Creamy Parmesan Chicken and Pumpkin Risotto Skillet
A rich and creamy one-pan meal that combines tender chicken with savory parmesan and sweet pumpkin for a comforting fall dinner.
Equipment
- 1 Large Skillet
- 1 Wooden spoon
- 1 Measuring Cups
Ingredients
Main Ingredients
- 2 boneless skinless chicken breasts
- 1 cup Arborio rice
- 1 cup canned pumpkin puree
- 1 cup grated parmesan cheese
- 4 cups chicken broth
- 1 medium onion chopped
- 3 cloves garlic minced
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Preparation
- Season the chicken breasts with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through. Remove chicken and set aside.
- In the same skillet, add a little more olive oil if needed. Sauté the chopped onion and minced garlic until fragrant and translucent.
- Add Arborio rice to the skillet, stirring to coat with oil. Begin adding chicken broth, one cup at a time, letting the rice absorb it before adding more.
- Once the rice is nearly cooked, stir in the pumpkin puree and grated parmesan cheese. Mix until the risotto is creamy and well combined.
- Return the cooked chicken to the skillet, nestling it into the risotto. Allow it to heat through and absorb some of the flavors.
Serving
- Garnish with fresh parsley before serving. Enjoy this dish hot for the best flavor and texture.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if needed to maintain creaminess.
Notes
Pro Tips: Use a heavy-bottomed skillet to prevent sticking and ensure even cooking. Stir the risotto frequently to achieve creaminess.
Ingredient Substitutions: For a vegetarian version, replace chicken with mushrooms. Use vegetable broth instead of chicken broth.
How to Serve: Pair with a simple green salad or roasted vegetables for a complete meal.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days. Reheat gently.
Make-Ahead Tips: Prepare the chicken in advance and store separately. Combine with freshly made risotto when ready to serve.
Ingredient Substitutions: For a vegetarian version, replace chicken with mushrooms. Use vegetable broth instead of chicken broth.
How to Serve: Pair with a simple green salad or roasted vegetables for a complete meal.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days. Reheat gently.
Make-Ahead Tips: Prepare the chicken in advance and store separately. Combine with freshly made risotto when ready to serve.