Home Healthy & Low-CalorieLemon Artichoke Risotto with Herbed Parmesan Crusted Chicken
Healthy & Low-CalorieMain DishesQuick & Easy (30-Min)

Lemon Artichoke Risotto with Herbed Parmesan Crusted Chicken

by Linda
written by Linda
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This Herbed Parmesan Crusted Chicken paired with Lemon Artichoke Risotto offers a delightful blend of textures and flavors that will elevate your dinner table. The crispy herb-infused chicken provides a satisfying crunch, while the creamy risotto brings a tangy brightness with each bite.

Using fresh herbs and quality parmesan enhances the chicken’s flavor, and the risotto’s artichokes and lemon create a rich, comfort-filled dish that’s perfect for any occasion. This recipe is sure to impress your guests or make a cozy weeknight dinner extra special.

Lemon Artichoke Risotto with Herbed Parmesan Crusted Chicken

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 550 calories 25g fat
Rating: 5.0/5
( 1 voted )
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Ingredients

INGREDIENTS

  • 4 boneless, skinless chicken breasts
  • 1 cup parmesan cheese, grated
  • 1 cup breadcrumbs
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh thyme, chopped
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 cup Arborio rice
  • 4 cups chicken broth
  • 1 cup canned artichoke hearts, chopped
  • 1 lemon, zested and juiced
  • 1/2 cup white wine (optional)
  • 1/2 cup heavy cream
  • 1/2 cup onion, finely chopped
  • 2 cloves garlic, minced

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a bowl, combine breadcrumbs, grated parmesan, parsley, thyme, salt, and pepper to make the crust mixture.
  3. Coat each chicken breast with olive oil, then press into the breadcrumb mixture until evenly coated.
  4. Place the chicken breasts on a baking sheet and bake for 20-25 minutes, or until golden brown and cooked through.
  5. In a large saucepan, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until soft and translucent.
  6. Add the Arborio rice to the pan, stirring for 2-3 minutes until lightly toasted.
  7. Pour in the white wine (if using) and cook until mostly evaporated.
  8. Gradually add the chicken broth, one ladle at a time, stirring frequently until absorbed before adding more.
  9. After about 18 minutes, stir in the chopped artichokes, lemon zest, and lemon juice, cooking until rice is al dente.
  10. Finish the risotto by stirring in the heavy cream and adjust seasoning with salt and pepper.
  11. Serve the Herbed Parmesan Crusted Chicken on a bed of Lemon Artichoke Risotto, garnished with extra parsley if desired.

Notes

Tip: For an extra creamy risotto, add more broth gradually as needed until the desired consistency is achieved.

For the best results, ensure your chicken is pounded to an even thickness for uniform cooking. You can substitute the artichokes with peas or asparagus for a different flavor profile. If you’re looking to lighten the dish, consider using less cheese in the risotto or opting for a whole grain rice.

Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth or water to regain creaminess.

I'm Linda, a health professional and food writer sharing tested, easy-to-follow recipes made from simple ingredients.

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