Hearty Chicken and Spinach Risotto Bake: A Family Favorite Dish!
This comforting Chicken and Spinach Risotto Bake is a delightful dish that's easy to prepare and perfect for sharing with your family. Indulge in rich, creamy risotto combined with tender chicken, vibrant spinach, and a hint of zesty lemon.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2.5 lbs chicken breast cut into 1-inch cubes
- 2 cups arborio rice uncooked
- 6 cups chicken broth low-sodium
- 5 oz baby spinach fresh
- 1 cup Parmesan cheese grated
- 2 tbsp olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 large lemon zested and juiced
- 1 tsp black pepper freshly ground
- 0.5 tsp salt
Instructions
Preparation Steps
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, warm the olive oil. Add the onion and garlic, and sauté until the onion is translucent, about 5 minutes.2.5 lbs chicken breast
- Add the chicken cubes to the skillet, season with salt and pepper, and cook until browned on all sides, about 6-8 minutes.2.5 lbs chicken breast
- Stir in the arborio rice, and add the chicken broth, lemon zest, and juice. Bring the mixture to a boil, then remove from heat.2.5 lbs chicken breast
- Transfer the mixture to a 9x13-inch baking dish. Stir in the fresh spinach and top with Parmesan cheese.2.5 lbs chicken breast
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes, or until the rice is tender and cooked through.
- Let the casserole rest for 5-10 minutes before serving. Optionally, adjust seasoning with more salt and pepper.
Notes
For extra flavor, try adding roasted red peppers or a pinch of nutmeg to the risotto. Serve with a side salad for a complete meal.