Roast Chicken Breasts With 'Risotto'

By Molly O’Neill

Published September 17, 1994

Total Time
1 hour 15 minutes
Rating
4(18)
Comments
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Ingredients

Yield:Four servings

THE CHICKEN

  • 2 tablespoons fennel seeds

  • 1 teaspoon freshly ground white pepper

  • 1 teaspoon ground coriander

  • ½ teaspoon salt

  • 4 boneless, skinless half-breasts of chicken

  • 3 tablespoons unsalted butter

  • ½ cup chicken broth, homemade or low-sodium canned

THE RISOTTO

  • 2 teaspoons olive oil

  • 5 cloves garlic, peeled and minced

  • 2 cups boiling potatoes, peeled and diced small

  • 1 tablespoon minced fresh thyme

  • ½ cup white wine

  • 3 ½ cups butternut squash, peeled, cleaned and diced small

  • ¾ to 1 ½ cups chicken broth, homemade or low-sodium canned

  • 1 cup stemmed and torn spinach leaves

  • ⅓ cup freshly grated Parmesan cheese

  • ½ teaspoon salt, plus more to taste

Ingredient Substitution Guide

Preparation

  1. Step 1

    To make the chicken, preheat the oven to 450 degrees. Heat a small skillet over medium heat. Add the fennel seeds and cook, stirring constantly until toasted, about 30 seconds. Let cool and grind in a spice grinder. Place in a small bowl and stir in the pepper, coriander and salt. Set aside 1 teaspoon of the mixture.

  2. Step 2

    Season the chicken on both sides with the remaining spice mixture. Melt the butter in a large ovenproof skillet, add the chicken and roast until the chicken is cooked through, about 10 minutes per side.

  3. Step 3

    Meanwhile, to make the risotto, heat the olive oil in a medium-size saucepan over medium-high heat. Add the garlic and cook until lightly browned. Add the potatoes, thyme and wine. Lower the heat to medium and cook, stirring constantly, until the wine has been absorbed, about 7 minutes.

  4. Step 4

    Add the squash and ¾ cup of the chicken broth and cook, stirring, until the broth is absorbed, adding up to ¾ cup more as needed until the vegetables are tender. This will take about 30 minutes altogether. Stir in the spinach leaves and Parmesan. Remove from heat and season with salt.

  5. Step 5

    Remove the chicken from the pan and pour off the excess butter. Add the ½ cup chicken broth and place over medium heat. Cook until reduced to 2 tablespoons, about 4 minutes. Stir into the risotto.

  6. Step 6

    Dust the rim of a small platter with the reserved spice mixture and arrange the chicken on the platter. Place the risotto in a bowl and serve.

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Ratings

4 out of 5
18 user ratings
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Comments

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Ellen F

This recipe is delicious, but very poorly written, which makes it more laborious than it needs to be. The chicken breasts take less time than the risotto so I would start the risotto first. I don't peel the potatoes, as I like the nutritional benefits and fiber that comes from keeping the skins on.Also, I triple the amount of spinach.

Susan P

I have been making this for years. Love the chicken spice rub. To save time and energy, I roast the potatoes and squash in olive oil and add spinach to the mix right after it comes out of the oven.

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