Introduction

This one pot creamy Parmesan garlic risotto paired with lemon pepper chicken is a satisfying and flavorful meal that’s easy to make. The chicken comes out juicy with a crispy skin, while the risotto remains rich and creamy. Perfect for a comforting weeknight dinner or entertaining guests.

One Pot Creamy Parmesan Garlic Risotto with Lemon Pepper Chicken Recipe - Recipe Image

Ingredients

1/2 tbsp olive oil
2 lb / 1 kg chicken thighs (skin on and bone in, 5 pieces)
2 – 3 tbsp Lemon Pepper Seasoning
2 tbsp butter
4 garlic cloves, minced
1 onion, finely diced
1 1/2 cups arborio risotto rice
1/2 cup white wine (or stock or water)
4 cups chicken broth (stock)
1 cup milk (low fat preferred)
1/2 tsp salt
Black pepper to taste
1 cup freshly grated Parmesan (lightly packed)
2 tbsp butter
1/2 to 1 cup milk (preferably warmed)
Fresh thyme leaves (or finely chopped parsley, chives, or oregano – optional)

Instructions

Step 1: Preheat your oven to 180°C/350°F (fan forced) or 200°C/390°F (conventional).
Step 2: Coat the chicken thighs generously with lemon pepper seasoning, focusing mostly on the skin.
Step 3: Heat olive oil over medium heat in a large ovenproof frying pan.
Step 4: Place the chicken skin side down in the pan. Cook for 3 minutes, then increase heat to medium-high and cook for another 2 minutes until browned. Flip and cook for 3 more minutes.
Step 5: Remove the chicken and set aside on a plate. Discard excess oil and wipe the pan clean with a paper towel.
Step 6: Return the pan to medium-high heat and melt butter. Add minced garlic and diced onion. Cook for about 2 minutes until the onion becomes translucent.
Step 7: Add the risotto rice and stir constantly until the grains turn translucent.
Step 8: Pour in the white wine and cook for 1 to 2 minutes until mostly evaporated.
Step 9: Add the chicken broth, milk, salt, and pepper. Bring the mixture to a simmer on the stove, stirring briefly.
Step 10: Place the chicken pieces on top of the rice, pouring any juices from the plate into the pan. Cover with a lid or foil and transfer to the preheated oven.
Step 11: Bake for 20 minutes with the lid on. Remove the lid and bake for an additional 10 minutes until the rice is tender but firm and the chicken skin is crispy.
Step 12: Remove the chicken from the risotto. Stir in the grated Parmesan, extra butter, and warmed milk to reach a creamy consistency.
Step 13: Return the chicken onto the risotto. Serve immediately, garnished with fresh thyme leaves and extra Parmesan if desired.

Tips & Variations

Use warm milk when finishing the risotto to help maintain a creamy texture without cooling the dish.
Substitute fresh thyme with parsley, chives, or oregano for different herbal flavors.
White wine can be replaced with extra chicken broth or water if you prefer.
For a richer risotto, use full-fat milk or a splash of cream at the end.
Ensure not to overcook the risotto to avoid mushy texture; it should be tender but with a slight bite.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, adding a splash of milk or broth to restore creaminess. The chicken skin will lose crispness when reheated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but thighs stay juicier and tastier with this method. If using breasts, watch the cooking time carefully to avoid drying out the meat.

Is it necessary to finish the risotto in the oven?

Baking with the chicken allows the flavors to meld and the rice to cook evenly while the chicken crisps up. You can finish on the stove if preferred, but the texture and flavor might differ.

One Pot Creamy Parmesan Garlic Risotto with Lemon Pepper Chicken Recipe

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★★★★★

4.9 from 119 reviews

This One Pot Creamy Parmesan Garlic Risotto with Lemon Pepper Chicken is a comforting and flavorful dish combining tender, lemon pepper-seasoned chicken thighs with a creamy, rich risotto infused with garlic, onion, and parmesan cheese. Cooked partially on the stovetop and finished in the oven, the chicken turns crispy while the rice becomes perfectly cooked and creamy, creating a wholesome one-pan meal that’s both elegant and easy to prepare.

Author: Ella
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 5 servings 1x
Category: Main Course
Method: Baking
Cuisine: Italian

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 Arborio risotto rice
1/2 cup white wine (or stock or water)
4 cups chicken broth (stock)
1 cup milk (low fat preferred)
1/2 tsp salt
Black pepper, to taste

Risotto Finishes

1 cup freshly grated parmesan (lightly packed)
2 tbsp butter
1/2 to 1 cup milk (preferably warmed)
Fresh thyme leaves (or finely chopped parsley, chives, or oregano, optional)

Instructions

Preheat Oven: Preheat your oven to 180°C/350°F (fan forced) or 200°C/390°F (conventional) to prepare for baking the risotto and chicken.
Season Chicken: Coat the chicken thighs generously with lemon pepper seasoning, focusing most of it on the skin for maximum flavor.
Brown Chicken: Heat olive oil over medium heat in a large oven-proof frying pan. Place chicken skin-side down and cook for 3 minutes. Increase heat to medium-high and cook for another 2 minutes until browned. Turn chicken and cook the other side for 3 minutes. This step locks in flavors and crisps the skin.
Remove Chicken & Clean Pan: Transfer the browned chicken to a plate. Discard excess oil from the pan and wipe it clean with a paper towel to prepare for the risotto.
Sauté Aromatics: Return the pan to medium-high heat. Melt 2 tablespoons butter, then add minced garlic and diced onions. Cook for about 2 minutes or until onions become translucent, releasing their sweetness into the base.
Cook Rice: Add the Arborio rice, stirring continuously until the grains change from white to translucent, indicating they’ve toasted slightly. Pour in the white wine and cook for 1–2 minutes until mostly evaporated.
Add Liquids & Seasoning: Pour in chicken broth, 1 cup milk, salt, and black pepper. Bring the mixture to a simmer while stirring gently. Spoon any chicken juices from the plate back into the risotto for added flavor.
Combine Chicken & Bake: Nestle the browned chicken pieces on top of the rice mixture in the pan. Cover with a lid or foil and transfer the pan to the preheated oven. Bake for 20 minutes covered to allow the rice to absorb the liquid and cook evenly with the chicken.
Finish Baking: Remove the lid and continue baking for an additional 10 minutes uncovered. This crisps the chicken skin and firms up the risotto without making it mushy.
Final Touches: Remove chicken from the pan. Stir through the freshly grated parmesan, 2 tablespoons butter, and 1/2 to 1 cup warmed milk into the risotto until creamy and smooth. Adjust milk to achieve desired consistency.
Serve: Plate the risotto and top with the crispy lemon pepper chicken. Garnish with fresh thyme leaves and extra parmesan if desired. Serve immediately for best texture and flavor.

Notes

Use skin-on, bone-in chicken thighs for best flavor and texture.
Lemon pepper seasoning can be store-bought or homemade; adjust quantity to your taste.
A large oven-proof frying pan or skillet is necessary to transition from stovetop to oven without transferring contents.
White wine can be substituted with additional chicken broth or water if preferred.
For a richer risotto, use whole milk instead of low-fat milk.
Fresh herbs like thyme, parsley, chives, or oregano add a lovely finishing touch to the dish.

Keywords: risotto, lemon pepper chicken, creamy risotto, one pot meal, parmesan risotto, garlic risotto, oven baked risotto, easy dinner