Parmesan-Crusted Chicken with Creamy Risotto

Christi Williams


With this recipe I've found it is much easier to cook when you have a helper! That way they can cook the chicken and the other person can start assembling everything else. Enjoy!

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Notes from the Test Kitchen:
We loved the combination of this succulent chicken and creamy risotto. What a comforting, satisfying meal...


3/4 c
plain dry bread crumbs
4 oz
fresh grated parmesan cheese
1/2 tsp
ground black pepper
boneless, skinless chick breast (cut in half)
2 Tbsp
olive oil
1 can(s)
petite diced tomatoes (undrianed)
1 can(s)
condensed tomato soup
1 1/4 c
2% milk
1/2 medium
onion (chopped)
3 clove
garlic pressed
3/4 tsp
1 can(s)
mushroom stem and pieces
2 c
uncooked instant white rice
2 oz
cream cheese (softened)

Directions Step-By-Step

Beat eggs in a bowl. Combine bread crumbs, 1/4 cup of Parmesan cheese and pepper in a second bowl. Dip chicken into eggs then into bread crumb mixture. Sprinkle chicken with any remaining bread crumb mixture. Heat oil in a (12 in) skillet over medium heat until oil is shimmering. Add chicken, cook 3-5 minutes on each side or until cooked through. Then set aside.
Meanwhile, drain liquid from tomatoes into a measuring cup and add water until you have 1 cup of liquid. Transfer liquid to a mixing bowl and add tomatoes, soup and milk. Mix well.
Remove chicken from skillet and keep warm. Combine onion, pressed garlic, mushrooms and salt in skillet. Cook and stir until onions become transparent. Add rice and tomato mixture. Bring to a simmer; cook 3 minutes. Cover; remove from heat and let stand 5 minutes. Add cream cheese and remaining Parmesan cheese; stir until everything is well blended. Top with chicken and serve.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Italian