Baked Greek Chicken Risotto
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Unrated
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
5 -7
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Course
Dinner
Baked Greek Chicken Risotto
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Easy, creamy BAKED Greek Chicken Risotto made in ONE POT! This simple to prepare risotto is unbelievably flavorful, fool proof and requires no stove stirring babysitting! Your entire family will love this dinner and you will love how easy it is!
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Ingredients
Spices
- 2 teaspoons garlic powder
- 1 1/2 teaspoons oregano dried
- 1 tsp EACH salt dried basil, onion powder
- 1 tsp EACH basil
- 1 tsp EACH onion powder
- 1/2 tsp EACH cumin
- 1/2 tsp EACH paprika
- 1/2 tsp EACH pepper
- 1/2 tsp EACH sugar
Marinade
- 1 pound chicken breast boneless skinless
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon lemon juice
- 2 tablespoon reserved spices (in directions)
Risotto
- olive oil
- 2 tablespoons butter
- 1/2 red onion chopped
- 1 1/2 cups arborio rice
- 5 cups chicken broth divided, warmed, reduced sodium
- 1/2 cup Parmesan Cheese freshly grated
- 1/4 cup feta cheese
Garnish (optional)
- parsley fresh
- tomato chopped
- Parmesan Cheese freshly grated
- feta cheese
- cucumber chopped
- lemon juice
Instructions
- Whisk all of the spices together. Separate out 2 tablespoons spices and add to a freezer size plastic bag along with 3 tablespoons olive oil, 1 tablespoon balsamic vinegar and 1 tablespoon lemon juice. Whisk to combine then add chicken. Marinate at room temperature for 30-60 minutes or refrigerate up to overnight. Reserve remaining spices (“Reserved Spices”).
- Let marinated chicken sit at room temperature 20-30 minutes if it has been refrigerated. Heat one tablespoon olive oil in a Dutch oven (or large oven proof heavy pot with a tight-fitting lid). Once very hot, drain chicken from marinade, pat dry and add to skillet. Cook undisturbed for 3-4 minutes, or until nicely browned on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 4-6 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to cutting board and let rest 5 minutes before chopping into bite size pieces. Do not clean pan.
- Preheat oven to 400 degrees F.
- In the same pot chicken was cooked in, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Turn heat to medium high and add red onions. Saute for 3 minutes. Add rice and continue to cook for 2 minutes while stirring.
- Add 4 1/2 cups warm chicken broth and Reserved Spices. Bring to a boil, cover, and transfer to oven (do not add chicken). Bake for 18-20 minutes or until rice is tender (but not mushy).
- When rice is tender, remove from oven and stir in remaining 1/2 cup chicken broth, 1/2 cup Parmesan Cheese and 1/4 cup feta cheese. Stir vigorously until smooth. Stir in chicken and heat through. For a runnier risotto, stir in additional chicken broth.
- Garnish with freshly chopped tomatoes, additional Feta, freshly grated Parmesan cheese and fresh parsley if desired. Season with salt and pepper to taste.
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