Easy Risotto with Chicken

This one-pan easy risotto with sun-dried tomatoes, basil, and pan-fried chicken from @saltandlavender comes together fast and tastes like a restaurant quality meal!

INGREDIENTS

• 2 large chicken breasts cut in half lengthwise
• 1 tbsp. DeLallo Extra Virgin Olive Oil
• 2 tbsp. butter divided
• 1/2 tsp. garlic powder
• Salt & pepper to taste
• 1 tsp. Dijon mustard
• 3 cloves garlic minced
• 1/4 tsp. Italian seasoning
• 1/2 cup DeLallo Sun-Dried Tomatoes, drained
• 1 (6.2-oz.) pkg. DeLallo Quick Cook Cheese Risotto
• 1 1/4 cups water or low-sodium chicken broth
• 1 cup dry white wine
• 1/2 cup freshly grated parmesan cheese
• 1/4 cup basil torn

DIRECTIONS

1. Cut the chicken in half lengthwise so you have 4 thinner pieces. Season them with the garlic powder and some salt & pepper.
2. Add the oil and 1 tbsp. of the butter to a skillet over medium-high heat. Let the pan get hot for a few minutes.
3. Cook the chicken for 5-6 min./side or until golden and cooked through (165°F). Transfer to a plate and cover with foil to keep it warm.
4. Reduce the heat to medium. To the same skillet, add the rest of the butter, the Dijon mustard, garlic, Italian seasoning, sun-dried tomatoes, and the contents of the risotto package. Cook for 1 min., stirring nearly constantly.
5. Add in the water and wine, and give it a good stir. Increase the heat to high, and once it starts to boil, reduce the heat to medium-low and simmer, uncovered, stirring occasionally, for about 15 min., or until the liquid has absorbed and the rice is al dente (tender but still with a bit of a bite).
6. While the risotto is cooking, cut the chicken into bite-size pieces.
7. Take the skillet off the heat and stir in the parmesan and basil. Top with the sliced chicken and serve immediately.