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Chicken Risottois luxurious,easy to make,and has a burst of lemony fresh flavor in every bite! Enjoy it as an elegant yet foolproof 30-minute meal for weeknight dinners or gourmet date nights.
Don’t get me wrong—I love an easy chicken and ricedish for simple dinners. Sometimes,however,I want something that’s going to blow my family or dinner guests away.
That’s where this creamy and sophisticated Chicken Risotto recipe comes in handy! It’s one of my favorite go-to dinners because it’s always impressive yet quick and easy to make with simple ingredients. All you really need is chicken,rice,broth,wine,lemon,and aromatics.
Delicious chicken thighs are seared and nestled into a skillet brimming with irresistibly creamy risotto. The risotto,while cheesy and indulgent,is finished with a squeeze of fresh lemon to balance all of that richness. In the end,you have a well-balanced dinner that never disappoints!
Recipe features
- Imagine tender,juicy chicken tucked into a velvety risotto with fresh,zesty flavor thanks to fresh lemon juice and zest. It’s the perfect comfort food!
- Just like my tomato risotto,this is an elegant dish made with no-nonsense ingredients,many of which may already be in your pantry.
- Enjoy it as a hassle-free dinner option or for special occasions. There’s never a bad time for risotto!
Ingredients
Chicken broth–If possible,opt for homemade chicken broth or even chicken bone brothinstead of store-bought for a more flavorful risotto.
Chicken –Boneless skinless chicken thighs are the best cut you can use because the dark meat is extra flavorful and tender. However,you can use boneless chicken breasts if that’s what you have on hand. Fresh or frozen chicken works,but remember to let it thaw completely in the refrigerator before cooking.
Rice–Arborio rice is a must-have for risotto recipes. Its high starch content gives the dish its signature creaminess when simmered with broth. If you can’t find it,substitute regular short-grain white rice or make my orzo risottorecipe instead.
Dry white wine–Like a Pinot Grigio or Sauvignon Blanc. For a non-alcoholic alternative,simply replace the wine with extra chicken broth.
Parmesan cheese–You can use freshly grated parmesan cheese or pre-grated parmesan cheese here.
Lemon zest and lemon juice–They brighten every bite and balance the richness of the creamy chicken risotto.
Instructions
Step 1:Heat the broth. Heat the chicken broth in a saucepan over medium-low heat until it’s warm but not boiling.
Step 2:Sear the chicken.Meanwhile,heat the oil in a large skillet over medium heat. Season the chicken with salt and black pepper,then sear it in the hot pan until it’s golden brown on both sides. Set it aside.
Step 3:Sauté the aromatics. Melt some of the butter in the now-empty skillet,then add the shallot,a splash of the broth,and garlic.
Step 4:Toast the rice. Add the rice to the pan and toast it for a few minutes.
Step 5:Cook the rice.Deglaze the pan with the wine. After most of it is absorbed,add one ladle of warm broth at a time until the rice has absorbed it all. Repeat this step until you’ve used all of the broth and the rice is cooked.
Step 6:Finish and serve. Stir the remaining butter,parmesan cheese,lemon zest,and lemon juice into the risotto. To finish,add the cooked chicken,then garnish with fresh parsley and extra cheese. Enjoy!
Tips and FAQs
- You must use warm chicken broth when cooking risotto.When the broth is at the same temperature as the rice,everything will cook more evenly and in the same time frame.
- Take the time to toast the rice in the pan.According to this article from Mashed,this step is crucial in developing deeper flavors and preventing the rice from sticking together.
- Stir the risotto often,but not too vigorously,as it cooks. This will encourage the rice to release its starches and become creamy.
Tip
Only add one ladle of broth to the rice at a timeand make sure it’s fully absorbedbefore adding the next. This is the secret to helping risotto develop its characteristic creamy texture.
Variations
- Save time with pre-cooked chicken–Add leftover shredded chickenor pre-cooked diced chicken thighsor breaststo the skillet during the last few minutes of cooking.
- Instead of chicken –Make this risotto recipe with steak,shrimp,or chopped bacon.
- Add vegetables–Add the seasonal vegetables of your choice to the risotto for extra bulk. Add sautéed leeks,fennel,tomatoes,mushrooms,or bell peppers,or,if you prefer fresh vegetables,add green peas,spinach,or arugula.
- Try another cheese–Feel free to swap the parmesan for Gruyère,Fontina,or Asiago to play with the flavor profile.
- Make it extra creamy –To make your lemon chicken risotto even more indulgent,stir in a splash of heavy cream towards the end of cooking.
Serving suggestions
The creamy richness of this chicken risotto recipe makes it filling enough to enjoy on its own or with light side dishes,like a crisp arugula salad,fennel salad,or sautéed asparagus. Don’t forget the garlic breadto sop up the decadent sauce.
A cool and crisp glass of dry white wine,such as Pinot Grigio or Sauvignon Blanc,is always welcome,too!
Can I make chicken risotto in the Instant Pot?
Sure! To make chicken risotto in the Instant Pot,start by searing the chicken in the oiled pot on Sauté mode until it’s cooked through. Set it aside,then add the butter and cook the shallot and garlic. Toast the rice in the pot before deglazing it with the wine.
Pour in the chicken broth,close the lid,set the valve to the seal,and cook on high pressure for 6 minutes. Let pressure naturally release for 15 minutes before releasing the rest.
Open the lid and stir in the remaining butter,parmesan cheese,lemon zest,and juice. Return the chicken to the pot,garnish with parsley and extra parmesan,and serve.
Storage
Refrigerator:Store the leftover chicken risotto in an airtight container in the fridge for 3 to 4 days.
Freezer:Transfer the cooled risotto to a freezer-safe container or resealable bag and freeze for up to 3 months. Thaw it overnight in the refrigerator before reheating.
Reheating:Reheat the risotto gently on the stovetop or in the microwave,adding a splash of chicken broth if needed to revive the creamy texture.
More chicken dinners
If you made this recipe,be sure to leave a comment and star rating below. Thanks!
Chicken Risotto
Chicken Risottois luxurious,easy to make,and has a burst of lemony fresh flavor in every bite! Enjoy it as an elegant yet foolproof 30-minute meal for weeknight dinners or gourmet date nights.
Servings:
Instructions
Pour the broth into a medium saucepan and heat it over medium-low;you want it to be warm but not boiling.
Meanwhile,heat the olive oil in a large,deep skillet over medium heat. Season the chicken with salt and pepper,then place it smooth side down into the skillet. Cook the chicken for 5 minutes,then flip over and cook for 5-7 more minutes;transfer to a plate.
To the skillet,add 2 tablespoons of the butter. Once it’s melted,add the shallot,along with a splash of the broth to deglaze the pan. Sauté for 5 minutes,then add the garlic and salt and sauté for 1 minute. Add the rice and stir until translucent,1-2 minutes. NOTE:if the rice seems to be sticking,add an extra splash of broth.
Pour in the wine and simmer until most of it is absorbed,then ladle in 1 cup of the warm broth and simmer for 4-5 minutes until it’s absorbed. Continue this process,adding in 1 cup of broth at a time,until all of the broth has been used. At this point,the rice should be cooked.
Next,add in the remaining butter,parmesan cheese,lemon zest,and lemon juice and stir to combine.
Add the chicken back in. Garnish with fresh parsley and extra cheese. Enjoy!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving:1g| Calories:519kcal| Carbohydrates:30g| Protein:26g| Fat:31g| Saturated Fat:11g| Polyunsaturated Fat:5g| Monounsaturated Fat:12g| Trans Fat:0.3g| Cholesterol:138mg| Sodium:1283mg| Potassium:336mg| Fiber:1g| Sugar:1g| Vitamin A:365IU| Vitamin C:2mg| Calcium:173mg| Iron:3mg
