Oven-baked chicken risotto

Oven-baked chicken risotto features tender chicken thighs and crispy bacon mixed with tomato-infused white rice, all baked together for a comforting meal. This dish simplifies traditional risotto by using the oven, allowing more time to enjoy the dinner.

19 Nov 2025
Cook time 40 min
Prep time 10 min

Ingredients:

1 tbsp olive oil
1 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:

1. Preheat Oven:
- Preheat your oven to 375°F (190°C).

2. Prepare the Ingredients:
- Finely chop the onion.
- Chop the bacon strips into small pieces.
- Mince the garlic cloves.
- Grate the lemon zest.
- Finely chop the rosemary.

3. Brown the Chicken:
- 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.

4. Sauté the Bacon and Onions:
- 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.

5. Add Garlic, Lemon Zest, and Rosemary:
- Add the minced garlic, lemon zest, and chopped rosemary to the skillet. Sauté for about 1 minute, until fragrant.

6. Cook the Rice:
- 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.

7. Add the Chicken Gravy:
- 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.

8. Bake the Risotto:
- 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.

9. Serve:
- 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.

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!

Oven-baked chicken risotto FAQ:

How long should I bake the oven-baked chicken risotto?

Bake the risotto covered for 25-30 minutes at 375°F (190°C). After that, remove the cover and bake for an additional 10-15 minutes, until the rice is cooked and most of the liquid is absorbed.

What should the chicken thighs look like when done?

The chicken thighs should be fully cooked through, with an internal temperature of at least 165°F (74°C). The skin should be golden and crispy, while the rice should be creamy and the liquid mostly absorbed.

Can I use a different type of rice for this recipe?

While white rice is recommended for risotto, you may use arborio rice for a creamier texture. Avoid long-grain varieties, as they won't yield the same creamy consistency.

How do I store leftover risotto?

Store leftover chicken risotto in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little water or broth if it appears dry.

What can I substitute for chicken if I'm vegetarian?

For a vegetarian version, you can replace the chicken with mushrooms or a plant-based protein and use vegetable broth instead of chicken gravy.

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.

Nutrition per serving

4 Servings
Calories 900kcal
Protein 36g
Carbohydrates 110g
Fiber 2.64g
Sugar 3.44g
Fat 36g

Oven-baked chicken risotto