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.
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.
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.
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sarburgess7 says:
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
★★★★★
leahbran says:
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!!!
★★★★★
melissa says:
So tasty and such an easy way to make risotto- I’m never making it in the stove top again!
★★★★★
vwbeetle14 says:
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 😍
★★★★★
tonilucas says:
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.
★★★★★
rebeccamitric says:
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 says:
Love, love, LOVE! Thank you so much, so glad you enjoyed it! 😍 x
jemmaclark says:
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 says:
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
jess_keeper says:
We had this as a hearty Sunday night dinner with garlic bread on the side. So easy and delicious.
★★★★
Nicole says:
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
emilylewis says:
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 says:
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