Oven Baked Chicken Thighs with Risotto

Method

1. 1

   Place chicken in a bowl and add 1 tablespoon of olive oil and all of the seasonings for the chicken. Mix well so chicken is evenly coated.

2. 2

   Heat skillet on medium high heat and add 2 tablespoons of olive oil. Sear chicken for 3 minutes then flip and sear for an additional 3 minutes on opposite side. Remove chicken from skillet and set aside. Discard excess oil and wipe skillet with paper towel.

3. 3

   Add remaining tablespoon of olive oil to pan and heat on medium high heat.

4. 4

   Add garlic and onions to skillet and cook until onions become tender. Add arborio rice and stir until it becomes translucent.

5. 5

   Add chicken broth one cup at a time to skillet. Wait before adding next cup until the rice has just about soaked up all of the previous cup. Remember to stir often.

6. 6

   Once the rice has just about soaked up all the broth, remove skillet from heat.

7. 7

   Add spinach to skillet and fold into the rice. Add butter, juice of 1 lemon, and parmesan cheese to skillet and stir well.

8. 8

   Place chicken on top of rice mixture and bake at 325 degrees Fahrenheit for 30 minutes. Garnish with extra parmesan, if desired, and enjoy!