This creamy Chicken Risotto with Lemon and Parmesan is the perfect combination of juicy chicken, nutty Arborio rice, and tangy lemon, all brought together with a rich and velvety Parmesan cheese sauce. It’s a comforting and flavorful dish that’s both satisfying and elegant, perfect for a weeknight dinner or a special occasion.
Why You’ll Love This Recipe
This Chicken Risotto is full of creamy goodness with just the right balance of bright citrus from the lemon and richness from the Parmesan cheese. The chicken is golden and juicy, and the rice is cooked to perfection with the slow addition of chicken broth, creating that classic creamy texture. This one-pot meal is not only delicious but also comes together easily, making it the ultimate comfort food with a fresh twist.
Ingredients
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1 pound boneless, skinless chicken breast
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1 cup Arborio rice
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1 medium onion, finely chopped
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3 cloves garlic, minced
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4 cups chicken broth
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1 cup grated Parmesan cheese
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1 lemon, zested and juiced
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2 tablespoons olive oil
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2 tablespoons butter
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1 teaspoon salt
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½ teaspoon black pepper
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2 tablespoons fresh parsley, chopped (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Season the Chicken – Season the chicken breasts with salt and pepper.
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Cook the Chicken – In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side until golden and cooked through. Remove the chicken from the pot and set aside.
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Sauté the Onion and Garlic – Lower the heat to medium, add the remaining tablespoon of olive oil, then sauté the chopped onion and minced garlic until the onion becomes translucent (about 3-4 minutes).
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Toast the Rice – Stir in the Arborio rice and toast for 2-3 minutes until the rice becomes lightly golden and fragrant. This step enhances the rice’s flavor.
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Add Chicken Broth – Gradually add the chicken broth, one cup at a time, stirring frequently. Let the broth absorb before adding the next cup. Continue this process for about 20 minutes, or until the rice is tender and creamy.
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Finish the Risotto – Stir in the lemon zest, lemon juice, Parmesan cheese, and butter. Mix until the risotto is creamy and the cheese has melted into the sauce.
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Slice the Chicken – While the risotto is finishing, slice the cooked chicken into thin strips and fold it into the risotto.
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Season and Serve – Taste the risotto and adjust seasoning with salt and pepper if needed. Garnish with fresh parsley before serving.
Servings and Timing
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Servings: 4 servings
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Preparation Time: 10 minutes
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Cooking Time: 30 minutes
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Total Time: 40 minutes
Variations
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Extra Vegetables – Add sautéed spinach, peas, or mushrooms to the risotto for added flavor and texture.
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Herbs – Fresh basil, thyme, or rosemary can be added to enhance the flavor.
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Spicy Kick – Add a pinch of red pepper flakes for a little heat.
Storage
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Storing Leftovers – Store leftover risotto in an airtight container in the refrigerator for up to 2 days. Reheat with a splash of chicken broth or water to restore the creamy texture.
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Freezing – Risotto doesn’t freeze as well as other dishes due to the creamy consistency, but if you must freeze, place the risotto in an airtight container and freeze for up to 1 month. Reheat in the microwave, adding liquid as needed.
FAQs
Can I use brown rice instead of Arborio rice?
Arborio rice is essential for risotto’s creamy texture, and brown rice won’t achieve the same consistency. Stick to Arborio rice for the best results.
Can I use other meats in this risotto?
Yes! You can substitute chicken with cooked shrimp, sausage, or even leftover turkey for variety.
How do I know when the risotto is done?
The risotto should be creamy and the rice tender but with a slight bite to it (al dente). If the rice is too firm, continue adding small amounts of broth until it reaches the right consistency.
Can I make this dish vegetarian?
Yes, you can make this dish vegetarian by omitting the chicken and using vegetable broth instead of chicken broth.
Can I make this ahead of time?
While risotto is best served fresh, you can prepare the base (rice and broth) ahead of time. When ready to serve, just reheat and stir in the cheese, butter, and chicken.
Conclusion
This Chicken Risotto with Lemon and Parmesan is the perfect blend of creamy, savory, and tangy flavors. The addition of fresh lemon brightens the dish, while the Parmesan gives it that rich, comforting texture. Whether you’re looking for a quick weeknight dinner or a dish that will impress guests, this recipe is sure to become a family favorite. Enjoy every spoonful of creamy deliciousness!
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Chicken Risotto with Lemon and Parmesan
This Lemon Chicken Risotto is a creamy, comforting dish made with tender chicken breast, Arborio rice, and a zesty lemon flavor. Finished with Parmesan cheese and fresh parsley, this dish is perfect for a cozy dinner or special occasion. Easy to make, yet full of rich flavors, it’s a true crowd-pleaser!
- Total Time: 40 minutes
- Yield: 4 servings
Ingredients
1 pound boneless, skinless chicken breast
1 cup Arborio rice
1 medium onion, finely chopped
3 cloves garlic, minced
4 cups chicken broth
1 cup grated Parmesan cheese
1 lemon, zested and juiced
2 tablespoons olive oil
2 tablespoons butter
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons fresh parsley, chopped (optional)
Instructions
Season the Chicken: Season the chicken breasts with salt and pepper on both sides.
Cook the Chicken: In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken and cook for 6-7 minutes per side, until golden and cooked through. Set aside.
Sauté Onion and Garlic: Lower the heat to medium. Add the remaining 1 tablespoon of olive oil to the pot, then sauté the chopped onion and minced garlic until the onion becomes translucent, about 3 minutes.
Toast the Rice: Stir in the Arborio rice and cook for 2-3 minutes, allowing the rice to lightly toast and absorb the flavors.
Add the Chicken Broth: Add the chicken broth one cup at a time, stirring frequently and letting the liquid absorb before adding more. Continue this process for about 20 minutes until the rice is tender and creamy.
Finish the Risotto: Stir in the lemon zest, lemon juice, Parmesan cheese, and butter until the mixture becomes creamy and well combined.
Add the Chicken: Slice the cooked chicken and fold it into the risotto. Stir to combine.
Season and Serve: Season with additional salt and pepper to taste. Garnish with fresh parsley before serving.
Notes
Toasting the Rice: Toasting the rice in the beginning adds a nutty flavor that enhances the depth of the dish.
Extra Lemon Zest: For an extra lemony kick, feel free to add more lemon juice or zest according to your taste.
Serve Immediately: For the best texture and creaminess, serve the risotto right away while it’s fresh and hot.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main course
