Grilled Chicken Breast with Herb Risotto and Sautéed Mushrooms
Tender grilled chicken breast served with creamy herb risotto and earthy sautéed mushrooms
Grilled Chicken Breast with Herb Risotto and Sautéed Mushrooms is a dinner recipe ready in about 45 minutes. Each serving has approximately 567 kcal, 41g protein, 54g carbs, 18g fat. It fits a high-protein diet.
Season chicken breast with salt, pepper, and fresh thyme.
Heat 5ml olive oil in a grill pan over medium-high heat and grill chicken for 6-7 minutes per side until cooked through. Set aside.
Slice mushrooms and dice onion.
In a separate pan, heat 5ml olive oil and sauté mushrooms until golden, about 5 minutes. Season and set aside.
In a large pan, heat remaining olive oil and sauté diced onion and garlic until softened.
Add arborio rice and stir for 1 minute until lightly toasted.
Pour in white wine and stir until absorbed.
Gradually add warm chicken broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding more (about 18-20 minutes total).
Finish risotto with parmesan cheese and season with salt and pepper.
Serve grilled chicken breast alongside creamy risotto and sautéed mushrooms.