Lemon Herb Marry Me Chicken Risotto
This Lemon Herb Marry Me Chicken Risotto pairs juicy seared chicken with a creamy parmesan risotto brightened by fresh lemon, herbs, and sun dried tomatoes. It is an elegant, comforting one pot dinner that comes together in under an hour.
Equipment
- Large heavy bottomed pot or Dutch oven
- Wooden spoon
- Ladle
- Chef's knife
- Box grater or cheese grater
Ingredients
For the Chicken
- 1.5 lbs boneless skinless chicken breasts sliced into thin cutlets
- 1 tsp salt divided
- 0.5 tsp black pepper divided
- 1 tbsp fresh thyme leaves divided
- 1 tbsp olive oil
- 1 tbsp unsalted butter
For the Risotto
- 1.5 cups arborio rice
- 4 cups chicken broth warmed, low sodium
- 0.25 cup dry white wine optional
- 4 cloves garlic minced
- 1 cup asparagus trimmed and cut into 1 inch pieces
- 0.5 cup heavy cream
- 0.75 cup parmesan cheese freshly grated
- 0.33 cup sun dried tomatoes chopped
- 1 whole lemon zested and juiced
- 1 tbsp fresh basil chopped
- 0.25 tsp red pepper flakes optional
Instructions
- Pat the chicken cutlets dry and season with half the salt, pepper, and thyme. Sear in olive oil and butter over medium high heat for 3 to 4 minutes per side until golden and cooked through. Remove and tent with foil.
- Lower the heat to medium and add the minced garlic to the same pot, stirring for about 30 seconds until fragrant but not browned.
- Add the arborio rice and stir for 1 to 2 minutes to toast the grains lightly in the remaining fat.
- Pour in the white wine, if using, scraping up any browned bits, and let it simmer for about a minute until mostly absorbed.
- Begin adding the warm chicken broth one cup at a time, stirring frequently and allowing each addition to mostly absorb before adding more, about 18 to 20 minutes total.
- About 5 minutes before the rice is fully tender, stir in the asparagus pieces so they cook through while staying bright and slightly crisp.
- Once the rice is creamy and tender, stir in the heavy cream, parmesan, sun dried tomatoes, lemon zest, and lemon juice until glossy and well combined.
- Slice the seared chicken and nestle it into the risotto along with the remaining thyme and basil. Warm everything together for 1 to 2 minutes before serving.
Notes
For the creamiest texture, avoid rinsing the arborio rice before cooking since this removes the starch responsible for risotto's signature consistency. Keep the broth warm on the stove while cooking to prevent shocking the rice. Leftovers keep well in the refrigerator for up to 3 days and can be frozen for up to 2 months, though the texture softens slightly after freezing.