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!
Remember when I posted my Personal Favorite Recipes of 2016? That was a crazy hard list to narrow down, but one recipe that hands down made the cut was my Baked Butternut Squash Risotto with Pepper Jack and Pine Nuts. Have you tried it yet? I could eat it for days. But now the only problem is it has competition – dinner in one competition – One Pot Baked Greek Chicken Risotto competition.
But before I go on about how crazy delicious this complete Greek chicken and risotto dinner is, let me firsts say that if you have never made risotto before, it’s time. The perfect time with this fool proof baked version. You don’t need to worry about standing in front of your stove for 30 minutes and ladling in cupful after cupful of chicken broth and stirring to the right consistency. The only thing you need for perfect risotto is the correct rice – arborio rice. You can find it at almost every grocery store. When cooked, the rounded grains of the arborio rice become creamy and chewy due to the high starch content without become mushy.
What sets this One Pot Baked Greek Chicken Risotto apart from other easy chicken risotto recipes, is the outstanding flavor from the marinated Greek chicken that seeps into the rice along with not only Parmesan but feta!
The Greek Chicken alone is one of my absolute favorite marinades, so much so it’s definitely starring in its own post shortly dedicated solely to its deliciousness. I first used this chicken in my incredible Chicken Gyro Flatbread and have been plotting recipes to showcase its mouthwatering juiciness ever since. The marinade is a quick whisking of olive oil, lemon juice, balsamic vinegar and a plethora of handpicked spices. You first whisk the spices together of garlic powder, dried oregano, dried basil, onion powder, paprika etc. and then add some to the marinade and the rest are reserved for your actual risotto. Double the flavor without double the work.
When it comes time to make, you simply cook your chicken in your Dutch oven and remove without wiping out your pot, so the leftover marinated chicken flavors remain – that is why my risotto is brownish in color – from the leftover balsamic marinade. Next, saute your red onion in some olive oil and butter, followed by your Arborio rice, then add 4 1/2 cups chicken broth, reserved spices and BAKE for 20ish minutes while you sit back and relax.
Once your rice is baked to delightful creaminess, you remove from the oven and vigorously stir in your Parmesan and feta and 1/2 cup more chicken broth. We stir vigorously not just to melt the cheese but more importantly the stirring helps to release the starch that gives risotto its distinctively creamy, rich texture. Then all that’s left to do is stir in our chicken and warm through and garnish with plenty of freshly chopped tomatoes and EAT!
One Pot Baked Greek Chicken Risotto. Swoon worthy cream, no babysitting and absolutely fool proof. It’s time.
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