One Pot Creamy Parmesan Garlic Risotto with Lemon Pepper Chicken
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
5
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Calories
626 kcal
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Course
Side Dish, Main Course, Dinner
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Cuisine
American
One Pot Creamy Parmesan Garlic Risotto with Lemon Pepper Chicken
Description
One Pot Creamy Parmesan Garlic Risotto with Lemon Pepper Chicken begins with bone-in, skin-on chicken thighs coated in lemon pepper seasoning and browned on the stove. The chicken is partially cooked before being finished in the oven atop the risotto. The risotto itself is made by sautéing garlic and onion in butter, toasting arborio rice, deglazing with white wine, and then simmering with chicken broth and milk until tender.
The risotto is flavored with grated Parmesan cheese and extra butter stirred in at the end to create a creamy texture. Fresh herbs like thyme or parsley may be added for aroma. The method helps the chicken retain crisp skin and juicy meat while its juices enrich the risotto beneath.
This dish pairs protein with a satisfying creamy starch, balancing richness with the peppery, citrusy notes of the lemon pepper seasoning. Using bone-in thighs enhances flavor and moisture. The recipe works well for serving multiple people and provides a wholesome, filling meal.
Adjust lemon pepper seasoning amount according to saltiness and flavor preference. Variations include swapping chicken cuts, or substituting other seasonings. A heavy-based pan or ovenproof skillet with a lid is recommended to cook the risotto and chicken together efficiently, covering the chicken during oven finishing to maintain moisture.
Ingredients
Chicken
- 1/2 tbsp olive oil
- 2 lb / 1 kg chicken thighs , skin on and bone in (5 pieces) (Note 1)
- 2 - 3 tbsp lemon pepper seasoning (Note 2)
Risotto
- 2 tbsp butter
- 4 garlic minced, cloves
- 1 onion , finely diced
- 1 1/2 cups risotto rice (arborio)
- 1/2 cup white wine , any (or stock or water)
- 4 cups chicken broth (stock)
- 1 cup milk (I use low fat)
- 1/2 tsp salt
- black pepper
Risotto Finishes
- 1 cup Parmesan Cheese lightly packed, freshly grated
- 2 tbsp butter
- 1/2 to 1 cup milk (preferably warmed)
- thyme or finely chopped parsley, chives or oregano (optional, fresh leaves
Instructions
- Preheat oven to 180C/350F (fan forced) / 200C/390F (conventional).
Chicken
- Coat chicken with Lemon Pepper Seasoning, using most of it on the skin.
- Heat olive oil over medium heat in a large oven proof fry pan (Note 3).
- Place the chicken in the pan skin side down. Cook for 3 minutes then turn the heat up to medium high and cook for a further 2 minutes or until browned. Turn and cook for 3 minutes. (Note 4)
- Remove chicken onto a plate. Discard excess oil in the pan and wipe the pan with a paper towel.
Risotto
- Return the pan to the stove, still on medium high.
- Melt butter in the pan. Add garlic and onion and cook for 2 minutes or until onion is translucent.
- Add rice and stir until the grains turn from white to translucent. Add wine and cook for 1 to 2 minutes, or until the wine is mostly evaporated.
- Add chicken broth, milk, salt and pepper. Bring to a simmer on the stove. Give it a quick stir then place the chicken on top of the rice (pour juices on the plate in too). Then place a lid (or foil) on the pan and transfer to the oven.
- Bake for 20 minutes with the lid on. Remove the lid and return to the oven for another 10 minutes, or until the rice is firm but just cooked (not mushy!) and the chicken is crispy.
- Remove the chicken from the rice. Stir through Risotto Finishes, using the milk to get the risotto to a creamy consistency.
- Return chicken on top. Serve immediately, with fresh thyme leaves and extra parmesan, if desired.
Notes
- Using bone-in, skin-on chicken thighs helps keep the meat juicy and provides flavorful fat for cooking the risotto.
- Lemon pepper seasoning contains salt and spices; adjust the quantity from 2 to 3 tablespoons based on saltiness and taste.
- A large ovenproof pan with a lid or foil is recommended to cook the risotto and chicken simultaneously, ensuring even heat.
- Chicken should be browned first to render fat and partially cook before oven finishing while risotto cooks.
- Make sure to warm milk before adding to risotto for better cooking consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 626 kcal
% Daily Value*
| Serving | 500g | |
| Calories | 626cal | 31% |
| Carbohydrates | 54.9g | 18% |
| Protein | 44.5g | 89% |
| Fat | 22.5g | 35% |
| Saturated Fat | 10.1g | 51% |
| Cholesterol | 130mg | 43% |
| Sodium | 862mg | 36% |
| Potassium | 697mg | 15% |
| Fiber | 2.3g | 9% |
| Sugar | 5.4g | 11% |
| Vitamin A | 500IU | 10% |
| Vitamin C | 4.1mg | 5% |
| Calcium | 210mg | 21% |
| Iron | 5.4mg | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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