One Pot Greek Chicken Risotto

This baked risotto is super easy to make with less babysitting - and it's full of Greek flavors!

I've only made risotto a handful of times, but I've watched so much Hell's Kitchen and I'm certain that this method is probably frowned upon by the pros. However, I really liked this method and I found it to be perfectly fine. It resulted in a delicious dinner and I was, of course, over the moon excited about the Greek food. I used a really wonderful feta cheese that had Mediterranean herbs in it and it's probably my favorite feta of all-time.

What you need:

For the Spice Mix:

• 2 tsp. garlic powder
• 1 1/2 tsp. dried oregano
• 1 tsp. salt
• 1 tsp. dried basil
• 1 tsp. onion powder
• 1/2 tsp. cumin
• 1/2 tsp. paprika
• 1/2 tsp. ground black pepper
• 1/2 tsp. sugar
  

For the Marinade and Chicken:

• 1 lb. chicken breasts, cut into bite-size pieces
  
• 3 Tbsp. olive oil
• 1 Tbsp. balsamic vinegar 
• 1 Tbsp. lemon juice

For the Risotto:

• Olive oil
• 2 Tbsp. unsalted butter
• 1/2 red onion, chopped
• 1 1/2 cups Arborio rice
• 5 cups warm chicken broth, divided
• 1/2 cup shredded Parmesan cheese
• 1/4 cup feta cheese

For Serving:

• Fresh chopped parsley
• Chopped tomatoes
• Shredded Parmesan cheese
• Feta cheese crumbles
• Chopped cucumbers
• Lemon juice
  

Directions:

1. For the spice mix: Mix all ingredients and then remove 2 Tbsp. for marinade.
2. For the marinade: Mix together olive oil, vinegar, lemon juice, and reserved 2 Tbsp. spice mix in a gallon size zipper bag. Add chicken and marinate for 20 minutes at room temperature or in the fridge for up to 24 hours. If in the fridge, let sit at room temperature for 20 minutes.
3. Heat 1 Tbsp. olive oil in a large ovenproof stockpot over medium-high heat.
4. Drain chicken from marinade and add to stockpot. Cook until browned on each side and cooked through. Then remove to a plate.
5. For the Risotto: In the same stockpot (without cleaning it), add butter and 1 Tbsp. olive oil. Add red onions and saute for 3 minutes over medium-high heat. Add rice and cook for 2 more minutes while stirring.
6. Add 4 1/2 cups warm chicken broth and spice mix. Bring to a boil and then cover.
7. Bake in a preheated 400 degree oven for 18 to 20 minutes or until rice is tender.
8. Remove from oven and stir in 1/2 cup warm chicken broth, Parmesan cheese, and feta cheese. Stir until smooth. Stir in chicken and if needed, additional chicken broth to loosen up. Heat through.
9. Serve garnished with tomatoes, feta, Parmesan, parsley, and cucumber. Season with salt and pepper to taste.
   

Recipe from Carlsbad Cravings

Give me all the Greek foods - especially if they are anything like this Greek Meatball Bowls recipe with tzatziki sauce. Another fantastic recipe that I think looks so good is this Greek Chicken Salad with Pita Croutons and Tzatziki Dressing from Carlsbad Cravings.

One Pot Greek Chicken Risotto

Author: Sarah Ellis/Fantastical Sharing of Recipes

Ingredients

For the Spice Mix:

• 2 tsp. garlic powder
• 1 1/2 tsp. dried oregano
• 1 tsp. salt
• 1 tsp. dried basil
• 1 tsp. onion powder
• 1/2 tsp. cumin
• 1/2 tsp. paprika
• 1/2 tsp. ground black pepper
• 1/2 tsp. sugar

For the Marinade and Chicken:

• 1 lb. chicken breasts, cut into bite-size pieces
• 3 Tbsp. olive oil
• 1 Tbsp. balsamic vinegar
• 1 Tbsp. lemon juice

For the Risotto:

• Olive oil
• 2 Tbsp. unsalted butter
• 1/2 red onion, chopped
• 1 1/2 cups Arborio rice
• 5 cups warm chicken broth, divided
• 1/2 cup shredded Parmesan cheese
• 1/4 cup feta cheese

For Serving:

• Fresh chopped parsley
• Chopped tomatoes
• Shredded Parmesan cheese
• Feta cheese crumbles
• Chopped cucumbers
• Lemon juice

Instructions

1. For the spice mix: Mix all ingredients and then remove 2 Tbsp. for marinade.
2. For the marinade: Mix together olive oil, vinegar, lemon juice, and reserved 2 Tbsp. spice mix in a gallon size zipper bag. Add chicken and marinate for 20 minutes at room temperature or in the fridge for up to 24 hours. If in the fridge, let sit at room temperature for 20 minutes.
3. Heat 1 Tbsp. olive oil in a large ovenproof stockpot over medium-high heat.
4. Drain chicken from marinade and add to stockpot. Cook until browned on each side and cooked through. Then remove to a plate.
5. For the Risotto: In the same stockpot (without cleaning it), add butter and 1 Tbsp. olive oil. Add red onions and saute for 3 minutes over medium-high heat. Add rice and cook for 2 more minutes while stirring.
6. Add 4 1/2 cups warm chicken broth and spice mix. Bring to a boil and then cover.
7. Bake in a preheated 400 degree oven for 18 to 20 minutes or until rice is tender.
8. Remove from oven and stir in 1/2 cup warm chicken broth, Parmesan cheese, and feta cheese. Stir until smooth. Stir in chicken and if needed, additional chicken broth to loosen up. Heat through.
9. Serve garnished with tomatoes, feta, Parmesan, parsley, and cucumber. Season with salt and pepper to taste.

Notes:

Recipe from Carlsbad Cravings

Created using The Recipes Generator