Description
This One Pot Creamy Parmesan Garlic Risotto with Lemon Pepper Chicken is a comforting and flavorful meal that combines tender, crispy lemon pepper-seasoned chicken thighs with a rich, creamy risotto infused with garlic, parmesan, and fresh herbs. The risotto is cooked in the oven with the chicken for ease and minimal cleanup, perfect for a delicious weeknight dinner or impressive weekend meal.
Ingredients
Chicken
- 1/2 tbsp olive oil
- 2 lb / 1 kg chicken thighs, skin on and bone in (5 pieces)
- 2 - 3 tbsp Lemon Pepper Seasoning
Risotto
- 2 tbsp butter
- 4 garlic cloves, minced
- 1 onion, finely diced
- 1 1/2 cups risotto rice (arborio)
- 1/2 cup white wine (or stock or water)
- 4 cups chicken broth (stock)
- 1 cup milk (low fat preferred)
- 1/2 tsp salt
- Black pepper, to taste
- 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: Preheat your oven to 180°C/350°F fan forced or 200°C/390°F conventional to prepare for baking the risotto and chicken.
- Season Chicken: Coat the chicken thighs with 2 to 3 tablespoons of lemon pepper seasoning, making sure to use most of it on the skin for maximum flavor.
- Sear Chicken: Heat 1/2 tablespoon olive oil in a large oven-proof frying pan over medium heat. Place the chicken skin side down and cook for 3 minutes. Increase heat to medium-high and cook for an additional 2 minutes until browned. Turn the chicken and cook for another 3 minutes. Remove chicken and place on a plate.
- Prepare Pan: Discard excess oil from the pan and wipe the pan clean with a paper towel.
- Sauté Aromatics: Return the pan to the stove on medium-high heat. Melt 2 tablespoons of butter, then add minced garlic and diced onion. Cook for about 2 minutes until onion becomes translucent and fragrant.
- Add Rice and Wine: Stir in the risotto rice and cook until the grains turn from white to translucent, about 1-2 minutes. Add 1/2 cup white wine (or stock/water) and cook until mostly evaporated.
- Add Liquids and Simmer: Pour in 4 cups chicken broth, 1 cup milk, 1/2 teaspoon salt, and black pepper to taste. Bring the mixture to a simmer, stirring gently.
- Combine Chicken and Risotto: Place the seared chicken thighs on top of the rice, including any juices on the plate, and cover the pan with a lid or foil.
- Bake Covered: Transfer the pan to the preheated oven and bake covered for 20 minutes.
- Bake Uncovered: Remove the lid or foil and continue baking for another 10 minutes or until the rice is cooked but not mushy and the chicken skin is crispy.
- Finish Risotto: Remove the chicken from the risotto. Stir in 1 cup of freshly grated parmesan, 2 tablespoons butter, and 1/2 to 1 cup warmed milk to create a creamy consistency.
- Serve: Return the chicken on top of the risotto, garnish with fresh thyme leaves or preferred herbs, and extra parmesan if desired. Serve immediately for best flavor and texture.
Notes
- Use bone-in, skin-on chicken thighs for the best flavor and texture.
- Lemon pepper seasoning can be homemade or store-bought; adjust amount based on preference.
- An oven-proof frying pan is essential for transferring the dish from stovetop to oven without changing pans.
- Cooking times for the chicken sear can vary slightly depending on pan and stove; aim for golden brown skin and cooked-through chicken.
- Warm the milk before adding to the risotto to keep the rice cooking temperature consistent.
- If white wine is unavailable, substitute with chicken stock or water.
- Optional fresh herbs such as parsley, chives, or oregano add freshness to the final dish.
