Oven Baked Chicken Risotto


A no -fuss weekday dinner, baked to take the work out of the risotto

10 mins

45 mins

577 kcals

serves 4



This is a nice simple recipe which has that real comfort-food factor.

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Oven Baked Chicken Risotto

  • Author: Pip Payne
  • Total Time: 55 minutes
  • Yield: 4 1x


A no-fuss weekday dinner, baked to take the work out of the risotto!



  • 250 g cherry tomatoes
  • 1 red onion (chopped)
  • 2 garlic cloves (finely chopped)
  • Frylight
  • 300 g risotto rice
  • 4 skinless chicken breasts (or 6 chicken thigh fillets, any fat removed chopped into chunks)
  • 1 tbsp fresh rosemary (finely chopped)
  • peas- fresh or frozen
  • 1 litre chicken stock
  • pinch saffron (optional)
  • salt and freshly ground pepper


  1. Heat oven to 200°C
  2. Spray a deep non-stick casserole/oven dish with Frylight
  3. Place the cherry tomatoes, garlic and red onion into the dish and roast in the oven for 20 minutes
  4. Remove the dish from the oven and crush the tomatoes using a potato masher.
  5. add the rice, chicken, rosemary, stock, peas and saffron (if using).
  6. Season well, stir and return to the oven for a further 20-30 minutes, or until all the liquid is absorbed
  7. serve with the peas
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes

1 thought on “Oven Baked Chicken Risotto”

  1. The recipe for Oven Baked Chicken Risotto is my kids’ favorite and therefore I try to make it more nutrition-packed and yummy. I opt for ghee always for cooking it as ghee adds beautiful flavor, baking safety, and ghee nutritional power. Ghee is a healthy butter substitute too. You can always use ghee safely for baking recipes for its gigh smoke point. Try it.
    To know more : https://milkio.co.nz/butter-substitute/

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