If you’re craving a cozy, flavorful, and utterly satisfying meal, then this One Pot Creamy Parmesan Garlic Risotto with Lemon Pepper Chicken Recipe is exactly what your kitchen needs. Imagine tender, lemon pepper-seasoned chicken thighs nestled on a bed of creamy, garlicky parmesan risotto that’s made all in one pot for ease and deliciousness. This dish brings together the zing of lemon pepper, the richness of parmesan, and the comforting texture of perfectly cooked risotto, making every bite a celebration of balanced flavors and satisfying textures.
Ingredients You’ll Need
Don’t let the list fool you — these are simple, staple ingredients that come together beautifully to create something truly spectacular. Each item plays a crucial role in building layers of flavor and ensuring the risotto is creamy and the chicken juicy and well-seasoned.
- Olive oil: Helps to sear the chicken, adding a subtle fruity undertone and a perfect crust.
- Chicken thighs: Bone-in and skin on for maximum flavor and juicy texture in every bite.
- Lemon Pepper Seasoning: Infuses the chicken with a bright, zesty kick and just the right amount of peppery warmth.
- Butter: Adds richness both in cooking the aromatics and finishing the risotto for a luscious mouthfeel.
- Garlic cloves: Provide fragrant depth and a savory backbone to the risotto.
- Onion: Finely diced to melt into the risotto and bring natural sweetness.
- Risotto rice (Arborio): The star grain that creates that irresistibly creamy texture while still holding a slight bite.
- White wine: Balances the creaminess with acidity, enhancing the risotto’s overall flavor (or use broth or water if you prefer).
- Chicken broth: The cooking liquid that infuses the rice with savory goodness.
- Milk: Helps make the risotto even creamier without overpowering the flavors.
- Salt and black pepper: Essential for seasoning and rounding out the dish’s taste.
- Parmesan cheese: Freshly grated for the best cheesy, nutty flavor, melted into the risotto for ultimate creaminess.
- Fresh herbs (thyme, parsley, chives, or oregano): A fresh sprinkle at the end to brighten and add fragrant notes.
How to Make One Pot Creamy Parmesan Garlic Risotto with Lemon Pepper Chicken Recipe
Step 1: Prepare and Season the Chicken
Start by preheating your oven to 180C/350F. Pat the chicken thighs dry with paper towels to ensure they get a nice, crispy skin. Generously sprinkle the lemon pepper seasoning all over each piece — don’t be shy here, this is where the bold citrusy, peppery magic begins. Set the seasoned chicken aside while you move on to the risotto base.
Step 2: Sear the Chicken for Flavor
Heat olive oil in a large, oven-safe pot or deep skillet over medium-high heat. Place the chicken thighs skin-side down and sear for about 5 minutes until the skin is golden and crisp — this step locks in flavor and texture. Flip the chicken and sear the other side briefly, then remove from the pot and set aside. Don’t worry, you’ll finish cooking them in the oven later.
Step 3: Build the Risotto Base
In the same pot with the flavorful chicken fat and fond, add butter and melt it down. Toss in the minced garlic and finely diced onion, cooking gently until they become soft and fragrant — this builds a beautiful aromatic foundation for the risotto. Stir often so nothing sticks or burns.
Step 4: Toast the Rice
Add the arborio rice to the pot and stir often to lightly toast the grains for about 2 minutes. This step is crucial as it helps the rice to absorb liquids better while cooking, giving your risotto that perfect creamy yet firm texture.
Step 5: Deglaze with White Wine
Pour in the white wine and stir continuously until it’s nearly all absorbed. The wine gives a subtle acidity and complexity that balances the richness of the final dish.
Step 6: Add Broth and Milk Gradually
Begin adding warm chicken broth a ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle, allowing the rice to slowly release its starch for that classic creamy risotto texture. Halfway through, add the milk to make it even creamier. This process usually takes about 25-30 minutes of gentle cooking.
Step 7: Return Chicken and Finish Cooking
Nestle the seared chicken thighs back into the risotto. Transfer the entire pot to the preheated oven and bake for 20 minutes, ensuring the chicken cooks through while the risotto finishes absorbing the delicious flavors.
Step 8: Stir in Parmesan and Butter
Once the chicken is cooked and the risotto tender, remove the pot from the oven. Stir in freshly grated parmesan and the remaining butter, adding extra warmed milk if you want it even creamier. Season with salt and pepper to taste, and sprinkle fresh herbs before serving.
How to Serve One Pot Creamy Parmesan Garlic Risotto with Lemon Pepper Chicken Recipe
Garnishes
The perfect garnish transforms a good dish into a stunning one. Fresh thyme or chopped parsley adds a burst of color and a hint of green freshness that perfectly complements the richness of the risotto and balances the zesty chicken.
Side Dishes
This dish is so rich and satisfying on its own that you might not need much else, but a crisp green salad with a light vinaigrette or some roasted seasonal vegetables adds brightness and a contrast in texture that pairs beautifully with the creamy risotto.
Creative Ways to Present
For a special dinner, serve the risotto in warmed shallow bowls topped with a whole chicken thigh. Drizzle with a little extra olive oil and a sprinkle of cracked black pepper. Adding a lemon wedge on the side invites your guests to add an extra pop of citrus if they desire.
Make Ahead and Storage
Storing Leftovers
Leftovers will keep well in an airtight container in the refrigerator for up to 3 days. Be sure to cool the dish completely before storing to maintain the best texture and flavor.
Freezing
This risotto and chicken dish does not freeze particularly well due to the creamy texture, which can change upon thawing. It’s best enjoyed fresh but if needed, freeze chicken pieces separately and risotto separately, reheating gently.
Reheating
Gently reheat leftovers on the stovetop over low heat, adding a splash of milk or broth to loosen up the risotto and prevent drying out. Stir often until heated through for a creamy, delicious revival of the original dish.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While thighs stay juicier and more flavorful during cooking, chicken breasts can be used if you prefer leaner meat. Just be careful not to overcook them as they dry out faster than thighs.
Do I have to use white wine in the risotto?
Not at all. If you prefer to avoid alcohol, you can substitute the white wine with extra chicken broth or water. The risotto will still be deliciously creamy and flavorful.
Is it possible to make this recipe without an oven?
Yes! You can finish cooking the chicken and risotto on the stovetop by covering the pot and cooking over low heat until the chicken is cooked through and the rice is tender, though the oven adds a nice even finish.
Can this recipe be made dairy-free?
With some tweaks, yes. You can replace butter with a dairy-free alternative and use nutritional yeast or a plant-based parmesan substitute to maintain that cheesy flavor.
What type of rice is best for risotto?
Arborio rice is the classic choice because of its ability to absorb liquid and release starch, creating a creamy, tender yet slightly al dente texture perfect for risotto dishes like this.
Final Thoughts
There’s something so comforting about a dish that combines creamy parmesan risotto with perfectly seasoned lemon pepper chicken, all coming together in one pot. This One Pot Creamy Parmesan Garlic Risotto with Lemon Pepper Chicken Recipe not only makes dinner feel special without a fuss, but it also delivers big on flavor and satisfaction. I can’t wait for you to try it and make it a favorite in your own home!
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One Pot Creamy Parmesan Garlic Risotto with Lemon Pepper Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 5 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This One Pot Creamy Parmesan Garlic Risotto with Lemon Pepper Chicken is a comforting and flavorful meal perfect for any day of the week. Tender, juicy chicken thighs are seasoned with zesty lemon pepper and cooked to perfection, then served alongside a rich, creamy risotto made with garlic, onion, Arborio rice, white wine, chicken broth, milk, and Parmesan cheese. The addition of fresh thyme leaves adds a delicate herbal note to this easy-to-make, all-in-one dish that will satisfy your craving for a hearty dinner without the fuss.
Ingredients
Chicken
- 1/2 tbsp olive oil
- 2 lb / 1 kg chicken thighs, skin on and bone in (5 pieces)
- 2 – 3 tbsp Lemon Pepper Seasoning
Risotto
- 2 tbsp butter
- 4 garlic cloves, minced
- 1 onion, finely diced
- 1 1/2 cups Arborio rice
- 1/2 cup white wine (any; can substitute with stock or water)
- 4 cups chicken broth (stock)
- 1 cup milk (preferably low fat)
- 1/2 tsp salt
- Black pepper, to taste
- 1 cup freshly grated Parmesan, lightly packed
- 2 tbsp butter
- 1/2 to 1 cup milk, preferably warmed
- Fresh thyme leaves or finely chopped parsley, chives, or oregano (optional)
Instructions
- Preheat Oven: Preheat your oven to 180C/350F (fan forced) or 200C/390F (conventional). This ensures the chicken cooks evenly and attains a crispy, golden skin.
- Prepare and Cook Chicken: Heat olive oil in a large oven-proof skillet over medium-high heat. Season the chicken thighs generously with lemon pepper seasoning on all sides. Once the oil is hot, add the chicken thighs skin side down and sear for about 4-5 minutes until the skin is golden and crisp. Flip and cook the other side for an additional 3 minutes.
- Roast Chicken: Transfer the skillet with chicken to the preheated oven and roast for about 25-30 minutes until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Remove chicken from skillet and set aside, leaving the fat and juices in the pan.
- Sauté Aromatics: In the same skillet with chicken drippings, add 2 tablespoons of butter. Once melted, add the minced garlic and finely diced onion. Sauté over medium heat for about 3-4 minutes until the onion becomes translucent and the garlic is fragrant.
- Toast Rice: Add the Arborio rice to the skillet, stirring constantly for 1-2 minutes to toast the rice evenly and coat it with the butter and aromatics.
- Deglaze and Simmer: Pour in the white wine (or substitute) and stir continuously until mostly absorbed. Then gradually add chicken broth one cup at a time, stirring frequently, allowing the rice to absorb the liquid before adding more. This process should take about 18-20 minutes, and the rice should be creamy but still slightly firm to the bite.
- Add Milk and Seasonings: Stir in 1 cup of milk along with 1/2 teaspoon salt and black pepper to taste. Continue cooking for another 3-5 minutes, stirring occasionally, to make the risotto extra creamy.
- Finish Risotto: Remove the skillet from heat and stir in the freshly grated Parmesan cheese and the remaining 2 tablespoons of butter. Add additional 1/2 to 1 cup of warmed milk as needed to achieve your preferred creamy consistency. Adjust seasoning if necessary.
- Combine and Garnish: Place the roasted lemon pepper chicken thighs on top of the risotto. Garnish with fresh thyme leaves or your choice of chopped herbs such as parsley, chives, or oregano for a fresh burst of flavor.
- Serve: Serve warm as a delicious, hearty main dish perfect for family dinners or entertaining guests.
Notes
- Using bone-in, skin-on chicken thighs helps keep the meat tender and flavorful during roasting.
- If white wine is unavailable or undesired, you can substitute with additional chicken broth or water.
- Stirring frequently while cooking the risotto is crucial to release the starch and create a creamy texture.
- Warming the milk before adding to the risotto helps maintain the cooking temperature and prevents curdling.
- Fresh herbs can be varied based on personal preference or availability to enhance the flavor profile.
- You can adjust the amount of lemon pepper seasoning based on your taste preferences.
