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When it comes to comfort food that is both satisfying and nourishing, few dishes can rival the Herbed Chicken and Mushroom Risotto Bowl. This delightful meal combines succulent, herb-infused chicken with creamy risotto, enhanced by the earthy flavors of mushrooms. Whether you are preparing a weeknight dinner for your family or a special meal for friends, this dish appeals to a wide audience, making it a versatile choice for various occasions.

Herbed Chicken and Mushroom Risotto Bowl

Indulge in the comforting flavors of the Herbed Chicken and Mushroom Risotto Bowl, a perfect blend of tender, herb-marinated chicken and creamy risotto infused with earthy mushrooms. This versatile dish is ideal for weeknight family dinners or special gatherings. With its nourishing ingredients like lean chicken and whole grains, plus the aromatic touch of fresh herbs, this recipe not only delights the palate but also benefits your health. Discover the joy of making this culinary favorite that’s sure to impress!
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Ingredients
  

For the Chicken:

2 boneless, skinless chicken breasts

1 tablespoon olive oil

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and pepper to taste

For the Risotto:

1 cup Arborio rice

4 cups low-sodium chicken broth (keep it warm)

1 cup white wine (optional)

1 medium onion, finely chopped

3 cloves garlic, minced

1 cup mushrooms, sliced (cremini or button)

1/2 cup grated Parmesan cheese

2 tablespoons unsalted butter

1/4 cup fresh parsley, chopped

Salt and pepper to taste

For Garnish:

Fresh parsley, chopped

Lemon wedges

Instructions
 

Prepare the Chicken:

    - Season both chicken breasts with olive oil, oregano, thyme, salt, and pepper.

      - Heat a skillet over medium heat and cook the chicken for 6-7 minutes on each side until cooked through and golden brown.

        - Remove from skillet, cover, and let it rest before slicing.

          Cook the Risotto:

            - In a large saucepan, heat a tablespoon of olive oil over medium heat. Add chopped onions and sizzling garlic, then sauté for about 3 minutes until softened.

              - Stir in the sliced mushrooms and cook until they are tender and caramelized, about 5 minutes.

                - Add the Arborio rice to the pan, stirring frequently for 1-2 minutes to lightly toast the grains.

                  Deglaze and Simmer:

                    - Pour in the white wine (if using) and stir until the liquid is mostly absorbed.

                      - Start adding the warm chicken broth, one ladleful at a time, stirring continuously. Wait until the liquid is almost absorbed before adding the next ladle. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.

                        Finish the Risotto:

                          - Remove the risotto from heat and stir in butter, Parmesan cheese, parsley, and season with salt and pepper to taste. The finished risotto should be creamy and rich.

                            Assemble the Bowl:

                              - Slice the rested chicken breasts and place them on top of a generous scoop of risotto in a bowl.

                                - Garnish with freshly chopped parsley and serve with lemon wedges on the side for squeezing over the dish for added brightness.

                                  Prep Time, Total Time, Servings: 15 min | 40 min | 4 servings