Oven Chicken Risotto

I am currently on a quest, as one of my 2014 goals, to have 30 “go-to” meals that all members of #hurdlepartyof4 will gladly gobble. They meals have to be cheap, clean and quick. Eventually it would be fun to have them be seasonal as well, but for now I am trying to get a good skeleton, thus making Sunday night meal planning easier. ¬†Using a frame with some scrapbook paper behind the glass has been the only way I have successfully kept up with meal-planning. When 4 o’clock rolls around I merely look at the frame and breathe a sigh of relief that the thinking has been done for me!

Here’s how we rolled this week…and below is a recipe that is a current fave! Not the most gourmet of menu’s this week (trying to use what we have in the pantry) and clearly I lost steam to plan Saturday and Sunday…perhaps inspiration will strike to find two new recipes to add to our list…or perhaps (hint, hint, wink, wink) YOU will comment below and give me one of YOUR go-to quick, cheap, clean faves??mealframe

Oven Chicken Risotto (adapted from Southern Living March 2000)

  • 2 Tbsp butter
  • 2 1/2 cup chicken broth
  • 1 cup uncooked Arborio rice (short-grained)
  • 1/2 small onion diced (or less to taste)
  • 1/2 tsp salt
  • 2 cups chopped cooked chicken (or see below if you’re like me and forget to cook the chicken ahead of time!)
  • 1 (8 oz) package of fresh mozzarella cheese, cut into 1/2 inch cubes
  • 1 cup cherry or grape tomatoes
  • 1/4 cup shredded fresh basil

Preheat the oven to 400 and while it’s warming, melt 2 Tbsp of butter. I didn’t have my chicken pre-cooked, so I cut up 4 chicken cutlets (2 cups) and threw them in the butter to cook. Once the oven is preheated, add 2 1/2 cups of chicken broth, 1 cup uncooked Arborio rice,1/2 small onion, 1/2 tsp salt, covered it with aluminum foil and cooked at 400 fro 35 minutes. Around the 20 minute mark I added 8 oz package of fresh mozzarella cut into 1/2 inch cubes, 1 cup cherry tomatoes and 1/4 cup fresh basil. I took the aluminum foil off and let it brown just a bit, then served with green and yellow haricots verts. YUMM. #hurdlepartyof4 approved. Perhaps you can add it to your list!

oven chicken risotto


7 thoughts on “Oven Chicken Risotto”

  1. Wish you lived close to me….I do the exact same thing and have had the exact same mission and same criteria for a couple years…..I’m finally close, I think!

    One of our favorites is Cilantro Lime Chicken in the crock pot. It’s on my pinterest board!

    Thanks for sharing!

  2. Kitty,

    Thanks so much for sharing your quick, cheap, and clean recipes! This could be a total life saver for me. I am also trying to put a “go to” list together, but I have to be honest and say I HATE doing it….ha. I will send some recipes your way soon :)

    Take care girl.

  3. Here is a quick and painless meal my crew loves!!!!!

    Cressant rolls( large)
    Ckn boiled
    shredded cheese
    Cream of ckn

    Cook ckn and shredd. Mix ckn and shredded cheese in a bowl. Scoop it into cressant roll and roll up. Place in pan and use a large scoop of cream of ckn onto each roll. Bake on 370 til rolls are cooked. U can’t mess this up.q

  4. Kitty,

    I know it’s been a while and I hope you are all doing well!

    One of our fave weeknight meals is parmesan greek yogurt chicken

    4 boneless skinless chicken breasts
    5 ounce container 0% plain Greek yogurt
    1/2 cup freshly grated Parmesan cheese
    1 teaspoon seasoning salt
    1 teaspoon garlic powder
    1/2 teaspoon ground black pepper

    1. Preheat oven to 375 degrees. Spray baking dish with non-stick cooking spray.
    2. Combine yogurt, Parmesan cheese, and seasonings.
    3. Spread over chicken breasts. Bake for 45 minutes, or until chicken is cooked through and topping is browned. Serve immediately.

    It’s great with green beans and if we have leftovers its good on spinach as a salad!

Leave a Reply

Your email address will not be published. Required fields are marked *