Oven-baked chicken risotto
Discover the deliciousness of our easy oven-baked chicken risotto. Made with tender chicken breasts, savory pumpkin, sweet peas, and a creamy blend of white rice and chicken gravy, this hearty dish is perfect for any meal. Quick to prepare and full of flavor, it's sure to become a family favorite!
- 18 Sep 2024
- Cook time 40 min
- Prep time 10 min
- 4 Servings
- 8 Ingredients
Oven-baked chicken risotto is a comforting and delicious dish that's perfect for any occasion. It combines tender chunks of chicken breast with creamy risotto and flavorful pumpkin for a hearty, satisfying meal. This recipe is fairly simple and requires minimal hands-on time, making it an excellent choice for busy weeknights. Follow these steps to create a mouthwatering oven-baked chicken risotto that will impress your family and friends.
Ingredients:
Instructions:
- Finely chop the onion and mince the garlic.
- Peel, deseed, and dice the pumpkin into small, even cubes.
- Dice the chicken breasts into bite-size pieces.
- In a large, oven-proof skillet or Dutch oven, heat 1 tablespoon of olive oil over medium heat.
- Add the diced chicken breasts and season with salt and pepper. Cook until the chicken is browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant, about 3-5 minutes.
- Add the cup of white rice to the skillet. Stir to coat the rice with the oil and to mix it well with the onions and garlic.
- Cook the rice for about 2 minutes, until it starts to become slightly translucent around the edges.
- Pour in the 3 cups of chicken gravy and bring it to a simmer.
- Add the diced pumpkin to the skillet, stirring to combine everything well.
- Return the cooked chicken pieces to the skillet. Stir to distribute the chicken evenly throughout the rice and pumpkin mixture.
8. Bake the Risotto:
- Cover the skillet or Dutch oven with a lid or tightly with aluminum foil.
- Place it in the preheated oven and bake for 30 minutes.
- After 30 minutes, remove the skillet from the oven and take off the cover.
- Stir in the 1 cup of peas.
- Return the skillet to the oven and bake, uncovered, for an additional 10 minutes or until the liquid is absorbed and the rice is tender.
- Once the risotto is done, remove it from the oven.
- Taste and adjust seasoning with salt and pepper if necessary.
- Let it sit for a few minutes before serving.
- Serve the oven-baked chicken risotto hot, garnished with freshly chopped parsley or a sprinkle of Parmesan cheese if desired.
Tips:
- Tip 1: Make sure to dice the pumpkin into small, even pieces to ensure they cook evenly and become tender.
- Tip 2: Use a high-quality chicken gravy or homemade stock for the best flavor.
- Tip 3: Stir the risotto halfway through the cooking time to ensure the rice cooks evenly and absorbs all the flavors.
- Tip 4: If you prefer a creamier risotto, you can add a splash of heavy cream or a handful of grated Parmesan cheese towards the end of the cooking time.
- Tip 5: Let the risotto rest for a few minutes after taking it out of the oven to allow the flavors to meld together.
By following these simple steps and tips, you can create a delicious and comforting oven-baked chicken risotto that will surely become a favorite in your household. Enjoy the rich, creamy textures and the flavorful combination of chicken and pumpkin, making it a perfect dish for any time of the year. Serve it with a side salad or some crusty bread for a complete and satisfying meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 580 grams |
| Energy | |
| Calories 510kcal | 20% |
| Protein | |
| Protein 33g | 23% |
| Carbohydrates | |
| Carbohydrates 77g | 21% |
| Fiber 3.95g | 10% |
| Sugar 9g | 9% |
| Fat | |
| Fat 11g | 13% |
| Saturated 2.30g | 8% |
| Cholesterol 90mg | - |
| Vitamins | |
| Vitamin A 810ug | 90% |
| Choline 130mg | 23% |
| Vitamin B1 0.67mg | 56% |
| Vitamin B2 0.55mg | 42% |
| Vitamin B3 16mg | 96% |
| Vitamin B6 1.26mg | 74% |
| Vitamin B9 200ug | 50% |
| Vitamin B12 0.24ug | 10% |
| Vitamin C 22mg | 25% |
| Vitamin E 2.77mg | 18% |
| Vitamin K 10ug | 9% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.48mg | 0% |
| Iron, Fe 5mg | 46% |
| Magnesium, Mg 80mg | 20% |
| Phosphorus, P 460mg | 36% |
| Potassium, K 1230mg | 36% |
| Selenium, Se 36ug | 66% |
| Sodium, Na 660mg | 44% |
| Zinc, Zn 2.39mg | 22% |
| Water | |
| Water 450g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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