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Lemon Herb Chicken With Parmesan Risotto - A Bright, Creamy Dinner

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the chicken:
  • 4 boneless, skinless chicken breasts, about 1 1/2 pounds total
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme
  • 1 teaspoon chopped fresh rosemary, or 1/2 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • For the risotto:
  • 1 1/2 cups Arborio rice
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine, optional
  • 5 cups warm chicken broth
  • 3/4 cup grated Parmesan cheese
  • 1/2 cup heavy cream, optional for extra richness
  • Salt and black pepper, to taste
  • 2 tablespoons chopped parsley, for finishing
  • Extra lemon wedges, for serving

Method
 

  1. Marinate the chicken. In a bowl or shallow dish, mix olive oil, lemon juice, lemon zest, garlic, parsley, thyme, rosemary, salt, and pepper. Add the chicken and coat it well. Let it sit for at least 20 minutes, or up to 2 hours in the refrigerator.
  2. Warm the broth. Pour the chicken broth into a saucepan and keep it over low heat. Warm broth helps the risotto cook evenly and gives you a better texture.
  3. Cook the chicken. Heat a large skillet over medium-high heat. Add a little olive oil, then cook the chicken for 5 to 7 minutes per side, depending on thickness, until browned and cooked through. The internal temperature should reach 165°F. Set aside and let it rest.
  4. Start the risotto base. In a wide saucepan or deep skillet, heat olive oil and butter over medium heat. Add the onion and cook for 3 to 4 minutes until soft. Stir in the garlic and cook for 30 seconds more.
  5. Toast the rice. Add the Arborio rice and stir for 1 to 2 minutes. The rice should look lightly coated and slightly translucent around the edges.
  6. Add the wine. Pour in the white wine if you are using it. Stir until the liquid mostly disappears. This adds a nice depth of flavor, but you can skip it if you prefer.
  7. Cook slowly with broth. Add the warm broth one ladle at a time, stirring often. Wait until each addition is mostly absorbed before adding the next. Keep going for about 18 to 22 minutes, until the rice is creamy and tender with a little bite in the center.
  8. Finish the risotto. Stir in the Parmesan cheese and heavy cream, if using. Taste and adjust with salt and pepper. The risotto should be smooth, creamy, and rich without feeling heavy.
  9. Serve. Slice the chicken and place it over or beside the risotto. Finish with parsley and a squeeze of lemon juice. Serve right away while everything is hot and fresh.