Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp dried thyme
  • 6 cups (1.4 liters) chicken broth, low sodium preferred
  • 2 tbsp olive oil
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1.5 cups (300g) Arborio rice
  • ½ cup (120ml) dry white wine (e.g., Pinot Grigio, Sauvignon Blanc)
  • ½ cup (115g) grated Parmesan cheese, plus more for serving
  • 4 tbsp (57g) unsalted butter
  • ½ cup (120ml) heavy cream
  • 2 tbsp chopped fresh parsley, for garnish
  • Salt and black pepper to taste

Instructions:

  1. Toss chicken with olive oil, salt, pepper, and thyme. Sauté in skillet until cooked through, about 6-8 minutes. Set aside.
  2. In a pot, bring chicken broth to a simmer. Keep warm.
  3. In the large pot/Dutch oven, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
  4. Add Arborio rice to the pot and cook, stirring constantly, for 2-3 minutes until the edges of the grains become translucent.
  5. Pour in white wine and cook, stirring, until absorbed.
  6. Add 1 cup of warm broth to the rice. Stir constantly until absorbed. Repeat, adding one cup of broth at a time, allowing each addition to be absorbed before adding the next. Continue until rice is creamy but still al dente (about 20-25 minutes).
  7. Stir in the cooked chicken, Parmesan cheese, butter, and heavy cream. Cook for 2-3 minutes, stirring constantly, until cheese is melted and sauce is thickened. Season with salt and pepper to taste.
  8. Garnish with fresh parsley and extra Parmesan cheese. Serve immediately.