One Pan Baked Greek Chicken Risotto
    Servings Prep Time
    5-7 10minutes
    Cook Time
    30minutes
    Servings Prep Time
    5-7 10minutes
    Cook Time
    30minutes
    Easy, creamy BAKED Greek Chicken Risotto made in one pot! This has become a favorite dinner for my entire family and I love how easy it is! Its bursting with so much flavor and the chicken marinade is outstanding!
    Ingredients
    Spices
    • 2teaspoons garlic powder
    • 1 1/2teaspoons dried oregano
    • 1tsp EACH salt, dried basil, onion pwdr
    • 1/2tsp EACH cumin, paprika, pepper, sugar
    Marinade
    • 1pound boneless skinless chicken breasts
    • 3tablespoons olive oil
    • 1tablespoon balsamic vinegar
    • 1tablespoon lemon juice
    • 2tablespoon reserved Spices(in directions)
    Risotto
    • olive oil
    • 2tablespoons butter
    • 1/2 red onion, chopped
    • 1 1/2cups Arborio rice
    • 5cups warmed reduced sodium chicken brothdivided
    • 1/2cup freshly grated Parmesan cheese
    • 1/4cup feta cheese
    Garnish (optional)
    • fresh parsley
    • Chopped tomatoes
    • freshly grated Parmesan cheese
    • feta
    • chopped cucumbers
    • lemon juice
    Instructions
    1. 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”).
    2. 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.
    3. Preheat oven to 400 degrees F.
    4. 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.
    5. 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).
    6. 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.
    7. Garnish with freshly chopped tomatoes, additional Feta, freshly grated Parmesan cheese and fresh parsley if desired. Season with salt and pepper to taste.