Roasted Chicken with Risotto and Caramelized Onions Recipe

An overall tasty dish. The recipe calls for rotisserie chicken which I believe is VERY unnecessary given what is done to the chicken later. I cooked 2 chicken breasts on my George Foreman, (yes the Lean Mean Fat-Reducing Grilling Machine) and the dish turned out wonderful. I also made a few more changes: used 2 onions instead of 1, added garlic and 1/2 lb. of sliced mushrooms to the onions as they sauteed. These changes were based upon previous reviews. The cooking time may need to be adjusted as well. I found that the broth was not absorbed in the 20 minutes it suggested so I had to cook it for about 30 minutes. I plan on making this many, many times.

Delicious. Here's how to roast the chicken (I used three smaller boneless/skinless breasts): Just pour a small amount of olive oil (other oil probably would work) in a casserole dish. Take the breasts and put them in the casserole dish and then turn them over so they have a thin coating of oil on both sides. Then just put a little salt and pepper and put in the oven for 25 minutes at 350 degrees if small breasts or 30 minutes at 350 if larger. Alow breasts to rest about ten minutes and then cut into small strips or cubes. And that's it. You can actually cook the onions and the risotto at the same time. So I had the onions carmelizing on one burner, the risotto simmering on a second one and then the chicken stock/broth simmering on the third so it was hot to stir in. Once done, I did mix in a little parmesan cheese in addition to the butter is calls for. Served with a ceasar salad. Really, really good. I'll definitely make it again. Leftovers were delicious too. Thanks for the recipe. It's a keeper.

Loved it! I sautéed minced garlic and shallot before adding rice. Also added a splash of Marsala and pinch of brown sugar to the onions. Helped with the feeling the balsamic being too overpowering.

I followed the advice of another reviewer and increased the onions to 3, added 2 cloves of garlic, reduced the balsamic by a lot to 1 tablespoon, and I definitely added parmesan. The risotto was delicious. Used chicken tenderloins, arborio rice (the rice is important, it absorbs a LOT of fluid and makes a very creamy-textured sauce at the end.) and definitely added parmesan on top. So good. Will make again, even though it's a time-consuming recipe!

This was very good, but certainly takes longer than 45 minutes! Make sure you use a good balsamic to really maximize the flavor. The chicken needs to be seasoned or it will be very bland against the rice. We sauteed small cubes with some salt, pepper, garlic powder, and thyme and that went very well with the other flavors already in the dish. Rice definitely takes longer than 20 minutes to absorb- plan on a good 45 for a real slow-cooked risotto. We also added a couple of cloves of pressed garlic to the onion mixture and chopped the onions very small so as not to have too much crunch in the texture of the rice, but that's just a matter of preference. Overall, nice flavors- just takes a while!

OMG! Magnificent! This is, hands down, the best chicken dish I've ever made, and the whole family loved it! My changes were slight and not by choice. Circumstances dictated that my onions were caramelized and chicken breasts were roasted and shredded a day ahead. However, I had to make some fresh onions the next night, as my husband had to have some of the first batch. The third change was that I only had 3 cans of chicken broth, so just shy of 6 cups, but upped the wine to 1/2 c. or so. Whether any of that made any real difference, I can't say. But the result didn't lie! It was nice to have those ready ahead, though. On dinner night, I basically just sipped wine while pouring and stirring broth. That's relaxing dinner prep!

Great recipe! I only used 5 1/2 cups of stock, 7 cups would have been soupy. To those who complained about it being gooey, risotto is a moist dish, not dry like steamed or boiled rice. It did take a bit longer to cook, closer to 30 minutes but a good risotto can’t be rushed. Also your stock should be kept at a simmer while you use it. As for the complaints about the balsamic, a good balsamic doesn’t taste strongly of vinegar, it’s sweeter and more like a good wine so we enjoyed the tang it added to the dish.

I don't know why we give 5 stars to recipes that we've altered somehow, but here I go, doing just that. I took to heart other reviewers thoughts about the balsamic being too much and halved it to only 2 tbs, instead of the 1/4c it calls for. Also, I used the stock from the previous night's roasted chicken, and added some chicken bouillon to it for flavor. In addition, I probably used closer to 3 cups of chicken, as it's what I had leftover. The result? Oh.em.gee. It was wonderful! I've never made a rissotto before, and I'm feeling pretty impressed with myself over it. One note: I did make sure the wine AND the stock were fairly hot when I added it to the rice mix, and it took far longer than 20 minutes for it all to absorb--"20 minutes" was much more like "one hour". But no matter--I'll be making it again, for sure!

I made a roast chicken for dinner one night, then used the leftover chicken for this dish the next day. I followed the recipe, but added mushrooms (baby portabello) and diced sauteed garlic--just threw them in the empty pan after the onions were done cooking and left it on medium low, stirring occasionally. About halfway through cooking the risotto, I added the cooked chicken to the mushrooms and garlic to warm it up. I also made 2 cups of rice instead of 1.5, to help balance all the extra ingredients. My whole family loved it and asked me to make it again! It has wonderful warm, complex flavors and is easy to make, although you are at the stove the whole time. Going on our favorites list for sure.

LOVE this dish! Going into my regular rotation. Took about 40 minutes to prepare. I had some left over shredded roasted chicken which I just added as directed. Next time I will chop it up before adding it. Agree with other reviews. Next time I will use 2 onions. I sautéed one onion with garlic and used only 1 tablespoon of balsamic. I never made risotto before but I followed the directions and it turned out great. I heated up 5 cups of chicken bone broth and slowly added it to the rice. The trick is frequent stirring and adding only 1 cup or 1 ladle at a time. It took me about 25 minutes or so before the rice was done. I normally used dried herbs and I am glad I bought fresh thyme for presentation purposes. I also sautéed some mushrooms on the side and added this at the end (kids don’t like them but hubby and I do!). I topped it with shaved Parmesan and thyme. Perfect dish for left over chicken!

this was pretty good but I thought it had much to strong a balsamic vinegar taste. I added some parmesan cheese and a dash of cream because I thought it lacked the creaminess that risotto is known for. i also made it in the pressure cooker. learn how to make any risotto recipe in the pressure cooker by reading the cook's notes from the recipe on this site called saffron risotto in the pressure cooker. BTW, that recipe is awesome please go give it a try and a good review!

I have made risotto hundreds of times it is one of my favorite dishes. I have never cooked the rice directly in oil. I’ve always cooked onions and garlic first and then added the ice and then glaze with the wine. This did not make risotto. It was more like the rice grains elongated but stayed completely separate from each other. There was no burst of starch and sticky creaminess. It is not inedible, But it is not risotto. More like orzo, one of my least favorite pastas.

It was just okay - not great. I don't know if I will make it again. I followed the recipe exactly except I didn't put butter in, and I substituted basil for thyme as a garnish.

If you use a bigger pan increase the heat just a little cause if not then the rice gets too soggy from the broth. The flavor is really good and complex. I had to up my pan size halfway through so that’s my fault. Only thing I might change would add some fresh minced garlic to the onions while you cook it and maybe some mushrooms that are diced.

Used 2 onions, garlic and half of the balsamic vinegar. I felt it was bland & a lot of work/time to make. Hubby & friends liked it though

Tastes like a dream 🤤

the recipe was amazing. i saw some of the other comments saying the balsamic was too strong of a flavour but i used a higher quality balsamic and found it perfect and added lots of flavour

Very tasty but the process is a bit off. As others have said, it takes much longer to properly cook the onions, and it takes even longer to cook the risotto. The rice should be creamy, not al dente. I used half as much balsamic vinegar (2 tbsp) and rotisserie chicken. I never needed to add additional salt even though I used low-sodium broth, and the lemon thyme I had on hand added an AMAZING accent flavor.

this was pretty good but I thought it had much to strong a balsamic vinegar taste. I added some parmesan cheese and a dash of cream because I thought it lacked the creaminess that risotto is known for. i also made it in the pressure cooker. learn how to make any risotto recipe in the pressure cooker by reading the cook's notes from the recipe on this site called saffron risotto in the pressure cooker. BTW, that recipe is awesome please go give it a try and a good review!

Delicious!! Made as written except I forgot the butter and at the end. Still a family win!!