The Jillian Special
Introducing "The Jillian Special," a luscious one-skillet chicken and risotto recipe perfect for weeknight dinners or elegant entertaining. This creamy Arborio rice dish is infused with the bright tang of lemon, the savory depth of Parmesan cheese, and the aromatic warmth of garlic and onions. Juicy, golden-seared chicken thighs are nestled into the risotto as it cooks, allowing the flavors to meld beautifully. A splash of dry white wine elevates the dish, while fresh parsley adds a pop of color and freshness. With just 15 minutes of prep and 40 minutes of cook time, "The Jillian Special" is a satisfying yet approachable recipe that highlights the perfect balance of comfort and sophistication. Serve this hearty, crowd-pleasing dish with a side of crusty bread or a light green salad for an unforgettable meal. Keywords: chicken risotto recipe, creamy lemon risotto, one-skillet chicken and rice, easy weeknight dinner, comfort food recipe.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (boneless, skinless)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 1.5 cups arborio rice
- 4 cups chicken broth (warmed)
- 0.5 cup dry white wine
- 0.5 cup Parmesan cheese (grated)
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Pat the chicken thighs dry with paper towels, then season them with half the salt and pepper (1/2 teaspoon salt and 1/4 teaspoon pepper).
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken thighs in a single layer and sear for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
Lower the heat to medium and add the remaining olive oil and 1 tablespoon of butter to the skillet. Add the diced onion and cook for 3-4 minutes until softened, stirring occasionally.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the arborio rice to the skillet, stirring to coat it in the oil and butter. Toast the rice for 2-3 minutes, stirring frequently.
Pour in the white wine and cook for 2-3 minutes, stirring constantly, until the liquid is mostly evaporated.
Begin adding the warm chicken broth one ladle at a time (about 1/2 cup), stirring frequently and allowing the liquid to be absorbed before adding the next ladle. Continue this process for 20-25 minutes until the rice is tender and creamy.
While the risotto is cooking, return the chicken thighs to the skillet, nestling them into the rice. Cover the skillet and cook for an additional 10 minutes until the chicken is cooked through and the rice is fully tender.
Stir in the remaining butter, Parmesan cheese, lemon zest, and lemon juice. Adjust seasoning with the remaining salt and pepper, if needed.
Sprinkle chopped parsley over the dish and serve warm, garnished with extra Parmesan cheese if desired.
Nutrition Facts
Calories |
692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.0 g | 35% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 1884 mg | 82% | |
| Total Carbohydrate | 68.3 g | 25% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 2.1 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 374 mg | 29% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 435 mg | 9% | |
*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.
