Elegant Lemon Thyme Chicken with Herbed Risotto

Ingredients

• 4 pieces chicken breasts, boneless, skinless
• 1 cup olive oil
• 2 tablespoons lemon juice, freshly squeezed
• 1 tablespoon lemon zest, grated
• 2 teaspoons fresh thyme, chopped
• 2 cups chicken broth, low-sodium
• 1 cup Arborio rice
• 1 cup dry white wine
• 1 cup Parmesan cheese, grated
• 1 tablespoon butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup fresh parsley, chopped

Method

1. 01
   In a small bowl, whisk together olive oil, lemon juice, lemon zest, thyme, salt, and pepper.
2. 02
   Place chicken breasts in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes.
3. 03
   In a large skillet over medium heat, add marinated chicken breasts and cook for 6-7 minutes per side until golden brown and cooked through. Remove from skillet and keep warm.
4. 04
   In the same skillet, add butter and sauté onions until translucent, about 3 minutes. Add garlic and cook for an additional 1 minute.
5. 05
   Stir in Arborio rice and cook for 2-3 minutes until lightly toasted.
6. 06
   Add white wine to the rice and stir until absorbed. Gradually add chicken broth, 1/2 cup at a time, stirring constantly, until the liquid is absorbed and the rice is creamy and tender.
7. 07
   Stir in Parmesan cheese and parsley into the risotto. Adjust seasoning with salt and pepper to taste.
8. 08
   Serve the chicken over a bed of herbed risotto, garnished with extra thyme and lemon slices if desired.