Lemon risotto with pan-roasted chicken
User Reviews
4.5
Lemon risotto with pan-roasted chicken
Description
This recipe features pan-roasted chicken breasts seasoned with rosemary, salt, and pepper, seared skin-side down for crispness before oven roasting to finish cooking. Meanwhile, the risotto is prepared by sautéing onion, garlic, and lemon zest, then toasting risotto rice in the aromatics. White wine is simmered off, and chicken stock is gradually added while stirring to achieve a creamy texture.
The risotto is finished with mascarpone, butter, Parmesan, and lemon juice, balancing richness with citrus brightness. The tender chicken breasts complement the creamy risotto and add protein and texture contrast.
Serving the chicken alongside the lemon risotto makes for a well-rounded dish suitable for dinner or special occasions. The herbs and citrus elevate the flavors without overwhelming the palate.
Ingredients
For the pan-roasted chicken
- 4 chicken breast skin-on (bone-in breasts will be juicier and more flavorful after roasting but you can roast boneless breasts as well if you prefer
- 1 tbsp olive oil
- 1 tbsp rosemary finely chopped
- salt to taste
- black pepper to taste
For the lemon risotto
- 1 onion finely chopped
- 4 garlic crushed, cloves
- lemon I like to use 2 lemons to make it very lemony, but use as much as you prefer, zest of 1-2 lemons
- 500 g (approximately 2 cups) risotto rice
- 1 cup white wine
- 1½ liters (6 cups) chicken stock
- 1 tbsp mascarpone
- ½ cup Parmesan Cheese grated
- 2 tbsp butter
- 2-3 tbsp lemon juice
- salt to taste
- black pepper to taste
- parsley to serve, chopped
Instructions
- Pre-heat the oven to 200º/390ºF.
- Season the chicken breasts with salt, pepper and finely chopped rosemary on both sides.
- Add olive oil to an oven-safe pan and sear the chicken, skin-side down, over high heat until golden brown. Place the pan into the oven and allow to roast for 15-20 minutes (depending on size and if you are using bone-in chicken) or until the chicken breasts just cooked through. Remove and allow to rest.
- In the meantime, add 2 tablespoons of olive oil to a large, deep pan and sauté the onion until soft and translucent. Add the garlic and lemon zest and cook for 30 seconds before adding the risotto rice.
- Allow the rice to toast for a minute, stirring to coat in the oil, then pour in the wine. Stir to combine and allow the rice to simmer until reduced.
- Reduce the heat and add the chicken stock, one ladle at a time, stirring to incorporate until the rice is creamy and cooked to your preference.
- Stir in the Mascarpone, butter, Parmesan and lemon juice then season to taste.
- Slice the chicken breasts and serve on the creamy lemon risotto.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 608 kcal
% Daily Value*
| Calories | 608kcal | 30% |
| Carbohydrates | 87g | 29% |
| Protein | 38g | 76% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 80mg | 27% |
| Sodium | 312mg | 13% |
| Potassium | 779mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 135IU | 3% |
| Vitamin C | 7mg | 8% |
| Calcium | 111mg | 11% |
| Iron | 5.4mg | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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