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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

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

Instructions

  1. Preheat the Oven. Preheat the oven to 400°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. Sauté 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

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

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