This Creamy Chicken Risotto is a crowd-pleasing meal full of cozy and comforting flavors. It’s topped with crispy pan-fried chicken and elevated with lemon and mascarpone cheese. Perfect for weeknights and dinner parties!
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Is there anything more delightful than rich and creamy risotto? Don’t let the idea of making it from scratch intimidate you. It’s easy!
Making risotto requires your attention, but when it comes to this creamy Chicken Risotto recipe, standing over the stovetop is well worth your time and patience.
Why you’ll love it!
Everything comes together in just one pot, beginning with crispy, seasoned chicken and finishing with your homemade risotto. The finished dish has a smooth, satiny consistency while simple ingredients add dynamic, savory flavors.
Not to mention the strips of pan-fried chicken on top are crunchy and irresistible! 😍
Ingredients needed
Risotto may seem like a complicated dish but it’s actually very simple and made with easy ingredients. This recipe uses:
- Broth or stock – Use chicken bone broth or flavorful chicken stock to cook your rice. Or, try swapping in this parmesan broth!
- Lemon – The lemon peels enhance the flavor of the broth while lemon juice adds a burst of citrus to the finished dish.
- Chicken – I used boneless, skinless chicken breasts, but chicken thighs work well too.
- All purpose flour – The chicken breasts are coated in flour and garlic powder before being pan fried. The flour crisps up and makes each slice of chicken extra crispy.
- Garlic powder
- Extra virgin olive oil
- Butter
- Shallots
- Garlic
- Arborio rice – AKA risotto rice! It’s creamier and chewier than other types of rice.
- White wine – Like a dry Sauvignon Blanc or Pinot Grigio. To make this without wine, you can use dry vermouth, chicken broth, or chicken stock.
- Mascarpone cheese – This Italian cheese is smooth and spreadable like cream cheese, but with a fluffier, creamier texture. You can also use whipped cream cheese or crème fraîche.
- Parmesan cheese
- Green onions
How to make it
Begin by warming the broth with the lemon peels. This brings balance to rich, salty broths and ultimately brightens up the flavor in the risotto.
Next, prepare the chicken. Season the breasts on both sides, then dredge them in flour seasoned with garlic powder.
Heat the olive oil in a large pot and add the chicken. Cook until both sides are crisp and golden, then transfer to a plate.
To start making the risotto, heat more oil in the same pot and saute the shallot and garlic. Next, add the rice. Season and toast the grains for 1 minute.
Deglaze the pot with wine. Make sure to scrape the tasty brown bits stuck on the bottom!
Add some warm broth to the pot, occasionally stirring until the broth is absorbed. Repeat this step until the rice is creamy but still has a firm bite. Take the pot off the heat and stir in the lemon juice, mascarpone, and parmesan.
To serve, scoop some creamy chicken risotto into each dish and arrange the sliced crispy chicken on top. Garnish with green onions and grated parmesan, then enjoy!
Can you make risotto in the Instant Pot?
Yes! Use the directions in my Instant Pot risotto recipe to make chicken risotto in a pressure cooker. Pan fry the chicken on the stovetop, then stir in the lemon juice and cheeses when the risotto is done. Top with crispy chicken, green onions, and parmesan, and enjoy!
Recipe tips
- Keep the broth on a low simmer in the saucepan so the temperature stays consistent each time you add more broth to the rice.
- I usually have white vermouth on hand to use instead of white wine. It keeps indefinitely and saves the white wine for sipping while you indulge in this creamy risotto with chicken.
- To check for doneness, taste the risotto. It should become very creamy during the last five minutes but shouldn’t be mushy.
- If your risotto is too thick, stir in a splash of broth at a time to loosen it up.
Variations
This chicken risotto is the perfect canvas for your choice of proteins and veggies. Instead of chicken, try pan-fried pork chops or veal medallions. You can also crumble some crispy prosciutto on top. As for added veggies, anything goes:
- Artichoke hearts
- Asparagus
- Broccoli
- Leeks
- Mushrooms
- Spinach
- Tomatoes
How to make ahead + reheat
- To store: Keep any leftover risotto in an airtight container in the refrigerator for up to 3 days.
- To reheat: Place the leftovers into a pan with a bit of extra broth and heat over medium heat until warmed through.
Here’s a full post with my tips on how to reheat risotto.
What to serve with it
- MORE → 35+ EASY sides for risotto!
Wine pairings
- Dry Chardonnay and Pinot Grigio with citrus notes are both great fits in the risotto and for sipping on the side.
- Something bubbly like Champagne or Prosecco pairs perfectly with creamy dishes.
More risotto recipes
Did you make this creamy chicken risotto recipe?
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Full Recipe
Creamy Chicken Risotto Recipe
Equipment
- Saucepan
Ingredients
- 6 cups bone broth (or chicken stock)
- 1 lemon (peeled and juiced)
- 2 chicken breasts (boneless, sliced in half horizontally)
- Kosher salt and pepper (to taste)
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 3 Tablespoons extra virgin olive oil (divided)
- 1 Tablespoon butter
- 2 shallots (minced)
- 1 clove garlic (minced)
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine (or dry vermouth)
- 4 tablespoons mascarpone cheese
- 3/4 cup parmesan cheese (freshly grated )
- 2 green onions (thinly sliced)
Instructions
- Heat chicken broth and lemon peel to a simmer in a saucepan. Leave to keep warm on the burner while you prepare the chicken and risotto.
- Season the chicken with salt and pepper. Place the flour and garlic powder in a shallow bowl and coat the chicken pieces in the flour.
- In a large stockpot or dutch oven, heat 1 Tablespoon olive oil over medium-high heat.
- Add the chicken and cook until golden, about 3-5 minutes per side. Add 1 TBSP butter and cook 2 minutes longer. Remove the chicken and set aside.
- To the now empty pot, add the remaining 2 Tablespoons olive oil and heat over medium-high heat. Add the shallots and garlic and cook until softened. Add the rice and cook for about 1 minute. Season with salt and pepper.
- Add the wine and cook, scraping up any browned bits from the bottom of the pot, until absorbed. Add about 2 cups of warm stock and cook, stirring occasionally, until the liquid has evaporated. Add 2 more cups of stock, and continue cooking until evaporated again. Add 1 cup stock and cook until evaporated. Taste the rice to see if it’s done. If needed, add additional broth and cook for a bit longer. It should have a bite to it, but be creamy in texture.
- Remove from heat and stir in lemon juice, mascarpone and parmesan. Season with salt and pepper to taste. Thinly slice chicken and arrange on top of the risotto. Garnish with green onions and additional grated parmesan. Enjoy!
Nutrition
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