4.5 from 126 votes
Lemon risotto with pan-roasted chicken
Lemon Risotto with Pan-Roasted Chicken pairs creamy risotto infused with lemon zest and juice with golden, herb-seasoned chicken breasts. The risotto rice is cooked slowly with wine and chicken stock, then enriched with mascarpone, Parmesan, and butter for a rich texture brightened by fresh lemon flavors. The chicken is pan-seared with rosemary for a crispy skin and juicy interior, making this dish a satisfying main course.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
4
Calories:
608 kcal
Course:
Dinner
Cuisine:
American
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
- black pepper to taste
- salt 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
- black pepper to taste
- salt 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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 608
% 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.