Oven-Baked Chicken and Herb Risotto
Nothing beats sitting down to a creamy risotto, but standing over a hot stove stirring for forty-five minutes is enough to keep any home cook from making it on a busy evening. That is why this Oven-Baked Chicken and Herb Risotto is such a revelation. We are capturing every drop of that classic Italian creaminess and rich, comforting texture—entirely hands-off in the oven.
We start by building a flavor base of sautéed white onions, fresh rosemary, garlic powder, onion powder, red pepper flakes, and sea salt, then sear tender, well-seasoned chicken breast. After soaking in golden chicken stock and a pesto-like puree, the rice bakes to tender perfection in a lidded Dutch oven (paid link). Then comes the magic finish: a quick addition of rich coconut milk, sharp parmesan, and finely shredded smoked gouda. The gouda adds a smoky punch that cuts through the creaminess, creating a restaurant-caliber dinner that practically makes itself.
Why you’ll enjoy this recipe:
Ingredients you’ll need to make Chicken and Herb Risotto:
Be sure to check out the full recipe and ingredient list below
- Arborio Rice: The non-negotiable grain. Arborio slowly releases starch during cooking, creating that iconic creamy texture without becoming mushy.
- Boneless Chicken Breast: My protein of choice that absorbs its spice rub and provides hearty texture.
- White Onion & Butter: The traditional flavor foundation (soffritto). Sautéing the onion in butter builds sweetness and provides the fat needed to coat and toast the rice grains.
- Chicken Stock: The hot liquid vehicle that hydrates and infuses deep savory flavor straight into the heart of the rice.
- Smoked Gouda: Adds subtle smokiness, smooth melting properties, and rich, buttery depth.
- Grated Parmesan: Adds a sharp, salty, umami kick. Blend part into the pesto, then melt the rest into the finished risotto to tighten the sauce.
- Coconut Milk: Brings richness and body to the final stir-in without curdling under residual heat.
- Fresh Basil, Cashews, Garlic Paste, & Parmesan: Blend into a quick, rustic pesto-style paste that adds brightness and nutty flavor at the finish.
- Herb & Spice Blend (Rosemary, Oregano, Thyme, Sage, Paprika, Red Pepper Flakes, Garlic & Onion Powder, Salt, Black Pepper): Builds warm Italian-herb aromatics with a subtle smoky punch from paprika and a slight kick from the red pepper flakes.
How to make Chicken and Herb Risotto:
Preheat the Oven. Preheat the oven to 400°F.
Make the pesto. In a small food processor (paid link), add the fresh basil, cashews, ¼ cup grated parmesan, garlic paste, and olive oil. Pulse until finely ground and pasty. Set aside.
Sauté the aromatics. Turn the Dutch oven (paid link) to medium heat and melt the butter. Add the chopped white onion and sauté for 3 to 4 minutes until soft and translucent. Add the fresh rosemary, 1 tsp garlic powder, onion powder, red pepper flakes, and 1 tsp sea salt. Cook for 1 minute until fragrant.
Toast the grains and add the prepared pesto. Pour in the Arborio rice. Stir continuously for 1 to 2 minutes until the edges of the grains become translucent. Add the reserved pesto.
Season and Sear the Chicken. In a small bowl, combine the paprika, sage, and remaining ½ tsp sea salt. Rub both sides of the chicken breasts evenly with the seasoning mix. Add the seasoned, chopped chicken breasts to the Dutch oven (paid link) and sear for 3 to 4 minutes (they don’t need to be fully cooked through and will finish cooking in the oven).
Add the chicken stock. Pour in the chicken stock and stir. Bring the liquid to a rolling simmer.
Bake. Cover the Dutch oven (paid link) with a tight-fitting lid and transfer to the preheated oven. Bake for 30 minutes, or until the liquid is mostly absorbed and the rice is tender. Carefully remove the Dutch oven (paid link) from the oven.
Emulsify the Risotto and Serve: Pour in the coconut milk, the remaining 1 cup grated parmesan, and the smoked gouda. Fold in the remaining dried thyme, oregano, remaining 1/2 tsp garlic powder, remaining 1/2 tsp sea salt, and black pepper. Stir for 1 to 2 minutes, until the cheese melts completely and the sauce becomes glossy and velvety.
Tips & Tricks
- Use Warm Stock: If possible, heat your chicken stock in a saucepan or microwave before pouring it into the Dutch oven (paid link). Adding cold stock drops the temperature and prolongs the oven cooking time.
- Keep the Lid Tight: A heavy, tight-fitting Dutch oven (paid link) lid traps the steam inside, ensuring the Arborio rice cooks evenly without drying out the top layer.
- Refrigeration: Store leftover risotto in an airtight container in the refrigerator for up to 3 to 4 days.
- Reheating Pro-Tip: Risotto will firm up significantly as it cools due to the starches and melted cheese. When reheating on the stovetop or microwave, splash in 2 to 3 tablespoons of chicken stock or milk per serving to restore its silky, loose consistency.
Oven-Baked Chicken and Herb Risotto
Make the ultimate Oven-Baked Chicken & Herb Risotto! A hands-off, one-pot recipe packed with smoked gouda, tender chicken, and velvety Arborio rice.
- Total Time50 minutes
- Yield6 1x
- DietGluten-Free
Ingredients
Pesto:
- 1 oz fresh basil
- 1/4 cup cashews
- 2 tbsp garlic paste
- 1/4 cup olive oil
- 1/4 cup grated parmesan
Risotto:
- 2 tbsp butter
- 1 whole white onion, chopped
- 1 tbsp fresh rosemary, finely chopped
- 1 1/2 tsp garlic powder, divided
- 1/4 tsp onion powder
- 1/2 tsp red pepper flakes
- 1 1/2 tsp sea salt, divided
- 1 1/4 cups Arborio rice
- 1 lb boneless chicken breast, chopped
- 2 tsp paprika
- 1 tsp sage
- 3 1/2 cups chicken stock
- 1 cup coconut milk
- 1 cup grated parmesan
- 1 cup smoked gouda, shredded
- 1 tbsp oregano
- 1/2 tsp dried thyme
- 1 tsp black pepper
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Instructions
- Preheat the Oven. Preheat the oven to 400°F.
- In a small food processor (paid link), add the fresh basil, cashews, garlic paste, and olive oil. Pulse until finely ground and pasty. Fold in ¼ cup grated Parmesan. Set aside.
- Turn the Dutch oven (paid link) to medium heat and melt the butter. Add the chopped white onion and sauté for 3-4 minutes, until soft and translucent. Add the fresh rosemary, 1 tsp garlic powder, onion powder, red pepper flakes, and 1 tsp sea salt. Cook for 1 minute, until fragrant.
- Pour in the Arborio rice. Stir continuously for 1 to 2 minutes until the edges of the grains become translucent. Add the reserved pesto.
- Rub both sides of the chicken breasts evenly with the paprika, sage, and 1/4 tsp of sea salt. Add the seasoned, chopped chicken breasts to the Dutch oven (paid link) and sear for 3 to 4 minutes (they don’t need to be fully cooked through; they’ll finish cooking in the oven).
- Pour in the chicken stock and stir. Bring the liquid to a rolling simmer.
- Cover the Dutch oven (paid link) with a tight-fitting lid and transfer to the preheated oven. Bake for 30 minutes, or until the liquid is mostly absorbed and the rice is tender. Carefully remove the Dutch oven (paid link) from the oven.
- Pour in the coconut milk, the remaining 1 cup grated parmesan, and the smoked gouda. Fold in the remaining dried thyme, oregano, remaining 1/2 tsp garlic powder, remaining 1/4 tsp sea salt, and black pepper. Stir for 1 to 2 minutes, until the cheese melts completely and the sauce becomes glossy and velvety.
Nutrition
- Calories: 580
- Sugar: 2.5 g
- Sodium: 980 mg
- Fat: 29 g
- Saturated Fat: 16 g
- Trans Fat: 0.3 g
- Carbohydrates: 42 g
- Fiber: 2.5 g
- Protein: 37 g
- Cholesterol: 105 mg
