One-Pot Lemon Pepper Chicken and Creamy Parmesan Risotto

Name: One-Pot Lemon Pepper Chicken and Creamy Parmesan Risotto
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 5
Ingredients: 2 lb chicken thighs; 1.5 cup Arborio risotto rice; 1 cup freshly grated parmesan; 4 cup chicken broth; 1 cup milk; 0.5 cup Dry white wine; 1 onion; 4 clove garlic, minced; 2 tbsp butter; 2.5 tbsp lemon pepper seasoning; 0.5 tbsp olive oil; 0.5 tsp salt; 1 pinch black pepper; 1 handful fresh thyme leaves

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.

Servings5 Portions

Prep Time10 Mins

Cook Time50 Mins

Difficulty

Intermediate

Ingredients

chicken thighs
2 lb
Arborio risotto rice
1.5 cup
freshly grated parmesan
1 cup
chicken broth
4 cup
milk
1 cup
Dry white wine
0.5 cup
onion
1
garlic, minced
4 clove
butter
2 tbsp
lemon pepper seasoning
2.5 tbsp
olive oil
0.5 tbsp
salt
0.5 tsp
black pepper
1 pinch
fresh thyme leaves
1 handful

Step-by-Step Instructions

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.