Description
This Creamy Lemon Garlic Chicken Risotto features tender chicken and perfectly cooked Arborio rice in a bright, garlicky lemon sauce. Restaurant-quality Italian comfort food made at home in under an hour!
Ingredients
Scale
For the Chicken:
- 1¼ lbs boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
For the Risotto:
- 5-6 cups chicken broth, kept warm
- 3 tablespoons butter, divided
- 1 tablespoon olive oil
- 1 small onion, finely diced (about ¾ cup)
- 8 cloves garlic, minced
- 1½ cups Arborio rice
- ½ cup dry white wine (or extra broth plus 1 tablespoon lemon juice)
- Zest of 2 lemons
- Juice of 2-3 lemons (about ⅓ cup)
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons butter (for finishing)
- ¼ cup fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
- Salt and pepper to taste
- Extra Parmesan and lemon wedges for serving
Instructions
- Warm the broth: Pour chicken broth into a medium saucepan and keep it at a gentle simmer over low heat throughout the cooking process. Warm broth is essential for proper risotto texture.
- Cook the chicken: Season chicken pieces with salt, pepper, and Italian seasoning. Heat 2 tablespoons olive oil in a large, heavy-bottomed saucepan or Dutch oven over medium-high heat. Add chicken in a single layer and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through (internal temp 165°F). Transfer chicken to a plate and set aside.
- Start the risotto base: In the same pan, reduce heat to medium. Add 1 tablespoon butter and 1 tablespoon olive oil. Once butter melts, add diced onion and sauté for 3-4 minutes until soft and translucent. Add minced garlic and cook for 1 minute, stirring constantly, until fragrant.
- Toast the rice: Add Arborio rice to the pan and stir to coat every grain with the butter and oil. Toast for 2-3 minutes, stirring frequently, until the edges of the rice become slightly translucent and you can smell a nutty aroma. This step is crucial for proper texture.
- Add wine: Pour in the white wine and stir continuously until it’s completely absorbed by the rice, about 2 minutes. The pan should look almost dry before proceeding.
- Begin adding broth: Add warm broth one ladle at a time (about ¾ to 1 cup), stirring frequently. Wait until each addition is almost completely absorbed before adding the next ladle. The rice should always be covered with a thin layer of liquid but never swimming in broth. This gradual process takes patience but creates the creamy texture.
- Continue the stirring process: Keep adding broth ladle by ladle, stirring frequently (but not constantly), for about 18-20 minutes. The rice should gradually become tender with a slight bite remaining in the center (al dente). You may not need all the broth, or you might need slightly more – it depends on your rice and heat level.
- Test for doneness: After 18 minutes, taste the rice. It should be creamy and tender but still have a slight firmness when you bite into it – not crunchy, not mushy. If it’s still too firm, continue adding broth and cooking for a few more minutes.
- Add lemon and chicken: Once the rice reaches al dente, stir in the lemon zest, lemon juice, and the cooked chicken along with any accumulated juices. Stir gently for 1-2 minutes to warm the chicken through and infuse the lemon flavor.
- Finish the risotto (mantecatura): Remove the pan from heat. Add the remaining 2 tablespoons of butter and the freshly grated Parmesan cheese. Stir vigorously for 1-2 minutes until the butter and cheese melt completely and the risotto becomes glossy and ultra-creamy. This final step is what makes risotto truly special.
- Add herbs and season: Stir in fresh parsley and thyme. Taste and adjust seasonings with salt and freshly ground black pepper as needed. The risotto should be creamy enough to spread slightly when spooned onto a plate but not soupy.
- Serve immediately: Risotto waits for no one! Serve immediately in warm shallow bowls, topped with extra Parmesan cheese, a drizzle of good olive oil, fresh herbs, and lemon wedges on the side.
Notes
- Constant stirring myth: You don’t need to stir absolutely constantly, but frequent stirring (every 30-60 seconds) is important for releasing starch
- Broth temperature: Keeping broth warm prevents temperature drops that can make rice cook unevenly
- Al dente is key: Properly cooked risotto rice should have a slight bite in the center, not be soft all the way through
- Serve immediately: Risotto continues to absorb liquid and thicken as it sits, so serve right away for best texture
- Consistency check: If risotto becomes too thick, add a splash of warm broth or water and stir to loosen
- Wine substitute: If avoiding alcohol, use extra broth plus lemon juice for acidity
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe (approximately 2 cups)
- Calories: 625
- Sugar: 3g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 115mg