Baked Chicken Risotto (Easy No-Stir Method)
This easy oven-baked chicken risotto is creamy, comforting and stress-free. A one-pot recipe that makes risotto easy enough for weeknight meal or fancy enough for a dinner party.
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
- ¼ cup white wine
- 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.1 # chicken thighs, 1 tsp. salt, 1 tsp. lemon pepper
- Add another 1 tbsp. olive oil to the Dutch oven. Add onion and sauté 2-3 minutes. Add garlic and sauté another minute. Add white wine and scrape all the bits off the bottom of the pan.1 cup yellow onion, 2 cloves garlic, 1/4 cup white wine
- Add arborio rice and stir frequently until the rice just begins to turn translucent, 1-2 minutes.1 1/2 cups arborio rice
- Stir in chicken broth and add the chicken pieces. Bring the mixture to a simmer, then cover and bake in the oven for 30 minutes.4 cups chicken broth
- Stir in milk, parmesan and peas. Place back in the oven uncovered for another 10 minutes until most of the liquid is absorbed.1/2 cup milk, 1/2 cup parmesan cheese, 1 cup frozen peas
