This creamy chicken risotto is a perfect combination of tender lemon pepper chicken, roasted poblano chiles and creamy lemon parmesan risotto. The perfect recipe for busy weeknights, this quick and easy chicken dinner is hearty, delicious and bursting with big flavors.

Roasted Poblano Chicken Risotto

Quick, easy meals are a busy persons best friend and this Roasted Poblano Chicken Risotto is my new BFF. Talk about an easy chicken dinner idea that is packed with a ton of flavors, this lemon pepper chicken dish is the new star of chicken dinner night. There are just some weeknights you just can’t think too hard about dinner … you know what I mean, when someone asks ‘What’s for dinner?’ and your mind goes completely blank. Let me help you out on this one… grab what you need for this spicy lemon chicken risotto and let me do the work for you.

WHY YOU WILL LOVE THIS RECIPE

Flavor – This is one chicken risotto that i bursting with big flavors. Lemon chicken meets creamy parmesan poblano pepper risotto topped with bacon pieces. Ultimate comfort food!
Easy – Even with roasting the poblano peppers yourself, this is one easy chicken dinner that is still being served up in about 40 minutes and the best part is that it’s not from a drive-thru.
Roasted poblano peppers – Roasting your own peppers is a easy, FUN and the best way to really incorporate that bold poblano flavor to your lemon parmesan risotto.

Chicken Risotto Ingredients

Olive oil – Used to help the poblano pepper roasting process and cooking the chicken.
Poblano peppers – Roasted and peeled, poblano peppers bring a slightly spicy, smoky flavor to your risotto dish.
Lemon pepper seasoning – To season the chicken.
Chicken – Chicken breasts or tenders work best for this risotto recipe.
Bacon – I grab the pre-cooked bacon pieces from the salad dressing aisle of my grocery store to save time and trouble.
Butter – Necessary base for creamy risotto.
Garlic – All good things start with fresh garlic.
Arborio rice – Foundation of risotto. The best rice for making risotto which results in a creamy consistency.
Parmesan – Used for sharp flavor and thickening of risotto.
Lemon – Flavor.
Seasonings – More flavor.
Chicken stock – Adds flavor to the risotto as it cooks.
White wine – Adds flavor and a bit of acidity to your risotto for balance.
Green onions – Garnish

SUBSTITUTIONS

Wine – If you prefer to leave the white wine out of your chicken risotto, simply replace the amount asked for with chicken stock.
Chicken stock – If needed, feel free to replace the chicken stock with vegetable stock or even water. The taste profile will change a bit but it will still be delicious.
Chicken – Feel free to swap out the chicken for shrimp, steak, hearty mushrooms or even grab a convenient rotisserie chicken from your grocery store.

HOW DO YOU MAKE ROASTED POBLANO CHICKEN RISOTTO?

Start by roasting the poblano peppers in your oven. Line a baking sheet with parchment paper or foil, rub the peppers with olive oil and then broil your poblano peppers for 10 -15 minutes, turning your peppers occasionally to get that char working all the way around the peppers.
Once charred, move your poblano peppers to a bowl and cover it with plastic wrap. Let it sit for 15 minutes and then once the peppers are cool enough to handle, peel the skin off and discard it. Dice the peppers into small pieces.
Pour the chicken stock into a medium sized pot and set to low heat.
Cut the chicken breasts into bite sized pieces and season with lemon pepper seasoning. In a large skillet over medium high heat, add 2 tablespoons of olive oil and your chicken pieces. Cook for 5 – 7 minutes, stirring frequently until the chicken is cooked through and no longer pink in the middle.
Remove the chicken from the skillet and set aside. Using the same skillet, reduce temperature to medium and add butter. Once melted, add garlic and stirring, cook for one minute.
Add in arborio rice and stir to mix, coating the rice in the butter and garlic. Stir in wine and mix to combine.
Add about 1/2 cup of chicken stock to your rice and stir. Once all of the liquid has been absorbed, add another 1/2 cup of stock and combine. Repeat this back and forth until all of your stock has been used.
This should take about 15 – 20 minutes. At this time, taste your risotto. It should be al dente, meaning it is soft but still a bit firm.. not mushy!
Once the risotto is soft and creamy, add in the diced poblano pepper, Parmesan cheese, diced green onions, remaining butter, bacon pieces and cooked chicken pieces. Stir to combine and serve immediately.

EXPERT TIPS AND TRICKS

Bacon – If forgoing the pre-cooked bacon and you want to use regular bacon instead, after roasting your peppers, lay out your pieces of uncooked bacon on a cookie sheet covered in foil and bake for 15-20 minutes in a 400 degree oven. Once your bacon is crisp, remove the bacon to a paper towel covered plate to drain away the grease and set aside. Once cool enough to handle, chop into small pieces.
Cooking risotto – Take your time and enjoy the process. Perfectly cooked risotto cannot be rushed and be sure the risotto has soaked up the added chicken stock before adding the next ladle.
Rice – Do not use jasmine rice or basmati rice. Arborio rice is the best rice to use for making risotto.

HOW TO ROAST POBLANO PEPPERS IN THE OVEN

Line a baking sheet with parchment paper or aluminum foil, rub the peppers with olive oil and then broil your peppers for 10 -15 minutes, turning your peppers occasionally to get that char working all the way around the pepper.
Once charred, move your peppers to a bowl and cover it with plastic wrap.
Let it sit for 20 minutes and then once the peppers are cool enough to handle, peel the skin off and discard it. What you have remaining are the perfect roasted peppers for your Poblano Chicken Risotto.

BEST RICE FOR RISOTTO

I use only Italian short-grain Arborio rice. Arborio has a high starch content and tends to absorb less liquid, resulting in a stickier, more compact risotto. It is commonly found in the pasta / rice aisles in most grocery stores.

HOW TO STORE LEFTOVER RISOTTO AND REHEATING

Leftover chicken risotto should be moved to an airtight container and stored in the refrigerator for 3-4 days.
To reheat, move risotto in a saucepan or skillet. Add a small amount of chicken stock or water to the risotto and heat over medium heat until warm. Stir frequently to ensure even heating and prevent the risotto sticking to the pan.

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