Chicken with Lemon & Sage Risotto

Ever have one of those days where you feel like you’re doing something new, only for it to turn out you did something almost identical in the recent past? This Chicken with Lemon and Sage Risotto is the product of one of those days…

It was created in a bit of a rush to use up some leftover ingredients from the fridge. Usually those sorts of meals result in a bit of a dog’s dinner. Something that I’ll eat because I’m hungry but that I’d never want to admit to having made. Nor see again under any most other circumstances. They certainly wouldn’t put in an appearance on my blog!!!

That being said, from time to time they turn out ok. Or, as in this case, pretty damn tasty. I mean what’s not to love about the combination of fresh lemon and earthy sage? If you get the proportions right they play off of each other perfectly. Complementing and contrasting flavours that, when put together, become so much stronger.

A risotto is the perfect vehicle for these flavours. Infusing the base stock with the lemon zest and shredded sage gives every mouthful that punchy flavour combination. A few crunchy vegetables and a juicy chicken breast bringing everything together perfectly. After making this with next to no preparation I was pretty happy with myself.

Until I realised I’d made something very similar back in April under not so different circumstances. We needed a quick dinner and didn’t have time to go to the shops. On that occasional I made what became my Chicken, Lemon & Sage Pasta before we headed out for the evening. Is this my new emergency dinner?

I’m not complaining… it’s just a bit odd!

Chicken with Lemon & Sage Risotto

Fresh Lemon? Check! Earthy sage? You got it! Individually lovely flavours that together become so much more – as in this delicious risotto, topped off with a juicy oven-roasted chicken breast. The perfect bowl full of mid-week luxury.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Chicken, Poultry, Rice
Servings: 2
Calories: 737kcal


For the Chicken

  • 2 Skinless Chicken Breast Fillets
  • ½ tsp Onion Granules
  • ½ tsp Garlic Granules
  • ½ Sea Salt
  • ½ Freshly Ground Black Pepper
  • 1 tbsp Olive Oil

For the Risotto

  • 500 ml Chicken Stock
  • 10 Sage Leaves shredded
  • 1 Lemon zest only
  • 1 tbsp Olive Oil
  • ½ Onion peeled and finely chopped
  • 2 cloves Garlic peeled and crushed
  • 150 g Arborio rice
  • 100 ml Vermouth or Dry White Wine
  • 50 g Green Beans chopped
  • 50 g Broccoli broken into small florets
  • 25 g Parmesan cheese
  • Handful Rocket optional


  • Pre-heat the oven to 180°C.
  • Season the chicken with the spices.
  • Heat the olive oil in a frying pan over a medium heat, then add the chicken and fry for 3-4 minutes on each side until golden brown. Transfer to the oven and allow to bake for 20-25 minutes until cooked through. Whilst the chicken is cooking prepare the risotto.
  • Put the chicken stock into a small pan over a low heat. Bring to just below a simmer. Add in the shredded sage leaves and lemon zest, and stir well. Allow to infuse for a few minutes whilst continuing with the following steps.
  • Blanche the green beans and broccoli in boiling water for 2 minutes, then drain and put to one side until needed.
  • Place a large frying pan over a medium heat and the olive oil. Add the chopped onion to the pan and sauté for 10 minutes, until softened. Add in the garlic then fry for a further minute until fragrant.
  • Pour in the rice and stir in the oily mixture until well coated, then cook for a couple of minutes until the ends of each grain have turned slightly translucent.
  • Pour in the vermouth, or wine – it will bubble vigorously but you want to keep stirring the rice constantly until almost all of the liquid has been absorbed. Add a generous ladle of the stock into the pan and stir continuously.
  • When almost all of the stock has been absorbed add another ladle to the pan, continuing to stir the rice. Repeat this process until the rice is almost cooked through and it has created a rich, creamy coating – this should take around 18 minutes. You may not need all of the stock – so proceed with caution to avoid making the risotto too wet (see next step).
  • Add the blanched vegetables to the pan and stir through the rice mixture. Repeat this process with the parmesan cheese.
  • Divide the risotto between two bowls, then top with the chicken and a handful of rocket leaves, if using.


Estimated Values per Serving
of which Saturates5g
of which Sugars5g
Note: Nutritional information shown is per serving of the above recipe. Any side dishes or garnishes shown in photos are not included in these values, unless they are specifically listed as part of the recipe.

Scott Silverthorn

Hi, I’m Scott. I love cooking food and I love eating it - both useful credentials for writing a food blog! I get a lot of joy from sharing my passion with my friends and family, so here's hoping you enjoy it too.

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