This dish delivers deep, slow-cooked Sunday flavor using a quick, approachable method. By searing bone-in, skin-on chicken thighs first, you create an incredible crispy crust while leaving behind rich, savory pan bits. Toasting the Arborio rice directly in those pan drippings ensures every bite of this creamy pea and Parmesan risotto absorbs maximum flavor.
Chicken Thighs with Green Pea Risotto
A rich, comfort dish utilizing a savory broth, crispy-skin chicken thighs, and a vibrant pea accent. A savory departure from traditional acidic or sweet risotto profiles.
Ingredients
The Chicken
- 5 Bone-in Skin-on Chicken Thighs
- 2 tbsp Canola or Vegetable Oil for searing
- 1 tsp Table Salt
- 1/2 tsp Black Pepper
- 1 tsp Dried Oregano
- 1/2 tsp Dried Thyme
- 1/2 tsp Garlic Powder
The Green Pea Risotto
- 1 Cup Arborio Rice
- 1 tbsp Butter
- 1/2 medium Yellow Onion finely diced
- 3.5 cups Turkey or Chicken Broth heated to a simmer
- 2/3 cup Green Peas thawed and rinsed
- 1/2 cup Fresh Parmesan Cheese finely grated
- 1 pinch Table Salt to taste, added at the end
Equipment
- 1 Chef’s Knife
- 1 Cutting Board
- 1 Deep Skillet
- 1 4 Quart Saucepan
- 1 9×13 Glass Baking Dish
- 1 Ladle
- 1 Wooden Spoon Set
- 1 Stainless Steel Tongs Set
- 1 Measuring Cups & Spoons
- 1 Flat Grater
Method
Chicken Thighs
- Pat chicken thighs dry with paper towels. Combine table salt, pepper, oregano, thyme, and garlic powder. Rub the mixture thoroughly over the skin and underside of the thighs.
Sear:
- Heat canola oil in a large, heavy-bottomed skillet over medium-high heat. Place thighs skin-side down. Sear undisturbed for 8–10 minutes until the skin is deep golden-brown and crispy.
- Flip the thighs and cook for 1 minute. Transfer the chicken to a baking dish and place in a 375°F oven to finish cooking (approximately 15–20 minutes, or until internal temperature reaches 165°F).
The Risotto
- The Aromatics: Carefully pour off any excess oil from the skillet, leaving the brown bits (the fond). Over medium heat, add 1 tbsp butter and the diced onion. Sauté for 5 minutes until soft, using the moisture of the onion to scrape up the fond.
- Add the Arborio rice to the onions. Stir constantly for 2 to 3 minutes until the edges of the grains are translucent and the rice smells nutty.
- Begin adding the hot broth one ladle at a time. Stir frequently to develop the starch. Wait until the liquid is almost absorbed before adding the next ladle.
- The Pea Integration: At the 13-minute mark of the rice simmer, stir in the green peas. Continue the ladle-and-stir process for another 7 minutes to ensure the peas are tender and the rice is al dente.
- Remove the pan from the heat. Vigorously stir in the grated Parmesan and an optional knob of butter.
- Cover the pot and let the risotto rest for 2 minutes (this gives your baked chicken a perfect window to finish resting too). Taste and add a pinch of salt if needed.
- Scoop the risotto on a plate and nestle a crispy chicken thigh on top.
Nutrition
Serving: 1PlateCalories: 456kcalCarbohydrates: 32gProtein: 29gFat: 35gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 13gTrans Fat: 0.3gCholesterol: 158mgSodium: 1607mgPotassium: 406mgFiber: 2gSugar: 2gVitamin A: 423IUVitamin C: 9mgCalcium: 154mgIron: 2mg
Notes
The Broth: Store bought chicken or turkey broth keeps this recipe fast and approachable for any night of the week. However, if you are looking for that true, deep “Sunday Simmer” experience and have homemade bone broth on hand, swapping it in will take the richness of the risotto to an entirely new level.
