Easy Baked Chicken Risotto (No-Stir Recipe)

Name: Easy Baked Chicken Risotto (No-Stir Recipe)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 2 tbsp. olive oil (divided); 1 # chicken thighs (boneless skinless, cut into 1" chunks); 1 tsp. salt; 1 tsp. lemon pepper; 1 cup yellow onion (chopped); 2 cloves garlic (minced); 1/4 cup white wine; 1 1/2 cups arborio rice; 4 cups chicken broth; 1/2 cup milk; 1/2 cup parmesan cheese (shredded); 1 cup frozen peas

This baked chicken risotto is an easy oven-baked version of classic Italian risotto that delivers creamy, comforting results without constant stirring. Made with juicy chicken thighs, Arborio rice, parmesan cheese, and peas, it’s a one-pot dinner that’s simple enough for busy weeknights but elegant enough to serve at a dinner party.

Finished chicken risotto in white ceramic pan with a wooden spoon resting in it.

Picture this: you are sitting at a fancy restaurant (kid-free). You order off the menu and enjoy the creamiest, most flavorful risotto along with a glass of fine wine. If you’ve heard anything about risotto, you know that it often requires a lot of attention to make and you truly savor this special treat on your night on the town.

Okay, back to reality. We all can dream, right? Reality is that on busy weeknights with three busy girls, I just want to get dinner on the table that’s easy as well as delicious. This recipe may sound fancy, but it’s also kid-approved!

If you’ve always avoided making risotto because of the constant stirring, this recipe is for you. The oven does almost all the work, giving you rich, creamy risotto with far less effort than the traditional stovetop method.

This recipe was so easy and SO GOOD. Adding it as a repeat for winter cozy mealtimes. I don’t have a Dutch oven or anything, so just did the first few steps on the stove top, and then finished in the oven in a glass cake pan with a lid. Also added extra peas and that didn’t make a difference- turned out awesome. Can’t wait to make again!!

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Quick Look at this Baked Chicken Risotto Recipe

Ready In: Just under an hour
Serves: 6
Flavors: Creamy, savory, lightly cheesy
Equipment: Dutch oven or oven-safe skillet with lid
Great For: Weeknight dinners, date night at home or a dinner party

What you’ll need for this recipe:

Chicken thighs – I love using boneless skinless chicken thighs because they don’t dry out as easily as breasts (and they’re cheaper!).
Seasonings – Salt and lemon pepper give the chicken a bright, zesty flavor.
White wine – They say to cook with a wine you’d drink, but I’m not a huge wine drinker. I typically have a bottle of white cooking wine from the grocery store in my fridge for recipes like this. Otherwise a dry pinot Grigio, sauvignon blanc or a chardonnay would work well. It gives the recipe a hint of acidity and enhances the flavor of the dish.
Arborio rice – A short grain Italian rice that has a high starch content making it perfect for dishes like creamy risotto
Chicken broth – Store-bought or homemade
Milk – Adding it will help with the silkiness of the risotto.
Parmesan cheese – Melts into the risotto for a rich, flavorful and cheesy finish! Grate your own to avoid a grainy texture.
Peas – Frozen peas actually work best. Adding them during the last few minutes of cooking ensures they don’t get mushy.

How to Make Baked Chicken Risotto

Traditional risotto demands stirring, ladling, and patience. This version? The oven does all the heavy lifting.

Step 1: Prep the chicken – Season thighs and sear until golden. They won’t be fully cooked at this point, it will finish cooking in the oven. Remove and set aside.

Searing the chicken adds so much flavor to the dish. Don’t skip this step!

Step 2: Build the flavor – Sauté onion and garlic, then deglaze with white wine to release all that flavor.

Deglazing the pan releases all those yummy bits back into the dish. And don’t worry, the alcohol will all cook off. No wine? No problem! Feel free to substitute more chicken broth in place of the wine if you don’t have any or prefer not to use. Add a squeeze of lemon juice after baking the risotto to replace that hint of acidity.

Chicken thigh pieces browned in bottom of ceramic pan stirred with a wooden spoon.

White wine in bottom of pan deglazing browned bits of chicken, onion and garlic.

Step 3: Add rice & broth – Add the rice. Sauté the mixture for a couple minutes until the rice just begins to turn translucent. Toasting the rice helps it hold its shape while creating the creamy texture risotto is known for.

Add the chicken broth and chicken chunks back in and bring the mixture to a simmer, cover and move to the oven. No more standing over the stove!

Arborio rice being sautéed with onions, garlic and white wine in a cast iron braiser pan.

Chicken broth is uncooked risotto mixture in ceramic pan with a wooden spoon stirring it.

Step 4: Bake – Bake the risotto for 30 minutes covered. After baking, the risotto should be tender but still have a tiny bit of “bite” (al dente). If it feels too chewy, add ½ cup broth and bake a little longer.

To finish the risotto add milk, parmesan cheese and frozen peas. Bake the risotto for another 10 minutes to heat everything through and allow the rest of the liquid to absorb.

Milk, shredded parmesan and frozen peas being added to cooked risotto mixture in ceramic pan.

Recipe Tips

Don’t rinse the Arborio rice – the starch is what makes risotto creamy.
No Dutch oven? An oven-safe skillet, braiser, or even a covered 9×13-inch baking dish will work, as long as it’s tightly covered during baking.
Keep the risotto covered while baking so the rice cooks evenly.
Add the peas near the end so they stay bright green and tender.
The risotto should look slightly loose when it comes out of the oven. It will continue to thicken as it rests.

Serving Ideas

Let the risotto rest for 5 minutes before serving to allow it to thicken slightly. It’s hearty enough to serve on its own, but also pairs beautifully with:

Salad – a nice garden or Caesar
Veggies – asparagus, green beans or broccoli
Garlic bread

I always like to top my risotto with some extra parmesan cheese and a dash of black pepper!

Storage & Reheating

Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.

Reheating: Stir in a splash of broth or milk before reheating on the stovetop or in the microwave to bring back the creaminess.

Freezing: Risotto is best enjoyed fresh because freezing changes its creamy texture. While it’s safe to freeze, the rice often becomes grainy after thawing.

Easy Variations & Swaps

Chicken breasts: Naturally drier than thighs but will work in this dish.
Shrimp: Replace the chicken with 1 to 1½ pounds of peeled and deveined shrimp. Sauté until just pink, then stir into the risotto with the milk, Parmesan, and peas during the final 10 minutes of baking.
Cheese: Try Gruyere, Fontina, or Pecorino for that rich flavor.
Veggies: Mix in sliced mushrooms, zucchini chunks, asparagus pieces, or broccoli florets instead of peas. Harder veggies should be cooked to almost tender before adding to the risotto.
Dairy-Free: Sub plant-based milk and cheese.

Plate of risotto with a gold fork alongside ceramic pan with a wooden spoon.

FAQ

A dutch oven, braiser or other oven safe skillet with cover will work for this recipe. Just be sure the handle and cover are ovenproof so it can go right from the stove to oven. Pans like these are heavy-bottomed and can withstand high heat and maintain heat evenly.

If the rice is still firm after baking, stir in an additional ½ cup of warm chicken broth, cover, and bake for another 5–10 minutes until the Arborio rice is tender.

Risotto continues to thicken as it rests. If it’s thicker than you’d like, stir in a splash of warm chicken broth or milk until it reaches your desired consistency.

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Baked chicken risotto in a ceramic braiser pan with a wooden spoon resting in it.

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