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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