Stuffed Chicken Risotto Bake

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This whole stuffed chicken is filled with crusty bread, sun dried tomatoes, pine nuts and parmesan cheese then roasted over a creamy baked risotto for an amazing one pot dinner recipe!

Who’s in the mood for an easy one pot recipe right now?

It feels a little strange to be posting recipes like normal at the moment when things feel so odd and uncertain. Things are changing so quickly and when we first created this recipe everything still felt pretty normal.

Despite everything we still need to eat and we should still be eating good food as much as possible. I honestly believe that a good meal can do a world of good when you’re feeling anxious or worried and the act of cooking is so soothing. It’s a great opportunity to step away from the internet and all the scary news and focus on something in the present which you can do for your family or just for yourself.

So, onto the recipe. Other than the chicken most of the ingredient needed here are store cupboard ingredients. If you don’t have everything then you can totally make do or try switching for other ingredients. 

Why we love this stuffed chicken risotto bake…

It’s pretty simple to make and works great as a big weekend meal which has plenty of hands off time so you can get on with other things.

It makes great leftovers which you can serve the next day for lunch. You can also repurpose the leftover chicken for sandwiches or added to another recipe.

You can change the stuffing ingredients depending on what you’ve got on hand. Don’t have any basil? Leave it out. Don’t have sun dried tomatoes? Use fresh ones instead or try some chopped olives in their place. You can really make the stuffing your own.

Roast Chicken Risotto Ingredients

Whole Chicken

Stuffing: This is a mixture of sun dried tomatoes, crusty bread, garlic, basil, pine nuts, olive oil and dried oregano which takes on all the juices from the chicken.

Spices: The chicken is coated in cayenne pepper and dried oregano before cooking.

Risotto Rice: Also known as arborio rice.

Chicken Stock

How to make chicken with baked risotto

Stuff the chicken: Mix together all of the stuffing ingredients then season well and stuff into the cavity of the chicken.

Roast the chicken: Sprinkle the chicken with the spices and drizzle with olive oil then roast in the oven for an hour.

Add the risotto: Pour the risotto rice and stock around the chicken and place back in the oven for another 30 minutes until everything is cooked.

Equipment you need to make this recipe…

Want more? Try these other chicken recipes!

• Perfect Roast Chicken with Rosemary, Lemon & Garlic
• Taquitos with Spicy Chicken & Cheese
• Creamy Italian Chicken Skillet with Spaghetti
• One Pot Pasta with Chicken, Spinach and Mushroom
• Jerk Roasted Chicken with Coconut Curry & Rice
• Chipotle Chicken Salad with Quinoa
• Cashew Chicken Stir Fry

Stuffed Chicken Risotto Bake

This whole stuffed chicken is filled with crusty bread, sun dried tomatoes, pine nuts and parmesan cheese then roasted over a creamy baked risotto for an amazing one pot dinner recipe!

5 from 6 votes

Print Pin Rate

Course: Main Course

Cuisine: Italian

Prep Time: 20 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 50 minutes

Servings: 6 servings

Calories: 675kcal

Author: Amy Fulwood

Ingredients

• 1.9 kg Chicken
• 40 g Sun Dried Tomatoes chopped
• 75 g Crusty Bread torn into small pieces
• 2 cloves Garlic sliced
• 10 g Basil roughly chopped
• 25 g Pine Nuts
• 4 tbsp Olive Oil
• 3 tsp Dried Oregano
• 1 tsp Cayenne Pepper
• Salt and Pepper
• 250 g Risotto Rice
• 500 ml Chicken Stock plus extra if needed

UK Measures - US Measures

Instructions

• Heat the oven to 190°C/400°F. Place the chicken in an oven proof dish with high sides. Toss the bread, parmesan, olive oil, pine nuts, basil and garlic together in a bowl. Add half the oregano then season well and stuff into the chicken cavity.
• Rub the chicken with the cayenne pepper and the rest of the oregano and sprinkle with plenty of salt and pepper. Drizzle with olive oil then place in the oven and roast for an hour.
• Pour the risotto rice into the dish around the chicken and then add the stock and return the whole thing to the oven for 30 minutes until the rice is cooked and the chicken juices run clear. Add a little extra stock of water if the rice looks too dry.
• Serve the chicken with the risotto, stuffing and a green salad if desired.

Nutrition Facts

Stuffed Chicken Risotto Bake

Amount Per Serving

Calories 675 Calories from Fat 333

% Daily Value*

Fat 37g57%

Saturated Fat 8g40%

Cholesterol 117mg39%

Sodium 307mg13%

Potassium 695mg20%

Carbohydrates 48g16%

Fiber 3g12%

Sugar 4g4%

Protein 36g72%

Vitamin A 515IU10%

Vitamin C 6mg7%

Calcium 53mg5%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

Notes

Nutrition information is an estimate and will vary depending on the exact ingredients used.

 

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