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?

White dish of stuffed chicken and risotto on a checked cloth

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. 

White dish of chicken risotto

Overhead shot of roast chicken risotto in a white dish

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.

White dish of stuffed chicken risotto on a checked cloth

Roast chicken on a bed of risotto

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

Overhead shot of stuffed chicken on risotto on a marble background

Close up of roast chicken on rice in a white dish

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…

 

Overhead shot of stuffed chicken risotto bake on a checked cloth

Want more? Try these other chicken recipes!

White dish of stuffed chicken and risotto on a checked cloth

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

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.
 
Did you make this recipe?Tag @amycookreport on Instagram and hashtag it #thecookreport!

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5 Comments

  • Reply
    Julia
    21/03/2020 at 2:00 PM

    5 stars
    This looks so good. Love that you only need one pan to make it! Saving the recipe for later!

  • Reply
    Dannii
    21/03/2020 at 2:43 PM

    5 stars
    Now this is my kind of comfort food. So simple too.

  • Reply
    Andrea Metlika
    21/03/2020 at 2:47 PM

    5 stars
    I love one pan meals like this. You get so much out of them and the entire family gets to enjoy.

  • Reply
    David
    21/03/2020 at 3:05 PM

    5 stars
    This looks great! I love risotto and roast chicken, wouldn’t have thought to combine the two. And good point about good meals in these times — can definitely be the highlight of a day!

  • Reply
    Jordin
    21/03/2020 at 3:17 PM

    5 stars
    Wow this stuffed chicken sounds amazing! I need to give this recipe a try for my family and I ASAP!

  • Leave a Reply

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