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 just recently found your site and have been stalking it CONSTANTLY! I made this dish last week and got RAAAAVE reviews! My husband who eats everything but compliments nothing said “wow, this is delicious” and my father asked for thirds! It was so cheesy and creamy and delicious and cooked perfectly. I made your roast pork a few weeks ago and that was amazing as well. Can’t wait to try more recipes! thank you1
Wow, what a compliment! Thank you so much Stacy, I can’t tell you how happy it makes me to hear that feedback! N x
I made this the other night, exactly as the recipe stated, and it came out perfect! Perhaps one of the best homemade meals I’ve made in a long time. The risotto was creamy & dreamy, and the chicken was so flavorful. Here’s a photo of it – https://www.facebook.com/GoodEatsByStacy/photos/ms.c.eJwzNDM3MTIwtrAwMrc0N7E01DMEC5gYWpoZGhuYWxoDAHK1Brw~-.bps.a.1632603693624177.1073741833.1627274027490477/1674203882797491/?type=3&theater
WOW Stacy, what a compliment! Thank you so much!! It looks DELICIOUS!!! N x
Hi! I wondered if I were to use a different kind of meat (pork chops), how would that affect cooking time? Other than that, I assume to follow the same steps/methods, correct? Looks delicious!
Hi there Kim! That’s a tricky question because every cut of meat cooks in a different time! I chose chicken thighs because it cooks in the same time as it takes to cook the risotto. It depends how thick your pork chops are, but if they are really thick you could sear them very quickly over high heat on the stove, then plonk them on top to finish cooking in the oven with the risotto. But that’s a bit risky because the bake time depends on the size of the chops!
this sounds amazing…but more importantly…please tell me where I can get your blue skillet. LOVE!!!!
It’s Chasseur!! It’s EXACTLY the same as Le Creuset, even made in the same village, except it’s 30% cheaper!! I adore it 🙂 I really love their colour range too, I wish I cold afford more!! N x
All I could find at my store was Orzo.. Will it work the same!?
Actually I was already making this at the time I posted the comment. I omitted the wine & reduced the stock to 3 cups.. I was worried as I kept peeking on it and truly thought it was not going to work out but to my surprise it turned out beautifully once I added the Parm! The orzo was the best part and the texture of it really added a nice touch! Super yummy the kids had it for leftovers in their school lunch the next day 😉
I’m so glad! And I would have reduced the stock too because orzo doesn’t absorb as much liquid. Thanks so much for coming back to let me know! And also thank you for the inspiration – I may have to share a one pot baked orzo dish soon!!! 🙂
Hi Kristen – sorry, but orzo won’t work with this it cooks too quickly. 🙂
I’m determined to make this but do not have a lot of tools at my disposal in the kitchen I’m working in. I have a later bottomed 3qt fry pan and that’s as big as it gets. Do you think that will accommodate all the ingredients or am I going to have risotto all over my oven lol.
I think you’ll be fine! The risotto has 1 1/2 cups of rice + 5 1/2 cups of liquid which = 7 cups of liquid which is about 2 quarts. So if your pan is 3 quarts, it should be fine! 🙂 If you are really worried, just place the pan on a baking tray to catch any overspill!
Would Pyrex work?
I never thought of that! What I would suggest is heating the dish in the oven so it is hot when you transfer the risotto into it. Yes it will work! It might take 5 minutes longer because you’ll lose a bit of heat when you transfer the risotto to the pyrex, but it will work!
Nagi, I love this recipe, it almost cooks itself I’ve cooked it a couple of times – it’s a keeper
Today , No onion, so I subbed , leek, celery, fennel bulb, finely chopped which iworked a treat
I also added fresh lemon myrtle leaves which addsd to the citrus note .
Mirian, you base is so much more interesting than just onions! 😉 And I bet the lemon myrtle added a perfect finishing touch. 🙂 I love your description that this “practically cooks itself”. I’m going to steal that line and use it for another recipe! 😉 N x
This sounds soooo yummy!! Can I use a cast iron skillet??
You sure can Jo Ann! Just make sure it’s a big one so you don’t get overflow! N x
Hi,
Can you edit your recipe to include some sort of ball park time on cooking the rice? I feel like mine just turned from white to brown… There isn’t a translucent stage. Are we talking 5 minutes? Or 20? Just an approx time would be helpful.
Thanks
Hi Leanne! Happy to help 🙂 Just to clarify are you talking about when the step on the stove, or baking time? N x
This looks and sounds absolutely outsanding!! I love the flavor one pot meals have! Can’t wait to give it a go 🙂
Me too! It really makes all the difference having everything in one pot 🙂 All the flavour is trapped!! N x
This looks so delicious and I’m excited to try it this weekend! Quick question though… I have a weird aversion to bone-in chicken. Do you think breasts would work or would they completely dry out?? Thanks in advance!
Hi Jennifer! We all have our “weird” things, trust me!! Personally I would not make this with breast, too hard to get the cooking perfectly right so it isn’t dry. But you can! Boneless thigh fillets would be a better bet. 🙂 Get large ones (preferably with skin!) so that way you can be sure they won’t overcook with the cooking time in the oven!
I was really skeptical about making risotto in the oven. I actually doubled this recipe because I have a large family to feed and most recipes don’t make enough. This recipe delivered in every way. My Dutch oven was filled with creamy risotto and the chicken was good. My family ate it all up and want to know what’s next on the menu. I will definitely be making more recipes from you as I can see the detail that you put into each recipe. Great job.
I’m so glad you enjoyed it Matt! I can understand why you were skeptical – most oven baked risottos instruct to leave the risotto in for far too long or use too much liquid so the rice is really soggy. 🙂 Thank you for taking the time to come back and let me know you enjoyed it!
Making a great risotto is an exacting science I’ve heard. Do you have any tips for maKing it in high altitude areas?
Hi Kelsea! I don’t actually consider risotto to be an exact science 🙂 I think it is much easier than baking cakes which CAN be very much affected by altitude. I have done research on altitude and how it might affect risotto and I am fairly sure this will work. This is a bit different to other risottos because it is baked rather than made on the stove top so the evaporation of liquid at the lower water boiling point due to where you live should not affect the recipe as much as it would others. I do hope you give it a go! 🙂
Jus tried this last night! Kitchen newbie/cook newbie and BOY did this come out great!
I left the chicken on the pan a little longer than normal, but my family saw the pics I posted of this meal last night and they are begging me for this recipe!
I have a lot of risotto left over so I will use that with some chicken breasts I plan to season and sear and cook next week! Oh so good!
Hi Michael! I LOVE hearing from kitchen newbies!! Not so newbie anymore, that’s for sure. 🙂 This is quite straight forward, but certainly not one of the easiest recipes. So I think you can remove the rookie label! So glad you enjoyed it!! Hint: Leftover risotto is FABULOUS to make arancini balls with. I have a recipe on my blog! So so good…. Thanks for taking the time to let me know you enjoyed this!!
I’m making this right now and I can’t wait to eat it, but even at the end of cooking, there is still SO MUCH liquid on top that I can’t even see any rice! Maybe it’s because I’m using a Dutch oven instead of a more shallow pan, but I’m just going to leave it in longer and see how that works out
Hi Jillian – as long as the rice is cooked, excess liquid is fine! You will be very surprised how quickly the liquid is absorbed add evaporates when you stir it after taking it out of the oven. 🙂 But if you couldn’t even see the rice, that does sound odd! Did you use the right amount of liquid? Using a dutch oven actually makes it cook faster because it retains so much heat so that definitely would not have been the cause. Unless….did you start it on the stove in a skillet then transfer to a dutch oven? Because in which case the dutch oven would need extra time to heat up in the oven. 🙂 I hope it worked out and you enjoyed it!
I made this for dinner tonight with drumsticks because my grocer doesn’t sell bone-in, skin-on thighs (I KNOW!). It was so, so delicious. Like another cook, my risotto had a lot of liquid -more than I like, I prefer mine firmer. I cooked mine for a few extra minutes and then left it standing to absorb some of the liquid. It came out beautifully. I just garnished it with some chopped basil and it made a really yummy, easy dinner.
Thanks for sharing this recipe!
Hi Emma! So glad you enjoyed it! Adjusting the liquid amount to your taste is entirely up to you 🙂 The traditional Italian way and what you get at posh restaurants is much sloppier than you typically see, almost borderline porridge like. The “test” for chefs as to whether the risotto consistency is right is to ladle it onto a plate then it should spread out rather than stay in a mound. 🙂 But as with everything, it’s up to each individuals taste so I’m glad you adjusted it to yours – and especially that you loved it!! Have a wonderful weekend! 🙂
This was amazing! I ended up with about 1 cup of liquid but just cooked it longer (20 mins more after uncovered) till the chicken was exposed and became crispier. Loved it, can’t wait to make more of your recipes! Thanks 🙂
Hi Amaris! Thank you so much for taking the time to come back and let me know you loved it! 🙂
I made this for dinner last night. It was absolutely delicious and full of flavor. Mine did not come out looking like yours though. I had a lot more liquid after cooking so next time I’m going to decrease the chicken broth just a little to try to improve the technique and presentation a little when I make it. Thank you for such a wonderful easy recipe full of flavor!
Hi Sheila! You know what? It sounds like your risotto came out even BETTER. Because real risotto, the way proper restaurants make it (especially the high end ones), is kind of like porridge. When you serve it out, it mostly spreads out because there’s more creamy sauce rather than staying in a sticky pile of rice. Having more liquid is exactly what I strive for with risotto!!
But I’m SO GLAD you loved the flavour though!! (And actually, I wouldn’t mind knowing what you did to have extra liquid! Maybe your chicken was juicier than the ones I use. 🙂 )
Thank you Nagi for this fabulous recipe. The combination of the home prepared rich chicken stock and the juices that seeped from the chicken into the risotto during the cooking process made for a very successful new addition to our dinner menu. I would like to use a similar concept using duck portions. Would you suggest a duck stock or would the chicken stock suffice. Also what would be the most suitable cuts to use that would not dry out. Your thoughts would be really appreciated.
Many thanks and keep your creative gems coming.
Hi Jimela! I am SO glad you enjoyed it!! (PS Especially using homemade chicken stock – isn’t it the best? 😉 ) Oooh, duck would be very indulgent! It is a wee bit harder though because the cooking method is quite different. Duck is very fatty – even fattier than chicken – so you really need to render the fat out well, also to get crispy skin (which is the BEST!). So to make it with duck, I suggest using breast (because other cuts are hard to brown evenly but won’t roast in the oven in the risotto cooking time). To make the skin crispy, place it skin side down in a COLD pan (no oil) and cook it on medium heat until browned – around 8 minutes or so. You’ll need to pour the fat off at least once (save it – freeze it and use it for roasted potatoes!). Then when crispy, turn it over and just sear the other side for about 2 minutes, or until the duck is almost cooked through (cut to take a peek to be 100% sure, it should still be a touch pink on the inside).
Because you have seared it quite a long time, the duck should be pretty much cooked through so I would cover it with foil on a plate to keep warm, then pop it on the risotto when you take the lid off before returning it to the oven, just for the last 10 minutes – for the final cooking and for the skin to crisp up even more. And pour the duck juices that will pool on the plate into the risotto so you get extra duck flavour. 🙂
OH and I have never in my life made or used duck stock! It would be very indulgent to use it, but I’m sure chicken stock will suffice 🙂 You’ll get extra duck flavour from the juices that you pour off the place.
Sorry this is lengthy but the cooking method for duck is quite different to chicken so the duck roasting time needs to be adjusted! Hope it helps! – Nagi
I’m still one to make risotto the old fashioned way. Call me a dinosaur! Or perhaps a bit OCD as I like complete control during the cooking process. However, this one pot dish does look tempting!
Seriously….when you have 15 minutes to make dinner rather than 40, try it. I promise, I am so exact with the cooking times and stirring in the parmesan and butter at the end, it makes a risotto that is really close the real thing. Heck, next time we have a dinner party, I’m making risotto….and you have to guess whether I made it the old fashioned way or BAKED it! He he!! 🙂