Baked Chicken Risotto

Baked Chicken Risotto
Chicken risotto made easy and fast by being baked in the oven. The rice is perfectly fluffy, flavoured with garlic and chicken stock. Stir through spinach leaves and parmesan at the end for a simple, one pot dinner.
  • 1 tbsp olive oil
  • 1 brown onion diced
  • 4 garlic cloves finely chopped
  • 500g chicken thigh cut into 2-3cm pieces
  • 2 cups arborio rice
  • 4 cups chicken stock
  • 2 sprigs thyme (optional)
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 2 cups spinach leaves
  • 1 cup freshly grated parmesan
  • Fresh sliced chilli and parmesan to serve (optional)
  1. Preheat oven 180c fan forced.
  2. Heat olive oil on medium-high heat in a large, oven proof skillet.
  3. Add onion and garlic, cook stirring for 2 minutes.
  4. Add chicken thigh, cook stirring 3 minutes until sealed.
  5. Add arborio rice, 4 cups chicken stock, 2 sprigs of thyme (if using), salt and pepper.
  6. Cover and bake 25 minutes.
  7. Stir through spinach leaves and parmesan (see note 1). Allow to stand for 5-10 minutes before serving (see note 2).
  8. Serve with extra parmesan and chilli if using.

Note 1 – You could also try adding semi-dried tomatoes, peas, half a jar of pesto or steamed broccoli florets.

Note 2 – Once the risotto comes out of the oven, there will be pools of liquid at the top. Give it a good stir. As the risotto sits, the liquid will absorb. If there is still too much liquid, return the risotto to the oven for 5 minutes.



Share this recipe!

Nicole Simple Home Edit Bio

About me

I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created Simple Home Edit to inspire others to buy with intention, eat well with simple ingredients, own less and live more.

Subscribe to my newsletter

Keep up-to-date with my latest articles, videos and tips.