Roasted Chicken with Risotto and Caramelized Onions Recipe -
Roasted Chicken with Risotto and Caramelized Onions Recipe
  • READY IN 45 mins

Roasted Chicken with Risotto and Caramelized Onions

Recipe by  

"Moist roasted chicken gets the royal treatment with caramelized onions, balsamic vinegar and creamy risotto. You may choose to roast your own chicken or purchase a rotisserie chicken from a grocery store. A little grated cheese such as Parmesan or Pecorino Romano before serving is also a nice touch."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Stir in the onions and saute for 15 to 20 minutes, or until the onions are a dark golden brown. Remove from heat, stir in the balsamic vinegar and set aside.
  2. Heat the remaining oil in a separate large skillet over medium heat. Stir in the rice and mix well. Let heat for about 2 minutes, then pour in the wine. Reduce heat to medium low and start pouring in the broth about 1 cup at a time. Add more broth as each cup is absorbed. Continue in this manner until all the broth is absorbed and the rice is al dente, about 20 minutes.
  3. Stir in the reserved onion mixture and allow to heat through. Remove from heat and stir in the butter and chicken. Season with salt and pepper to taste, and garnish each serving with fresh thyme.
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Reviews More Reviews

Most Helpful Positive Review
Jan 11, 2006

An overall tasty dish. The recipe calls for rotisserie chicken which I believe is VERY unnecessary given what is done to the chicken later. I cooked 2 chicken breasts on my George Foreman, (yes the Lean Mean Fat-Reducing Grilling Machine) and the dish turned out wonderful. I also made a few more changes: used 2 onions instead of 1, added garlic and 1/2 lb. of sliced mushrooms to the onions as they sauteed. These changes were based upon previous reviews. The cooking time may need to be adjusted as well. I found that the broth was not absorbed in the 20 minutes it suggested so I had to cook it for about 30 minutes. I plan on making this many, many times.

Most Helpful Critical Review
Feb 10, 2003

You need to have a liking for balsamic vingar,as it overpowers the dish. My wife and I like balsamic vingar and use it in many different recipies including bread dips. This ended up being a waste of good roasted chicken and expensive rice which cost $2.00 a pound.

Apr 05, 2006

Very good but the writer forgot a very important step, you need to have the wine and the broth at a simmer when you add it to the rice, otherwise you get sticky rice instead of creamy, smooth rice. I added 1 cup sliced cremini mushrooms and increased the chicken to 3 cups.

Feb 07, 2003

This recipe is wonderful if you have the time to make the risotto. I used 5 1/2 cups of broth rather than the 7 called for and it turned out well. In addition, I added porcini mushrooms and a can of artichoke hearts, drained and chopped, which made for great consistency. Excellent!!!!

Sep 14, 2003

why is this dish called "roasted" chicken when it just calls for chopped chicken? why would you get a roasted chicken from the deli when all you need is some boneless,skinless to chop.

Nov 07, 2006

This was absolutely delicious. I don't know why I was always so scared of making may be time-consuming, but it's also EASY! A few alterations: I used 3 onions instead of 1 (they shrink down so much when caramelized), 2 garlic cloves, and only a tablespoon of balsamic (and that was PLENTY). This was an amazing dish...well worth the time (took nearly an hour and a half from start to finish). Left out the thyme at the end...instead sprinkled it with parmesan. Can't say enough good things about this dish! P.S. It really doesn't matter how you prepare the chicken, you can barely taste it in the dish! P.P.S. Used a dry Pinot Grigio for the wine...wonderful!

Mar 03, 2006

This was excellent!! The caramelized onions really gave this recipe a great taste, plus garnishing with thyme was a plus. I didn't have any arborio rice or brown rice, so I tried white rice and that worked fine. Would definitely make this again and again...

Jan 16, 2006

I made this the other night and it came out super yummy!! I had never made a risotto before but I followed the directions and it came out great, although I think it took longer than 20 minutes for the broth to be absorbed. I added some sun-dried tomatoes for color and flavor and it was delicious. Very good recipe.


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  • Calories
  • 774 kcal
  • 39%
  • Carbohydrates
  • 77.3 g
  • 25%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 29.1 g
  • 45%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 44.8 g
  • 90%
  • Sodium
  • 2840 mg
  • 114%

* Percent Daily Values are based on a 2,000 calorie diet.

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