Chicken Lemon and Rocket Risotto
Elevate your dinner table with this irresistibly creamy Chicken Lemon and Rocket Risotto—a vibrant medley of flavors perfect for any occasion. Tender slices of seasoned chicken breast are paired with the citrusy zing of fresh lemon juice and zest, which brighten up the rich, velvety Arborio rice base. Fresh rocket (arugula) adds a peppery finish, beautifully complementing the savory depth of Parmesan cheese. This one-pan dish is made by slowly simmering rice in a fragrant chicken-stock-and-wine reduction for perfect creaminess, then folding in the final touches for a luxurious, restaurant-quality meal. Ready in just 45 minutes, it’s an ideal choice for date nights or elegant family dinners. Garnish with fresh parsley for an extra pop of color and flavor.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 pieces Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium Onion, finely chopped
- 2 pieces Garlic cloves, minced
- 1.5 cups Arborio rice
- 0.5 cup Dry white wine
- 4 cups Chicken stock, warmed
- 2 tablespoons Lemon juice, freshly squeezed
- 1 teaspoon Lemon zest
- 0.5 cup Grated Parmesan cheese
- 2 cups Fresh rocket (arugula), lightly packed
- 2 tablespoons Parsley, finely chopped (optional)
Instructions
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Season the chicken breasts with salt and black pepper. Cook them in the skillet for 5-6 minutes per side, or until fully cooked. Remove from the pan, let rest for 5 minutes, then slice thinly. Set aside.
In the same skillet, add the remaining olive oil and butter. Sauté the chopped onion over medium heat for 3-4 minutes until softened.
Add the minced garlic and cook for another 30 seconds, until fragrant.
Stir in the Arborio rice and cook for 2 minutes, letting the grains absorb the oil and become slightly translucent.
Pour in the white wine, stirring constantly, and let it evaporate completely.
Begin adding the warmed chicken stock one ladle at a time, stirring frequently and waiting until the stock is mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes, or until the rice is creamy and tender with just a slight bite.
Once the rice is cooked, stir in the lemon juice, lemon zest, and grated Parmesan cheese. Mix well to combine.
Gently fold in the rocket (arugula) and sliced chicken breast. Allow the heat from the risotto to slightly wilt the rocket.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve hot, garnished with chopped parsley if desired.
Nutrition Facts
Calories |
1808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.8 g | 102% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 388 mg | 129% | |
| Sodium | 6768 mg | 294% | |
| Total Carbohydrate | 109.3 g | 40% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 7.9 g | ||
| Protein | 137.5 g | 275% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 668 mg | 51% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 837 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
