One Pot Creamy Parmesan Garlic Risotto with Lemon Pepper Chicken Recipe
This One Pot Creamy Parmesan Garlic Risotto with Lemon Pepper Chicken is a comforting and elegant dish combining tender, flavorful chicken thighs with a rich and creamy risotto infused with garlic, parmesan, and a hint of lemon pepper seasoning. The chicken is pan-seared to crispy perfection and baked atop the risotto, which is cooked in a combination of chicken broth, milk, and white wine. Finished with fresh herbs and extra parmesan, this recipe offers a delightful balance of zesty and creamy flavors in an easy, all-in-one meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 5 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-inspired
Ingredients
Scale
Chicken
- 1/2 tbsp olive oil
- 2 lb / 1 kg chicken thighs, skin on and bone in (5 pieces)
- 2 – 3 tbsp Lemon Pepper Seasoning
Risotto
- 2 tbsp butter
- 4 garlic cloves, minced
- 1 onion, finely diced
- 1 1/2 cups risotto rice (arborio)
- 1/2 cup white wine (or 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 (for finishing)
- 1/2 to 1 cup milk (preferably warmed, for finishing)
To Garnish
- Fresh thyme leaves or finely chopped parsley, chives, or oregano (optional)
Instructions
- Preheat the oven: Set your oven to 180°C (350°F) fan forced or 200°C (390°F) conventional to prepare for baking the dish.
- Season the chicken: Thoroughly coat the chicken thighs with lemon pepper seasoning, focusing on the skin to enhance flavor during cooking.
- Brown the chicken: Heat olive oil in a large oven-proof frying pan over medium heat. Place chicken skin side down and cook for 3 minutes. Then increase heat to medium-high and cook for an additional 2 minutes until browned. Flip the chicken and cook for another 3 minutes. This step locks in flavors and achieves a crispy skin.
- Remove and clean pan: Transfer chicken to a plate. Discard excess oil in the pan and wipe the pan clean with a paper towel to prepare for risotto.
- Start the risotto base: Return the pan to medium-high heat and melt butter. Add minced garlic and diced onion, cooking for about 2 minutes until the onion becomes translucent and aromatic.
- Add the rice and wine: Stir in the arborio rice until the grains appear translucent. Pour in the white wine and cook for 1-2 minutes or until most of the wine has evaporated, which intensifies flavor and primes the rice for absorbing liquids.
- Add liquids and seasoning: Pour in chicken broth, milk, salt, and black pepper. Bring the mixture to a simmer on the stove and give it a gentle stir to combine.
- Combine chicken and risotto: Place the browned chicken on top of the simmering rice and pour any accumulated juices from the plate back into the pan. Cover the pan with a lid or foil.
- Bake the casserole: Transfer the pan to the oven. Bake covered for 20 minutes, then remove the lid and bake for an additional 10 minutes. The risotto should be firm but tender, while the chicken skin crisps up nicely.
- Finish the risotto: Remove the chicken thighs from the pan. Stir in the remaining butter, parmesan cheese, and warmed milk to achieve a creamy consistency in the risotto.
- Serve: Return the chicken on top of the risotto, garnish with fresh thyme leaves or other herbs if desired, and sprinkle with extra parmesan. Serve immediately for best flavor and texture.
Notes
- You can use bone-in, skin-on chicken thighs for the best flavor and texture.
- If white wine is not available, substitute with additional chicken stock or water.
- Use an oven-proof skillet or frying pan to transition from stove to oven seamlessly.
- Wiping the pan after browning the chicken removes excess fat and prevents the risotto from becoming greasy.
- Warm the milk before adding at the end to maintain the risotto’s creamy texture without cooling it down.
- Fresh herbs like thyme add an aromatic touch but can be substituted with parsley, chives, or oregano according to preference.
Keywords: One Pot Risotto, Lemon Pepper Chicken, Parmesan Garlic Risotto, Creamy Risotto, Oven-Baked Risotto, Italian Comfort Food
