Ultimate Creamy Lemon Chicken Risotto
Lemon Chicken Risotto is the perfect balance of rich, creamy comfort and bright, fresh flavor. Tender chicken, velvety Arborio rice, Parmesan cheese, and fresh lemon come together for a restaurant-quality dish made easily at home.
Equipment
- medium saucepan for warming broth
- large deep skillet for cooking risotto
- ladle for adding broth gradually
- wooden spoon for stirring
- cutting board and knife for prep work
Ingredients
- 1 1/2 cups Arborio rice
- 2 boneless skinless chicken breasts, diced
- 4 cups low-sodium chicken broth (kept warm)
- 1 cup water (kept warm with broth)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/2 cup freshly grated Parmesan cheese
- 1/3 cup heavy cream
- 1 tablespoon lemon zest
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 2 tablespoons fresh parsley, chopped
- Extra Parmesan for serving
Instructions
- In a medium saucepan, combine the chicken broth and water. Keep warm over low heat without boiling.
- Season diced chicken with salt, black pepper, and dried thyme. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken 5–6 minutes until golden and fully cooked. Remove and set aside.
- Add remaining olive oil and 1 tablespoon butter to the skillet. Cook onion 3–4 minutes until soft. Stir in garlic and cook 30 seconds until fragrant.
- Add Arborio rice and stir constantly for 1–2 minutes to lightly toast until edges look translucent.
- Add warm broth one ladle at a time, stirring frequently and allowing liquid to absorb before adding more. Continue 18–20 minutes until rice is creamy and al dente.
- Stir in cooked chicken, heavy cream, lemon zest, and fresh lemon juice. Mix until heated through.
- Remove from heat. Stir in remaining butter and Parmesan until melted and smooth. Adjust seasoning if needed.
- Sprinkle with fresh parsley and extra Parmesan. Serve warm.
Notes
Keep the broth warm throughout cooking for the creamiest texture. Stir frequently but not constantly to prevent sticking. Use freshly grated Parmesan and fresh lemon juice for best flavor. Risotto is best served immediately. Leftovers can be refrigerated for up to 3 days and reheated gently with a splash of broth. Freezing is possible for up to 2 months, though texture may slightly change.
Nutrition
Calories: 520kcalCarbohydrates: 52gProtein: 32gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 95mgSodium: 620mgPotassium: 520mgFiber: 2gSugar: 3gVitamin A: 650IUVitamin C: 12mgCalcium: 220mgIron: 2mg
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