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!
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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:
Loved it! I scaled down the recipe to 3 serves (Had 500g of Chicken Thighs) and it was a good amount for myself and my partner, with leftovers for my lunch the next day too. Very yummy and so easy to make. Might try to sub chicken for prawns next time. Thanks Nagi!
If I double the recipe do I still bake it the same amount of time?
I took a gamble and made this for a dinner party and I’m SO glad that I did. It was frickin delicious and I nailed it thanks to Nagi. Thank youuu!
I took the risk of cooking this for the first time when I had some guests staying over.
Absolutely delicious and everyone loved it. A total crowd pleaser
I feel compelled to leave a comment after making this dish literally dozens of times! This is my GO TO meal for impressing picky eaters, and it’s easy to make dairy free by subbing milk for coconut milk. I always get compliment and it remains a staple!
This was yummy I didn’t use milk I used Philadelphia cream for cooking and it was delicious and added mushrooms. Will be a keeper.
Thankyou
Nagi,
I combined this recipe with the mushroom risotto since I only had 3 thighs on hand. I added a little less milk since I used half and half and it came out fantastic. I used my Staub dutch oven and it was a perfect vessel for this dish.
Thank you for the inspirations!
X L N t … even with skinless boneless chicken breast and sherry instead of wine 😉 A real keeper!
Wish I’d read the comments first as I would have reduced stock by a cup. Now have runny risotto soup.
Can I make this in a (not enameled) cast iron pan? Or would it be better to start in the cast iron and then transfer to a Pyrex casserole dish? I don’t have a Le Creuset or anything like that.
An ovenproof cast iron skillet would be fine for this, Anna. N x
Love this recipe. I make it at least twice a year. I notice that if I don’t allow it to simmer before I throw it in the oven, it comes out runny. Follow all the steps! Thank you!
Oh no, mine turned out runny also. Weird… I wonder if the oven needed to be on 200 rather than 180.
Sorry you had issues, sounds like it needed to cook slightly longer. Can you tell me what pot you used? N x
Hello again, Le Creuset. I ended up cooking for an extra 10 mins & it turned out perfect! I also did use soy milk instead of normal milk so that may have effected it? Happy to eat my words now… as the whole family LOVED this meal, just like every other recipe of yours. Thank you Nagi
Great recipes, it is where i get what to cook when i dunno what to cook. . Luv it, so perfect for my family’s taste. .
Just made this and my family demolished it. We cook your food all the time and it has never failed us. I have a family of 5 with quite different tastes at you’re always a winner 💜
Is this right? 1.5 cups rice soaks up all that liquid?! After 20 minutes in oven mine is still super liquidy so I’m hoping it thickens up!
So unfortunately mine is super liquidy even after 35 minutes. As I’ve never had risotto I’m not sure what I should even do to try to fix it.
Nagi is my go-to gal… but not this time. I knew this wouldn’t turn out right, despite my following every instruction.
It’s frustrating but it looks delicious! Glad so many people had better luck than I.
….and tho’ it looked nothing like Nagi’s beautiful risotto, and it was mush for sure, it was still really good. Makes me want to try risotto that’s cooked well. I now think there will be a next time! And next time, I will put in half the milk to begin with since I needed no milk at the end. I even left out the butter. It was already super liquidy. Glad the instructions said it should be creamy and not like rice normally is.
This is my favorite site for recipes. Thanks a million for so many great dishes and well-done instruction!
This was delicious. I changed a few things based on what I had on hand. Used cream and water instead of milk for the cup of milk in the risotto. Added butter sautéed mitaki mushrooms and spinach at the end. I didn’t need any additional milk to get my sauce to thicken up and I had shredded parmigiana instead of grated so used that and stirred it it slowly. Really delicious.
Nagi I Love your Recipes the Asian Chicken and Rice I have made so many times. But this one did not work at all. I stuck to the amounts and times. It was like soup. I had to take liquid out then finally cooked on the stove top like Risotto to make it work. I had cooked swiss brown mushrooms to add at the finish. Where did I go wrong?
Hi Kerrin, sorry you had issues here, can I ask what rice you used? It should definitely not be soup, almost sounds like your oven wasn’t hot enough?! N x
I’ve been waiting for the 94 degree high humidity days to pass so I could make this dish. This recipe is so creamy and delicious! I used boneless skinless chicken breast, since it was what I had on hand. I added mushrooms in with the onion and garlic. Next time I think I will add carrots as well. We had an unexpected visitor after we finished our dinner, and I offered him to try it. It was a hit with everyone! I thought I’d have enough risotto left to try making your arancini tomorrow, but my son finished it off before bed lol. I’ll just have to make it again 🙂
I was hoping to make this for dinner tonight with a few veggie additions. I was thinking I could add leeks with the onions and the beginning and spinach at the end. Does this sound like it would work ok? Any changes to the amount of liquid with the extra veg? (I know the amount of liquid is super important!)
Hi Hilary, that will be fine! Just add the leeks with the onion and spinach last minute and stir through 🙂 N x
Thank you Nagi! I made this with spinach and leeks a while back and with some kale tossed in at the end more recently. Your recipes never disappoint! This one is so easy to add things to and I always seem to have what I need on hand. And I can’t tell you how much I appreciate you substitution notes (bone in vs boneless thighs). Thanks a million!!
This was so delicious! I will be making this again.Thank you for sharing this recipe with us..