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Have you ever ordered any of those make at home meals that you get delivered to your door like Hello Fresh? This recipe reminds me of something you’d get from one of those companies. It’s fancy yet easy to make but looks like a restaurant-quality dish when everything is put together at the end.
I actually found this recipe in a Better Home and Gardens magazine back in 2014 and it’s one of my favorites. The chicken is just like chicken parmesan but gets served over some cheesy risotto with peas and fresh lemon. Just no marinara sauce. 🙂 Risotto is not intimidating if you make it this way.
Ingredients for Crispy Chicken with No Stir Risotto
Vegetables: onions and frozen peas
Chicken: I like to use chicken breasts here and split them in half. Then you pound them out thin so that it cooks evenly on both sides.
Chicken Stock: Use no salt chicken stock so that you can control how much salt goes into the dish
Seasonings: oregano and lemon, dried or fresh oregano is fine
Egg and milk: Helps the bread crumbs and parmesan cheese to stick and coat the chicken
Parmesan and Panko Bread Crumbs: same thing you would use to make a chicken parmesan just with no marinara sauce
How to make Crispy Chicken with No Stir Risotto
For the full recipe please see the recipe card below.
Set the stove to medium heat. Add the broth, rice, onion, and lemon juice to a saucepan. Bring mixture to boiling; reduce heat. cover and simmer for 18 minutes.
Meanwhile, place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly to about ¼ inch thick. discard plastic wrap.
Combine the bread crumbs, parmesan cheese, oregeno, and lemon peel in a shallow dish. In a second dish stir together eggs and milk. Dip chicken into egg mixture, then into crumb mixture to coat.
In a 12-inch skillet heat oil over medium heat. Add chicken; cook for 2 to 3 minutes on each side or until golden and chicken is no longer pink. Transfer chicken to a cutting board.
Stir peas into the risotto. Cover and cook for 3 minutes more. Stir in the ½ cup grated Parmesan cheese. To serve, slice chicken. Place risotto on a serving dish and top with sliced chicken. If desired, top with additional parsley and lemon peel.
Makes 6 servings (1 chicken piece, ½ cup rice)
Other Chicken Recipes to Try
Slow Cooker Creamy Chicken Noodle Soup - tired of plain boring chicken noodle soup? Give this one a try!
Slow Cooker Sweet Garlic Chicken - a dish you can whip up in a flash and let the slow cooker do the rest of the work
Everything Bagel Chicken Tenders - Crispy air fried chicken tenders that get coated with Everything but the Bagel seasoning. Kids will love these
If you’ve tried this Crispy Chicken with Rissoto and Peas or any other recipe on the site, let me know in the comment section how it turned out. Snap a picture and upload it to share on Pinterest or Instagram! Make sure to tag me in the photo.
Crispy Chicken with No-stir Lemon Risotto
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- Author: Jenna
- Prep Time: 10 min
- Cook Time: 18 min
- Total Time: 28 min
- Yield: 4 1x
- Category: Easy
- Method: Stovetop
- Cuisine: American
Description
This recipe reminds me of something you’d get from one of those companies. It’s fancy yet easy to make but looks like a restaurant-quality dish when everything is put together at the end.
Ingredients
Scale
- 2 14.5 ounce cans reduced sodium chicken broth
- 1 ⅓ cups Arborio rice or short grain white rice
- ½ cup chopped onion
- 2 teaspoons finely shredded lemon peel
- 2 tablespoons lemon juice
- 4 (6 ounces) skinless boneless chicken breast halves
- ¾ cup panko bread crumbs
- ⅓ cup grated Parmesan Cheese
- 1 teaspoon dried oregano
- 2 eggs lightly beaten
- ¼ cup milk
- 3 tablespoons olive oil or vegetable oil
- 1 ½ cups frozen peas
- ½ cup of grated Parmesan cheese
Instructions
- Set the stove to medium heat. Add the broth, rice, onion, and lemon juice to a saucepan. Bring mixture to boiling; reduce heat. cover and simmer for 18 minutes.
- Meanwhile, place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly to about ¼ inch thick. discard plastic wrap.
- In a shallow dish stir together bread crumbs, the ⅓ cup Parmesan cheese, the oregano, and lemon peel. In a second dish stir together eggs and milk. Dip chicken into egg mixture, then into crumb mixture to coat.
- In a 12-inch skillet heat oil over medium heat. Add chicken; cook for 2 to 3 minutes on each side or until golden and chicken is no longer pink. Transfer chicken to a cutting board.
- Stir peas into the risotto. Cover and cook for 3 minutes more. Stir in the ½ cup grated Parmesan cheese. To serve, slice chicken. Place risotto on a serving dish and top with sliced chicken. If desired, top with additional parsley and lemon peel.
- Makes 6 servings (1 chicken piece, ½ cup rice)
Notes
myWW points: Blue 9; Green 11 Purple P 9
Nutrition
- Serving Size: 1 chicken
- Calories: 591
- Sugar: 9
- Fat: 21
- Saturated Fat: 7
- Unsaturated Fat: 9
- Carbohydrates: 63
- Fiber: 7
- Protein: 45
