Oven-Baked Chicken Risotto

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This one-pot recipe for Oven-Baked Chicken Risotto will easily become a new family favorite meal.

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This no-stir method is the easiest way to make risotto and the flavor is out of this world!

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Season chicken thighs with salt & lemon pepper. Add to the Dutch oven and brown 4-5 minutes until the chicken has some nice color.

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Saute onion for 2-3 minutes. Add garlic and sauté another minute.

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Add arborio rice and stir frequently until the rice just begins to turn translucent

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Stir in chicken broth, being sure to scrape the bottom of the Dutch oven. Add the chicken pieces.

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Bring the mixture to a simmer, then cover and bake in the oven for 30 minutes.

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After 30 minutes, remove cover and bake another 10 minutes.

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Stir in milk, parmesan and peas. Place back in the oven for another 5-7 minutes until most of the liquid is absorbed.

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This recipe will make you believe you are at a fancy restaurant!

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Find recipe details & more using the link below!

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