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A close-up view of a creamy oven-baked chicken risotto on a white marble surface.

Oven-Baked Chicken Risotto

A creamy and flavorful risotto baked to perfection with tender chicken and peas, perfect for a comforting meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main
  • 1 cup Arborio rice
  • 2 cups chicken broth
  • 1 cup cooked chicken, shredded
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup peas (fresh or frozen)
  • 1 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • to taste Salt and pepper Salt and pepper
  • for garnish Fresh parsley Fresh parsley for garnish

Method
 

  1. Preheat oven to 400°F (200°C).
  2. In an oven-safe pot, heat olive oil, cook onion and garlic until softened.
  3. Add rice, cook 1-2 minutes, then stir in broth, chicken, peas, thyme, salt, and pepper.
  4. Bring to a simmer, cover, and bake for 25-30 minutes until rice is tender.
  5. Stir in Parmesan, adjust seasoning, and garnish with parsley before serving.

Notes

Use freshly grated Parmesan for best flavor.