Ingredients

1/2 tbsp olive oil

2 lb / 1 kg chicken thighs, skin on and bone in (5 pieces)

2 – 3 tbsp Lemon Pepper Seasoning

2 tbsp butter

4 garlic cloves, minced

1 onion, finely diced

1 1/2 cups risotto rice (arborio)

1/2 cup white wine (any, or substitute with stock or water)

4 cups chicken broth (stock)

1 cup milk (low fat recommended)

1/2 tsp salt

Black pepper, to taste

1 cup freshly grated parmesan, lightly packed

2 tbsp butter (extra, for finishing)

1/2 to 1 cup milk (preferably warmed, for creaminess)

Fresh thyme leaves or finely chopped parsley, chives, or oregano (optional)

Instructions

Step 1: Preheat your oven to 180°C/350°F (fan forced) or 200°C/390°F (conventional).

Step 2: Coat the chicken thighs generously with the Lemon Pepper Seasoning, focusing on the skin.

Step 3: Heat olive oil in a large ovenproof frying pan over medium heat. Place the chicken skin side down and cook for 3 minutes. Increase heat to medium-high and cook for another 2 minutes until browned. Turn the chicken and cook for an additional 3 minutes.

Step 4: Remove chicken from the pan and set aside. Discard excess oil and wipe the pan clean with a paper towel.

Step 5: Return the pan to medium-high heat and melt 2 tablespoons of butter. Add the minced garlic and diced onion, cooking for about 2 minutes until the onion is translucent.

Step 6: Add the arborio rice to the pan and stir until the grains turn from white to translucent. Pour in the white wine and cook for 1 to 2 minutes until mostly evaporated.

Step 7: Stir in the chicken broth, 1 cup milk, salt, and black pepper. Bring the mixture to a simmer on the stove, then give it a quick stir.

Step 8: Place the browned chicken thighs on top of the rice, including any juices collected on the plate. Cover the pan with a lid or foil and transfer it to the oven.

Step 9: Bake for 20 minutes with the lid on. Then remove the lid and continue baking for another 10 minutes, until the rice is firm but cooked through and the chicken skin is crispy.

Step 10: Remove the chicken from the pan. Stir in the freshly grated parmesan, extra 2 tablespoons of butter, and enough warmed milk (between 1/2 to 1 cup) to achieve a creamy risotto consistency.

Step 11: Return the chicken on top of the risotto. Garnish with fresh thyme leaves or your choice of herbs and serve immediately with extra parmesan if desired.

Tips & Variations

For a vegetarian version, skip the chicken and use vegetable broth instead of chicken broth.

Add mushrooms or peas toward the end of cooking for extra flavor and texture.

If you don’t have white wine, extra chicken stock or water works perfectly as a substitute.

Use freshly grated parmesan for the best creamy texture and flavor.

To keep the chicken skin crispy, avoid covering the chicken with sauce during the final bake.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but thighs remain juicier and more flavorful during cooking. If using breasts, watch cooking time closely to avoid drying out.

What if I don’t have an ovenproof pan?

After browning the chicken and preparing the risotto base, transfer everything to a baking dish before placing in the oven, then cover tightly with foil.