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
4.2
Based on 3182 reviews
Fabio · 05/04/26
Cheryl · 05/04/26
Michael · 05/03/26
Benjamin · 05/02/26
Taste was good. The risotto was not treated kindly by refrigeration.
Maria · 05/02/26
Even heating in microwave tasted great
Sylvia · 05/01/26
The risotto was tasty, but something about the chicken looked unappetizing.
Kendra · 04/30/26
Lorraine · 04/30/26
Tiffany · 04/30/26
Michael · 04/30/26
Holy cow!!! Amazing flavor. How can you cook risotto perfectly in a reheatable meal. Great job. Ruben is my favorite chef.
Robin · 04/29/26
the chicken was perfect, the creamu sauce was very watery tho
Jorie · 04/29/26
Mike · 04/29/26
Jeter · 04/28/26
Carl · 04/28/26
Danny · 04/28/26
Marilyn · 04/28/26
Taste is fantastic. The sauce on the chicken is creamy of mushroomy earthy flavors. The risotto was perfect! There were 2 small green pieces, (asparagus?) and 1 tiny dice of yellow squash:(
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.
