One Pot Fresh & Zesty Lemon Pepper Chicken & Risotto
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes + 1 hour for Lemon Pepper Seasoning (which can be made ahead)
- Yield: 4 to 6 servings 1x
- Category: American
- Cuisine: Dinner
Description
I love risotto, and I usually make it on the stovetop, grueling in the heat as I stir, stir, stir. And, trust me, it’s always worth it, but sometimes, it’s just not want you want to be doing. Particularly on a weeknight! What’s great about this dish is that the magic happens in the oven and you still get perfectly cooked risotto.
Now, I love lemon pepper chicken, but I always find store-bought lemon pepper seasoning so bland. I mean, most of them don’t even contain real lemons. They contain “citric acid” that isn’t even derived from fresh sources; it’s lab generated. Gross! Homemade lemon pepper seasoning is so fresh and light. It’s like a burst of sunshine in your mouth. And what’s great is that you can make it ahead of time and it’ll keep for several months!
This dish is a great weeknight meal if you make the seasoning ahead of time. And listen, if you don’t want to go through the hassle of making fresh lemon pepper seasoning and you’re okay with store-bought, go ahead and do you! Whatever makes your life a little easier is usually the way to go! But I recommend giving the fresh stuff a go at least once; I may just convert you!
This makes an awesome weeknight dinner because it’s all made in one pot. The chicken is seared on both sides, giving it a golden, crispy skin. Then sauté onions and garlic, add the rice, and you’re hands on duties are pretty much over! Throw a lid on it, pop it in the oven, and go about your evening until the timer bings. What could be easier?
This is great paired with sautéed green beans or steamed broccoli! And while you have the flavors of summer in the seasoning, you have the warmth and coziness of fall with the risotto.
Enjoy!
Ingredients
4 meaty skin-on, bone-in chicken thighs
5 cloves garlic, minced
1 TB olive oil, plus more for drizzling
1 medium sweet onion, diced
1 TB fresh thyme
4 TBs butter
1½ arborio rice
4 cups chicken broth
1 cup milk
½ cup white wine
1 cup freshly grated Parmesan
Lemon Pepper
6 lemons, zested
1 TB freshly ground pepper
½ TB paprika
1 tsp sea salt
½ tsp granulated garlic
½ tsp onion powder
Instructions
Preheat the oven to 170° (or your lowest setting).
Spread the lemon zest across a baking sheet. Cook the lemon zest until dry ~ about 45 to 60 minutes. Scrape into a small bowl and mix together with the pepper, paprika, salt, garlic, and onion powder. Drizzle the chicken thighs with olive oil and spread the lemon pepper seasoning generously on both sides.
Raise the oven temperature to 350°
In a large Dutch oven or oven-proof pot, heat the olive oil over medium heat. When hot, add the chicken, skin side down, and cook 4 to 5 minutes, or until the skin is browned and crispy. Turn over and cook an additional 3 minutes. Remove from the pot.
Melt 2 tablespoons of butter, scrapping up any crispy bits. Add the onions and lightly sprinkle with salt. Cook until the onions just start to soften ~ about 5 minutes. Add the garlic and thyme and cook an additional 1 minute. Add the Arborio rice and stir until thoroughly combined. Roast the rice for 1 minute, stirring frequently. Add the wine and stir, cooking until the wine is fully incorporated into the rice.
Add the chicken stock and milk and stir to combine. Place the chicken on top of the rice and cover with a lid. Bake in the oven covered for 15 minutes. Remove the lid and continue cooking 15 to 20 minutes, or until the chicken has an internal temperature of 165°. If the risotto is still too liquidy, remove the chicken from the pot and place the pot over medium-high heat for 5 minutes, stirring often.
Add the Parmesan cheese and stir until melted. Season to taste with salt and pepper. Serve immediately!
Enjoy!
Keywords: Risotto, Lemon Pepper Chicken, Lemon Pepper Seasoning, Lemon Pepper Chicken and Risotto, Easy Risotto, Easy Risotto in the Oven
