There’s something deeply comforting about a bowl of creamy chicken and asparagus risotto—it’s like a warm hug at the end of a long day. This easy chicken risotto brings together tender bites of seasoned chicken breast, crisp asparagus, and rich Arborio rice in a velvety Parmesan sauce. If you love chicken and rice recipes but want to level up the flavor and texture, this one’s for you. It’s one of those risotto dinner ideas that feels fancy but is totally doable on a weeknight. And yes, we’re talking about a one-pot wonder that doesn’t sacrifice flavor for simplicity.
Creamy Chicken and Asparagus Risotto
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine Italian
Large sauté pan or Dutch oven A wide-bottomed pan gives you space to stir without overcrowding.
Ladle Helpful for gradually adding broth.
Wooden spoon or silicone spatula Ideal for stirring without damaging your pan.
Box grater For freshly grating Parmesan cheese.
- 1 lb boneless skinless chicken breasts, diced into bite-sized pieces
- 1 bunch asparagus trimmed and chopped into 1-inch pieces
- 1 ½ cups Arborio rice essential for that creamy risotto texture
- 4 cups low-sodium chicken broth warmed
- 1 small onion finely diced
- 3 cloves garlic minced
- ½ cup dry white wine optional but adds depth
- ¾ cup grated Parmesan cheese
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- Salt and black pepper to taste
- Zest of 1 lemon optional, for brightness
Cook the chicken
In your sauté pan, heat olive oil over medium heat. Add diced chicken breast, season with salt and pepper, and cook until golden brown and cooked through. Remove from the pan and set aside.
Sauté aromatics
In the same pan, add butter and sauté onion until translucent, about 3–4 minutes. Add garlic and cook for another 30 seconds.
Toast the rice
Stir in the Arborio rice, cooking for 1–2 minutes until slightly translucent at the edges. This step adds a nutty flavor to the risotto.
Deglaze
Pour in the white wine and stir until mostly absorbed.
Add broth gradually
Add warm broth one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. This process takes about 20 minutes.
Add asparagus and chicken
When the rice is nearly done (about 15 minutes in), add the asparagus and cooked chicken. Stir occasionally until the asparagus is tender and the rice is creamy but al dente.
Finish it off
Stir in Parmesan cheese and lemon zest. Taste and adjust seasoning with more salt and pepper if needed. Add a splash more broth or a pat of butter for extra creaminess.
Serve immediately
Spoon into bowls and top with extra Parmesan if desired.
Pairings
This creamy chicken risotto recipe pairs beautifully with a crisp white wine like Sauvignon Blanc or Pinot Grigio. For a non-alcoholic option, sparkling water with a splash of lemon cuts through the richness. On the side, a simple arugula salad with lemon vinaigrette offers a peppery contrast. For dessert, try something light like lemon sorbet or a fruit salad with mint.
FAQs
1. Can I use chicken thighs instead of breasts?
Absolutely. Thighs are more forgiving and flavorful, but chicken breast keeps it leaner—ideal if you're looking for healthy risotto recipes.
2. Can I add mushrooms?
Yes! This dish plays well with mushrooms. Toss in some cremini or shiitake mushrooms at the beginning with the onions to give it a mushroom risotto recipes vibe.
3. How do I make it even easier?
If you're all about chicken risotto recipes easy style, skip the wine and use pre-cooked chicken. It shaves off time and still tastes amazing.
4. Is this freezer-friendly?
Risotto doesn't freeze super well because the texture changes. It’s best eaten fresh or stored in the fridge for up to 3 days.
5. Can I make this a vegetarian dish?
Sure! Just omit the chicken and swap in extra asparagus or peas. You'll still end up with one of the best creamy risotto recipes out there.
