Lemon risotto with pan-roasted chicken

IngredientsFor the pan-roasted chicken 

  • 4 chicken breasts skin-on (bone-in breasts will be juicier and more flavorful after roasting but you can roast boneless breasts as well if you prefer)
  • 1 tbsp olive oil
  • 1 tbsp finely chopped rosemary
  • salt and pepper to taste

For the lemon risotto

  • 1 onion finely chopped
  • 4 garlic cloves crushed
  • zest of 1-2 lemons (I like to use 2 lemons to make it very lemony, but use as much as you prefer)
  • 500 g (approximately 2 cups) risotto rice
  • 1 cup white wine
  • 1½ liters (6 cups) chicken stock
  • 1 tbsp Mascarpone
  • ½ cup Parmesan cheese grated
  • 2-3 tbsp lemon juice 
  • salt and pepper to taste
  • chopped parsley, to serve


  1. Pre-heat the oven to 200º/390ºF.
  2. Season the chicken breasts with salt, pepper and finely chopped rosemary on both sides.
  3. Add olive oil to an oven-safe pan and sear the chicken, skin-side down, over high heat until golden brown. Place the pan into the oven and allow to roast for 15-20 minutes (depending on size and if you are using bone-in chicken) or until the chicken breasts just cooked through. Remove and allow to rest.
  4. In the meantime, add 2 tablespoons of olive oil to a large, deep pan and sauté the onion until soft and translucent. Add the garlic and lemon zest and cook for 30 seconds before adding the risotto rice.
  5. Allow the rice to toast for a minute, stirring to coat in the oil, then pour in the wine. Stir to combine and allow the rice to simmer until reduced.
  6. Reduce the heat and add the chicken stock, one ladle at a time, stirring to incorporate until the rice is creamy and cooked to your preference.
  7. Stir in the Mascarpone, Parmesan and lemon juice then season to taste.
  8. Slice the chicken breasts and serve on the creamy lemon risotto.

This Recipe adapted from >>>> Click Here

Lemon risotto with pan-roasted chicken
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