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For a great tasting dinner dish you have to try my Oven Baked Chicken Thighs with Risotto. This is a simple rice based dish, the Creamy Parmesan & Spinach Risotto is topped with seasoned chicken thighs, before being baked in the oven, until this chicken is golden.
In my house I love easy chicken dishes that I can bake in the oven and get on the table easily. These Oven Baked Chicken Thighs with Risotto is comfort food in a bowl. If you like my Moroccan Chicken Thighs, these Easy Baked Chicken Thighs with Cranberry or this One Pot Mediterranean Chicken and Rice you have to try today’s recipe. I like to make the Parmesan risotto and stir through some spinach to add those healthy leafy greens.
The seasoned chicken is added on top of the cooked risotto to roast in the oven. I have chosen to make this Easy Spinach Risotto without wine and instead have added the juice of a lemon to add acidity to the dish. Acidity is really important in a risotto to balance out the creamy elements.
Salads are always a great option like my Lemon Arugula Salad with Pine Nuts, or this Easy Lebanese Salad. Alternatively if like to pair vegetable side dishes, try these Lebanese Green Beans, or Mediterranean Roasted Vegetables.
Recipe Ingredients
See full list of simple ingredients below in recipe card with exact measurements.
- Chicken: I prefer to use boneless, skinless chicken thighs to make this dish as I find the dark thigh meat has the best flavor. You could also use chicken breast if you prefer, just cut it into smaller sized pieces for cooking.
- Rice: It is important to use a risotto rice. I try to find Arborio rice as it is readily available in most stores.
- Spinach: I added 3 cups of fresh spinach that is stirred through the finished risotto, just until wilted. You could substitute with similar leafy greens like kale, arugula or Swiss chard.
- Cheese: Grated Parmesan cheese finishes the risotto and adds great flavor to the dish.
- Lemon: The juice of 1 lemon adds acidity, which balances out the rich flavors in this risotto. I wanted to make this spinach & Parmesan risotto without wine, but you could replace the lemon with some white wine if you prefer.
- Seasoning: I make my own seasoning, by blending the following ingredients together in a small bowl: salt, black pepper, paprika, dried thyme and garlic powder
How to Make Oven Baked Chicken Thighs
Step 1: Add Spices to Chicken: Preheat the oven to 325F°. Place the chicken thighs into a bowl, add ½ tablespoon of olive oil and all of the seasonings for the chicken.
Mix well so the chicken is evenly coated in the spice blend.
Step 2: Sear Chicken: Now heat the skillet over a medium high heat and add 2 tablespoons of olive oil.
Add the chicken to the skillet and sear the chicken for 3 minutes then flip over and sear for an additional 3 minutes on opposite side.
Remove the chicken from skillet and set aside. Discard any excess oil and wipe the skillet with some paper towel.
Step 3: Sauté Vegetables: Add the remaining tablespoon of olive oil to the skillet and place over a medium high heat. Now add garlic and onions to the skillet and cook until the onions become tender.
Step 4: Add Broth and Rice: Add the arborio rice to the pan with the veggies and stir until the becomes translucent. Add chicken broth to the skillet, one cup at a time. Allow each cup of chicken broth to be absorbed into the rice, before adding the next cup of broth. Don’t walk away from the stove and stir the risotto often. Once the rice has just about soaked up all the broth, remove the skillet from heat.
Step 5: Bake Risotto: Add spinach to skillet and fold into the rice. Next add the butter, juice of 1 lemon, and Parmesan cheese to skillet and stir well to combine.
Place the chicken on top of rice mixture and place the skillet into the oven and bake at 325F° for 30 minutes. To serve garnish with some extra Parmesan.
Recipe Tip: I recommend staying close to the stove when making risotto as it is really easy for the rice to stick to the bottom of the skillet and burn. Instead stir often as this agitates the rice, releasing the starches in the grains of rice as they rub against each other. This results in the creamiest of risottos.
Recipe Variations
- Veggies: Swap the fresh spinach leaves for some kale, Swiss chard, brocollini, sliced mushrooms or some green peas.
- Herbs: Stir through some fresh herbs along with the spinach leaves. Parsley and basil would both work with the flavors in this dish.
- Go Vegetarian: For a meat free version of this dish, swap the chicken thighs for some cubes of squash instead. Coat the squash in the spice blend and place on top of the rice to roast in the oven. Just remember to replace the chicken broth with vegetable broth too.
Storage Tips
- Leftover risotto can also be made into arancini for a quick and simple lunch or dinner.
- Store risotto in an airtight container in the refrigerator for up to 3 days.
- This dish can be reheated in the microwave, or on the stove top. If the risotto looks a little dry, simply add a splash of chicken broth to loosen it up.
More Chicken Recipes
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Tandoori Grilled Chicken
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Oven Baked Chicken Thighs with Risotto
Ingredients
- 4 tablespoons extra virgin olive oil, divided
- 4 chicken thighs, Boneless, skinless
- 1 cup onions, diced
- 3 garlic , minced
- 2 cups arborio rice
- 6 cups chicken broth, {or vegetable broth}
- 3 cups spinach
- 3 tablespoons unsalted butter
- 1 cup parmesan cheese, freshly shredded
- 1 lemon, juiced
- Pinch salt
- Pinch pepper
- 1 teaspoon paprika
- 1 teaspoon thyme
- 1 teaspoon garlic powder
Instructions
- Place chicken in a bowl and add 1 tablespoon of olive oil and all of the seasonings for the chicken. Mix well so chicken is evenly coated.
- Heat skillet on medium high heat and add 2 tablespoons of olive oil. Sear chicken for 3 minutes then flip and sear for an additional 3 minutes on opposite side. Remove chicken from skillet and set aside. Discard excess oil and wipe skillet with paper towel.
- Add remaining tablespoon of olive oil to pan and heat on medium high heat.
- Add garlic and onions to skillet and cook until onions become tender. Add arborio rice and stir until it becomes translucent.
- Add chicken broth one cup at a time to skillet. Wait before adding next cup until the rice has just about soaked up all of the previous cup. Remember to stir often.
- Once the rice has just about soaked up all the broth, remove skillet from heat.
- Add spinach to skillet and fold into the rice. Add butter, juice of 1 lemon, and parmesan cheese to skillet and stir well.
- Place chicken on top of rice mixture and bake at 325 degrees Fahrenheit for 30 minutes. Garnish with extra parmesan, if desired, and enjoy!
Notes
- It’s ok if the rice hasn’t completely soaked up that last cup of broth prior to removing from heat! It will finish in the oven.
- Wiping the skillet clean after cooking the chicken keeps your dish from turning brown.
- Store risotto in an airtight container in the refrigerator for up to 3 days.
- This dish can be reheated in the microwave, or on the stove top. If the risotto looks a little dry, simply add a splash of chicken broth to loosen it up.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
