One Pot Creamy Parmesan Risotto with Lemon Pepper Chicken

This one-pot wonder combines velvety garlic-parmesan risotto with succulent lemon pepper chicken thighs for a comforting, flavor-packed meal. The chicken roasts right on top, infusing the rice with rich, savory juices—think of it as cooking with an extra flavorful stock! It’s an easy yet impressive dish that’s perfect for a cozy dinner, with minimal cleanup to boot.

Instructions

1. 1

   Preheat your oven to 350°F (180°C) fan-forced or 390°F (200°C) conventional. Pat the chicken thighs dry, then coat generously with lemon pepper seasoning, focusing on the skin side.

2. 2

   Heat olive oil in a large, oven-safe skillet or Dutch oven over medium heat. Add the chicken, skin-side down, and sear for 3 minutes. Increase heat to medium-high, flip, and sear the other side for 2-3 minutes until golden. Remove to a plate and discard excess fat, wiping the pan lightly.

3. 3

   Return the skillet to medium-high heat. Melt 2 tbsp butter, then add garlic and onion. Cook for 2 minutes until the onion softens and turns translucent.

4. 4

   Add the arborio rice and stir for 1-2 minutes until the grains look slightly translucent. Pour in the white wine and cook until mostly evaporated, about 1-2 minutes.

5. 5

   Stir in the chicken broth, 1 cup milk, salt, and black pepper. Bring to a gentle simmer, stirring briefly.

6. 6

   Place the seared chicken (and any plate juices) on top of the rice. Cover with a lid or foil and transfer to the oven. Bake for 20 minutes.

7. 7

   Remove the lid and bake for another 10 minutes, until the rice is tender but not mushy and the chicken skin is crispy.

8. 8

   Remove the chicken to a plate. Stir the parmesan, 2 tbsp butter, and 1/2 cup warmed milk into the risotto, adding more milk if needed for a creamy texture. Place the chicken back on top, garnish with fresh thyme if desired, and serve hot with extra parmesan.

Recipe Notes

• Chicken – Bone-in, skin-on thighs add incredible flavor to the rice and stay juicy. Boneless thighs or drumsticks work, but reduce stovetop searing to 2 minutes per side for boneless or 3 minutes total for drumsticks.

• Lemon pepper seasoning – This zesty blend includes salt, so taste it first: use 2 tbsp if it’s salty, 3 tbsp if it’s milder. Substitute with a mix of lemon zest, black pepper, and salt if unavailable.

• White wine – Adds depth to the risotto, but extra chicken broth or water works as a non-alcoholic substitute. Use a dry white wine like sauvignon blanc for best flavor.

• Pan choice – A large, oven-safe skillet with a lid is ideal. A Dutch oven works well too. If you don’t have a lid, tightly cover with foil.

• Risotto texture – The rice should be creamy but retain a slight bite. Add warmed milk gradually when finishing to avoid making it too soupy.

• Storage – Store leftovers in the fridge for up to 3 days. Reheat gently in the microwave with a splash of milk to revive the risotto’s creaminess. Freezing is not recommended due to texture changes.

• Nutrition – Values are per serving, accounting for fat rendered from the chicken (about 75ml discarded). Using boneless thighs reduces calories by about 100.