Tender herb-roasted chicken thigh sits on a bed of velvety mushroom risotto packed with cremini mushrooms and fresh spring asparagus. A creamy herb-and-white-wine pan sauce ties the whole dish together for an umami-packed, comforting yet sophisticated dish.
Nutritional facts
Protein
51g
Carbs
58g
Calories
870kcal
Fat
48g
Ingredients
Chicken Thigh, Canola and Olive Oil Blend, Butter, Rosemary, Beef Base, Asparagus, Black Pepper, Garlic, Heavy Cream, Onion, Kosher Salt, Shallot, Yellow Squash, Arborio Rice, Crimini Mushroom, Thyme, White Wine, Italian Parsley, Parmesan Cheese
Contains milk, soybeans.
Reviews
4.3
Based on 3308 reviews
The risotto was delicious and had great flavor, the chicken on the other hand was pretty bland.
Kristina · 07/25/26
Good, but a little boring.
Mary · 07/25/26
Kelsi · 07/25/26
Shiereen · 07/24/26
This was very good again it needed more vegetables to go along with it but everything else was very good thank you
Cynthia · 07/24/26
The chicken, again, just like other meals, it was all fat. Inedible. Everything else was good.
Maya · 07/24/26
Jenna · 07/24/26
Ah-mazing!! Every component was so good, and you have to mix the chicken gravy with the risotto. A favorite! The chicken was SO good too!
Danielle · 07/24/26
Delicious!!! I love it !!!
Beatriz · 07/24/26
Christopher · 07/23/26
Kimberly · 07/22/26
Denise · 07/22/26
This is satisfying and delicious
Susan · 07/22/26
Julie · 07/22/26
Love this dish, I just hate that it’s not available on a weekly basis
Rick · 07/21/26
Lindsey · 07/21/26
big disappointment. risotto big clump and sticky, 3 1 inch pieces of asparagus.no mushrooms or squash to speak of, sauce was purely melted butter. very, very bland.
CHERIE · 07/21/26
Danielle · 07/21/26
Michelle · 07/21/26
Terrible couldn't eat the chicken, nasty. The risotto had only 2 mushrooms in it and had a bitter taste. Had to throw it out.
Chef Ruben Garcia has worked in restaurants all around New York for the past 10 years, including Palm Too and Extra Virgin. He now specializes in catering and working as a freelance chef for various clients in NY.
