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:
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, thatโs for sure. ๐ 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 goodโฆ. Thanks for taking the time to let me know you enjoyed this!!
Iโm making this right now and I canโt wait to eat it, but even at the end of cooking, there is still SO MUCH liquid on top that I canโt even see any rice! Maybe itโs because Iโm using a Dutch oven instead of a more shallow pan, but Iโm just going to leave it in longer and see how that works out
Hi Jillian โ 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. ๐ But if you couldnโt 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. Unlessโฆ.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. ๐ I hope it worked out and you enjoyed it!
I made this for dinner tonight with drumsticks because my grocer doesnโt 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 ๐ The traditional Italian way and what you get at posh restaurants is much sloppier than you typically see, almost borderline porridge like. The โtestโ 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. ๐ But as with everything, itโs up to each individuals taste so Iโm glad you adjusted it to yours โ and especially that you loved it!! Have a wonderful weekend! ๐
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, canโt wait to make more of your recipes! Thanks ๐
Hi Amaris! Thank you so much for taking the time to come back and let me know you loved it! ๐
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 Iโm 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 thereโs more creamy sauce rather than staying in a sticky pile of rice. Having more liquid is exactly what I strive for with risotto!!
But Iโm SO GLAD you loved the flavour though!! (And actually, I wouldnโt mind knowing what you did to have extra liquid! Maybe your chicken was juicier than the ones I use. ๐ )
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 โ isnโt it the best? ๐ ) Oooh, duck would be very indulgent! It is a wee bit harder though because the cooking method is quite different. Duck is very fatty โ even fattier than chicken โ 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 wonโt 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 โ around 8 minutes or so. Youโll need to pour the fat off at least once (save it โ 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 โ 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. ๐
OH and I have never in my life made or used duck stock! It would be very indulgent to use it, but Iโm sure chicken stock will suffice ๐ Youโll 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! โ Nagi
Iโm 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!
Seriouslyโฆ.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, Iโm making risottoโฆ.and you have to guess whether I made it the old fashioned way or BAKED it! He he!! ๐
Well I might as well admit it now, Iโm a risotto virgin! Yep never made it before, Iโve always been scared of it, not sure why, itโs just that I always thought you had to have mad skills to make risotto. Go figure! But youโre making me brave Nagi, you make it look simple. If you dare me I will try it! ๐
Flat out donโt believe it. How is that possible???!?!!!
Iโm glad you left your corporate world, high heels and all, to join us in this cooking, photographing and writing world. Itโs never been better. ๐
Your chicken with creamy garlic risotto would be a dream in my kitchen today!
Thanks Maureen, me too! Hope you are feeling better. ๐
Another winner recipe, Nagi! And congrats on the awesome book!!! Sorry I havenโt left a comment in a while, but Iโve been checking out your creations!!! XO
Hi Suzy!! Ohhhhh Iโm so glad to see your gorgeous face, itโs been ages since Iโve been to your site too! Fixing that now, popping over to say HI and check out what youโve been up to! N x
Yeah, Iโd really like to have a โhmph! emoticonโ too. ๐ This looks great โ but Iโm a lover of big flavor too. Love quickish simple meals like this โ thanks.
Ha ha!! I love that you picked that up in the post! Made me laugh ๐
Iโm so glad that youโre happy, Nagi because YOU MAKE EVERYONE HAPPY!! What would I do without you!?!
I love the way you think with this one pot dish โ that itโs 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!! ๐
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!! Itโs 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. Itโs 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! Iโm pretty excited ๐ N x
Iโm so excited for your baked wings cookbook! YAY! forgot to comment on that last post so Iโm 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 โPublishโ 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 โcorporate jobโ! Blogging is very similar to looking after a new born baby. It needs constant attention from various aspects โ day and night!. ๐
I recently bought a couple of skillets (from Lodge and Le Creuset) and I only used it to cook eggs and bacon! lol
I canโt wait to try your fast prep & big flavour recipes, incl. this one!
OhhhhhhhโฆI love thatโฆ.a gorgeous Le Cresuet skillet and youโve only used it for bacon and eggs! Ha ha ha!!! ๐
Wow Nagi, I think youโre everyoneโs Hump Day Kitchen Angel ๐ 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 ๐ 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 donโt 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 donโt need to change the liquid amounts. ๐ Hope you love it! OH and Iโd add an extra 1/4 to 1/2 tsp of salt to make up for not using parmesan (Iโm 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 โHellโs Kitchenโ 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 doesnโt burn!) in my opinion. Also I can just imagine the chicken baking on top of the risotto makes it so so flavorful! Canโt wait to try this!
Also, Iโm so happy you left corporate to start Recipetineats! I love reading your blog, and all the recipes Iโve tried from here have been amazing!
Ohhhh, thanks so much Sarah!! Your messages are always so sweet. ๐
I know the contestants find Gordon Ramsay scary but I think heโs HILARIOUS!!! In fact, I find it really uncomfortable watching the new series heโs doing where he cooks in his own home and is really nice and loving to his family!!! N x
Oh, definitely another winner here โ Nagi โ risotto, one of my favourites โ 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 risottoโฆ. Well. Actually, I would use any excuse!! ๐