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Sautéing onion and garlic correctly is essential for building a robust flavor foundation in your risotto. Start by heating your skillet over medium heat and adding a drizzle of olive oil. Once the oil is shimmering, add finely chopped onions. The key is to allow them to soften without browning, so stir frequently for about 3-5 minutes until they become translucent.

One-Skillet Cheesy Chicken and Spinach Risotto

Indulge in the comforting flavors of Creamy One-Skillet Cheesy Chicken and Spinach Risotto. This delectable dish brings together tender chicken, creamy Arborio rice, and fresh spinach, all cooked in one pan for minimal cleanup and maximum flavor. Perfect for weeknight dinners or special gatherings, it promises to impress with its rich, velvety texture and vibrant taste. Explore the simple ingredients and preparation steps that make this risotto a must-try culinary delight.
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts, diced into bite-sized pieces

1 cup Arborio rice, rinsed and drained

4 cups low-sodium chicken broth, warmed

1 cup fresh spinach, coarsely chopped

1 medium onion, finely chopped

3 cloves garlic, minced

1 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

2 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon salt

½ teaspoon freshly ground black pepper

Fresh parsley, chopped (for garnish)

Juice of 1 lemon (about 2 tablespoons)

Instructions
 

Sauté the Chicken:

    In a large skillet over medium heat, warm the olive oil. Once shimmering, add the diced chicken. Season with salt, pepper, and dried thyme. Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and fully cooked. Remove the chicken from the skillet and set it aside on a plate.

      Cook the Aromatics:

        In the same skillet, without wiping it clean, add the chopped onion. Sauté for 2-3 minutes until the onion becomes translucent. Next, add the minced garlic and continue cooking for an additional minute, stirring constantly to prevent the garlic from burning.

          Toast the Rice:

            Add the rinsed Arborio rice to the skillet, stirring to combine with the aromatics. Toast the rice for 1-2 minutes, stirring frequently, until the grains are lightly golden and coated in oil.

              Add Chicken Broth:

                Gradually pour in the warmed chicken broth, adding one cup at a time while stirring continuously. Allow each cup of broth to be absorbed by the rice before adding the next. This process should take approximately 15-20 minutes, resulting in a creamy risotto that's cooked al dente.

                  Incorporate Spinach and Cheese:

                    Once the rice reaches a creamy consistency and is cooked to perfection, stir in the chopped spinach. Cook for an additional 2-3 minutes until the spinach wilts down. Then, return the cooked chicken to the skillet along with the grated Parmesan and shredded mozzarella cheese. Stir thoroughly until the cheeses melt and blend seamlessly into the risotto.

                      Finish with Flavor:

                        Squeeze the juice of one lemon into the risotto, adding a burst of freshness. Stir well to combine and taste the dish. Adjust seasoning with extra salt or pepper if needed.

                          Serve:

                            Remove the skillet from the heat and garnish the risotto with freshly chopped parsley for a splash of color. Serve hot, and revel in the cozy flavors of this creamy one-skillet cheesy chicken and spinach risotto!

                              Prep Time, Total Time, Servings: 10 minutes | 40 minutes | Serves 4