A one pan skillet dinner! Chicken thighs marinate in a seasoned buttermilk and then cook with risotto to make a creamy chicken and rice meal.
This one pan buttermilk chicken and risotto is so good you’ll be eating it on repeat!
There’s no fancy cooking techniques or endless bowls to clean after. I always love prepping a dinner where cleanup is a breeze versus a tornado of a mess. In this skillet meal you’re left with tender chicken and extra flavorful risotto. I like to serve it up with buttermilk cornbread muffins since I know I’ll have buttermilk on hand.
Speaking of rice whatever happened to that old “San Francisco treat” jingle from back in the day? Does that still exist? Classic commercial songs.
Are there any funny food songs you remember from when you were a kid?
Making this chicken and risotto is very simple. Everything gets mixed together in a plastic bag or glass dish then you let it sit a few hours.
After that you pour it in a preheated skillet just to get the outside of the chicken cooked, toss in the risotto and chicken broth and off to the oven it goes!
Wow. It’s that easy.
This dinner is so full of flavor! I love how the buttermilk and seasonings absorb into the risotto making it creamy, savory and extra yummy.
One Pan Buttermilk Chicken and Risotto
- 1 1/2 lb chicken thighs
- 3/4 c buttermilk
- 1/2 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp pepper
- 1/4 tsp paprika
- 2 tbsp fresh parsley chopped
- 2 tbsp butter
- 1 c risotto
- 2 c chicken broth
- Mix the buttermilk, salt, onion powder, garlic powder, pepper, paprika and parsley in a ziplock bag. Shake it all around.
- Put the chicken in the bag and refrigerate for 2 hours.
- Preheat oven to 400
- Heat a skillet over medium/low heat. Add the butter, once it is melted and bubbly dump all the contents of the ziploc bag in to the skillet. It will bubble a lot.
- Cook the chicken on each side for 1-2 minutes then set aside on a plate.
- Add to the skillet the risotto, stir it around until it’s absorbed most of the liquid and the pan starts looking dry.
- Add in the chicken broth. Bring this to a boil and return chicken to the pan.
- Cover with foil and bake for 15-20 minutes.
- Remove the foil and turn the oven to broil, continue cooking for a minute or so, just to get some color on the chicken.
- Carefully take the skillet out of the oven and serve!