Just Jenn Recipes

Baked Lemon Chicken Risotto

We’re well into Lemon Fest Week and savory dishes are always my favorite way of cooking with lemons!
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I love risotto but the thought of standing and stirring over a stove? Forget it. There has to be an easier way to attain creamy, savory perfection. Like…throwing it all into a pan and hoping for the best? Yeah, that’s what happened here and it was FABULOUS. An easy, delicious dinner that requires no attention? Well, that’s a weeknight winner to me.

ingredients:
2 cups Arborio rice
1/2 cup onion, minced
2 (14 oz) cans chicken broth
1-1/2 cups water
3/4 cup Parmesan cheese
2 Tablespoons lemon zest
1 cup roasted chicken, cooked and diced
pinch of salt
freshly ground pepper

1 Tablespoon butter
1/4 cup Parmesan Cheese

Preheat the oven to 375 degrees, grease a large baking dish with melted butter.

In a bowl stir together the rice, onion, chicken broth, water, Parmesan Cheese, lemon zest and chicken.

Pour the mixture into the large baking dish. Season with salt and pepper. It’s the not prettiest, but don’t worry it will come together.

Bake for 40 minutes.

Add the butter and extra 1/4 cup of Parmesan cheese and stir to combine until melted. Serve hot.

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Baked Lemon Chicken Risotto

Ingredients:

Instructions:

4 Responses to “Baked Lemon Chicken Risotto”

  1. Kena says:

    I pulled this recipe last week. Just got a chance to try it. I halved the ingredients except the chicken because I only needed to feed 2 and I wanted it meaty. I did not use any lemon in my first attempt. It was SOOOO flavorful. I can’t wait to try it again with lemon.
    Thank you for the recipie!!!

  2. casey says:

    I haven’t made this recipe since 2013 but I trolled the interwebs till I could find it. Love your savory recipes, Jenn!

  3. justJENN says:

    Thanks! I made it just last week too!

  4. Andrew Lowe says:

    I found stunning baked lemon chicken risotto recipe i thoughts its so yummy thanks for the information

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