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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.

Ingredients

Units Scale

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

Instructions

  1. Preheat the Oven. Preheat the oven to 400°F.
  2. 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.
  3. 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.
  4. Pour in the Arborio rice. Stir continuously for 1 to 2 minutes until the edges of the grains become translucent. Add the reserved pesto.
  5. 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).
  6. 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. 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

Find it online: https://dudethatcookz.com/oven-baked-chicken-and-herb-risotto/

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