Lemon Basil Chicken with Corn & Shiitake Mushroom “Risotto”

Lemon Basil Chicken

with Corn & Shiitake Mushroom “Risotto”

Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Lemon basil is a tropical herb that’s often used in Southeast Asian, Persian, and Middle Eastern cuisines. The citrusy fragrance and flavor and the smaller, paler green leaves make it distinguishable from the more common Italian basil. In this recipe, the tender leaves are placed inside butterflied chicken breasts to infuse the meat with their unique flavor.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Lemon Basil Chicken with Corn & Shiitake Mushroom “Risotto”
Title
  • 6 oz Sugar Snap Peas
  • 3 Radishes
  • 2 cloves Garlic
  • 2 sprigs Lemon Basil
  • 1 oz Shiitake Mushrooms
  • 1 ear Corn
  • 1 cup Chicken Broth
  • 2 Boneless, Skinless Chicken Breasts
  • 3 Tbsps Parmesan Cheese
  • ½ cup All-Purpose Flour
  • 2 Tbsps Butter
  • 1 Lemon
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare your ingredients:
1 Prepare your ingredients:
Wash and dry the fresh produce. Thinly slice the sugar snap peas lengthwise. Cut the radishes into wedges and place them in cold water to keep them crisp. Peel and roughly chop the garlic. Pick the lemon basil leaves off the stems. Remove the shiitake mushroom stems and slice the caps. Remove the husk and silks from the corn. Using a knife, cut the kernels off the cob. Cut the cob into 3 pieces.
Make the corn broth:
2 Make the corn broth:
In a small pot, combine the chicken broth, corn cob, and sliced mushrooms. Heat the broth to boiling on high. Reduce the heat to medium and simmer for 5 to 7 minutes, or until the liquid is reduced by half.
Prepare the chicken:
3 Prepare the chicken:
While the broth simmers, prepare the chicken. With your knife parallel to the cutting board, butterfly the chicken breasts by making horizontal cuts halfway through the thickness of the meat so you can open them like books. Place half the basil leaves and half the Parmesan cheese on the cut sides of the chicken breasts (reserve the rest for the risotto and garnishing). Fold the chicken breasts back together and press to seal. Season the outsides with salt and pepper.
Cook the chicken:
4 Cook the chicken:
Transfer the flour to a shallow dish. Carefully coat each chicken breast in the flour, tapping off any excess. In a large pan, heat some olive oil on medium until hot. Add the chicken and cook 5 to 7 minutes per side, or until cooked through. Transfer the chicken to a plate to rest.
Make the corn risotto:
5 Make the corn risotto:
While the chicken cooks, remove the corn cob from the pot of reduced broth. Add the corn kernels and season with salt and pepper. Increase the heat to high and cook 3 to 4 minutes, or until softened, stirring occasionally. Remove from the heat. Stir in the butter and remaining Parmesan until melted.
Cook the snap peas & plate your dish:
6 Cook the snap peas & plate your dish:
Wipe out the pan used for the chicken and heat a little olive oil on medium-high until hot. Add the garlic and cook about 30 seconds, stirring. Add the drained radishes and snap peas and season with salt. Cook 1 to 2 minutes, or until the vegetables start to soften, stirring. Remove from the heat, and add the juice of half the lemon. Divide the corn risotto between 2 plates or bowls. Place a piece of chicken and half the vegetables on top. Garnish with the remaining lemon basil and lemon wedges. Enjoy!

Tips from Home Chefs

Lemon Basil Chicken

Prepare your ingredients:
1 Prepare your ingredients:
Wash and dry the fresh produce. Thinly slice the sugar snap peas lengthwise. Cut the radishes into wedges and place them in cold water to keep them crisp. Peel and roughly chop the garlic. Pick the lemon basil leaves off the stems. Remove the shiitake mushroom stems and slice the caps. Remove the husk and silks from the corn. Using a knife, cut the kernels off the cob. Cut the cob into 3 pieces.
2 Make the corn broth:
In a small pot, combine the chicken broth, corn cob, and sliced mushrooms. Heat the broth to boiling on high. Reduce the heat to medium and simmer for 5 to 7 minutes, or until the liquid is reduced by half.
Make the corn broth:
Prepare the chicken:
3 Prepare the chicken:
While the broth simmers, prepare the chicken. With your knife parallel to the cutting board, butterfly the chicken breasts by making horizontal cuts halfway through the thickness of the meat so you can open them like books. Place half the basil leaves and half the Parmesan cheese on the cut sides of the chicken breasts (reserve the rest for the risotto and garnishing). Fold the chicken breasts back together and press to seal. Season the outsides with salt and pepper.
4 Cook the chicken:
Transfer the flour to a shallow dish. Carefully coat each chicken breast in the flour, tapping off any excess. In a large pan, heat some olive oil on medium until hot. Add the chicken and cook 5 to 7 minutes per side, or until cooked through. Transfer the chicken to a plate to rest.
Cook the chicken:
Make the corn risotto:
5 Make the corn risotto:
While the chicken cooks, remove the corn cob from the pot of reduced broth. Add the corn kernels and season with salt and pepper. Increase the heat to high and cook 3 to 4 minutes, or until softened, stirring occasionally. Remove from the heat. Stir in the butter and remaining Parmesan until melted.
6 Cook the snap peas & plate your dish:
Wipe out the pan used for the chicken and heat a little olive oil on medium-high until hot. Add the garlic and cook about 30 seconds, stirring. Add the drained radishes and snap peas and season with salt. Cook 1 to 2 minutes, or until the vegetables start to soften, stirring. Remove from the heat, and add the juice of half the lemon. Divide the corn risotto between 2 plates or bowls. Place a piece of chicken and half the vegetables on top. Garnish with the remaining lemon basil and lemon wedges. Enjoy!
Cook the snap peas & plate your dish:
Browse Steps
1 of 6