Hello to all my fellow moms juggling endless to-do lists! If you’re on the lookout for a recipe that combines elegance with simplicity, you’ve come to the right place. This One-Pot Lemon Garlic Parmesan Risotto with Chicken is the perfect dish. It’s so easy, bursting with flavor, and all done in one pot, minimizing those dreaded dishes. Let’s dive into this delightful comfort meal that your family will love!
Don't lose this article. Enter your email below, and I'll send it to you right now. Plus a little encouragement and inspiration from me, straight to your inbox.
Gather Your Ingredients
Let’s start by gathering all the ingredients you’ll need. Having everything ready before you start cooking will make the process smooth and enjoyable.
CAROTE 17pcs Nonstick Pots and Pans Set
Check Price- 1 pound boneless, skinless chicken breast
- 1 cup Arborio rice
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup grated Parmesan cheese
- 1 lemon (zest and juice)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional)
Preparing the Chicken
- Season the Chicken: Pat the chicken breasts dry with paper towels, then season them generously with salt and pepper on both sides.
- Sauté the Chicken: In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and cook until golden brown on both sides and cooked through, about 6-7 minutes per side.
- Set Aside: Remove the chicken from the pot and set it aside on a plate.
Cooking the Risotto
- Prepare the Base: In the same pot, lower the heat to medium and add another tablespoon of olive oil. Add the chopped onion and minced garlic, sautéing until the onion is translucent.
- Add the Rice: Stir in the Arborio rice, allowing it to toast for 2-3 minutes. This enhances the flavor and texture of the risotto.
- Add Broth Gradually: Begin adding the chicken broth one cup at a time. Stir the rice frequently, allowing it to absorb the broth before adding the next cup. This process should take about 20 minutes.
Finishing Touches
- Incorporate Lemon and Cheese: Once the rice is creamy and al dente, add the lemon zest and juice. Stir in the Parmesan cheese and butter until the risotto is creamy and smooth.
- Slice and Add Chicken: Slice the cooked chicken into bite-sized pieces and gently fold it into the risotto.
- Season to Taste: Taste the risotto and adjust the seasoning if necessary, adding more salt or pepper.
- Garnish and Serve: For a touch of freshness, sprinkle chopped parsley over the top before serving.
One-Pot Lemon Garlic Parmesan Risotto with Chicken
Ingredients
- 1 pound boneless, skinless chicken breast
- 1 cup Arborio rice
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup grated Parmesan cheese
- 1 lemon, zested and juiced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
1️⃣ Season chicken with salt and pepper.
2️⃣ In a large pot, heat 1 tablespoon olive oil over medium-high heat. Cook chicken 6-7 minutes per side until golden. Set aside.
3️⃣ Lower heat to medium, add 1 tablespoon olive oil, then sauté onion and garlic until onion is translucent.
4️⃣ Stir in rice, toasting for 2-3 minutes.
5️⃣ Add chicken broth one cup at a time, stirring frequently until absorbed, about 20 minutes.
Don't lose this article. Enter your email below, and I'll send it to you right now. Plus a little encouragement and inspiration from me, straight to your inbox.
6️⃣ Stir in lemon zest, lemon juice, Parmesan cheese, and butter until creamy.
7️⃣ Slice chicken and fold into risotto.
8️⃣ Season with salt and pepper to taste.
9️⃣ Garnish with parsley before serving.
Notes
- Toasting the rice adds a nutty flavor, enhancing the dish's depth.
- For extra zest, add more lemon juice according to taste.
- Serve immediately for optimal creaminess and freshness.
