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Dinner recipe · from the recipe book

Lemon-Herb Chicken Risotto with Mushrooms and Spinach

Creamy, Parmesan-rich risotto with golden seared chicken, earthy mushrooms and wilted spinach, brightened by lemon zest, thyme and fresh parsley.

Lemon-Herb Chicken Risotto with Mushrooms and Spinach

Ingredients

  • 1 lb450 gChicken breast, boneless skinlesscut into 3/4-inch pieces
  • 1⅔ cups300 gLong-grain white rice, dry
  • 4½ cups1,100 gLow-sodium chicken broth
  • ⅔ cup150 gWater
  • 3¼ cups sliced225 gWhite mushroomssliced
  • 3 cups loosely packed90 gBaby spinach
  • 1 medium110 gYellow onionfinely chopped
  • 3 cloves9 gGarlicminced
  • 2 tbsp27 gOlive oil
  • 1 tbsp14 gUnsalted butter
  • ⅓ cup grated40 gGrated Parmesan
  • 2 tbsp30 gLemon juice
  • 2 tsp4 gLemon zest
  • 1 tsp1 gDried thyme
  • ¼ cup chopped15 gFresh parsleychopped
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Prep first: cut the chicken breast, slice the mushrooms, chop the onion and parsley, mince the garlic, and zest the lemon before juicing for the lemon juice.
  2. Pour the chicken broth and water into a saucepan and keep warm over low heat.
  3. Season the chicken breast with half the salt and half the black pepper. Heat half the olive oil in a Dutch oven over medium-high heat and cook the chicken for 5 to 6 minutes, until browned and 165°F (74°C) inside. Transfer the chicken to a plate.
  4. Add the remaining half of the olive oil and the mushrooms to the Dutch oven; cook 5 minutes until browned. Add the onion and cook 3 minutes until soft, then stir in the garlic and thyme for 30 seconds.
  5. Add the rice and stir for 2 minutes until the edges look translucent.
  6. Ladle in about a cup of the warm broth mixture and stir until mostly absorbed. Keep adding the broth mixture a ladle at a time, stirring often, for 18 to 22 minutes, until the rice is creamy and tender with a slight bite.
  7. Stir in the spinach until wilted, then return the chicken and its juices to warm through.
  8. Off the heat, stir in the butter, Parmesan, lemon juice, lemon zest, and the remaining salt and black pepper. Loosen with a splash of hot water if needed.
  9. Rest 2 minutes, sprinkle with the parsley and serve right away.

Check labels: Gluten-free when you buy low-sodium chicken broth labeled gluten-free.

Contains: Milk. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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