Go Back
–+ servings

Creamy Carrot Risotto with Crispy Chicken Cutlets

Creamy parmesan carrot risotto topped with crispy oven baked chicken cutlets. This cozy comfort food dinner combines rich creamy risotto with crunchy parmesan panko chicken for the ultimate texture contrast.
Print Pin
Course: Main Course, One Pan Meals, Side Dish
Cuisine: American, Italian
Keyword: carrot risotto, cheesy carrot risotto, creamy carrot risotto with chicken, creamy risotto recipe, easy risotto recipe, homemade carrot risotto recipe, risotto from scratch
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 4 servings

Ingredients 

Crispy Chicken Cutlets

  • 2 large chicken breasts butterflied and tenderized
  • 4 tablespoons all purpose flour
  • 1 egg
  • 1 tablespoon water
  • ¾ cup panko breadcrumbs
  • ¼ cup grated parmesan cheese
  • 1 tablespoon dried parsley
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon paprika
  • Salt and black pepper to taste
  • Olive oil spray or drizzle

Carrot Risotto

  • 2 –3 carrots finely brunoised
  • 2 tablespoons unsalted butter
  • 3 cloves garlic minced
  • 1 shallot minced
  • 1 cup arborio rice
  • 4 cups chicken broth warmed
  • 2 sprigs fresh thyme
  • Salt and black pepper to taste
  • ½ cup freshly grated parmesan cheese
  • ½ cup gruyère or cheddar cheese
  • 1 tablespoon butter

For Serving

  • Quality Extra Virgin Olive oil
  • Freshly grated Parmesan Cheese
  • Fresh Parsley chopped

Instructions

Crispy Chicken Cutlets

  • Preheat oven to 425°F. Line a baking sheet with parchment paper and lightly grease with olive oil.
  • Season both sides of the chicken with salt and black pepper.
  • Set up three breading stations:
  • Bowl 1: flour
  • Bowl 2: egg and water, whisked together
  • Bowl 3: panko breadcrumbs, parmesan cheese, parsley, garlic powder, onion powder, and paprika
  • Dredge the chicken in flour, then egg, then breadcrumb mixture, pressing firmly so the coating adheres well.
  • Place on the baking sheet and lightly spray or drizzle with olive oil.
  • Bake for 18–22 minutes, flipping halfway through, until golden brown, crispy, and the internal temperature reaches 165°F.
  • Let rest for 5 minutes before slicing.

Carrot Risotto

  • In a large pan over medium heat, melt 2 tablespoons butter.
  • Add shallot, garlic, carrots, thyme, salt, and black pepper. Sauté for 2–3 minutes until fragrant.
  • Add arborio rice, stir, and cook for 2–3 minutes until lightly translucent around the edges.
  • Slowly add the warm broth ½ cup at a time, stirring frequently. Allow the rice to absorb the broth before adding more.
  • Continue adding the broth, ½ cup at a time, cooking for 20–25 minutes until the risotto is creamy and the rice is tender.
  • Remove thyme sprigs.
  • Stir in parmesan cheese, gruyère, and 1 tablespoon butter until glossy and creamy. Adjust seasoning to taste.

Assemble

  • Spoon risotto into bowls. It should be creamy and gently spread when spooned.
  • Slice crispy chicken and place over the risotto.
  • Finish with chopped parsley, more fresh parmesan, and a little drizzle of quality olive oil before serving.