Creamy Mushroom Risotto with Chicken Breast

Preheat the oven to 180 °C and line a baking sheet with parchment paper.

Season the chicken breast with salt and pepper. Heat the oil in a large pan and sear the meat over medium heat for about 2 minutes per side. Then place it on the baking sheet and finish cooking for 15–20 minutes at 180 °C. Afterwards, slice it thinly.

Meanwhile, add the mushrooms to the same pot where the chicken was seared. Season with salt, add the garlic, and sauté over medium to high heat for 4–5 minutes until the mushrooms soften. Then transfer to a bowl and set aside.