The new way of one pot cooking….making TWO dishes in one pot! Anyone for a creamy, dreamy risotto AND crispy roasted chicken? 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 “in corporate”. But I’ve never been happier.
Sharing food I love and helping people cook fabulous food for their family and friends is what I was meant to do. I really feel like I’ve found my calling in life. And it’s 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 to dinner!! I’m raising the “one pot wonders” bar with this creamy, dreamy risotto topped with crispy roast chicken….look how creamy the risotto is!! (AND how beautifully golden and crispy the chicken is….!)
I’m pretty excited to be sharing this with you! I wasn’t sure if it was something you would like, but the One Pot Greek Chicken with Lemon Rice is fast becoming one of the most popular recipes on my blog. So I figured you might like this too. 🙂
This recipe uses the same technique. 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 serious flavours. And you know how I’m all about big flavours. “Kapow” 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! emoticon with my tongue sticking out because it would have been perfect to insert right there.
So mature, aren’t I?! 😉
There is one major difference between the One Pot Greek Chicken with Lemon Rice and this recipe. It’s the rice. The rice in the One Pot Greek Chicken with Lemon Rice is fluffy and fresh with the lemon flavours. The rice in this recipe is creamy because it’s a risotto.
YES it’s 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 it’s really unappealing.
But if you get the liquid to rice ratio right and make sure you don’t overcook it in the oven, it comes out fabulously! I won’t 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. That’s 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 ahead….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 out slightly softer than making it the proper way because it’s not being stirred constantly. But it is a very small compromise for the convenience.
Also, I’ve been really exact with the liquid to rice ratio and baking time, to make sure you end up with a risotto that is creamy and rice that is tender, not mushy. 🙂
I’d love to know what you think if you give this a go! And any questions, just leave a comment below and I’ll reply promptly! – 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:
I love this dish! But my husband isn’t a fan of chicken thighs. By how much would you adjust the cooking time if using using boneless chicken breasts? I suppose I could cut them in half to resemble the size of a thigh?
Hi Beth! Please see note 1 – just sub the breast whole 🙂 Don’t cut it otherwise it will cook too quickly!
I’m surprised you can’t hear the mm good yummy yummy noises all the way across the globe where you are! Lol … Loved it …. And more importantly so did the hubs!
Oh I think I heard them….. ? So pleased you and hubs enjoyed this, thanks for letting me know Paula! N xx
The end result of this dish is delicious. I followed the recipe to a T except at the end had to put the risotto on the stove to finish cooking so all of the liquid got absorbed which took an additional 15 minutes. I will definitely make it again as my family loved it.
I’m so pleased that you enjoyed this Sally! Thank you for taking the time to come back and let me know – N x
I was worried when I read Doug’s comment about it being too soupy. So I simmered it on the stove a little longer before I stuck it in the oven and added only half a cup of milk before. And it came out perfect! I was able to add another cup of milk at the end as well. Thanks for this recipe. I actually made your lemon pepper chicken recipe and added that on top of this risotto in the oven and it was delicious. We will be having leftovers again tomorrow night!
I’m so thrilled you enjoyed this Kimie! I will share a video soon so you can see exactly how much liquid should be in the pan 🙂 N xx
I just tried this recipe. Followed it to the letter. But it was waaaaaaay too soupy. I even removed some liquid before putting it in the oven and was still soupy. Chicken was sinking into the liquid when I put it in the oven. Any idea what could have went wrong?
Hi Doug! The chicken will partially sink into the liquid, but the liquid is all absorbed into the risotto by the time it finishes cooking 🙂 It should still be quite liquidy – like a loose porridge – when you take it out. But by the time you stir in the Finishes, all the remaining liquid should definitely be absorbed! All I can think is that you mismeasured the liquid and accidentally put too much in? 🙁 N xx
I see. I double checked all the measurements, so that wasn’t the problem. Before going into the oven it was like a good inch of liquid above the rice – definitely not like porridge. And when I got to the finishes, I couldn’t add any of the milk or it would have been back to soup again. The flavors were great, but just way too much liquid – so I’ll have to cut that down next time.
Hi Doug! I’ll do a recipe video on this soon, I think that will help 🙂 That way you can see exactly how much liquid is over the rice when it goes in the oven. I’m glad you enjoyed the flavours though! N x
Hi! We’ve made this dish twice this week and it was wonderful. We put an Indian spin on it using garam masala, ginger and garlic spices on the chicken, substituting coconut milk for regular milk, and omitting the cheese. Thank you for a wonderful recipe that has endless possibilities.
Oooh that sounds WONDERFUL! I’m so glad you enjoyed this Jenn!
Wish I could give this recipe more than 5 stars. It has become a household favourite.. so easy for the cook, and so delicious. The ultimate compliment from my husband “you can make that again any time you like !” Many thanks Nagi.
I’m so pleased to hear that Marg! Thank you for letting me know! N x
Dear Nagi,
Thank you so much for sharing this wonderful recipe. This is actually one of the best recipes I have ever tried, so easy to make and super delicious! One thing though: I live in Hungary and maybe spices are too strong here, but this amount of lemon pepper seemed just a little bit too much for this dish so I might use only 1-2 tablespoons next time. And I realized that my 26cm cast iron is too small for these one pot wonders so I actually ordered a larger pan just so I can make them properly 🙂 So thank you, I can’t wait to try this recipe next time 🙂 lots of love from Budapest, Judit
Hi Judit – thanks for your message! You know, you’re right. I actually had some the other day which was stronger than usual. What I’ve done is changed it to 2 – 3 tbsp and added a note about checking the saltiness of the lemon pepper. So glad you enjoyed it though! N xx
Hi Nagi
I have made this recipe many times and it never fails. So full of flavour and soooooo easy to make. It’s such a crowd pleaser. There is only just me so I make it when a few people are coming for dinner.
I only just found your site and realised the recipe I was using was yours. I am so greatful to have found your recipes that I will definitely be trying in the future. You inspire me and love the food pics. Keep the recipes coming ?
I’m so happy to hear that you love this too Janelle! Thank you for letting me know! N xx PS I plan to keep the recipes coming for a loooooong time yet!
Thanks for the recipe! This is definitely a keeper. I rarely, if ever, comment on recipes and I had to with this one since i didn’t make any modifications except to squeeze lemon juice on the chicken while it was cooking.. and the recipe was amazing! My husband was really floored with the recipe and my toddler ate some too! I used skinless chicken breasts and that is what I had, and they were very tender when cooked. The only change I will make next time I cook this is that I won’t include parmesan cheese at the end and serve it on the side instead. This will be on the cooking rotation for sure!
I’m so glad you enjoyed this CG!! Thanks for letting me know! N xx
I’m actually making this right now! It smells so good, I hope it turns out well because I had to transfer it to a glass dish that I left in the oven while I was preparing it so the glass dish gets hot. Hope for the best!
Good morning Nagi, love the looks of this recipe and fully intend to try it out. However, I am going to visit my son and grandkids on the weekend, and was wondering if this dish would still work being made ahead at my place and then travelling to his {about 30 minutes away}?? Can I make it ahead of time and reheat at his place, or does the dish lose some of it’s appeal doing it this way?? Thanks Nagi. Have a great day.
Hi Nagi! What size dutch oven are you using? 5 qt? 6 qt? Is it a le creuset or a lodge?
Hi Kaye! The dutch oven I use for this is a shallow one, the brand is Chasseur which is made in the same place as Le Creuset. It’s 3.5 quarts / litres, 30cm / 12″ diameter. 🙂
Hi Nagi
thank you sooooooo much for such a beautiful recipe!!!! I made this one last night and it was so delicious – I made it for my brother and I for dinner last night and had enough to finish it off tonight.Normally my brother freaks when I serve him up any meal with rice in it – but he just loved the flavour and has asked me to make it again soon!! This is the first recipe of yours I have tried but I’m going to work my way through the ones that appeal to me now that this one worked out so well!! I only discovered your site yesterday but it’s now in my favourites and I’ll let you know as I go along – thank you so much – this dish was everything you said it would be and more!!
Virtual high five! I’m so glad you and your brother enjoyed this! I do hope you try other recipes, and yes I would love to hear how they go! N x
I rarely leave comments, but everything I try from you just turns out wonderfully. I found this recipe when I wanted to use my new Wide French Oven and it was spot on. I’ve continued to use your recipes and they always impress and aren’t overly complicated. Thank you for saving me from my dinner ruts!
I’m so glad you enjoyed this Caitlin! And thank you for trying my recipes AND for coming back to let me know, I really appreciate it! N x
Dear Nagi,
Yet again another recipe! I really love these 1 pot meals. And the ability to make them a bit more to a family’s specific taste. Have some family members who cant handle pepper so I had to adjust and did my own seasoning because of it. But it still turned out so amazing the risotto was creamy and delightful! Thank you for these recipes. Gunna be trying the chinese bbq pork tenderloin tonight!
That’s wonderful Devon! I’m so glad you enjoyed it, and thank you for coming back to let me know, I really appreciate it! N x
Hi, I’m getting ready to make this for dinner and I had a question…. I’m sure the risotto comes out great in the oven but like you said it’s not quite the same so I wanted to do my risotto on the stovetop, do I need to make any adjustments to the amount of liquid or anything? Thanks!
I’m sorry for the late response Jessica, I’ve been caught up for the last couple of days! To make risotto on the stove, yes you need to make adjustments! Mix hot liquid in one cup at a time on medium heat, stirring in between each cup until mostly absorbed. Continue until risotto is al dente i.e. just cooked, still with a little bit of a firm bite inside. 🙂
I just made this recipe but it was too peppery. I think 3 tbsp is too much lemon pepper seasoning and I used 8 boneless thighs.. Did u mean 3 tsp. The rice came out nice but you could omit the extra pepper for the seasoning too. I also commented before on the Greek chicken which came out fine.
Hi Amy! I do mean 3 tbsp, it is meant to have the peppery flavour 🙂 I’m sorry it wasn’t to your taste, you could definitely reduce it if you don’t like the peppery flavour so much! N x
I made this tonight and it turned out very soupy. This is on my part though because my pots are not oven safe and had to switch to a glass casserole dish. Very upset I didn’t get the great outcome like everyone else!! Thank you for the recipe, I’m definitely going to invest in oven safe cookware.
Oh dear Mikayla! I’m sorry to hear that 🙁 But yes, when you switched the dish, you would have lost a great deal of heat and that impacts the cooking time. I do hope you try it again!
I can’t stand the flavor of lemon pepper, can another spice be used like garlic?
Hi Tonya! You sure can 🙂 In fact, you can sprinkle the chicken with your favourite seasoning – any!