Ingredients
Scale
- 1 lb Chicken Breast, diced
- 8 oz Shrimp, peeled and deveined
- 4 cups Chicken Broth
- 1 cup Arborio Rice
- 4 cloves Garlic, minced
- 1/2 cup Parmesan Cheese, grated
- 1/2 cup White Wine
- 1 Lemon, juiced
- 2 tbsp Olive Oil
- Salt and Pepper, to taste
- Fresh Parsley, for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Sear the diced chicken until golden brown, about 5–7 minutes.
- Remove the chicken and in the same pan, sauté minced garlic until fragrant. Stir in Arborio rice and coat well.
- Gradually add chicken broth, one cup at a time, stirring until absorbed. Finish with parmesan cheese.
- Return chicken to the skillet, add shrimp, white wine, and lemon juice, simmer for 5 minutes until shrimp is tender.
- Plate the dish garnished with fresh parsley and enjoy!
Notes
- Store leftovers in an airtight container for up to 3 days.
- Reheat gently, adding a splash of broth for creaminess.
- Enhance with garlic bread and salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 2g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 150mg