Oven-baked chicken risotto
Whip up a delicious and comforting Oven-Baked Chicken Risotto with this easy-to-follow recipe. Featuring tender chicken thighs, crispy bacon, and juicy tomatoes, combined with fragrant rosemary, zesty lemon, and creamy risotto rice. Perfect for a hearty dinner that's sure to impress!
Cook time 40 min
Prep time 10 min
Ingredients:
1 tbsp olive oil1 onion
5 bacon strips
4 chicken thighs
2 garlic cloves
2 tbsp lemon zest
1 tbsp rosemary
2 cups white rice
2 tbsp tomato puree
4 cups chicken gravy
Oven-baked chicken risotto is a comforting and flavorful dish that's perfect for any day of the week. Combining tender chicken thighs, crispy bacon, and a savory tomato-infused rice, this dish is sure to become a family favorite. The best part is that it's cooked in the oven, which means less time at the stove and more time enjoying the meal with your loved ones.
Instructions:
- Preheat your oven to 375°F (190°C).
- Finely chop the onion.
- Chop the bacon strips into small pieces.
- Mince the garlic cloves.
- Grate the lemon zest.
- Finely chop the rosemary.
- Heat the olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat.
- Add the chicken thighs, skin-side down, and cook until the skin is golden and crispy, about 5-7 minutes. Flip and cook the other side for another 5 minutes.
- Remove the chicken from the pan and set aside.
- In the same skillet, add the chopped bacon and cook until crispy, about 5 minutes.
- Add the chopped onion and sauté until soft and translucent, around 4 minutes.
- Add the minced garlic, lemon zest, and chopped rosemary to the skillet. Sauté for about 1 minute, until fragrant.
- Add the white rice to the skillet, stirring to coat it in the oil and mix with the other ingredients.
- Add the tomato puree, and stir well to coat the rice.
- Pour in the chicken gravy or stock. Stir well to combine.
- Return the chicken thighs to the skillet, placing them on top of the rice mixture, skin-side up.
- Cover the skillet with a lid or aluminum foil.
- Place the skillet in the preheated oven and bake for 25-30 minutes.
- Remove the cover and bake for an additional 10-15 minutes, or until the rice is cooked and most of the liquid is absorbed.
- Remove the skillet from the oven and let it rest for a few minutes.
- Serve the risotto hot, with the chicken thighs on top. Garnish with extra lemon zest or fresh rosemary if desired.
Tips:
- For a richer flavor, you can use arborio rice instead of white rice.
- If you want a creamier texture, stir in a dollop of mascarpone or cream cheese before serving.
- Feel free to add some vegetables like peas or spinach for extra nutrition and color.
- Make sure to cover the dish with foil while baking to retain moisture and prevent the rice from drying out.
- Allow the risotto to rest for a few minutes after baking before serving to let the flavors meld together.
Your oven-baked chicken risotto is now ready to be enjoyed! The combination of tender chicken, smoky bacon, and zesty tomato rice creates a delicious and satisfying meal. Serve it hot and savor the comforting flavors. Don't forget to garnish with some extra rosemary or grated cheese if you prefer. Enjoy!
Nutrition per serving
4 ServingsCalories 900kcal
Protein 36g
Carbohydrates 110g
Fiber 2.64g
Sugar 3.44g
Fat 36g
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