Oven-Baked Chicken and Herb Risotto

ByEric Jones posted on Updated on
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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 textureā€”entirely hands-off in the oven.

Looking for more pasta recipes? Check out my Chicken Parmesan Meatball Orzo, Beef Bacon Mac and Cheese, Easy Cheeseburger Casserole, Creamy Cajun Alfredo Pasta with Chicken Sausage, and White Chicken & Spinach Lasagna Rolls.

close-up of oven-baked chicken and herb risotto in a large saucepan

We start by building a flavor base of sautƩed 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: quickly add 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:

  • Hands-Off Cooking: Eliminates constant stovetop stirring by letting the oven’s even heat cook the rice to al dente perfection.
  • Complex, Layered Flavor: Combines smoky gouda, herbs, and a savory pesto for far deeper flavor than standard risotto.
  • Ultra-Velvety Texture: Coconut milk and grated cheeses emulsify directly with the natural starches of Arborio rice for an exceptionally glossy finish.
overhead shot of oven-baked chicken and herb risotto

Ingredients you’ll need to make Chicken and Herb Risotto:

Be sure to check out the full recipe and ingredient list below

chicken and herb risotto ingredients
  • 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). SautĆ©ing 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 400Ā°F.

Make the pesto. In a small food processor (paid link), add the fresh basil, cashews, and olive oil. Pulse until finely ground and pasty. Add to a small bowl. Fold in 1/4 cup grated parmesan, garlic paste, 1 tsp garlic powder, onion powder, red pepper flakes, and 1/2 tsp sea salt. Set aside.

SautƩ the aromatics. Turn the Dutch oven (paid link) to medium heat and melt the butter. Add the chopped white onion and fresh rosemary. SautƩ for 3 to 4 minutes until soft and translucent.

chopping the white onion

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.

adding the prepared pesto into the Dutch oven with the toasted rice

Season and Sear the Chicken. In a small bowl, combine the paprika, sage, and 1/2 tsp sea salt. Evently mix the seasoning with the chicken breast cubes. Add the seasoned, cubed chicken to the Dutch oven (paid link) (the chicken will finish cooking in the oven).

chopping the chicken breasts

Add the remaining seasoning and chicken stock. Add the dried thyme, oregano, remaining 1/2 tsp garlic powder, remaining 1/2 tsp sea salt, and black pepper. Pour in the chicken stock and stir. Bring the liquid to a rolling simmer.

pouring the chicken stock in the Dutch oven

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. Stir for 1 to 2 minutes, until the cheese melts completely and the sauce becomes glossy and velvety.

adding the cheese to the risotto to finish

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.
single serving of chicken and herb risotto on a plate
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close-up of oven-baked chicken and herb risotto in a large saucepan

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Oven-Baked Chicken and Herb Risotto

Recipe by Eric Jones

Make the ultimate Oven-Baked Chicken & Herb Risotto! A hands-off, one-pot recipe packed with smoked gouda, tender chicken, and velvety Arborio rice.

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Ingredients

Units Scale

Herb Blend (Pesto):

  • 1 oz fresh basil
  • 1/4 cup cashews
  • 1/4 cup olive oil
  • 2 tbsp garlic paste
  • 1/4 cup grated parmesan
  • 1/2 tsp red pepper flakes
  • 1 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 tsp sea salt

Chicken and Risotto:

  • 2 tbsp butter
  • 1 whole white onion, chopped
  • 1 tbsp fresh rosemary, finely chopped
  • 1 1/4 cups Arborio rice
  • 1 lb boneless chicken breast, cubed
  • 2 tsp paprika
  • 1 tsp sage
  • 1 tsp sea salt, divided
  • 3 1/2 cups chicken stock
  • 1 tbsp oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp garlic powder
  • 1 tsp black pepper
  • 1 cup coconut milk
  • 1 cup grated parmesan
  • 1 cup smoked gouda, shredded
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Instructions

  1. Preheat the Oven. Preheat the oven to 400Ā°F.
  2. In a small food processor (paid link), add the fresh basil, cashews, and olive oil. Pulse until finely ground and pasty. Add to a small bowl. Fold in 1/4 cup grated Parmesan, garlic paste, 1 tsp garlic powder, onion powder, red pepper flakes, and 1/2 tsp sea salt. Set aside.
  3. Turn the Dutch oven (paid link) to medium heat and melt the butter. Add the chopped white onion and fresh rosemary. SautƩ for 3-4 minutes, until soft and translucent.
  4. Pour in the Arborio rice. Stir continuously for 1 to 2 minutes until the edges of the grains become translucent. Add the prepared pesto.
  5. In a small bowl, combine the paprika, sage, and 1/2 tsp sea salt. Evently mix the seasoning with the chicken breast cubes. Add the seasoned, cubed chicken to the Dutch oven (paid link) and stir (the chicken will finish cooking in the oven).
  6. Add the dried thyme, oregano, remaining 1/2 tsp garlic powder, remaining 1/2 tsp sea salt, and black pepper. Pour in the chicken stock and stir. Bring the liquid to a rolling simmer.
  7. 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.
  8. Pour in the coconut milk, the remaining 1 cup grated parmesan, and the smoked gouda. Stir for 1 to 2 minutes, until the cheese melts completely and the sauce becomes glossy and velvety.

Equipment

(paid link)

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
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I'm Eric --- a husband, father, Louisiana native, and lover of Tex-Mex and double-stacked burgers. On this site, you'll find Southern recipes I learned from my grandmothers using simple, approachable ingredients.

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