Lemon Pepper Chicken with Mushroom Risotto
Smgross1947
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.
- Prep Time: 17m
- Cook Time: 25m
- Total Time: 43m
- Serves: 6 people
- Yield: 5-7 portions, meal prepped
- Category: Italian & Pasta, Meal Prep
Ingredients
Marinated Chicken:
- 1 lb Chicken breasts or chicken tenderloins
- 1/3 c Olive oil
- 1 Lemon, juiced
- 1 1/2 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 pkg Risotto mix (I used “Porcini Mushroom Risotto” packet from Lidl)
- 1 pkg Button or Baby Bella mushrooms, washed and quartered
- 2 Cloves of garlic
- 5 c Chicken broth
- 1 tsp. Butter (to finish off risotto) (we use Country Crock's plant based butter sticks)
- 1/2 c 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.
