Garlic Herb Chicken with Mushroom Risotto

"A creamy, flavorful risotto paired with perfectly seared chicken—a comforting gourmet meal!"

Ingredients:

For the Chicken:

2 boneless, skinless chicken breasts

2 tbsp olive oil

1 tsp garlic powder

1/2 tsp paprika

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

For the Mushroom Risotto:

1 cup Arborio rice

3 cups chicken broth, warmed

1 tbsp unsalted butter

1 tbsp olive oil

1/2 cup white onion, finely chopped

2 cloves garlic, minced

1/2 cup white grape juice (Halal substitute for white wine)

1 cup mushrooms, sliced

1/2 cup Parmesan cheese, grated

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions:

Prepare the Chicken:

Preheat your oven to 375°F (190°C).

Season chicken breasts with garlic powder, paprika, salt, and pepper.

Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes per side, until golden brown.

Transfer the skillet to the oven and bake for 10-12 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C). Set aside and let rest for a few minutes before slicing.

Cook the Mushroom Risotto:

In a large pan, heat butter and olive oil over medium heat. Add the chopped onions and sauté until translucent, about 3 minutes. Add garlic and cook for another 30 seconds.

Stir in Arborio rice, cooking for 1-2 minutes until the rice is lightly toasted.

Pour in white grape juice and simmer until mostly absorbed. Gradually add the warmed chicken broth, one ladle at a time, stirring continuously and allowing each ladle to be absorbed before adding the next.

In a separate pan, sauté the mushrooms in a bit of olive oil until golden brown. Add them to the risotto once the rice is tender and creamy (about 18-20 minutes).

Stir in Parmesan cheese and season with salt and pepper to taste.

Serve:

Plate the creamy mushroom risotto, and place the sliced chicken on top or beside it. Garnish with freshly chopped parsley for an extra burst of freshness.

Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Servings: 2 | Calories: ~550 kcal per serving