One Pan Buttermilk Baked Chicken Risotto

chicken and risotto in a saute pan

This one pan buttermilk chicken and risotto dinner is a quick and easy weeknight meal the whole family will enjoy. The zesty buttermilk marinade makes the chicken juicy and tender!

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 1 1/2 lb boneless skinless chicken, (chicken breast or 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
  • 1 tsp dried parsley
  • 3 tbsp butter
  • 1 c chopped onion, (one small onion)
  • 2 garlic cloves, minced
  • 1 c risotto arborio rice
  • 2 c chicken broth, + more if needed
  • 1/4 c parmesan cheese, fresh grated, packed

Instructions

  1. Mix the buttermilk, salt, onion powder, garlic powder, pepper, paprika and parsley in a ziplock bag or bowl
  2. Put the chicken in the bag, coat the chicken in the marinade and refrigerate for at least 2 hours (up to 8 hours, or the same day)
  3. Remove the chicken from the fridge
  4. Preheat oven to 400
  5. Heat a skillet over medium/low heat
  6. Dump the chicken and marinade into the pan, it will bubble and sizzle - this is okay, you can put a lid over top or a splatter guard on top of your pan until it settles
  7. Cook the chicken on each side for 1-2 minutes then set aside on a plate
  8. Add to the skillet the butter, chopped onion and garlic (and a few pinches of salt)
  9. Stir in the risotto, cook it like this for 2 minutes, the risotto will start to absorb a bit of the liquid
  10. Add in the chicken broth and chicken, bring this to a boil
  11. Cover with a lid (or foil) and bake for 20 minutes
  12. Remove the lid and continue cooking in the oven for 10 minutes
  13. Carefully take the pan out of the oven (a hot handle always needs a towel on it to show others it's hot and be careful)
  14. Take the chicken out and set it on a cutting board
  15. Mix in the parmesan cheese to the risotto, if it starts getting too thick add a few splashes of chicken broth
  16. Add salt and pepper to taste at this point
  17. Chop up the chicken into bite sized pieces, put it back in the pan, stir and serve

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 429Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 128mgSodium: 1015mgCarbohydrates: 25gFiber: 1gSugar: 4gProtein: 39g

This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.

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