One Pot Chicken with Tomato Basil Risotto
Ingredients
The chicken
-
4
pieces
bone-in skin-on chicken thighs
-
2
teaspoons
olive oil
-
to taste
salt and pepper
-
1 ½
teaspoons
Italian seasoning
The risotto
-
1
small
white onion, minced
-
1 ¼
cups
short grain rice
-
2 ½
cups
chicken broth
-
¼
cup
white wine
-
1
cup
chopped, seeded tomatoes
-
¼
cup
basil pesto
-
¼
cup
grated parmesan cheese
Instructions
- Preheat the oven to 375°F.
- Heat olive oil in a large skillet over medium-high heat.
- Season chicken thighs with Italian seasoning, salt, and pepper; cook skin side down until golden brown, then flip and cook the other side.
- Remove chicken and cover it.
- Add minced onion to the skillet and cook until translucent, then add rice and cook for another 2 minutes.
- Pour in white wine and cook until evaporated.
- Add chicken broth and salt, then return chicken to the pan and bring to a boil.
- Cover the pan and bake in the oven for 40 minutes.
- Remove chicken, stir in pesto, tomatoes, and cheese into the rice, and adjust seasoning if needed.
- Place chicken back on top of the rice and serve.
Nutrition Facts (estimated)
Servings
4 servings
Calories
684
Total fat
34g
Total carbohydrates
56g
Total protein
32g
Sodium
893mg
Cholesterol
148mg
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