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.
Baked Chicken Risotto
  • 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 160c 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). Serve immediately (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 – The longer the risotto sits, the more the juices will absorb and the dryer it will get so it’s best served and eaten immediately. Leftovers can still be enjoyed and are delicious, but the grains of rice will become dryer.

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

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