Oven-Baked Chicken Risotto
This one-pot recipe for Oven-Baked Chicken Risotto will easily become a new family favorite meal. This no-stir method is the easiest way to make risotto and the flavor is out of this world!
Servings: 6 servings
Ingredients
- 2 tbsp. olive oil divided
- 1 # boneless skinless chicken thighs cut into 1" chunks
- 1 tsp. salt
- 1 tsp. lemon pepper
- 1 small onion chopped
- 2 cloves garlic minced
- 1 ½ cups arborio rice
- 4 cups chicken broth
- ½ cup milk
- ½ cup parmesan cheese shredded
- 1 cup frozen peas
Instructions
- Preheat oven to 350 degrees.
- Heat 1 tbsp. of olive oil in a 6-quart Dutch oven over medium-high heat. Season chicken thighs with salt & lemon pepper. Add to the Dutch oven and brown 4-5 minutes until the chicken has some nice color (doesn't have to be fully cooked). Remove chicken from the pan.
- Add another 1 tbsp. olive oil to the Dutch oven. Add onion and sauté 2-3 minutes. Add garlic and sauté another minute.
- Add arborio rice and stir frequently until the rice just begins to turn translucent.
- Stir in chicken broth, being sure to scrape the bottom of the Dutch oven. Add the chicken pieces. Bring the mixture to a simmer, then cover and bake in the oven for 30 minutes.
- After 30 minutes, remove cover and bake another 10 minutes.
- After 10 minutes stir in milk, parmesan and peas. Place back in the oven for another 5-7 minutes until most of the liquid is absorbed.
Helpful Equipment & Ingredient Links
Dutch Oven
Cutting Boards