Step 1

Pre-heat the oven to 200º/390ºF.

Step 2

Season the chicken breasts with salt, pepper and finely chopped rosemary on both sides.

Step 3

Add olive oil to an oven-safe pan and sear the chicken, skin-side down, over high heat until golden brown. Place the pan into the oven and allow to roast for 15-20 minutes (depending on size and if you are using bone-in chicken) or until the chicken breasts just cooked through. Remove and allow to rest.

Step 4

In the meantime, add 2 tablespoons of olive oil to a large, deep pan and sauté the onion until soft and translucent. Add the garlic and lemon zest and cook for 30 seconds before adding the risotto rice.

Step 5

Allow the rice to toast for a minute, stirring to coat in the oil, then pour in the wine. Stir to combine and allow the rice to simmer until reduced.

Step 6

Reduce the heat and add the chicken stock, one ladle at a time, stirring to incorporate until the rice is creamy and cooked to your preference.

Step 7

Stir in the Mascarpone, butter, Parmesan and lemon juice then season to taste.

Step 8

Slice the chicken breasts and serve on the creamy lemon risotto.