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Clever Housewife

Creamy Risotto and Chicken Skillet

One dish meal that screams fall and comfort.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Ingredients Method

Ingredients
  

  • Drizzle of Bertolli Olive Oil
  • 6 chicken thighs with skin and bone
  • lemon pepper seasoning
  • 2 Tbs butter
  • 1 1/2 cups arborio rice
  • 4 cups chicken broth
  • 1/2 jar Bertolli Mushroom Alfredo sauce 12 oz

Method
 

  1. While oven is preheating to 350°, prepare chicken thighs.
  2. Sprinkle lemon pepper seasoning on both sides of thighs. Then fry in a drizzle of olive oil, over medium heat. Use an oven-safe skillet for this.
  3. To fry chicken, cook for 5 minutes with the fatty side down, then flip and cook for another 3 minutes, now at medium-high heat.
  4. Remove chicken onto a plate and wipe out the pan with a paper towel. Leaving hot oil for the rice will only create pieces of char in the risotto.
  5. Melt butter in the same pan, at medium-high heat.
  6. Add rice and stir for about 5 minutes.
  7. Add chicken broth and alfredo sauce and bring to a simmer. Stir and top rice with chicken pieces.
  8. Place a lid on the pan and cook in oven for 20 minutes. Remove the lid and cook for 10 more minutes before removing from the oven.
  9. If risotto needs it, remove chicken pieces and give the rice a stir to incorporate juices. Return chicken to the pan and serve.