to medium. Cook for approximately 4 to 6 more minutes, depending on the thickness of the breasts, until the chicken is cooked through. Remove it to a cutting board and let it rest for 5 minutes before chopping it into bite-sized pieces. Don’t clean the pan, as it will add flavor to the risotto.
6. Preheat your oven to 400 degrees F (200 degrees C).
7. In the same pot used for the chicken, melt 2 tablespoons of butter along with 1 tablespoon of olive oil over medium heat. Add the chopped red onion and sauté for about 3 minutes until soft and fragrant.
8. Stir in the Arborio rice and continue to cook for 2 minutes, stirring frequently to coat the grains in the buttery mixture.
9. Add 4 ½ cups of warm chicken broth and the reserved spices. Bring the mixture to a boil, cover, and immediately transfer the pot to the oven. Bake for 18 to 20 minutes, or until the rice is tender but not mushy.
10. Once the rice is tender, remove the pot from the oven. Stir in the remaining ½ cup of chicken broth, ½ cup of Parmesan cheese, and ¼ cup of feta cheese. Stir vigorously until the mixture is smooth and creamy.
11. Gently fold in the chopped chicken and heat through. If you prefer a creamier risotto, feel free to stir in additional chicken broth. The consistency should be luscious and creamy.
12. Finally, garnish with freshly chopped tomatoes, additional feta, more Parmesan cheese, and fresh parsley if desired. Don’t forget to season with salt and pepper to taste before serving.

Notes

• Tip 1: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth to restore creaminess.
• Tip 2: While risotto is best fresh, you can freeze it for up to 2 months. Make sure to cool it completely before transferring it to a freezer-safe container.
• Tip 3: This risotto pairs beautifully with a crisp Greek salad or grilled vegetables for added texture and flavor.
• Tip 4: Substitute the chicken with sautéed mushrooms or a mix of seasonal vegetables for a delicious vegetarian version.
• Tip 5: Feel free to experiment with different herbs, such as fresh basil or dill, to add unique flavors to your risotto.

Previous PostEasy Tandoori Chicken

Next Post Honey Chili Crisp Chicken Bites

Meet Hailey Anderson

My passion is creating food that nourishes your body without sacrificing flavor. I’m our main recipe developer for vibrant salads, smoothies, and feel-good breakfasts. When I’m not blending or chopping, I’m right alongside Brooke and Jenna, helping to cook and test our new dinner and dessert recipes. I’m a firm believer in balance!