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Simple Creamy Chicken Risotto

Simple Creamy Chicken Risotto
  • prep time: 10 min
  • total time: 55 min
  • serves: 4 people
  • calories: 454 1 serving

This cheesy skillet rice dish doesn’t require hours standing over the stove, constantly stirring, the way traditional Italian recipes do, but the result is just as rich and satisfying. Adding tender chunks of white meat chicken and peas make it a balanced meal that’s ready in under one hour and only uses a single pan, so you won’t waste time on cleanup. Mushroom and roasted garlic flavors enhance the savory Parmesan cream sauce that coats every grain of rice in this Simple Creamy Chicken Risotto, and a sprinkling of fresh basil on top makes the meal really pop.

Ingredients

cost per recipe: $9.54

  • 1 1/4 pounds boneless, skinless chicken breast, cut into 1-inch pieces
  • 2 tablespoons butter
  • 1 large onion, chopped (about 1 cup)
  • 1 cup uncooked long grain white rice
  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom with Roasted Garlic Soup
  • 2 1/2 cups Swanson® Natural Goodness® Chicken Broth or Chicken Broth
  • 1 cup frozen green peas, thawed (any type of frozen peas will work but we like petite peas)
  • 3 tablespoons chopped fresh basil leaves
  • 2 tablespoons grated Parmesan cheese

Instructions

  • Tips

    • For added color and flavor, add 1 cup diced red bell pepper with the onion.
  • Step 1

    Season the chicken with salt and pepper.  Heat half the butter in a 12-inch nonstick skillet over medium-high heat.  Add the chicken and cook until well browned and done.  Remove the chicken from the skillet, cover and keep warm.

  • Step 2

    Reduce the heat to medium.  Add the onion and cook for 3 minutes.  Add the remaining butter and heat until melted.  Add the rice and cook and stir for 2 minutes or until the rice is lightly browned.

  • Step 3

    Stir in the soup and broth and heat to a boil.  Reduce the heat to low.  Cover and cook for 25 minutes or until the rice is tender, stirring occasionally.

  • Step 4

    Return the chicken to the skillet (and if the chicken released any juices, add that, too).  Stir in the peas, 2 tablespoons basil and 1 tablespoon Parmesan cheese.  Cover and cook for 5 minutes or until the chicken is hot, stirring often.  Season to taste.  Sprinkle with the remaining basil and cheese before serving.

Reviews

(18)
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  • Very good hearty meal.

    December 15, 2017

    My family loved it. Next time, I will double the recipe for a family of 5. I added garlic salt and Club House chicken spice and it was delicious. Definitely a keeper.

  • Quick. Easy. Tasty. Kid approved!

    December 18, 2012

    I have 5 children and a husband to feed. I used a big family sized pack of chicken breasts, 2 cans of each soup, doubled the water, added frozen mixed vegetables, about a half cup of parm, and 2 cups of orzo rather than rice. My husband also mixed in some cheddar cheese in his dish. It's enough for dinner and after school for my boys tomorrow! Super easy to make while I'm busy with the kids. We will be making it again and changing up the veggies!

  • Good taste

    August 15, 2017

    I doubled the recipe to feed 7 people: 2 adults, 2 teenagers and 3 kids.

  • Yummy!

    October 4, 2012

    Pretty tasty and easy to make. I would add peas next time! Could also make with beef, I think!

  • Simple Creamy Chicken Risotto

    April 2, 2012

    Just a wonderful and quick wholesome meal. Everyone in my family enjoyed it.

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    Calories 454
    Total Fat 12.6 g
    Sat. Fat 5.4 g
    Cholesterol 89 mg
    Sodium 979 mg
    Total Carb 51.1 g
    Dietary Fiber 2.5 g
    Protein 30 g
    Vitamin A 21 %DV
    Vitamin C 10 %DV
    Calcium 7 %DV
    Iron 15 %DV
    Calories 451
    Total Fat 12.6 g
    Sat. Fat 5.4 g
    Cholesterol 88 mg
    Sodium 1160 mg
    Total Carb 51.1 g
    Dietary Fiber 2.5 g
    Protein 30 g
    Vitamin A 20 %DV
    Vitamin C 15 %DV
    Calcium 10 %DV
    Iron 15 %DV

    This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.