Polished Lemon-Herbed Chicken with Saffron Risotto

Name: Polished Lemon-Herbed Chicken with Saffron Risotto
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces chicken breast (boneless and skinless); 3 tablespoons olive oil; 2 tablespoons lemon juice (freshly squeezed); 2 teaspoons lemon zest (grated); 1 tablespoon fresh rosemary (chopped); 1 teaspoon salt; 1/2 teaspoon black pepper (freshly ground); 1 1/2 cups Arborio rice; 1 pinch saffron threads (soaked in 2 tablespoons warm water); 4 cups chicken broth (low sodium); 1 cup Parmesan cheese (grated); 2 tablespoons butter; 1 cup white wine (dry); 1 medium onion (finely chopped); 2 cloves garlic (minced)

StandardItalianDinnerElegantFlavorfulEntertaining

⏱️ 30m PREP

🔥 45m COOK

👥 4 SERVINGS

⚡ 650 CAL/SERV

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Overview

A sophisticated dish featuring tender lemon-herbed chicken paired with creamy saffron risotto, perfect for an elegant dinner.

Macronutrients per serving

140

grams

Protein

45.0g 32%

Fat

25.0g 18%

Carbs

70.0g 50%

Rich in nutrients

☀️ Vitamin C

30% DV

Supports immune function

🔺 Calcium

25% DV

Supports bone health

🔺 Iron

15% DV

Essential for blood production

☀️ Vitamin A

10% DV

Important for vision and immune health

💧 Omega-3

5% DV

Supports heart health

Ingredients

Main Ingredients

4 pieces chicken breast boneless and skinless
3 tablespoons olive oil
2 tablespoons lemon juice freshly squeezed
2 teaspoons lemon zest grated
1 tablespoon fresh rosemary chopped
1 teaspoon salt
1/2 teaspoon black pepper freshly ground

Saffron Risotto

1 1/2 cups Arborio rice
1 pinch saffron threads soaked in 2 tablespoons warm water
4 cups chicken broth low sodium
1 cup Parmesan cheese grated
2 tablespoons butter
1 cup white wine dry
1 medium onion finely chopped
2 cloves garlic minced

Instructions

1 In a shallow dish, combine olive oil, lemon juice, lemon zest, rosemary, salt, and pepper. Add chicken breasts and marinate for at least 20 minutes.
2 Preheat oven to 375°F (190°C).
3 Heat a large oven-proof skillet over medium-high heat. Sear chicken on both sides until golden, about 3-4 minutes per side.
4 Transfer skillet to the preheated oven and bake for 15-20 minutes, or until chicken is cooked through.
5 In a large saucepan, melt butter over medium heat. Add onion and garlic, sauté until translucent.
6 Stir in Arborio rice, coating it well. Pour in white wine, stirring constantly until absorbed.
7 Gradually add chicken broth, one ladle at a time, stirring continuously until liquid is absorbed before adding more.
8 Add saffron with its soaking water, continue cooking until the rice is creamy and tender, about 18-20 minutes.
9 Stir in Parmesan cheese, season with additional salt and pepper to taste.
10 Serve the lemon-herbed chicken with a generous portion of saffron risotto. Garnish with extra rosemary if desired.