A deliciously comforting British family meal featuring succulent herb-crusted chicken served alongside a rich and creamy mushroom and spinach risotto, perfect for a cozy dinner with the family.

Ingredients

• 4 chicken breasts
• 2 tablespoons olive oil
• 2 teaspoons dried thyme
• 2 teaspoons dried rosemary
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 200g arborio rice
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 500ml chicken stock
• 150ml water
• 200g mushrooms, sliced
• 100g fresh spinach
• 50g grated Parmesan cheese
• 2 tablespoons butter

Method

1. Preheat the oven to 200°C (390°F).
2. In a bowl, mix olive oil, thyme, rosemary, garlic powder, salt, and pepper. Coat the chicken breasts with the herb mixture.
3. Place the chicken breasts on a baking tray and roast in the preheated oven for 25-30 min until cooked through.
4. While the chicken is cooking, heat a large pan over medium heat. Add a tablespoon of olive oil and sauté the onion until translucent.
5. Add the garlic and mushrooms, cooking until the mushrooms are browned.
6. Stir in the arborio rice and cook for 1-2 min until the rice is lightly toasted.
7. Gradually add the chicken stock and water, stirring continuously until the liquid is absorbed and the rice is creamy, about 18-20 min.
8. Once the risotto is nearly done, stir in the fresh spinach, butter, and grated Parmesan cheese until melted and combined.
9. Serve the herb-crusted chicken on a plate with a generous portion of mushroom and spinach risotto.

What to serve with it

• Steamed green beans
• Garlic bread
• Mixed salad with cucumber and bell peppers

Equipment (optional)

• Oven
• Baking tray
• Large pan
• Wooden spoon
• Knife
• Cutting board

Notes

• Ensure chicken is cooked to an internal temperature of 75°C (165°F).
• Adjust seasoning according to taste.