Broiled Chicken with Parmesan Risotto

By on November 13, 2011

broiled chicken Broiled Chicken with Parmesan Risotto


  • 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.This Broiled Chicken dish serves 4 people.