Lemon pepper is one of my favorite flavor combinations! Loved creating this Lemon Pepper Chicken & Asparagus w/Mushroom Risotto as a meal prep option one week for our house, especially since it’s a simple one sheet pan, one skillet type dinner (fewer dishes, big yes!!). Check out my tips on how best to meal prep and more in my blog here too.
Lemon Pepper Chicken with Mushroom Risotto
Ingredients
Marinated Chicken:
- 1 lb Chicken breasts or chicken tenderloins
- 0.33333333333333 cup Olive oil
- 1 Lemon, juiced
- 1.5 tbsp Lemon pepper seasoning (or (1 lemon’s rind, zested), salt, and pepper, to taste)
Veggies:
- 1 Small-Medium bunch of asparagus
- 1 tbsp Olive Oil
- 1 tsp Pepper
- 1 tsp Salt
Risotto:
- 1 package Risotto mix (I used “Porcini Mushroom Risotto” packet from Lidl)
- 1 package Button or Baby Bella mushrooms, washed and quartered
- 2 Cloves of garlic
- 5 cup Chicken broth
- 1 tsp Butter (to finish off risotto) (we use Country Crock's plant based butter sticks)
- 0.5 cup Violife's Just Like Parmesan or Asiago cheese (to finish off risotto)
Instructions
- Preheat the oven to 450° F.
- To marinate chicken, place olive oil, the juice of one lemon, and lemon pepper seasoning into a storage sized zip bag and mix well to combine. Add in the chicken and mix/shake well to coat the chicken, marinating in the fridge for 30 minutes to an hour.
- Wash and chop asparagus, taking 2 inches off of the bottom (thicker) end, and lay asparagus (without overlapping) on a foil-lined baking sheet. Toss in olive oil, salt, and pepper until evenly coated.
- Place chicken (keeping reserved marinade) in the center of the pan next to the asparagus. Drizzle the remaining marinade over the chicken and asparagus to impart flavor!
- Bake for 20 minutes or until chicken is no longer pink in the center of the thickest piece, and its juices run clear.
- While the chicken and asparagus are roasting, chop up button mushrooms and 2 cloves of garlic.
- In a sauce pot on medium heat on the stove, add 5 cups of chicken broth, the risotto mix, and garlic.
- Bring to a boil and then simmer uncovered on medium-low heat for 18 minutes.
- Add the quartered mushrooms about 5 minutes into simmering, adding more liquid if needed, and stirring occasionally.
- Finish with butter and cheese!
Notes:
- You can use either cut of chicken listed, I used the chicken tenderloins for this version. If using a bigger or thicker cut of chicken, add 5-10 minutes of time in the over for proper cooking.
- You can sub out asparagus for any good roasting vegetable (squashes, carrots, beans, etc.). Get creative!
- If you can’t find a risotto packet like I used, feel free to substitute a rice packet instead.
- If after 18 minutes, you find there's still too much liquid in the risotto, turn the heat up to medium until the risotto has absorbed most of the liquid.