Real Recipes From Real Home Cooks ®

parmesan crusted chicken with creamy risotto

★★★★★ 3
a recipe by
Christi Williams
Paliade, MN

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!

Blue Ribbon Recipe

We loved the combination of this succulent Parmesan crusted chicken and creamy risotto. What a comforting, satisfying meal. The Parmesan chicken is so juicy and tender. If you're in a pinch and don't want to make a true risotto, give this recipe a try. The tomatoes add another dimension of tangy flavor to the risotto.

— The Test Kitchen @kitchencrew
★★★★★ 3
serves 6
prep time 10 Min
cook time 30 Min
method Pan Fry

Ingredients For parmesan crusted chicken with creamy risotto

  • 2
  • 3/4 c
    plain dry bread crumbs
  • 4 oz
    fresh grated Parmesan cheese
  • 1/2 tsp
    ground black pepper
  • 3
    boneless, skinless chick breast (cut in half)
  • 2 Tbsp
    olive oil
  • 1 can
    petite diced tomatoes, undrained (14.5 oz)
  • 1 can
    condensed tomato soup (10.75 oz)
  • 1 1/4 c
    2% milk
  • 1/2 md
    onion, chopped
  • 3 clove
    garlic, minced
  • 3/4 tsp
  • 1 can
    mushroom stem and pieces (4 oz)
  • 2 c
    uncooked instant white rice
  • 2 oz
    cream cheese, softened

How To Make parmesan crusted chicken with creamy risotto

  • Beaten eggs in one bowl and seasoned bread crumbs in a second bowl.
    Beat eggs in a bowl. Combine bread crumbs, 1/4 cup of Parmesan cheese, and pepper in a second bowl.
  • Chicken dipped in egg and bread crumbs.
    Dip chicken into eggs then into bread crumb mixture. Sprinkle chicken with any remaining bread crumb mixture.
  • Frying the chicken.
    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.
  • Tomatoes, soup, and milk mixed together in a bowl.
    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.
  • Keeping chicken cutlets warm in the oven.
    Remove chicken from skillet and keep warm.
  • Onion, minced garlic, mushrooms, and salt in a skillet.
    Combine onion, minced garlic, mushrooms, and salt in a skillet. Cook and stir until onions become transparent.
  • Rice/tomato mixture added to the skillet.
    Add rice and tomato mixture. Bring to a simmer; cook 3 minutes. Cover; remove from heat and let stand 5 minutes.
  • Cream cheese and Parmesan added to the rice.
    Add cream cheese and remaining Parmesan cheese; stir until everything is well blended. Top with chicken and serve.