
Experience restaurant-quality comfort at home with this effortless one-pan meal. Tender chicken thighs seasoned with zesty lemon pepper are nestled into a rich, garlic-infused parmesan risotto for a perfectly balanced dinner.
Preheat your oven to 180°C (350°F) for fan-forced ovens, or 200°C (390°F) for conventional ovens.
Thoroughly coat the chicken thighs with the lemon pepper seasoning, focusing most of the spice on the skin side for maximum flavor and crispiness.
Heat the olive oil in a large, oven-proof skillet or frying pan over medium heat.
Place the chicken in the pan skin-side down. Sear for 3 minutes, then increase the heat to medium-high and cook for another 2 minutes until the skin is deeply browned. Flip the chicken and cook for 3 more minutes on the other side.
Remove the chicken from the pan and set aside on a plate. Carefully discard the excess oil and wipe the pan clean with a paper towel.
Return the pan to the stove over medium-high heat. Melt the butter, then add the minced garlic and chopped onion. Sauté for about 2 minutes until the onion is soft and translucent.
Add the risotto rice to the pan and stir for 1-2 minutes until the edges of the grains become translucent.
Pour in the white wine to deglaze the pan. Cook for 1 to 2 minutes, stirring occasionally, until the wine has mostly evaporated.
Stir in the chicken broth, half of the milk (1/2 cup), salt, and black pepper. Bring the mixture to a gentle simmer on the stovetop.
Give the rice a final stir, then place the browned chicken thighs on top of the rice. Pour any resting juices from the chicken plate back into the pan. Cover tightly with a lid or aluminum foil and transfer to the oven.
Bake for 20 minutes with the lid on. Remove the lid and return to the oven for another 10 minutes, or until the rice is tender but firm and the chicken skin is crispy.
Remove the chicken from the pan and set aside briefly. Stir the grated parmesan and the remaining 1/2 cup of milk into the rice to create a rich, creamy consistency.
Place the chicken back on top of the risotto. Serve immediately, garnished with fresh thyme leaves and extra parmesan if desired.
For the best results, use Arborio or Carnaroli rice as they release the starch necessary for a creamy texture. If the risotto seems too thick after baking, simply stir in a splash of warm broth or extra milk until you reach your desired consistency. Always ensure your pan is oven-safe up to 200°C.




