- 3 tablespoons butter or olive oil
- 2-1/4 to 2-1/2 pounds chicken thighs (bone-in or out, skin-on or off, your choice)
- 1 tablespoon garlic powder
- 1 medium leek
- 1 cup arborio rice
- 3 cups chicken or vegetable broth
- 1 medium lemon, plus the zest
- 1/4 cup Parmesan cheese, shredded
- Salt and pepper to taste
About this recipe
This recipe is one of three meals that are made with some of the same ingredients. Cook one or try cooking them as a “stack” of three. Start with this recipe for Chicken and Leek Risotto and after cooking that, you will be part-way toward two other meals in the stack, Lemony Dill Chicken Soup and Cumin Chicken Lettuce Wraps with Tahini Yogurt Sauce.
Preheat oven to 400°.
Heat 1 tablespoon butter/olive oil in an oven-safe skillet (cast-iron preferred) over medium heat. Cover chicken generously with garlic powder and salt and pepper on both sides. Once the skillet is hot, add chicken (skin side down) and let brown for 5 to 7 minutes. Turn chicken, then bake in oven until internal temp reaches 165° (about 12 to 18 minutes).
While the chicken bakes, thinly slice the white and pale green parts of the leek. Heat a second large skillet over medium heat and add 2 tablespoons butter/olive oil. Once warm, add leek pieces and arborio rice. Let rice and leeks brown for 3-4 minutes in the skillet, stirring a few times. Warm 3 cups broth in the microwave for 1-1/2 minutes until almost boiling. Stir 1 cup broth at a time into the rice, adding more once absorbed (about every 5 minutes). Once all the broth is absorbed (about 15-18 minutes total), place chicken on top of risotto and squeeze over 2 tablespoons lemon juice. Top with some lemon zest, pepper and 1/4 cup Parmesan if desired. If cooking the “stack” of 3 meals, store remaining chicken and risotto for later use.
Looking for groceries for this recipe? Amy shops locally at Native Sun Jax!