With this golden Oven Baked Chicken Risotto you get all the flavor and creaminess of traditional risotto with none of the hassle of stirring at the stove. Throw everything into a baking dish and pop it in the oven. No muss, no fuss and best of all, no stirring!
I love risotto. Rich, creamy, and absolutely luscious. But all too often at restaurants it arrives at the table and quickly becomes glue as it cools. Then I’m left to slog my way through the rest of the bowl, wishing I could slip in the back and use the microwave to reheat my dish!
The traditional way to make risotto taste creamy without adding any dairy is to cook it slowly, adding hot broth or water in small increments, stirring often to release the starches from the grains. Short grain rice like arborio, carnaroli, or other rice labeled for use in risotto have the most starch and are the perfect choice.
If I have an extra half hour to spend stirring at the stove, making risotto can be meditative and relaxing. But most of the time I’m going crazy with a dozen things going at once and needing six more hands. So this hands-off technique is a life saver!
It is easy to make this dairy-free by leaving out the cheese or using a non-dairy substitute and replacing the butter with oil. This Oven Baked Chicken Risotto is great for both the gluten-free and dairy-free eaters in your family. Best of all, no one will feel deprived of anything!
This is easy to make, delicious, and gave us leftovers for the next day. The Artist was actually happy to raid the refrigerator, not his normal reaction, LOL. I had everything I needed to put this on the table quickly – and time to work on the rest of the meal while the risotto was baking instead of having to babysit it on the stove.
This is a winner any way you make it. Change out the seasonings, replace the chicken with mushrooms and other vegetables plus the broth for vegetarian, or try adding shrimp, pork, or turkey which would all be delicious. Use the ingredients you have on hand and enjoy a whole new variety each time you make this – the sky is the limit once you know the technique!
While everyone is craving comfort foods on these cool autumn days, make this wonderful risotto and your whole family will be clamoring for more. In fact, you can double the recipe (use 2 pans) and make sure you have plenty for second helpings and leftovers.
There is cheese on one half only because I had someone coming over who can’t eat cheese!
If you have guests staying over during the holidays, this would be the perfect way to feed a crowd easily. And it improves with time so you can make it in advance and just reheat it when you’re ready to serve!
Have a delicious weekend everyone! I hope you love this Oven Baked Chicken Risotto and make it soon. I’ll bet it becomes a regular on your menu rotation!
I’ll see you back here next week for Chocolate Monday, the sweetest way to begin your week!
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for Oven Baked Chicken Risotto:
- Butter or olive oil, onion, carrots, celery, bell pepper, basil, oregano, Arborio rice (or any short grain or risotto-style rice), chicken broth, white wine or dry vermouth, chicken breasts or thighs (preferably boneless), mozzarella, Parmesan cheese, parsley
PRO Tip:
Arborio is the most common rice used for risotto in the U.S. I also like Carnaroli, both work well in risotto, giving you lovely, creamy rice.Short grain rices give off more starch when they cook to give you the lovely creaminess without using dairy you crave. Carnaroli is a lesser known Italian rice that makes beautiful risotto with slightly more texture as the grains hold their shape better.
Here is a shortcut to make this even easier!
If you want to make it even easier, use a rotisserie chicken from the grocery store, take the meat off the bone, and cut into bite-sized chunks. Add just before finishing the dish. If you’re gluten-free, check with the store to make sure they don’t have any gluten ingredients in the marinade, injections, or sauces they use to prepare the chickens.
How to make Oven Baked Chicken Risotto:
- Preheat oven to 400°F; sauté the vegetables then add the herbs and cook until onions are translucent.
- In the bottom of a 9×13-inch pan stir together the rice, broth, and wine.
- Add the sautéed vegetables; evenly distribute the rice and vegetables in the pan; season to taste with salt and pepper. Cover tightly and bake 35 to 45 minutes until liquid is absorbed and rice is tender.
- While rice is baking, sauté the chicken and cook until golden and just done; cut into bite-sized cubes.
5. Fluff the rice, stir in the chicken cubes, scatter mozzarella over top and sprinkle with the
Parmesan; return to the hot oven and bake until chicken is warmed through and cheeses are
melted. Sprinkle with chopped parsley and serve immediately.
PRO Tip:
This dish is even better the second day, so make it in advance and refrigerate, covered, overnight. Reheat in the oven, microwave, or in a skillet until hot and the cheese is melted.
Kitchen Tools I Use to Make This Recipe (affiliate links):
Gluten-Free Tips:
Watch the chicken broth you use and be sure it is gluten free. If you have homemade stock, That is even better because you have complete control over the ingredients!
* The major gluten-free organizations have declared that distilled alcohols are gluten free. Wine is also considered safe. For some very sensitive people wine may cause issues. In a few rare cases, wine makers may use barrels that have minute amounts of gluten in the caulk. If you have issues with wine, look for a winery that uses only stainless steel containers to age their wines.
** My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s, another kosher brand, or table salt, you will not need as much because they are saltier.
You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. Use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Oven Baked Chicken Risotto (GF)
With this Oven Baked Chicken Risotto you get all the flavor and creaminess of traditional risotto with none of the hassle of stirring at the stove. Throw everything into a baking dish and pop it in the oven. No muss, no fuss, and best of all, no stirring!
Ingredients
- 3 tbsp butter or olive oil
- 1/2 onion, chopped
- 4 carrots, chopped
- 2 stalks celery, chopped
- 1 red bell pepper, chopped
- 2 tbsp minced basil
- 2 tbsp oregano
- 1-1/2 cups (355 ml) arborio or carnaroli rice (white short-grain rice)
- 2 cups (454g) chicken broth or vegetable broth, gluten-free if needed
- 1 cup (227g) dry white wine*, dry vermouth, or more broth
- Kosher salt** and freshly ground black pepper, to taste
- 2 tbsp organic olive oil
- 2 large boneless skinless chicken breasts or 8 boneless thighs
- 3 oz (85g) fresh mozzarella cheese, drained, cut into bite-sized cubes
- 1/2 cup (50g) grated Parmesan cheese
- Chopped parsley, for garnish
Instructions
1. Set a rack in the center of the oven and preheat to 400°F (204°C).
2. Place butter in a large skillet and melt over medium-high heat. Add the onions, carrots, celery, and peppers. Cook, stirring occasionally for about 5 minutes. Add the herbs, stir them in, and continue cooking until the onions are translucent.
3. In a 9x13-inch (23x33cm) baking dish, stir together the rice, broth, and wine. Evenly distribute the rice over the bottom of the pan. Add the sautéed vegetables, scraping the skillet to get all the delicious juices and butter. Gently move the vegetables to evenly distribute them over the rice. Make sure the rice is submerged under the liquid. Sprinkle the mixture with salt and pepper to taste.
4. Cover tightly with aluminum foil. Place in the hot oven. Bake 35 to 45 minutes or until the liquid is absorbed and the rice is tender. Very carefully open the lid, avoiding the steam. Depending on the type of rice you use, the timing may vary. If all the liquid has been absorbed but the rice isn’t tender, add some more chicken broth and return to the oven to continue cooking, covered, until done.
5. While the rice is baking, prepare the chicken. In the same skillet you used for the vegetables, heat the oil over medium-high heat. Season the chicken with salt and pepper to taste and when the oil is shimmering, add chicken to the pan. Cook until golden brown, flip over with tongs and cook until chicken is just barely done, with a hint of pink in the center, and an instant read thermometer registers about 160°F when inserted into the thickest portion.
6. Transfer the chicken to a cutting board and let rest 5 minutes. Cut into bite-sized cubes. Set next to the stove.
7. When the rice is done, fluff it with a fork. Stir in the chicken. Scatter the mozzarella pieces over the top and sprinkle with the Parmesan. Place the pan back in the oven, uncovered, for 3 to 5 minutes to melt the cheeses and warm the chicken. When hot, scoop into bowls, sprinkle the tops with parsley, and serve immediately.
Recipe found at www.theheritagecook.com
Notes
* The major gluten-free organizations have declared that distilled alcohols are gluten free. Wine is also considered safe. For some very sensitive people wine may cause issues. In a few rare cases, wine makers may use barrels that have minute amounts of gluten in the caulk. If you have issues with wine, look for a winery that uses only stainless steel containers to age their wines.
** My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s, another kosher brand, or table salt, you will not need as much because they are saltier.
You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. Use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 378Total Fat: 23gSaturated Fat: 7gUnsaturated Fat: 16gCholesterol: 63mgSodium: 785mgCarbohydrates: 14gFiber: 4gSugar: 4gProtein: 23g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
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Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon Associate, I earn a small amount from qualifying purchases without any additional cost to you. This page may contain affiliate links. The author makes no claims regarding the presence of food allergens and disclaims all liability in connection with the use of this site. This post was first shared in Feb 2015. The article was updated in 2026.
Gina Zarcadoolas
What a lovely recipe Jane, and so easy to make!!
Jane Bonacci
Thank you darling Gina! I love the ease of making this and the hands-off baking. So simple and incredibly tasty! 🙂