The new way of one pot cooking….making TWO dishes in one pot! Anyone for a creamy, dreamy risotto AND crispy roasted chicken? Making this baked risotto with chicken on top means you get extra flavour from the chicken dripping juices into the rice. This is easy and so delicious!
I used to work in corporate finance. Suits and heels and 15 hour days, jetting around the world on the job. I took a huge risk, throwing it all away to pursue my passion for food.
The irony is, I work harder now than I did “in corporate”. But I’ve never been happier.
Sharing food I love and helping people cook fabulous food for their family and friends is what I was meant to do. I really feel like I’ve found my calling in life. And it’s because of you, all of you, who read my recipes, anecdotes about my life, share your tips, stories about your life, help other readers with suggestions, send me lovely messages and ask questions about my recipes.
It really brings me so much happiness. So thank you!
OK, back to dinner!! I’m raising the “one pot wonders” bar with this creamy, dreamy risotto topped with crispy roast chicken….look how creamy the risotto is!! (AND how beautifully golden and crispy the chicken is….!)
I’m pretty excited to be sharing this with you! I wasn’t sure if it was something you would like, but the One Pot Greek Chicken with Lemon Rice is fast becoming one of the most popular recipes on my blog. So I figured you might like this too. 🙂
This recipe uses the same technique. Sear chicken first to render out the fat and partially cook it. Then add the rice ingredients, get it started on the stove and finish it in the oven with the chicken plonked on top of the rice.
Cooking the rice with the chicken on top is like the rice has been cooking in triple strength chicken stock which means serious flavours. And you know how I’m all about big flavours. “Kapow” flavors, as my family describes it. Well actually, they spend more time mocking me for my lack of appreciation for subtle, delicate flavours. I really wish I knew how to do a hmph! emoticon with my tongue sticking out because it would have been perfect to insert right there.
So mature, aren’t I?! 😉
There is one major difference between the One Pot Greek Chicken with Lemon Rice and this recipe. It’s the rice. The rice in the One Pot Greek Chicken with Lemon Rice is fluffy and fresh with the lemon flavours. The rice in this recipe is creamy because it’s a risotto.
YES it’s possible to make a great risotto in the oven! Until a couple of years ago, I was quite cynical. Many recipes call for the risotto to be baked for close to 1 hour which is just so wrong. You end up with a pot of sludge, the rice so soft and mushy that it’s really unappealing.
But if you get the liquid to rice ratio right and make sure you don’t overcook it in the oven, it comes out fabulously! I won’t lie to you. You will not get the exact same result as you do from standing over the stove, stirring constantly for 25 minutes with homemade stock. That’s what it takes to make a perfect restaurant risotto, and I promise to share one very soon. (Along with my tip for how restaurants make risotto ahead….I was so amazed when I learnt how they do it!)
This is a midweek version. A risotto that takes 5 minutes of prep, then just pop it into the oven. The rice comes out slightly softer than making it the proper way because it’s not being stirred constantly. But it is a very small compromise for the convenience.
Also, I’ve been really exact with the liquid to rice ratio and baking time, to make sure you end up with a risotto that is creamy and rice that is tender, not mushy. 🙂
I’d love to know what you think if you give this a go! And any questions, just leave a comment below and I’ll reply promptly! – Nagi x
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One Pot Creamy Parmesan Garlic Risotto with Lemon Pepper Chicken
Ingredients
Chicken
- 1/2 tbsp olive oil
- 2 lb / 1 kg chicken thighs , skin on and bone in (5 pieces) (Note 1)
- 2 - 3 tbsp Lemon Pepper Seasoning (Note 2)
Risotto
- 2 tbsp butter
- 4 garlic cloves , minced
- 1 onion , finely diced
- 1 1/2 cups risotto rice (arborio)
- 1/2 cup white wine , any (or stock or water)
- 4 cups chicken broth (stock)
- 1 cup milk (I use low fat)
- 1/2 tsp salt
- Black pepper
Risotto Finishes
- 1 cup freshly grated parmesan (lightly packed)
- 2 tbsp butter
- 1/2 to 1 cup milk (preferably warmed)
- Fresh thyme leaves , or finely chopped parsley, chives or oregano (optional)
Instructions
- Preheat oven to 180C/350F (fan forced) / 200C/390F (conventional).
Chicken
- Coat chicken with Lemon Pepper Seasoning, using most of it on the skin.
- Heat olive oil over medium heat in a large oven proof fry pan (Note 3).
- Place the chicken in the pan skin side down. Cook for 3 minutes then turn the heat up to medium high and cook for a further 2 minutes or until browned. Turn and cook for 3 minutes. (Note 4)
- Remove chicken onto a plate. Discard excess oil in the pan and wipe the pan with a paper towel.
Risotto
- Return the pan to the stove, still on medium high.
- Melt butter in the pan. Add garlic and onion and cook for 2 minutes or until onion is translucent.
- Add rice and stir until the grains turn from white to translucent. Add wine and cook for 1 to 2 minutes, or until the wine is mostly evaporated.
- Add chicken broth, milk, salt and pepper. Bring to a simmer on the stove. Give it a quick stir then place the chicken on top of the rice (pour juices on the plate in too). Then place a lid (or foil) on the pan and transfer to the oven.
- Bake for 20 minutes with the lid on. Remove the lid and return to the oven for another 10 minutes, or until the rice is firm but just cooked (not mushy!) and the chicken is crispy.
- Remove the chicken from the rice. Stir through Risotto Finishes, using the milk to get the risotto to a creamy consistency.
- Return chicken on top. Serve immediately, with fresh thyme leaves and extra parmesan, if desired.
Recipe Notes:
Nutrition Information:
I’ve made this for my family, exactly as your recipe is written, and it turned out great. Here’s my question- I’m hosting a group of women for dinner next week and I’d like to make this dish. Do you think I could make it ahead of time and reheat? Thanks for your help.
Hi Jami! I’m so glad you enjoyed this 🙂 Unfortunately though I don’t recommend making ahead because risotto goes mushy. Sorry to say! 🙁
I made this for my siblings, and they were obsessed! My sister-in-law asked for the recipe, my brother raved that it was the best risotto he’s ever eaten, and my husband won’t stop bugging me to make it again. He wants me to do a double batch just for the two of us!
I did do a double batch when I made it, and I was worried that there was too much liquid–so worried that I didn’t add all of it when I first put it in the oven. However, you’re totally right, and once I stirred the rice, it absorbed everything! So I added in the rest of the liquid when I took it out of the oven. Such a creamy, perfect consistency. Can’t wait to make it again!
That’s wonderful Rebecca! I’m so glad you and your siblings enjoyed this, and thank you for coming back to let me know! 🙂 N x
I made this wonderful dish the other night. It so so good. Creamy risotto along with a flavorful chicken. OMG! this is a keeper. I followed the recipe to a T. I did us my Le Creuset Enameled Cast-Iron pot and this worked great. Will make again and again.
WOO HOO! So glad you loved this Lynn!!! 🙂
It all sounds great, however, risotto is pasta, not rice..
.
My mistake!!! You were saying risotto, and I was thinking orzo!!! Sorry!!
That’s ok Lucy!!! 🙂 I thought that’s what you might be thinking!!! N x
I was so excited to try this recipe!! I followed the recipe exactly and like other commenters, my result at the end of the baking (20 mins covered, 10 mins uncovered) was a soupy hot mess! Not sure where it went wrong. I’m currently trying to cook down the excess liquid on the stove top on time for dinner!! I’ll try agin but less broth maybe. Thank you for sharing! I’m hoping my end result is at least edible.
Hi Amber! Excess liquid should evaporate very quickly when you stir the risotto, did you try that? Was the risotto cooked when you took it out of the oven? Also, do you have a fan forced or conventional oven??
Hi! This recipie looks amazing, and luckily our local grocery store had a great deal on bone in chicken thighs. One question though, I don’t have risotto but I have white rice. I know there is a difference but is there anyway I can make the rice creamy like the risotto?
Hi Lilian! I’m sorry you can’t. Normal rice doesn’t have the starch content like risotto rice does to make it creamy. 🙁
Lillian, of course, you could make a sauce with a milk based product, and a too, using flour as a thickener, and pour it over the rice once it is done. I always add garlic, salt and black pepper… Stir til smooth, and serve while hot.
Sorry, that was supposed to say a roux…don’t you just love auto correct??? ?
This dish was a homerun! I followed the directions exactly, with the exception that I did not stir in extra milk after cooking the risotto because it was already a perfect, creamy consistency. As my husband said, this was a “Pinterest success” and will definitely be cooked again.
I used bone-in, skin-on chicken thighs and they were great- juicy and favorable. I may try thigh fillets next time just to see the difference.
?? SO GLAD Jess!! Thank you for letting me know!! N x ❤️
Made this tonight. It was delicious. We followed the directions with one exception. After reading the above comments, we omitted the cup of milk used in the baking phase. We did add in the 3/4 cup milk in the risotto finishing phase. It was creamy and perfect. We will use this method for cooking risotto from here on out. So much easier than standing at the stove and stirring constantly.
Thank you for an amazing meal! Perfect option for a small dinner gathering.
I’m glad you enjoyed this Kyla, thank you for letting me know! 🙂
First I’d like to comment that I made your One Pot Greek Chicken with Lemon Rice and we absolutely loved it! I followed the recipe exactly. I was such a fan that I wanted to try this recipe as well. All was good until I realized, after the 20 minutes of initial baking, there was too much liquid for the rice to absorb. We ended up draining approx. 1/3 of the liquid before we could continue baking. The chicken was not as crispy as a result, but it ended up very tasty.
I’m so glad you enjoyed it Shari!!! That’s odd that there was too much liquid, I was very careful to get the ratios right. Being of Asian background I’m very fussy about my rice!!! N x
Let me first say this recipe in its original form is amazing. I love chicken and this rice is the best all alone!! I am curious how would this work with Pork loin instead? I am making this for a friend and chicken doesn’t work well for her stomach. Any tips?
Hi Chris! My only concern would be the cooking time for pork loin because it’s so much more sensitive than chicken re: overcooking. I’m glad you like this recipe though!! 🙂
I made this tonight and it was amazingly delicious. My first try at risotto. Will definitely put this into the rotation. I did only use 3 cups of broth and it was still creamy. Thanks!!
Thank you so much for your wonderful feedback Kathleen! I’m so glad you enjoyed it! 🙂 N x
Hi! This recipe sounds so good, but I wondered if chicken breasts could be substituted? My mom’s not a huge fan of chicken thighs, and I would love to make this for her and my dad when I cook on the weekends. Thanks!!
Hi Julie! It sure can, please see Note 1 🙂
I use chicken breasts and it’s perfect. I brown them first. I usually take them out after 20 mins, then put the rice back in uncovered for 10 more minutes. It’s always perfect. Love this recipe!
Natalie, Thanks for helping out Julie! That’s so kind of you! 🙂
I’m in the middle of making this for my wife, who has the flu. But I need help! I’ve carefully measured the ric and liquids, and just took the dish out of the oven after 20 minutes with the lid on – using a ceramic Dutch oven – and there is still a TON of liquid!!! I can’t imaging that 10 more minutes will cause the rice to absorb all the remaining liquid…. Much less add in another half cup of milk. Help!!
Hi Dale! I’m sorry for the late response 🙁 And I hope your wife is feeling better today. How did it work out?? 🙂 I know the amount of liquid is alarming, but it does disappear! It is supposed to be quite saucy at the end, that’s how real risotto is and it absorbs really quickly while serving!
She is feeling better. Thanks. What I did was strain out all the liquid after the 10 minute bake period. I kept the liquid. Then I put the pot back on the stove and at low heat, bit by bit, I stirred in the liquid until the rice was soft. I ended up using all but about a cup of the liquid. And you’re right, the end result for the rice was very saucy or mushy. Very unlike the pictures yo have posted. If or when you make this again, I think it would be a good idea to take pictures and post the saucy or much version. I imagine that the pictures that you have currently are from making the more traditional risotto.
The good news is that the rice and chicken were very scrumptious!!
Hi Dale! I’m glad your wife is feeling better. 🙂 I think I might do a video for this recipe to help readers see what it should look like at each key stage. The photos are of this recipe, not a traditional risotto! 🙂
Hi there! I am really excited to try this recipe tonight. I was torn between this one and the Greek lemon dish with the same method. I am drawn to this one because I love creamy rice but I also adore lemon. I was wondering if there is a way to add more lemon flavor to this dish or if it will curdle with the milk? Also I have an oven safe coated cast iron skillet that I am hoping will be bigg enough. Any suggestions are greatly appreciated! Thank you!
I plan to try tonight in cast iron as well. How did it turn out?
Hi Meagan! I am 99% confident adding lemon juice and zest into this before baking will be fine! It’s not saucey so it shouldn’t split 🙂
I made this, and posted to facebook how much I loved it. Two friends made it that weekend. It was so delicious. I had no fresh herbs so mixed in a bit of herbes de provence, which was delicious.
It makes a LOT of risotto-I may either add more chicken next time to balance it out, or half the risotto and same amount of chicken. Thanks for the great recipe, it’ll be in regular rotation from now on.
I’m so glad you enjoyed it Sue!! Leftover risotto is fabulous to turn into patties or arancini balls!!! SO DELISH!!
Just made this dish this evening and it was amazing!! This was my first time making a rosoto actually and it turned out wonderfully! I zested a lemon and cut it up and added the cut pieces to the last ten min of cooking and the zest to it at the end with the rosoto toppings. Wonderful and easy to follow recipe, I will be making this again for sure! Thank you so much! 🙂 I cant wait to try some of your other recipes
WOO HOO!! SO GLAD you enjoyed it, thank you for letting me know! N x
Made it! Loved it!
QUESTION: if I only want to make the risotto, without the chicken, do I follow the same recipe?
I made for a group of guys and there was nothing left! My favorite was absolutely the risotto, thus my question!
Oh – it will probably be done 5 minutes earlier because it will bake quicker without chicken on top 🙂 More surface area exposed to the heat. 🙂
So glad you liked it Lance! Thank you for letting me know! And yes, just skip the chicken steps and follow the recipe! N x
I made this last night for my fiancé and I and I cant tell you how much he loved it. It was so easy and I modified it based on what I had in the fridge. I used skinless chicken breast but tenderized it first and didn’t use the butter just ’cause. This is such a keeper. I’ll be making this over and over.
Oooh, I’m so glad you enjoyed this Kristyn! Thanks for letting me know! N x
I tried this tonight for my family. tasted great, simple to follow. my rice was brown, not white. Not sure if due to using a cast iron pot or not, but either way was good.
I’m so glad you enjoyed this Jay!! Thank you so much for taking the time to come back and let me know. 🙂 And HAPPY NEW YEAR!!!
Made this today with my mum and it was DELICIOUS! We didn’t have Lemon Pepper seasoning so we made our own. The only thing that went wrong was that when we opened up the parmesan, it was – well I really don’t know what it had turned into…so unfortunately there was no parmesan to add in the risotto 🙁 But it was yummy nonetheless so thank you for this amazing recipe. Will definitely make it again!
I’m so glad you enjoyed it Zainab! Thank you so much for taking the time to come back and let me know! N x