I bring you spring in a dish.
This is sunshine in a bowl—with tender chicken and bright lemon. It’s fresh, comforting, and perfect for an easy weeknight dinner or a special spring brunch.
Risotto can feel intimidating, but it’s really a simple one-pot meal that rewards patience with creaminess and flavor. I’ve loved many variations over the years, and this lemon chicken version is bright, lighter than heavy comfort food, and easy to make while still tasting a little fancy. It’s also an excellent make-ahead or leftover option—you can even enjoy it cold.
Usually risotto plays the role of a side, but when you add sliced, seasoned chicken it becomes a satisfying main course that pairs well with simple spring sides or a relaxed holiday spread. It’s a strong contender for Easter brunch because it tastes like the season, can be made in one pan, and leaves room for treats like sticky buns, figs wrapped in bacon, or chocolate-filled eggs.
What I love about this dish is its balance: bright lemon zest, scallions, fresh herbs, and a touch of parmesan that bring richness without weighing the dish down. It’s forgiving, customizable, and approachable whether you’re hosting or making dinner for the family.
This risotto works well as a midweek meal too. It feels elevated but is straightforward to prepare. The rice should finish tender with a slight bite, and there should still be a little glossy liquid left in the pan so every spoonful is silky. Leftovers keep nicely and are surprisingly delicious straight from the fridge.
Lemon Chicken Risotto
4
1 hr
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Ingredients
- 1 pound boneless, skinless chicken thighs
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon lemon pepper seasoning
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 1/2 cups arborio rice
- 3 garlic cloves, minced
- 1 cup dry white wine
- 4 to 5 cups low-sodium chicken stock, warmed
- 1 teaspoon freshly grated lemon zest
- 4 scallions, sliced into 1-inch pieces
- 1/4 cup freshly grated parmesan cheese
- 1 tablespoon fresh chopped basil, plus extra for topping
- 1 tablespoon fresh chopped parsley, plus extra for topping
- Salt and pepper, to taste
- Lemon wedges, for serving
Instructions
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Pat the chicken dry with paper towels and season with salt, garlic powder, and lemon pepper. Heat the olive oil in a large saucepan over medium heat. When hot, sear the chicken until golden and cooked through, about 4 to 5 minutes per side. Remove the chicken and set aside to cool, then slice.
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In the same saucepan, add the butter. Add the arborio rice and toast, stirring often, until the grains turn slightly translucent, about 5 minutes. Add the minced garlic and cook for one minute. Pour in the white wine and stir frequently until the rice absorbs the liquid. Once absorbed, add 1 1/2 cups of the warmed stock and stir until absorbed. Continue adding stock in 1 1/2 cup increments, stirring until each addition is absorbed, until the rice is al dente and the mixture is creamy. You want the risotto hydrated with a little glossy liquid remaining. This should take about 15 to 20 minutes.
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Stir in the sliced scallions, lemon zest, parmesan, basil, and parsley. Taste and adjust seasoning with salt and pepper as needed, depending on your stock’s salt level. Fold in the sliced chicken and serve immediately with extra chopped herbs and lemon wedges on the side.
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