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Large beige enabled cast-iron pan with chicken and leek risotto on a beige and striped tea towel with a gold serving spoon and a small wood bowl of freshly grated parmesan cheese and small white bowl of fresh parsley in the background.

Chicken and Leek Risotto

Author: Stephanie Kay

This chicken and leek risotto is a crowd-pleasing meal full of cozy and comforting flavors. It works well for a weeknight meal or weekend dinner party, and leftovers keep well in the fridge and freezer.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Stovetop
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Ingredients

Instructions

  1. Preheat the oven to 400°F and line a baking sheet with aluminium foil or parchment paper.
  2. Add the chicken broth to a large pot on medium-low heat and keep warm.
  3. Place the chicken thighs on a cutting board, pat them dry with a paper towel, and then season generously with salt and pepper on both sides.
  4. In a large pot or cast-iron skillet, warm the olive oil on medium-high heat, then add the chicken thighs, skin side down, and cook for 7-8 minutes or until the skin is crispy, then flip and cook for an additional 2-3 minutes until the bottom of the thighs are seared.
  5. Transfer the chicken thighs to the baking sheet, skin side up, and then transfer them to the oven to cook for 20-25 minutes or until the chicken is cooked to an internal temperature of 165°F. Once cooked, remove them from the oven and allow them to rest on a cutting board while you finish the risotto.
  6. In the same pan used to sear the chicken thighs, on medium heat, add the minced shallot and cook for 3-4 minutes until tender, stirring frequently.
  7. Add the sliced leeks to the pan, stir to combine with the shallot, and cook for an additional 3-4 minutes, stirring constantly, until the leeks are tender and slightly translucent. Add the minced garlic to the pan, stir to combine, and cook for an additional 30 seconds.
  8. Add the uncooked rice and a pinch of salt to the pan, and cook for 1 minute, stirring constantly, until the rice is lightly toasted.
  9. Add a full ladle of chicken broth and the lemon juice to the pan to deglaze, and stir to combine with the rice and leek mixture until all of the liquid has absorbed.
  10. Continue adding ladles of chicken broth to the pan, while stirring continuously, allowing most of the liquid to be absorbed before adding more. This process can take 20-25 minutes; you’ll know it’s done when the rice reaches an al dente bite and a slightly creamy texture.
  11. Once the risotto is cooked, add the butter and parmesan cheese and stir until well combined. Taste and adjust seasoning with additional salt and pepper as needed.
  12. Return the cooked chicken thighs to the pan, nestling them into the risotto, and sprinkle with chopped parsley to serve.
  13. The chicken and leek risotto can be served immediately, or cooled and stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.

Notes

To Use Boneless, Skinless Chicken Thighs: Swap the bone-in chicken thighs for equal parts boneless, skinless chicken thighs in step #3 and increase the cooking time to 10-12 minutes  or until the chicken reaches an internal temperature of 165°F. Once cooked, remove them from the pan. Skip step #5.

To Use Boneless, Skinless Chicken Breasts: Swap the bone-in chicken thighs for equal parts boneless, skinless chicken breasts in step #3 and increase the cooking time to 15-20 minutes or until the chicken reaches an internal temperature of 165°F. Once cooked, remove them from the pan. Skip step #5.

To Use Onion Powder: Swap the shallot for 1/2 teaspoon of onion powder. Skip step #6 and add it in step #7 with the garlic instead.

To Use Garlic Powder: Swap the garlic clove for 1 teaspoon of garlic powder in step #7.

To Use White Wine: Swap the lemon juice for 2 tablespoons of white wine in step #9, but allow it to cook off completely before adding the chicken broth.

Nutrition

Find it online: https://kaynutrition.com/chicken-and-leek-risotto/