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Garlic Chicken Risotto – $5 Dinner Challenge

Tonight’s guest recipe comes from Susie at Susie’s Homemade.  She is a thriving stay-at-home mom of two wonderful girls (5 and 19) and a caretaker of my 67 year old live-in mother. On her blog, Susie’s Homemade, she shares her adventures in baking, cooking, gardening, homemaking and entertaining.

Garlic Chicken Risotto

Yield – 4 servings

Preparation Time – 5 minutes

Cooking Time – 15 minutes


  • 1 lbs Chicken Breast
  • Salt and pepper, to taste
  • 2 Tbsp Olive Oil
  • 1 Tbsp Butter
  • 2 Garlic Cloves, minced or crushed
  • 2 cups of Water
  • 1 Can (10 3/4 oz.) Cream of Chicken Soup
  • 1 Can (10 3/4 oz.) Cream of Mushroom Soup
  • 2 cups of Instant Rice
  • 1 cup Frozen Peas


  • Pound chicken flat and season both sides with salt and pepper.
  • Heat oil, butter, and garlic to a 10-inch skillet over medium-high heat until you get a golden brown color in the garlic. Add chicken and cook until the chicken is also golden brown (about 5 minutes per side). Cook until no longer pink in the middle. Set cooked chicken on a plate.
  • Deglaze the pan with the water. Whisk in the soups and heat to a boil.
  • Stir in rice and peas and top with chicken.
  • Cover and cook over low heat for 5 minutes.
  • Remove from heat and let stand for 5 minutes.
  • Serve Garlic Chicken over Creamy Risotto and Peas.

Get the soups on sale and this meal is sure to be under $5!