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Roasted Chicken with Risotto and Caramelized Onions

Roasted Chicken with Risotto and Caramelized Onions

Michele O'Sullivan

"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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45 m servings 774 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 774 kcal
  • 39%
  • Fat:
  • 29.1 g
  • 45%
  • Carbs:
  • 77.3g
  • 25%
  • Protein:
  • 44.8 g
  • 90%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 2840 mg
  • 114%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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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Read all reviews 347
  1. 452 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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 wast...

Most helpful
Most positive
Least positive

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 ...

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 ri...

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 ...

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...

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.

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 ...

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 ...

MMMM ... loved this recipe. I, too, used only 6 cups of chicken broth and added a half pound of sliced mushrooms when sauteeing the onions. Turned out perfect.

This is a delicious meal, I served it for company. The total time of 45 minutes listed in the recipe, however, is not accurate, I would say the recipe takes closer to 1-1/2 hours. Roasting and...

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