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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!
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


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


  • Heat the oven to 190°C/400°F. Place the chicken in an oven proof dish with high sides. Toss the sun dried tomatoes, 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 information is an estimate and will vary depending on the exact ingredients used.


Calories: 675kcal | Carbohydrates: 48g | Protein: 36g | Fat: 37g | Saturated Fat: 8g | Cholesterol: 117mg | Sodium: 307mg | Potassium: 695mg | Fiber: 3g | Sugar: 4g | Vitamin A: 515IU | Vitamin C: 6mg | Calcium: 53mg | Iron: 5mg