4.5 from 222 votes
Lemon risotto with pan-roasted chicken
Crispy pan-roasted chicken on creamy lemon risotto is an easy, delicious family recipe. Just as perfect for weeknight meals as it is for dinner parties.
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4
Calories: 608 kcal
Course:
Dinner
Cuisine:
American
Ingredients
For the pan-roasted chicken
- 4 chicken breasts 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 finely chopped rosemary
- salt and pepper to taste
For the lemon risotto
- 1 onion finely chopped
- 4 garlic cloves crushed
- Zest of 1-2 lemons (I like to use 2 lemons to make it very lemony, but use as much as you prefer)
- 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 and pepper to taste
- chopped parsley, to serve
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
(22%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
135IU
(3%)
Vitamin C
7mg
(8%)
Calcium
111mg
(11%)
Iron
5.4mg
(30%)
Nutrition Facts
Serving: 4Serving
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.