Oven-baked tomato and chicken risotto

Whip up a delicious and comforting Oven-Baked Tomato and 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!

  • 04 Apr 2025
  • Cook time 40 min
  • Prep time 10 min
  • 4 Servings
  • 10 Ingredients

Oven-baked tomato and chicken risotto

Oven-baked tomato and 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.

Ingredients:

1 tbsp olive oil
14g
1 onion
160g
5 bacon strips
120g
4 chicken thighs
400g
2 garlic cloves
6g
2 tbsp lemon zest
30g
1 tbsp rosemary
16g
2 cups white rice
460g
2 tbsp tomato puree
30g
4 cups chicken gravy
800g

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.

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 tomato and 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 Facts
Serving Size510 grams
Energy
Calories 900kcal45%
Protein
Protein 36g25%
Carbohydrates
Carbohydrates 110g31%
Fiber 2.64g7%
Sugar 3.44g3%
Fat
Fat 36g44%
Saturated 10g34%
Cholesterol 140mg-
Vitamins
Vitamin A 30ug3%
Choline 90mg17%
Vitamin B1 0.98mg82%
Vitamin B2 0.40mg31%
Vitamin B3 13mg84%
Vitamin B6 0.83mg49%
Vitamin B9 280ug70%
Vitamin B12 0.96ug40%
Vitamin C 4.22mg5%
Vitamin E 0.82mg5%
Vitamin K 3.86ug3%
Minerals
Calcium, Ca 70mg6%
Copper, Cu 0.42mg46%
Iron, Fe 6mg58%
Magnesium, Mg 70mg16%
Phosphorus, P 470mg38%
Potassium, K 690mg20%
Selenium, Se 55ug97%
Sodium, Na 1390mg93%
Zinc, Zn 3.78mg34%
Water
Water 310g-
* 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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