Lemon Chicken Risotto with Asparagus
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish, Dinner
Serves: Serves 6
Ingredients
  • 2 boneless, skinless chicken breast halves (about 6 ounces each)
  • Salt and ground black pepper
  • Olive oil spray or 2 Tbsp olive oil
  • 1 lemon, cut in half crosswise
  • 1 medium onion, chopped
  • 1 large garlic clove, minced
  • 2 packages (8.8 ounces each) buttery or roasted chicken flavor pre-cooked rice
  • 10–15 baby carrots, cut into julienne strips
  • 1 bunch asparagus, cut into 1-inch pieces
  • 2 plum tomatoes, seeded and diced
  • 2–2½ cups chicken broth
  • ½ cup (2 ounces) grated fresh Asiago cheese
  • ¼ cup snipped fresh basil leaves
  • 2 ounces cream cheese
Instructions
  1. Flatten chicken to ½-inch thickness and season both sides with salt and black pepper. Heat large skillet over medium-high heat 5 minutes; lightly spray with olive oil (or use 1 Tbsp olive oil). Arrange chicken and lemon halves, cut sides down, in skillet.
  2. Cook 6-8 minutes or until chicken is no longer pink, turning chicken once (do not turn lemon halves). Remove chicken and lemon from skillet. Cool slightly; slice chicken into ½-inch pieces and set aside.
  3. Lightly spray same skillet with oil (or use remaining 1 Tbsp olive oil). Cook onion and garlic over medium heat 4-6 minutes or until onion is tender.
  4. Add rice and juice from caramelized lemon halves. Cook and stir 3-4 minutes or until lemon juice is completely absorbed into rice. Add vegetables and 2 cups of the broth to skillet; bring to a boil.
  5. Reduce heat to medium; simmer 4-5 minutes or until broth thickens slightly. Stir in chicken; cook until heated through.
  6. Remove risotto from heat. Add Asiago cheese and basil; stir until cheese melts and sauce thickens (adjust sauce consistency with additional broth, if necessary). Stir in cream cheese.
Recipe by Simple, Sweet & Savory at https://www.simplesweetsavory.com/lemon-chicken-risotto-asparagus/