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Lemon Chicken Risotto

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Caithlin

@caithlincooks

Icons/time 180 minutes
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Ingredients (16)

Serves 1

4 chicken breasts

1 tbsp garlic flakes

Salt and pepper

1 tbsp dried thyme

1/2 tbsp turmeric

3 tbsp lemon juice

Olive oil

175ml chicken stock

1 fresh lemon

1 large white onion

1 tsp minced garlic

240g risotto rice

180ml white wine

Knob of butter

Chopped chives

Parmesan

Method

Step 1

Season four chicken breasts with your salt and pepper, garlic flakes, dried thyme and turmeric. Add in your lemon juice and give it all a good mix. Leave this to marinate for at least 1 hour.


Step 2

After the chicken has marinated, add dash of your oil to a medium heated pan and sear one side of the chicken for 2 minutes.


Step 3

Flip the chicken over, and add 175ml of chicken stock to the pan, cook for a further 2 minutes.


Step 4

Remove the chicken breasts and add them into an oven tray. Cover them with both the stock from the pan and a slice of fresh lemon per breast. Pop this into the oven for 20-25 minutes at 180 degrees. Baste with the stock after 15 minutes.


Step 5

Add oil to a new pan along with a diced white onion. Once this has softened, add your minced garlic and stir well. After 9-10 minutes, add your risotto rice in, toast until it gains colour.


Step 6

Add your white wine to the risotto mix, and let it cook until it has absorbed.


Step 7

Add chicken stock to the pan 1 cup at a time, stirring through and allowing to absorb.


Step 8

Repeat the previous step as necessary until you achieve a smooth, creamy risotto.


Step 9

Season the risotto with salt and pepper and a tsp of turmeric.


Step 10

Turn off the heat, and add your butter, allow it to melt and stir it through, along with a handful of chopped chive.


Step 11

Serve the chicken breast on a bed of risotto, topped with Parmesan, chives and lemon zest.

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