Lemon Pepper Chicken in Broth with Parmesan Risotto

Method

1. 01

   Season chicken breasts on both sides with 1 1/2 tsp lemon pepper and a pinch of salt. Let rest while you prepare other ingredients.

2. 02

   In a medium saucepan, warm 4 cups of chicken broth with thyme and keep just below a simmer; remove thyme sprigs after infusing.

3. 03

   Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sear chicken 3-4 minutes per side until golden and cooked through (internal 165°F). Transfer to a plate and tent with foil; reserve pan juices.

4. 04

   In the same skillet, add remaining 1 tbsp olive oil. Sauté half the chopped onion until translucent (2-3 minutes), then add 1 minced garlic clove and cook 30 seconds. Add a splash of broth to deglaze, scraping browned bits.

5. 05

   Meanwhile, in a separate saucepan or the same skillet cleared of excess fat, melt 2 tbsp butter and sauté remaining onion until soft. Add Arborio rice and toast 1-2 minutes until edges look translucent.

6. 06

   If using, pour in wine and stir until mostly absorbed. Begin adding warm broth, 1/2 cup at a time, stirring frequently and allowing liquid to mostly absorb before adding more. Continue for about 18-20 minutes until rice is creamy and al dente.

7. 07

   Stir grated Parmesan, lemon zest from 1 lemon, 1 tbsp lemon juice, salt and pepper into the risotto. Adjust consistency with a splash of reserved warm broth if needed. Keep covered and warm.

8. 08

   For the broth serving: in a small pot combine remaining 2 cups chicken broth, reserved pan juices, remaining garlic (minced) and lemon juice from the second lemon; warm gently and season with remaining lemon pepper and salt to taste. Add chopped parsley.

9. 09

   Slice chicken and spoon risotto onto plates. Ladle hot lemon broth beside or partially over the chicken so it sits in a light pool of broth. Garnish with extra parsley and a grind of black pepper.