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!

  • 24 Mar 2025
  • Cook time 40 min
  • Prep time 10 min
  • 4 Servings
  • 8 Ingredients

Oven-baked chicken risotto

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:

1 tbsp olive oil
14g
1 onion
160g
2 garlic cloves
6g
1 cup white rice
230g
3 cups chicken gravy
600g
6 cups pumpkin
720g
1 lb chicken breasts
450g
1 cup peas
120g

Instructions:

1. Prepare the Ingredients:
- 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.
2. Cook the Chicken:
- 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.
3. Sauté Aromatics:
- 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.
4. Prepare the Rice:
- 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.
5. Add Liquid and Pumpkin:
- 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.
6. Combine Chicken and Rice Mixture:
- 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.
8. Add Peas:
- 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.
9. Finishing Touches:
- 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.
10. Serve:
- 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 Size580 grams
Energy
Calories 510kcal25%
Protein
Protein 33g23%
Carbohydrates
Carbohydrates 77g21%
Fiber 3.95g10%
Sugar 9g9%
Fat
Fat 11g13%
Saturated 2.30g8%
Cholesterol 90mg-
Vitamins
Vitamin A 810ug90%
Choline 130mg23%
Vitamin B1 0.67mg56%
Vitamin B2 0.55mg42%
Vitamin B3 16mg96%
Vitamin B6 1.26mg74%
Vitamin B9 200ug50%
Vitamin B12 0.24ug10%
Vitamin C 22mg25%
Vitamin E 2.77mg18%
Vitamin K 10ug9%
Minerals
Calcium, Ca 90mg7%
Copper, Cu 0.48mg53%
Iron, Fe 5mg46%
Magnesium, Mg 80mg20%
Phosphorus, P 460mg36%
Potassium, K 1230mg36%
Selenium, Se 36ug66%
Sodium, Na 660mg44%
Zinc, Zn 2.39mg22%
Water
Water 450g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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