The new way of one pot cookingโฆ.making TWO dishes in one pot! Anyone for a creamy, dreamy risotto AND crispy roasted chicken?ย 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 โin corporateโ. But Iโve never been happier.
Sharing food I love and helping people cook fabulous food for their family and friendsย is what I was meant to do. I really feel like Iโve found my calling in life. And itโs 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 toย dinner!! Iโm raising the โone pot wondersโ bar with this creamy, dreamy risotto topped with crispy roast chickenโฆ.look how creamy the risotto is!!ย (AND how beautifully golden and crispy the chicken isโฆ.!)
Iโm pretty excited to be sharing this with you! I wasnโt sure if it was something you would like, but the One Pot Greek Chicken with Lemon Riceย is fast becoming one of the most popular recipes on my blog.ย So I figured you might like this too. ๐
This recipe uses the same technique.ย 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 seriousย flavours. And you know how Iโm all about big flavours.ย โKapowโ 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!ย emoticon with my tongue sticking out because it would have been perfect to insert right there.
So mature, arenโt I?! ๐
There is one major difference between theย One Pot Greek Chicken with Lemon Riceย and this recipe. Itโs the rice. Theย rice in theย One Pot Greek Chicken with Lemon Riceย is fluffy and fresh with the lemon flavours. The rice in this recipe is creamy because itโs a risotto.
YES itโs 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 itโs really unappealing.
But if you get the liquid to rice ratio right and make sure you donโt overcook it in the oven, it comes out fabulously! I wonโt 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. Thatโs 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 aheadโฆ.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 outย slightly softer than making it the proper way because itโs not being stirred constantly. But it is a very small compromise for the convenience.
Also, Iโve been really exact with the liquid to rice ratio and baking time, to make sure you end up with a risotto that isย creamy and rice that isย tender, not mushy. ๐
Iโd love to know what you think if you give this a go! And any questions, just leave a comment below and Iโll reply promptly!ย โ 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:
Hi Nagi
thank you sooooooo much for such a beautiful recipe!!!! I made this one last night and it was so delicious โ I made it for my brother and I for dinner last night and had enough to finish it off tonight.Normally my brother freaks when I serve him up any meal with rice in it โ but he just loved the flavour and has asked me to make it again soon!! This is the first recipe of yours I have tried but Iโm going to work my way through the ones that appeal to me now that this one worked out so well!! I only discovered your site yesterday but itโs now in my favourites and Iโll let you know as I go along โ thank you so much โ this dish was everything you said it would be and more!!
Virtual high five! Iโm so glad you and your brother enjoyed this! I do hope you try other recipes, and yes I would love to hear how they go! N x
I rarely leave comments, but everything I try from you just turns out wonderfully. I found this recipe when I wanted to use my new Wide French Oven and it was spot on. Iโve continued to use your recipes and they always impress and arenโt overly complicated. Thank you for saving me from my dinner ruts!
Iโm so glad you enjoyed this Caitlin! And thank you for trying my recipes AND for coming back to let me know, I really appreciate it! N x
Dear Nagi,
Yet again another recipe! I really love these 1 pot meals. And the ability to make them a bit more to a familyโs specific taste. Have some family members who cant handle pepper so I had to adjust and did my own seasoning because of it. But it still turned out so amazing the risotto was creamy and delightful! Thank you for these recipes. Gunna be trying the chinese bbq pork tenderloin tonight!
Thatโs wonderful Devon! Iโm so glad you enjoyed it, and thank you for coming back to let me know, I really appreciate it! N x
Hi, Iโm getting ready to make this for dinner and I had a questionโฆ. Iโm sure the risotto comes out great in the oven but like you said itโs not quite the same so I wanted to do my risotto on the stovetop, do I need to make any adjustments to the amount of liquid or anything? Thanks!
Iโm sorry for the late response Jessica, Iโve been caught up for the last couple of days! To make risotto on the stove, yes you need to make adjustments! Mix hot liquid in one cup at a time on medium heat, stirring in between each cup until mostly absorbed. Continue until risotto is al dente i.e. just cooked, still with a little bit of a firm bite inside. ๐
I just made this recipe but it was too peppery. I think 3 tbsp is too much lemon pepper seasoning and I used 8 boneless thighs.. Did u mean 3 tsp. The rice came out nice but you could omit the extra pepper for the seasoning too. I also commented before on the Greek chicken which came out fine.
Hi Amy! I do mean 3 tbsp, it is meant to have the peppery flavour ๐ Iโm sorry it wasnโt to your taste, you could definitely reduce it if you donโt like the peppery flavour so much! N x
I made this tonight and it turned out very soupy. This is on my part though because my pots are not oven safe and had to switch to a glass casserole dish. Very upset I didnโt get the great outcome like everyone else!! Thank you for the recipe, Iโm definitely going to invest in oven safe cookware.
Oh dear Mikayla! Iโm sorry to hear that ๐ But yes, when you switched the dish, you would have lost a great deal of heat and that impacts the cooking time. I do hope you try it again!
I canโt stand the flavor of lemon pepper, can another spice be used like garlic?
Hi Tonya! You sure can ๐ In fact, you can sprinkle the chicken with your favourite seasoning โ any!
Iโve made this for my family, exactly as your recipe is written, and it turned out great. Hereโs my question- Iโm hosting a group of women for dinner next week and Iโd like to make this dish. Do you think I could make it ahead of time and reheat? Thanks for your help.
Hi Jami! Iโm so glad you enjoyed this ๐ Unfortunately though I donโt recommend making ahead because risotto goes mushy. Sorry to say! ๐
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 heโs ever eaten, and my husband wonโt 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 liquidโso worried that I didnโt add all of it when I first put it in the oven. However, youโre 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. Canโt wait to make it again!
Thatโs wonderful Rebecca! Iโm so glad you and your siblings enjoyed this, and thank you for coming back to let me know! ๐ 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!!! ๐
It all sounds great, however, risotto is pasta, not rice..
.
My mistake!!! You were saying risotto, and I was thinking orzo!!! Sorry!!
Thatโs ok Lucy!!! ๐ I thought thatโs 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. Iโm currently trying to cook down the excess liquid on the stove top on time for dinner!! Iโll try agin but less broth maybe. Thank you for sharing! Iโm 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 donโt 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! Iโm sorry you canโt. Normal rice doesnโt have the starch content like risotto rice does to make it creamy. ๐
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 pepperโฆ Stir til smooth, and serve while hot.
Sorry, that was supposed to say a rouxโฆdonโt 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 โPinterest successโ 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 โค๏ธ
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.
Iโm glad you enjoyed this Kyla, thank you for letting me know! ๐
First Iโd 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.
Iโm so glad you enjoyed it Shari!!! Thatโs odd that there was too much liquid, I was very careful to get the ratios right. Being of Asian background Iโm 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 doesnโt work well for her stomach. Any tips?
Hi Chris! My only concern would be the cooking time for pork loin because itโs so much more sensitive than chicken re: overcooking. Iโm glad you like this recipe though!! ๐
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! Iโm so glad you enjoyed it! ๐ N x
Hi! This recipe sounds so good, but I wondered if chicken breasts could be substituted? My momโs 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!!
I use chicken breasts and itโs perfect. I brown them first. I usually take them out after 20 mins, then put the rice back in uncovered for 10 more minutes. Itโs always perfect. Love this recipe!
Natalie, Thanks for helping out Julie! Thatโs so kind of you! ๐
Hi Julie! It sure can, please see Note 1 ๐
Iโm in the middle of making this for my wife, who has the flu. But I need help! Iโve carefully measured the ric and liquids, and just took the dish out of the oven after 20 minutes with the lid on โ using a ceramic Dutch oven โ and there is still a TON of liquid!!! I canโt imaging that 10 more minutes will cause the rice to absorb all the remaining liquidโฆ. Much less add in another half cup of milk. Help!!
Hi Dale! Iโm sorry for the late response ๐ And I hope your wife is feeling better today. How did it work out?? ๐ I know the amount of liquid is alarming, but it does disappear! It is supposed to be quite saucy at the end, thatโs 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 youโre 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! Iโm glad your wife is feeling better. ๐ 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! ๐