Baked Chicken Risotto

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Baked Chicken Risotto Recipe

Baked Chicken Risotto

This is chicken risotto made easy and fast. Traditionally risotto is a dish cooked by adding broth to rice until it reaches a creamy consistency. But this quick, no-fuss, oven-baked method produces perfectly fluffy, garlic infused rice. Stir through spinach leaves and parmesan at the end for a simple, one pot dinner or use any of the vegetable alternatives listed below.

  • Total Time: 35 mins
  • Yield: 4 1x


Units Scale
  • 1 tbsp olive oil
  • 1 brown onion, diced
  • 1 tbsp garlic, finely chopped
  • 500g mushrooms, sliced (optional)
  • 500g boneless chicken thigh fillets, cut into bite-sized pieces
  • 1 bunch asparagus, cut into 1cm pieces (optional)
  • 1.5 cups arborio rice
  • 4 cups chicken stock, at room temperature
  • 2 sprigs fresh thyme (optional)
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 2 cups spinach leaves (optional)
  • 1 cup freshly grated parmesan
  • 2 tbsp unsalted butter
  • Chilli oil and extra parmesan to serve (optional)


  1. Preheat the oven to 180°C fan.
  2. Heat the olive oil on medium-high heat in a large, ovenproof, deep skillet.
  3. Add the onion and garlic. Cook, stirring for 2 minutes.
  4. Add the mushrooms (if using, see note 1) and cook 2-3 minutes until softened.
  5. Add the chicken, cook and stir for 3 minutes until browned.
  6. Add the asparagus (if using), arborio rice, chicken stock, thyme (if using), salt and pepper. Bring to a gentle simmer.
  7. Once simmering, cover with a lid or cover tightly with double foil and bake for 25 minutes.
  8. Stir through the spinach leaves, parmesan and butter. Allow to stand for 5 before serving, there may be pools of liquid on top of the risotto once it comes out of the oven, as the risotto sits the liquid will absorb (see note 2).
  9. Serve with extra parmesan and chilli if using.


Note 1 – This recipe can be adapted to use vegetables that suit your family’s tastes or simply those you need to use up in the vegetable drawer. I love adding mushrooms, asparagus and spinach leaves but you can use zucchini, shredded kale, peas, green beans… the options are limitless!

Note 2 – Once the risotto comes out of the oven, there may 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.

LEFTOVERS AND MAKE AHEAD – Refrigerate for up to 3 days. Freeze for up to 2 months (individual portion sizes are best). Thaw completely overnight in the fridge to reheat. Reheat in the microwave.

  • Author: Nicole
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Category: Chicken, chicken risotta, Baked Chicken Risotto
  • Method: pan, bake
  • Cuisine: Italian

Keywords: Baked Chicken Risotto, Baked Chicken Risotto recipe


Yes, Chicken Risotto can be refrigerated for up to 3 days. Freeze for up to 2 months (individual portion sizes are best). Thaw completely overnight in the fridge to reheat. Reheat in the microwave.

YEs, refrigerate for up to 3 days. Freeze for up to 2 months (individual portion sizes are best). Thaw completely overnight in the fridge to reheat. Reheat in the microwave.

Leave a Reply


  1. Sarah

    Simple, easy and delicious – entire bowl demolished by 3YO!!! Will make this over and over. I swapped the asparagus for zucchini. Vegetable combinations are endless with this

  2. Leah

    Amazing! I’m new here and I loved this dish! I used chicken breast instead and it still worked fine!! Thanks for sharing such easy recipes for someone like me who doesn’t like to cook! I enjoy cooking your dishes!!!

  3. Melissa

    So tasty and such an easy way to make risotto- I’m never making it in the stove top again!

  4. Lauren

    Made this last night for dinner and it was absolutely delicious! Nearly 2 year old had a little bit too. Lots of leftovers with the standard setting recipe. Looking forward to the rest of it for dinner tonight.

    This is super quick (except I didn’t opt for the pre-sliced mushrooms from the supermarket) and managed to clean up, fold washing and bath the little one while it was in the oven.

    Looking forward to cooking many more of your recipes. Please hurry with a cookbook 😍

  5. Toni

    Amazing! So easy. What in the oven and relax. Like previous comments I was worried the rice wouldn’t cook and it would be soggy but alas it was perfect. So yum. My man said it was in his top 10 of meals I’ve cooked. This will be on regular rotation in our meal plans. Thanks Nicole.

  6. Rebecca

    Love it. I’ve never successfully made a risotto before. This was so easy and delicious. I feel like you could make so many variations of this and it would still work. I will definitely be making this again

    • Nicole

      Love, love, LOVE! Thank you so much, so glad you enjoyed it! 😍 x

  7. Jemma

    Oh my goodness, this is to die for. So simple and easy, but so tasty! Makes a great quantity, plenty of yummy leftovers! I used broccolini as I didn’t have asparagus and it was great. 😊

    • Nicole

      I rarely make stovetop risotto anymore because of how easy and tasty this is! Thank you so much, I’m so glad you loved it as much as we do! Nic x

  8. Jessica

    We had this as a hearty Sunday night dinner with garlic bread on the side. So easy and delicious.

    • Nicole

      What a perfect combo and the best way to spend a Sunday night in, so glad you loved it as much as we do! Nic x

  9. Emily

    I must admit, I was a bit skeptical making risotto in the oven but holy wow!! Yum! So quick and so easy. We add lots of different veggies in depending what’s on the fridge at the time.

    • Nicole

      The first time I made it, I spent more time staring at the oven than actually preparing the risotto. 😂 I was SO skeptical. But I’ve since made it at least 15 times and every time I eat it smugly knowing that the oven did all the hard work. 🤣 So glad you loved it as much as we do and love that you’ve customised it with different veggies! Nic x

More Recipes

Never miss a thing
Drop in your email for weekly recipes and updates!

© Copyright 2023 Simple Home Edit Pty. Ltd. | All Rights Reserved

Full disclaimer    |    Privacy Policy    |    Cookie Policy