Lemon Basil Chicken Risotto is an easy, quick meal packed with tons of flavor. Made with fresh lemon, basil and grilled chicken, Lemon Basil Chicken Risotto is the perfect hearty 30 minute meal and all you need is ONE pan.
When the weather turns warm, the last thing you want to do is stand in front of a hot stove and take hours to cook dinner for your family. You want something easy, you want something quick, you want something delicious! This recipe for Lemon Basil Chicken Risotto delivers all of that .. and more!
There is nothing worse than flavorless chicken. For as much chicken as we all eat in our quest to look better and feel better, no one has time for boring yard bird. This Lemon Basil Chicken Risotto recipe is a quick pull together, just 30 minutes and you have a chicken risotto that is exploding with fresh, springtime flavor.
WHICH RICE IS BEST FOR RISOTTO?
I use only Italian short-grain Aroborio rice. Arborio has a high starch content and tends to absorb less liquid, resulting in a stickier, more compact risotto. It is commonly found in the pasta / rice aisles in most grocery stores.
HOW DO YOU ZEST A LEMON FOR LEMON BASIL CHICKEN RISOTTO?
When a recipe calls for zest, it means finely minced or grated lemon peel. The lemon peel is the yellow ‘skin’ on a lemon and it sits on top of the white pith layer. You can zest a lemon with a knife, a microplane or even the small openings on a standard standing cheese grater. To zest with the microplane (shown below), just rub the lemon in one direction against the little blades. Turn the lemon as you go so you remove only the yellow part. The white layer is bitter so stroke only 2 or 3 times in one spot of the yellow before rotating the lemon to a new unzested spot.
HOW DO YOU MAKE LEMON BASIL CHICKEN RISOTTO?
Easy! To make Lemon Basil Chicken Risotto, start by cutting your chicken into bite sized pieces and then sprinkling them with salt, pepper and onion powder. Add vegetable oil to a large skillet and cook chicken until browned over medium high heat, usually about 5-7 minutes.
When the chicken is cooked, remove it from the skillet and set aside. Using the same skillet, add butter and once melted, add diced onions. Stir and cook over medium heat for 2-3 minutes then add garlic and cook for another minute. Add in arborio rice and stir to mix, coating the rice in the butter and onions.
Add in wine and using a whisk or spatula, scrape up the bits of spice and chicken left on the bottom of the pan. Add a ladle of stock and stir. Once all of the liquid has been absorbed, add another ladle of stock and combine.
Repeat this back and forth until all of your stock has been used. This should take about 15 – 20 minutes. Once the risotto is soft and creamy, add in the lemon juice, lemon zest, Parmesan cheese, basil, remaining butter and cooked chicken pieces. Stir to combine and serve Lemon Basil Chicken Risotto immediately. Garnish with more fresh basil.
This Lemon Basil Chicken Risotto is the perfect comfort meal to serve up in a flash! In just 30 minutes you have an amazing flavorful meal that is easy to make and perfect for those nights you don’t want to spend forever making dinner.
Looking for more easy 30 minute meals? Be sure to check out my One Pot Lasagna Skillet, my 30 Minute Stuffed Chicken Roll Ups and my Ground Beef Stroganoff.
ENJOY!!
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- 2 tablespoons olive oil
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 chicken breast bite sized pieces
- 6 tablespoons butter divided
- 1/2 sweet onion diced
- 6 cloves garlic minced
- 2 cups arborio rice
- 1 cup dry white wine
- 6 cups chicken stock
- 1 lemons juiced and zested
- 1 cup grated parmesan
- 1/2 to 3/4 cup fresh basil chopped
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Start by cutting your chicken into bite sized pieces and then sprinkling them with salt, pepper and onion powder. Add 2 tablespoons olive oil to a large skillet and cook chicken until browned over medium high heat, usually about 5-7 minutes. When the chicken is cooked, remove it from the skillet and set aside.
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Using the same skillet, add 4 tablespoons butter and once melted, add diced onions. Stir and cook over medium heat for 2-3 minutes then add garlic and cook for another minute.
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Add in arborio rice and stir to mix, coating the rice in the butter and onions. Add in wine and using a whisk or spatula, scrape up the bits of spice and chicken left on the bottom of the pan. Add a ladle of stock and stir. Once all of the liquid has been absorbed, add another ladle of stock and combine. Repeat this back and forth until all of your stock has been used. This should take about 15 - 20 minutes.
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Once the risotto is soft and cream, add in the lemon juice, lemon zest, Parmesan cheese, basil, remaining butter and cooked chicken pieces. Stir to combine and serve Lemon Basil Chicken Risotto immediately. Garnish with more basil
Super easy and looks delicious! Can’t wait to try this one!