Oven-baked chicken risotto
Oven-baked chicken risotto combines tender chicken, creamy rice, and pumpkin for a hearty dish. This simple method requires minimal hands-on time, making it ideal for weeknights.
Cook time 40 min
Prep time 10 min
Ingredients:
1 tbsp olive oil1 onion
2 garlic cloves
1 cup white rice
3 cups chicken gravy
6 cups pumpkin
1 lb chicken breasts
1 cup peas
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.
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.
7. 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.
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.
Oven-baked chicken risotto FAQ:
The risotto should be baked for a total of 40 minutes. This includes 30 minutes covered and an additional 10 minutes uncovered after adding the peas.
If you don't have white rice, you can substitute with Arborio rice, which is traditionally used for risotto. If you use another type of rice, cooking times may vary, so adjust accordingly.
Yes, to make the risotto gluten-free, use a gluten-free chicken gravy instead of regular chicken gravy. Ensure all other ingredients are gluten-free as well.
Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days. Reheat by adding a splash of broth or water to regain creaminess.
The risotto is done when the rice is tender and most of the liquid has been absorbed. If the risotto is still too soupy, return it to the oven uncovered for a few more minutes.
Cooking 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.
Nutrition Facts
4 ServingsCalories 510kcal
Protein 33g
Carbohydrates 77g
Fiber 3.95g
Sugar 9g
Fat 11g
More recipes
Coconut oil shrimp and kale couscous with parmesan cheese
Quick coconut oil shrimp with kale and parmesan couscous.
13 Nov 2025Slow-roasted salmon with lemon thyme and olive oil
Tender slow-roasted salmon with lemon and thyme.
14 Nov 2025Pollo al mattone (chicken under a brick)
Juicy, flavorful chicken cooked under a brick for crispy skin.
27 Nov 2025Vegan stuffed acorn squash
Delicious vegan stuffed acorn squash with tofu and spinach filling.
07 Dec 2025Mushroom, spinach and tomato pita pizza
Enjoy a quick and healthy mushroom, spinach, and tomato pita pizza.
23 Jan 2026