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.