Lemon Thyme Chicken and Tomato Risotto

I made a delicious butternut squash risotto for Thanksgiving last year and decided I wanted to try making risotto again.  This meal was inspired by a chicken and tomato risotto recipe I saw (linked at bottom of post).



1 Teaspoon Garlic Salt

1 Teaspoon Thyme

1 1/2 Tablespoon Extra Virgin Olive Oil

1 1/2 Tablespoon Lemon juice


1/3 Cup Dry White Wine (A Sauvignon Blanc is what I used)

1 1/3 Cup Arborio Rice

2 Cans of Chicken Broth (10 1/2 oz)

1 Teaspoon Garlic Salt

1/2 Teaspoon Parsley Flakes (If possible fresh parsley is advised)

1 Jar Tomato Basil Pasta Sauce (1/3 jar)

1 Roma Tomato

1 Tablespoon Butter



1. Cut the chicken into small bite sized pieces.

2. Put the extra virgin olive oil, lemon juice, chicken bites, thyme, and garlic salt into a skillet.

3. Cook the chicken until all the pink is gone and the chicken is done!

4. Put into a bowl and cover with foil to keep warm.


1. Rinse off chicken skillet.

2. Boil chicken broth in a small pot.

3. Once the chicken broth comes to a boil reduce heat to low to keep it warm.

4. Dice tomatoes.

5. Put the butter, tomatoes, parsley flakes, and rice in the skillet at medium heat.

6. Allow butter to fully melt and cover the majority of the rice.

7. Add the wine.  Stir until the wine is completely absorbed by the rice.

8. Add 1/2 cup of the chicken broth to the rice.  Stir until completely absorbed.

9. Add a small increment (about a 1/4 cup) of chicken broth to the rice and stir until completely absorbed.

10. Repeat step nine until the rice in tender, but still has a little crunch.

11.  Stir in the chicken and pasta sauce.

12. Serve with buttered toast.

I did have one problem with this concoction, it was a little salty.  This I believe came from the chicken broth and the pasta sauce.  I think that if fresh parsley is used then the dish might not taste as salty.  I also reduced the amount of pasta sauce I actually used.  I think that to will decrease how salty the dish is.  I don’t mean to scare anyone it really isn’t terribly salty, and was still tasty.  The recipe just needs a little work.  I really enjoyed the chicken!  The chicken could be cooked this way and added to any other dish.  It really was tasty!

Anyone have any ideas how to make the dish less salty?

Recipe that Inspired this Dish: Chicken and Tomato Risotto

Posted on April 22, 2012, in Dinner and tagged , , , , , , . Bookmark the permalink. 2 Comments.

  1. Hi Jess, Looks good! Maybe you could use low sodium broth and garlic pwd. instead of garlic salt. That might help the saltiness. Cami

  2. I hadn’t even though how the garlic salt might had effected the saltiness. I’ll defiantly try those ideas the next time I make this. 😀

Please Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: