Chicken Risotto with Lemon Garlic Butter Sauce

This creamy chicken risotto recipe is one of my family's favorite meals, so I just had to share it with you! It's creamy, zesty, and packed with an unsuspecting amount of flavor. Serve it as the main course or on the side to elevate your typical weeknight dinner.

Why You'll Love This Chicken Risotto Recipe

I used to love making chicken and regular rice, but honestly, once I started making risotto, I haven't looked back. There's just something more delicious and elevated about risotto rice. It's sticky and creamy in a perfectly balanced way with a slight chew that's so good.

This zesty chicken risotto is always a crowd-pleaser, so it's an easy decision anytime I'm hosting a dinner party. So next time you need a meal that'll impress, you have to make this chicken and risotto!

Now, if you've ever felt intimidated by "fancy" chicken dishes in the past, this recipe is the best place to start. Cooking risotto has never been easier! The directions are laid out simply, and it really won't take that long to make. So what are you waiting for? Let's get into the recipe! 

Ingredients For The Best Chicken Risotto

• Chicken breasts- I use boneless, skinless chicken breasts. As always, feel free to substitute the chicken breast with chicken thighs instead.
• Garlic powder, salt, and pepper- the combination of spices that makes this chicken risotto so flavorful.
• Olive oil- or any neutral oil for cooking.
• Onion and garlic cloves- chopped into small diced pieces.
• Chopped basil- my favorite herb to use with lemon. 
• Arborio rice- an Italian short grain rice that has a higher level of starch compared to other rice's natural starches, so it's perfect rice for risotto recipes.
• White wine- for more flavor.
• Chicken broth- chicken stock works the best with the flavors, but if you only have vegetable or beef broth, both work in this recipe as well.
• Lemon- this recipe uses lemon zest and lemon juice for the best lemon chicken risotto flavor.
• Butter- stirred into the risotto at the end of cooking. 
• Parmesan cheese- my secret ingredient that ties everything together.

How To Make Chicken Risotto

Step 1: Prepare the chicken

Cut the chicken breasts into small cubes. Then, add the chicken to a large mixing bowl and season with salt, pepper, and garlic powder.

Step 2: Cook the chicken

Add one tablespoon of olive oil to a nonstick pan of medium-high heat. Add the chicken pieces to the pan and sauté for a few minutes until golden on all sides. Add ½ a cup of broth and to the pan set aside. 

Step 3: Cook the vegetables

 Place another pot with three tablespoons of olive oil over medium-high heat. Add the chopped onions and sauté for 1-2 minutes until fragrant. Add the risotto rice and stir until every grain is well coated in the oil. Mix in the minced garlic and chopped basil, and cook until fragrant.

Step 4: Make the risotto

Add the cooking wine to the rice and stir until it evaporates. Turn the heat to low and mix in ½ cup of broth. As soon as the risotto soaks up the broth, add another ½ cup and mix. Keep adding the broth in batches until you run out of broth and the rice is al dente.

Step 5: Add the chicken

Finally, add the cooked chicken and broth from the pan to the pot of risotto. Add the lemon zest and juice and mix until most of the liquid has evaporated. Take the pot off the heat and mix in the butter, parmesan cheese, and black pepper. As soon as the butter and cheese melt, serve the lemon chicken risotto warm more basil, parmesan, and pepper on top. Enjoy!

Recipe Variations

• Use leftover rotisserie chicken to save some cooking time.
• Swap the parmesan cheese for Pecorino Romano cheese, asiago cheese, or white cheddar cheese.
• Add in some cooked veggies like spinach, kale, asparagus, red bell pepper, or broccoli.
• Serve the risotto with a side of garlic bread and a salad for a complete meal.

How To Store Risotto with Chicken

In the fridge: This risotto not only tastes delicious fresh, but it's pretty incredible leftover. So, hopefully, you have some left. If you do, you can store it in an airtight container for up to 5 days.

In the freezer: To keep for even longer, let the risotto cool fully and then transfer it to a freezer-safe bag or container and store it in the freezer for up to 3 months. Thaw the leftovers in the fridge before reheating.

Reheat: The best way I've found to reheat this chicken risotto is in a pan with a bit of broth over low to medium heat. Make sure to stir constantly to help the risotto absorb the liquid and get that creamy risotto texture back. Once heated through, you're good to enjoy again!

More Delicious Recipes

• Chicken Pot Pie
• Chicken Al Pastor
• Chipotle Lime Chicken