Broiled Chicken with Parmesan Risotto

Broiled Chicken with Parmesan Risotto

 serves 4 people

combination of chicken with Parmesan


  • 4 boneless chicken breasts, skin on

  • 1 tsp of salt

  • 1 tsp of fresh ground black pepper

  • 1 tsp of dried oregano

  • 1 tsp of dried basil

  • 1 tsp of dried thyme

  • 1 Tbs of fresh rosemary

  • 3 Tbls of extra virgin olive oil

  • 2 shallots, finely chopped

  • 2 cloves of garlic, chopped

  • 1 cup of Arborio rice

  • 1/2 cup of dry white wine

  • 6 cups of chicken broth

  • 4 Tbls of butter

  • 1 cup of fresh grated Parmesan cheese

  • 1/2 cup of fresh flat leaf Italian parsley


  • Prepare the chicken for the broiler.

  • Season the chicken on both sides with the salt, pepper, oregano, basil, thyme and rosemary.

  • Place the chicken on top of a broiling pan skin side down.

  • In a medium size pan, heat the broth to a simmer.

  • In a larger pot saute the shallots and garlic over medium heat in the olive oil for 2 to 3 minutes.

  • Add the rice and stir until the rice is slightly browned.

  • Stir in the wine until it is absorbed by the rice.

  • Add the 1 cup of broth and stir until all the broth is absorbed.

  • Repeat above until all the broth is used,

  • Turn on the broiler to low and broil the chicken around 6 inches away from the flame for about 5 minutes.

  • Turn the chicken skin side up and broil another 4 to 5 minutes.

  • Finish the risotto by stirring in the butter, parmesan cheese and parsley.

  • Separate the risotto onto 4 plates and shave some extra parmesan on top.

  • Top with a chicken breast and your ready to serve.