Lemon Chicken Risotto
A creamy, flavorful Lemon Chicken Risotto made with tender chicken, zesty lemon, fresh herbs, and Parmesan. Quick, satisfying, and nutrient-rich, it’s perfect for weeknight dinners, meal prep, or special family meals.
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.
