Main Dishescarlsbadcravings5.0
Baked Greek Chicken Risotto
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!
👥 5 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- whisk
- pan
- skillet
- pot
- dutch oven
- cutting board
- oven
📝 Preparation Steps
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”).
olive oilbalsamic vinegar1 tablespoonlemon juicereserved Spices (in directions)2 tablespoon
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.
olive oil
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.
butter2 tablespoonsolive oilred onion, chopped1/2
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).
reserved Spices (in directions)2 tablespoon
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.
cup feta cheese1/4feta
7
Garnish with freshly chopped tomatoes, additional Feta, freshly grated Parmesan cheese and fresh parsley if desired. Season with salt and pepper to taste.
Chopped tomatoescup feta cheese1/4fetacup freshly grated Parmesan cheese1/2freshly grated Parmesan cheesefresh parsley
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...