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
MORE RISOTTO RECIPES!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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:
Well I might as well admit it now, I’m a risotto virgin! Yep never made it before, I’ve always been scared of it, not sure why, it’s just that I always thought you had to have mad skills to make risotto. Go figure! But you’re making me brave Nagi, you make it look simple. If you dare me I will try it! 🙂
Flat out don’t believe it. How is that possible???!?!!!
I’m glad you left your corporate world, high heels and all, to join us in this cooking, photographing and writing world. It’s never been better. 🙂
Your chicken with creamy garlic risotto would be a dream in my kitchen today!
Thanks Maureen, me too! Hope you are feeling better. 🙂
Another winner recipe, Nagi! And congrats on the awesome book!!! Sorry I haven’t left a comment in a while, but I’ve been checking out your creations!!! XO
Hi Suzy!! Ohhhhh I’m so glad to see your gorgeous face, it’s been ages since I’ve been to your site too! Fixing that now, popping over to say HI and check out what you’ve been up to! N x
Yeah, I’d really like to have a “hmph! emoticon” too. 😉 This looks great — but I’m a lover of big flavor too. Love quickish simple meals like this — thanks.
Ha ha!! I love that you picked that up in the post! Made me laugh 🙂
I’m so glad that you’re happy, Nagi because YOU MAKE EVERYONE HAPPY!! What would I do without you!?!
I love the way you think with this one pot dish – that it’s one pot, but still some separation between elements. Love love love this!
Right back at you Marissa!! So glad we found each other. You are honestly one of the most considerate, lovely, generous people I know. And it just so happens that you are a FAB cook too!! 🙂
This is genius! Love, love, love it! And I also have to say that I am SERIOUSLY interested to learn how restaurants make risotto ahead! I had always wondered if they had someone on risotto duty who got a new batch going every 20 minutes!
SAME HERE!! It’s really easy, all they do is cook it halfway, around 15 minutes of stirring. Then it can sit there for HOURS and when someone orders it, they just scoop out a bit into another saucepan and finish it off in around 10 minutes. It’s amazing. You absolutely cannot tell the difference!!
I had NO idea! That is so cool, THANK YOU!
I cannot wait to try your recipe! Sounds and looks amazing. Who knew you can make creamy risotto in the oven?!!! I am dying to dive into your cookbook <3
Ohhhhh, thank you so much Oana!! I know, it was a revelation re: creamy baked risotto. Though it is very specific with cooking times, otherwise you end up with overcooked mush! And thank you for your kind words about my cookbook! I’m pretty excited 😉 N x
I”m so excited for your baked wings cookbook! YAY! forgot to comment on that last post so I’m saying it now. WAY TO GO! you can feed me any day with your magic one pot cooking and crispy baked deliciousness!
THANK YOU Lindsay!! I was pretty nervous hitting “Publish” when I launched it, but feel really happy, it is quite an achievement! N x Thank you for your kind words!!
I can totally understand that when you said you work harder on your blog than your “corporate job”! Blogging is very similar to looking after a new born baby. It needs constant attention from various aspects – day and night!. 🙂
I recently bought a couple of skillets (from Lodge and Le Creuset) and I only used it to cook eggs and bacon! lol
I can’t wait to try your fast prep & big flavour recipes, incl. this one!
Ohhhhhhh…I love that….a gorgeous Le Cresuet skillet and you’ve only used it for bacon and eggs! Ha ha ha!!! 🙂
Wow Nagi, I think you’re everyone’s Hump Day Kitchen Angel 🙂 This is perfect for mid week when I have no idea what to cook.
Thanks so much for your kind words Nancy!! It is a good one for midweek 🙂 Especially given you can actually make this even without chicken, or even plonk some veggies on top instead! N x
Hi~ I am curious what would be an appropriate dairy substitute for this recipe? would rice milk be ok do you think? or just more chicken broth? thanks.
Hi Meagan! I suggest using more chicken broth for the baking stage and then stir through rice or almond milk after the risotto is ready. I just don’t know how rice milk will go if baked with the rice, so better safe than sorry! And this way I can confidently say that you don’t need to change the liquid amounts. 🙂 Hope you love it! OH and I’d add an extra 1/4 to 1/2 tsp of salt to make up for not using parmesan (I’m assuming if you are making it dairy free, you are omitting the parmesan too?). N x
This looks amazing! I first heard of risotto watching the cooking show “Hell’s Kitchen” with Chef Gordon Ramsay, and so many contestants messed up the risotto (and got yelled at by him!) I thought: this must be really difficult to make well!! I like this baked version, much better than watching the temperamental stove-top version boil (and hope it doesn’t burn!) in my opinion. Also I can just imagine the chicken baking on top of the risotto makes it so so flavorful! Can’t wait to try this!
Also, I’m so happy you left corporate to start Recipetineats! I love reading your blog, and all the recipes I’ve tried from here have been amazing!
Ohhhh, thanks so much Sarah!! Your messages are always so sweet. 🙂
I know the contestants find Gordon Ramsay scary but I think he’s HILARIOUS!!! In fact, I find it really uncomfortable watching the new series he’s doing where he cooks in his own home and is really nice and loving to his family!!! N x
Oh, definitely another winner here – Nagi – risotto, one of my favourites – once when to Milan just to go to a risotto restaurant! Crazy I know but so worth it!
Oh, I can totally see that Rachel! I mean, I would happily go to Milan for risotto…. Well. Actually, I would use any excuse!! 😉
Wow, difficult to rate. The risotto was over the top flavorful (I had thirds!!) I was a bit dismayed when the sauteed chicken sunk into the rice/liquid. I figured it would just be simmered in liquid which was the case. The chicken was done thru, but was nothing extraordinary. It was the risotto that stole the show!! Absolutely delicious! 5 stars for the risotto, 3 stars for the chicken. Thank you for the recipe! I’ll give it a 4 stars overall!
Hi Linde!! I’m so glad you enjoyed it 🙂 Sad you didn’t love the chicken though! It does sink into the risotto as it cooks which is a good thing because then the base of the chicken simmers with the risotto stock flavours. And then you take the chicken out anyway to stir the risotto flavourings through, the plop it back on top! Did you season the chicken with lemon pepper? Between that and the partially submerged chicken in the risotto I thought the chicken was totally delish! A teenage boy scoffed down 4 of them in one sitting!! (I know….I couldn’t believe it!!) Thank you for coming back to share your feedback!! N x
<3 !
:)! Glad you approve Mary!! <3
I’m with you on big flavors, Nagi! I can do subtle, of course. But as one friend who agrees with us put it, “I like to taste my food.” :^)
Now THAT’S going to be my retort the next time my family mocks me about how I don’t appreciate subtle!! Ha ha!! 🙂
I am so guilty of standing over the oven stirring for 25 minutes. I must try the oven version, I’m giving in arghhh lol
OH – don’t get me wrong! I stand over the stove doing that too!! Just not midweek, that’s all 😉
This sounds delicious, and I’m looking for different one- pot meals that would work in an electric skillet. Do you think this would work in an electric skillet? I can set the temps same as an oven, but the chicken would not come out crispy (that’s okay with me, & I’d probably use skinless anyway).
Hi Susan! If this is done in a skillet, you would need to revert to the usual way of making risotto otherwise the bottom will stick 🙁 However, I provided stove top directions for the Greek Chicken with Lemon Rice recipe and a reader told me it worked out great! So that will work in the electric skillet 🙂 Hope that helps!
Foodie e.s.p. moment! I was thinking about doing a one pot risotto inspired by your one pot Greek Chicken (love that dish SO much)! But I didn’t know if the risotto would turnout well if you’re not stirring and babying it (that risotto, always so high maintenance) 😉 I know you said it’s not exactly the same, but if you’re telling me it’s delicious – I know it will be wonderful! Can’t wait to give this one a try when I get moved into my kitchen 🙂
It is seriously scary how similar we are!! 🙂 I think baked risotto has a bad rap amongst bloggers because there are so many bad recipes out there that are cooked for WAY too long. 30 minutes is usually my max! 🙂
YES! I rendered the fat on some chicken thighs for the first time last week. Game changing, honestly. Can’t wait to try this!
Hi Hillary! I hope you do give this a go!! It’s really yummy! 🙂
I will!!! This week is the alfredo, it’s been waiting for me in my inbox!!!