This creamy Lemon Chicken Risotto delivers bright, zesty flavors with tender chicken and rich Parmesan, making it a comforting yet refreshing meal.
Packed with high-quality protein from chicken, fiber from arborio rice, and heart-healthy fats from olive oil and butter, it’s a balanced, satisfying dish that’s perfect for weeknight dinners, easy meal prep, or elegant family lunches.
Lemon Chicken Risotto
Equipment
- 1 large saucepan
- 1 cutting board
- 1 sharp knife
- 1 wooden spoon or spatula
- 1 measuring cup
- 1 grater for Parmesan and lemon zest
- 1 ladle for adding stock
Ingredients
Chicken & Seasoning:
- 1 lb boneless skinless chicken thighs
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp lemon pepper seasoning
- 2 tbsp olive oil
- 1 tbsp unsalted butter
Risotto Base:
- 1½ cups arborio rice
- 3 cloves garlic minced
- 1 cup dry white wine
- 4 –5 cups low-sodium chicken stock warmed
Flavor & Garnish:
- 1 tsp freshly grated lemon zest
- 4 scallions sliced into 1-inch pieces
- ¼ cup freshly grated Parmesan cheese
- 1 tbsp fresh basil chopped, plus extra for topping
- 1 tbsp fresh parsley chopped, plus extra for topping
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
- Prepare and Season the Chicken: Begin by patting the chicken thighs completely dry with paper towels. Removing excess moisture ensures the chicken browns beautifully instead of steaming. In a small bowl, mix together salt, garlic powder, and lemon pepper seasoning. Rub this seasoning evenly over both sides of each chicken thigh, making sure the flavors penetrate the meat. This step is crucial for a deeply flavorful result.
- Sear the Chicken to Golden Perfection: Heat 2 tablespoons of olive oil in a large, heavy-bottomed saucepan over medium heat. When the oil shimmers, carefully place the seasoned chicken thighs into the pan. Sear the chicken for 4–5 minutes on each side until the exterior turns golden brown and the internal temperature reaches 165°F (74°C). Avoid moving the chicken too much to allow a nice crust to form. Remove the chicken from the pan and place it on a cutting board to rest while you prepare the risotto. Resting helps retain the juices and ensures tender slices later.
- Toast the Arborio Rice: In the same saucepan, add 1 tablespoon of unsalted butter to the residual oil and chicken fond. Allow it to melt and lightly foam. Add the arborio rice and stir frequently, letting each grain toast gently for about 5 minutes. You’ll notice the edges of the rice turning slightly translucent—this step enhances the nutty aroma and ensures each grain maintains a creamy texture during cooking.
- Incorporate Aromatic Garlic: Once the rice is toasted, add the minced garlic to the pan. Stir constantly for 1 minute, until the garlic becomes fragrant but not browned. This infuses the rice with a rich aroma and adds subtle depth to the overall flavor profile.
- Deglaze with White Wine: Pour in the dry white wine, stirring continuously to lift any browned bits from the bottom of the pan. The wine should slowly absorb into the rice, which takes about 3–4 minutes. Stir often to prevent sticking. This step not only deglazes the pan but also introduces a delicate acidity that balances the richness of the risotto.
- Gradually Add Warm Chicken Stock: Once the wine is fully absorbed, add 1½ cups of warm chicken stock to the rice. Stir frequently, allowing the liquid to be absorbed before adding the next portion. Continue adding stock in 1–1½ cup increments, repeating this process 2–3 more times. This methodical approach helps release the starch from the rice, creating a creamy, velvety texture. The rice should be al dente and the final consistency slightly loose, so it remains creamy when served.
- Enhance with Fresh Herbs and Zest: When the rice reaches the desired texture, stir in freshly grated lemon zest, sliced scallions, Parmesan cheese, chopped basil, and parsley. Mix thoroughly to distribute flavors evenly. Taste the risotto and adjust seasoning with additional salt or pepper if needed, depending on the saltiness of your stock. This step brightens the dish with fresh, herbaceous notes.
- Slice and Reincorporate the Chicken: Take the rested chicken thighs and slice them into bite-sized pieces. Gently fold the chicken into the risotto, ensuring each grain is coated with creamy goodness and each piece of chicken is nestled into the rice. This step integrates protein seamlessly, making every bite satisfying.
- Plate and Garnish Elegantly: Spoon the risotto onto serving plates or into a large serving bowl. Sprinkle extra chopped basil and parsley over the top for a burst of color and freshness. Serve with lemon wedges on the side, allowing each diner to add a touch of bright citrus if desired. The combination of creamy risotto, tender chicken, and zesty lemon makes for a visually appealing and flavor-packed dish.
- Enjoy Immediately for Best Flavor: Risotto is best served fresh and warm. Each bite should be creamy and luscious, with the chicken tender and the herbs aromatic. Pair with a crisp green salad or steamed vegetables for a complete, balanced meal. Leftovers can be gently reheated with a splash of stock or water to restore creaminess.
Notes
- Always use warm chicken stock when adding it to the rice; cold stock slows the cooking process and can affect creaminess.
- Toasting the arborio rice before adding liquid helps the grains retain a slightly firm texture while allowing starch to release gradually, creating a velvety risotto.
- Resting the chicken after cooking is crucial—it ensures the meat stays juicy when sliced and folded into the rice.
- Stir gently but consistently; risotto should be creamy, not sticky or mushy.
- Adjust seasoning at the end since the stock and Parmesan already contribute saltiness.
Chef’s Secrets For Creamy Risotto
The secret to a perfectly creamy risotto lies in technique rather than additional cream.
Gradual incorporation of warm stock allows the rice to release its natural starch, creating a luxurious texture.
Using a combination of olive oil and butter adds depth of flavor without overpowering the bright notes of lemon and fresh herbs.
Additionally, letting the chicken rest before slicing preserves juiciness and ensures tender bites that contrast beautifully with the rich rice.
For extra flavor, keep a few herb stems whole while cooking and remove them before serving—they infuse aromatics without affecting texture.
Serving Suggestions For Maximum Enjoyment
Serve this Lemon Chicken Risotto immediately while warm, as its creamy texture is best fresh.
Pair with a crisp green salad, roasted asparagus, or lightly steamed vegetables to balance the richness of the dish.
A squeeze of fresh lemon over the top enhances brightness and complements the Parmesan.
For wine lovers, a lightly chilled Sauvignon Blanc or Pinot Grigio pairs perfectly with the citrusy, herb-forward flavors.
Garnish with extra basil or parsley for a fresh, professional-looking presentation that will impress family and guests alike.
Storage Tips For Later Meals
This risotto is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2–3 days.
To reheat, add a splash of chicken stock or water and warm gently over low heat, stirring frequently to restore creaminess.
Avoid microwaving at high power, as it can dry out the rice and make the chicken rubbery.
For meal prep, consider cooking the rice and chicken separately, then combining and reheating just before serving to preserve texture.
Frequently Asked Questions
1. Can I use chicken breast instead of thighs?
Yes, chicken breasts work, but they are leaner and can dry out more easily. Cook gently and avoid overcooking; resting after searing is especially important to retain moisture.
2. Is it possible to make this risotto vegetarian?
You can substitute vegetable stock for chicken stock and replace the chicken with sautéed mushrooms, roasted zucchini, or crispy chickpeas for a satisfying plant-based version.
3. Can I use short-grain rice other than arborio?
Arborio is ideal for risotto because of its high starch content. Other short-grain rice varieties like Carnaroli or Vialone Nano work well, but avoid long-grain rice, as it won’t produce the same creamy texture.
4. How can I make the risotto extra creamy?
Stir gently and steadily while adding stock gradually. Finishing with a small pat of butter or an extra tablespoon of Parmesan just before serving enhances creaminess without masking the lemony flavor.
5. Can I prepare this ahead of time for a dinner party?
Yes, you can prep the chicken and stock in advance. Cook the risotto shortly before serving and fold in pre-cooked chicken. Add fresh herbs and Parmesan at the last moment to maintain bright flavor and presentation.
