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Baked Chicken Risotto

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Risotto has a reputation for being a rather involved dish, in which you have to diligently stand over the stove, slowly adding broth to the rice and stirring until it reaches a creamy consistency. That is how traditional risotto is made, but this Baked Chicken Risotto is fast, involves minimal fuss, and is just as delicious. Using this oven-baked method, you’ll only need to put in about 10 minutes of work before letting the oven do the rest. The result is perfectly tender, garlic-infused rice, finished with butter and parmesan. I like to add mushrooms, asparagus and spinach to make this a complete one-pot dinner, but feel free to use your choice of vegetables – I’ve listed some alternatives in the notes below.

Baked Chicken Risotto Recipe

Can you make Baked Chicken Risotto ahead of time?

Yes, Baked Chicken Risotto can be refrigerated for up to 3 days in an airtight container. Freeze for up to 2 months (individual portion sizes are best). Thaw completely overnight in the fridge. Reheat in the microwave.

Is Baked Chicken Risotto suitable for leftovers?

Yes, refrigerate for up to 3 days in an airtight container. Freeze for up to 2 months (individual portion sizes are best). Thaw completely overnight in the fridge. Reheat in the microwave.

Baked Chicken Risotto Recipe

Baked Chicken Risotto

Author: Nicole
4.9 from 11 votes
“I have made this risotto twice now, and I can easily say it is sensational!”
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In this brilliant, stress-free Baked Chicken Risotto recipe, there's no need to stand over a hot stove, constantly stirring. Chicken, mushrooms, asparagus and rice are quickly mixed together with herbs, stock, spices and parmesan on the stovetop, then transferred to the oven to bake to perfection. Leftovers of this one-pan wonder are delicious and also freezer-friendly.   
Prep 5 minutes
Cook 35 minutes
Total 40 minutes
Servings: 4 servings

Ingredients

  • 1 tbsp olive oil
  • 1 brown onion, diced
  • 1 tbsp finely chopped garlic
  • 500 g (1 lb) mushrooms, sliced (optional)
  • 500 g (1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 bunch asparagus, cut into 1 cm (½ inch) pieces (optional)
  • 330 g (1½ cups) arborio rice
  • 1 litre (4 cups) chicken stock, at room temperature
  • 2 sprigs fresh thyme (optional)
  • ½ tsp sea salt flakes
  • ½ tsp freshly cracked black pepper
  • 90 g (2 cups) baby spinach leaves (optional)
  • 100 g (1 cup) freshly grated parmesan, plus extra to serve
  • 2 tbsp unsalted butter
  • Chilli oil, to serve (optional)

Instructions

  • Preheat – Preheat the oven to 180°C (350°F) (all oven types).
  • Cook the onion and garlic – Heat the olive oil in a large, deep, ovenproof frying pan over medium–high heat. Add the onion and garlic and cook, stirring, for 2 minutes.
  • Add the mushrooms – Add the mushrooms (if using, see note 1) and cook for 2–3 minutes until softened.
  • Cook the chicken – Add the chicken and cook, stirring, for 3 minutes until browned.
  • Add the remaining ingredients – Add the asparagus (if using), arborio rice, chicken stock, thyme (if using), salt and pepper. Bring to a gentle simmer.
  • Bake – Once simmering, cover with a lid or cover tightly with a double layer of foil and bake for 25 minutes.
  • Add the optional spinach, then stand – Stir through the spinach leaves (if using), parmesan and butter. Allow to stand for 5 minutes before serving. There may be pools of liquid on top of the risotto once it comes out of the oven; as the risotto sits the liquid will absorb (see note 2).
  • Serve – Serve with extra parmesan and chilli oil, if using.

Nutrition information

Nutrition Facts
Baked Chicken Risotto
Amount per Serving
Calories
822
% Daily Value*
Fat
 
29
g
45
%
Saturated Fat
 
12
g
75
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
10
g
Cholesterol
 
168
mg
56
%
Sodium
 
1236
mg
54
%
Potassium
 
1491
mg
43
%
Carbohydrates
 
90
g
30
%
Fiber
 
7
g
29
%
Sugar
 
10
g
11
%
Protein
 
51
g
102
%
Vitamin A
 
3477
IU
70
%
Vitamin C
 
19
mg
23
%
Calcium
 
312
mg
31
%
Iron
 
9
mg
50
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Recipe notes

Note 1 – This recipe can be adapted to use vegetables that suit your family’s tastes or simply those you need to use up in the vegetable drawer. I love adding mushrooms, asparagus and spinach leaves but you can use zucchini (courgette), shredded kale, peas, green beans … the options are limitless!
Note 2 – Once the risotto comes out of the oven, there may be pools of liquid at the top. Give it a good stir. As the risotto sits, the liquid will absorb. If there is still too much liquid, return the risotto to the oven for 5 minutes.

MAKE AHEAD

Refrigerate for up to 3 days in an airtight container or freeze for up to 2 months (individual portion sizes are best). Thaw completely overnight in the fridge. Reheat in the microwave.

LEFTOVERS

Refrigerate for up to 3 days in an airtight container or freeze for up to 2 months (individual portion sizes are best). Thaw completely overnight in the fridge. Reheat in the microwave.

Tried this recipe?

Let us know how it was!
Course Baked Chicken Risotto, chicken, chicken risotta, entrée, Main Course
Cuisine Italian

  1. I have never made risotto before, but when my son said he wanted to try it sometime, I decided I was ready for my first attempt. I found your recipe, and liked the ease of using the oven vs. the stovetop, as well as the addition of chicken. The finished product was amazing, and made a complete meal paired with a salad and sourdough bread. My husband and son requested that I double the recipe next time. One question, I would like to make this as a side for grilled London broil, so I would leave out the chicken. Would the timing or amounts of other ingredients change if I leave out the chicken thighs?

    • Hi Rita, thank you for your lovely feedback! I’m so happy it worked out well for you. You could easily omit the chicken and the recipe would stay the same. Nic x

  2. 5 stars
    It was delicious and so easy to make. I used less chicken (chicken tenderloins) and some bacon. I love how you put it in the oven and it comes out perfect. Love many of your recipes. Will definitely be making this again.

    • This is wonderful to hear, Ann! Thanks for your lovely comments on the recipes and for your rating. Nic x

  3. Love this quick and easy recipe. I’m not a cook at all and need very clear instructions in order to make a half decent meal. But this is super easy to make, and tastes delicious.

  4. 5 stars
    I have made this risotto twice now, and I can easily say it is sensational! It’s so easy and absolutely delicious. Even though I don’t have a pot that can go on the stove top and into the oven, I just cook the ingredients on the stove in my normal saucepan, put a baking dish in the oven while preheating, then once the risotto is ready to go in, I transfer it to the hot dish and cover in alfoil (wearing oven mitts or my fingers will burn off).
    I use frozen peas instead of asparagus as my toddler is pea obsessed and I have them in the freezer all the time.
    Another perfect recipe, thanks Nicole! I was given your cookbook as a birthday present, and I can’t wait to try some of the new recipes in there too!

  5. 5 stars
    Simple, easy and delicious – entire bowl demolished by 3YO!!! Will make this over and over. I swapped the asparagus for zucchini. Vegetable combinations are endless with this

  6. 5 stars
    Amazing! I’m new here and I loved this dish! I used chicken breast instead and it still worked fine!! Thanks for sharing such easy recipes for someone like me who doesn’t like to cook! I enjoy cooking your dishes!!!

  7. 5 stars
    So tasty and such an easy way to make risotto- I’m never making it in the stove top again!

  8. 5 stars
    Made this last night for dinner and it was absolutely delicious! Nearly 2 year old had a little bit too. Lots of leftovers with the standard setting recipe. Looking forward to the rest of it for dinner tonight.

    This is super quick (except I didn’t opt for the pre-sliced mushrooms from the supermarket) and managed to clean up, fold washing and bath the little one while it was in the oven.

    Looking forward to cooking many more of your recipes. Please hurry with a cookbook 😍

  9. 5 stars
    Amazing! So easy. What in the oven and relax. Like previous comments I was worried the rice wouldn’t cook and it would be soggy but alas it was perfect. So yum. My man said it was in his top 10 of meals I’ve cooked. This will be on regular rotation in our meal plans. Thanks Nicole.

  10. 5 stars
    Love it. I’ve never successfully made a risotto before. This was so easy and delicious. I feel like you could make so many variations of this and it would still work. I will definitely be making this again

    • Love, love, LOVE! Thank you so much, so glad you enjoyed it! 😍 x

  11. 5 stars
    Oh my goodness, this is to die for. So simple and easy, but so tasty! Makes a great quantity, plenty of yummy leftovers! I used broccolini as I didn’t have asparagus and it was great. 😊

    • I rarely make stovetop risotto anymore because of how easy and tasty this is! Thank you so much, I’m so glad you loved it as much as we do! Nic x

  12. 4 stars
    We had this as a hearty Sunday night dinner with garlic bread on the side. So easy and delicious.

    • What a perfect combo and the best way to spend a Sunday night in, so glad you loved it as much as we do! Nic x

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Disclaimer re gluten-free and dairy-free recipes 

For recipes labelled ‘gluten-free’ or ‘dairy-free’, the ingredients included in the recipe are typically gluten- or dairy-free. However, it is the user’s responsibility to carefully check the ingredient panels on the specific brands of products purchased and used. Simple Home Edit cannot be held responsible for any adverse reactions.