Tender, golden-skinned chicken with a crisp sear and bright lemon-herb notes.
Creamy, silky risotto studded with parmesan and finished with lemon zest.
A balance of rich, savory pan juices and fresh citrus for a satisfying mouthfeel.
Serve warm for a cozy weeknight dinner or a relaxed weekend supper with friends.
Ingredients
- Chicken thighs, skin-on, bone-in (4, about 1.5–2 lb)
- Kosher salt (1 1/2 tsp) and freshly ground black pepper (1 tsp)
- Olive oil (2 tbsp)
- Unsalted butter (2 tbsp)
- Garlic cloves, minced (3 cloves)
- Fresh thyme sprigs (4)
- Lemon (zest and juice of 1)
- Arborio rice (1 1/2 cups)
- Yellow onion, finely chopped (1 small)
- Dry white wine (1/2 cup, optional)
- Low-sodium chicken stock, hot (4–5 cups)
- Parmesan cheese, finely grated (3/4 cup)
- Fresh parsley, chopped (2 tbsp)
- Baby arugula or mixed greens (2 cups, optional side)
Instructions
- Pat chicken dry and season both sides with salt and pepper. Heat a large ovenproof skillet over medium-high heat and add olive oil.
- Place chicken skin-side down and sear without moving until skin is deep golden and crisp, about 6–8 minutes. Flip and cook 2–3 minutes, then transfer chicken to a plate.
- Reduce heat to medium, add 1 tbsp butter to the same skillet and scrape up browned bits. Add chopped onion and cook until translucent, about 3–4 minutes.
- Add minced garlic and thyme, cook 30 seconds, then stir in Arborio rice and toast for 1–2 minutes until edges of rice look translucent.
- Pour in white wine (if using) and simmer, stirring, until mostly absorbed. Begin adding hot chicken stock a ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding more.
- Continue adding stock and stirring for 15–18 minutes until risotto is creamy and rice is al dente; you may not need all the stock. Season with a pinch of salt and pepper during cooking.
- While risotto nears doneness (with about 5 minutes left), return the skillet to medium-high heat, nestle the seared chicken skin-side up into the pan on top of the risotto, spoon a little pan liquid over the meat, and transfer the skillet to a preheated 375°F (190°C) oven.
- Bake until chicken registers 165°F (74°C) and finishes cooking, about 10–12 minutes. If your skillet is very full, you can transfer chicken to a separate small pan and roast for the same time.
- Remove skillet from oven. Stir remaining 1 tbsp butter, grated Parmesan, lemon zest, and lemon juice into the risotto until glossy. Adjust seasoning to taste and fold in chopped parsley.
- Let chicken rest 5 minutes, then serve each portion of risotto topped with a piece of crispy chicken. Spoon any pan juices over the top and serve with arugula or mixed greens on the side.
Tips or Variations
- For a lighter finish, use half parmesan and half pecorino or omit butter and finish with a tablespoon of olive oil.
- Swap chicken thighs for bone-in breasts, increasing oven time by a few minutes; check temperature to avoid overcooking.