Oven Baked Sweet Potato Chicken Risotto

Elevate your dinner game with this Oven-Baked Sweet Potato Chicken Risotto—a hearty, one-pan meal that combines tender, seared chicken breasts, creamy arborio rice, and naturally sweet roasted sweet potatoes. Infused with aromatic garlic, thyme, and a touch of Parmesan, this easy-to-make risotto skips the constant stirring, letting the oven do the work to achieve the perfect creamy texture. With minimal prep and a vibrant option to include baby spinach as a garnish, this all-in-one recipe is a comforting blend of rich flavors and wholesome ingredients. Perfect for busy weeknights or a cozy weekend dinner, this dish is sure to impress your family and guests alike!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2 pieces chicken breast (boneless, skinless)
• 2 pieces sweet potato (medium-sized, peeled and diced)
• 1 cup arborio rice
• 4 cups chicken broth
• 0.5 cup Parmesan cheese (grated)
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 piece yellow onion (finely chopped)
• 2 cloves garlic (minced)
• 1 tablespoon fresh thyme (chopped, or 1/2 teaspoon dried thyme)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup baby spinach (optional for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Season the chicken breasts with salt and black pepper on both sides.

Step 3

In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the chicken breasts for 2-3 minutes per side until lightly golden. Remove the chicken from the skillet and set aside.

Step 4

Add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter to the skillet. Sauté the diced sweet potatoes for 5 minutes until they are slightly softened and golden. Remove and set aside.

Step 5

In the same skillet, melt the remaining tablespoon of butter. Add the chopped onion and sauté until softened, about 3-4 minutes. Stir in the minced garlic and thyme, cooking for an additional 1 minute until fragrant.

Step 6

Add the arborio rice to the skillet and stir to coat the grains with the aromatic mixture, cooking for 1-2 minutes.

Step 7

Pour in 4 cups of chicken broth and stir to combine. Return the seared chicken breasts and sautéed sweet potatoes to the skillet, arranging them on top of the rice mixture.

Step 8

Cover the skillet with a lid or foil and transfer it to the preheated oven. Bake for 35 minutes, stirring halfway through, until the rice is tender and the liquid is mostly absorbed.

Step 9

Remove the skillet from the oven. Stir in the grated Parmesan cheese to make the risotto creamy. Add salt and pepper to taste.

Step 10

Optional: Toss in a handful of baby spinach and stir gently until it wilts.

Step 11

Let the dish rest for 5 minutes before serving. Slice the chicken breasts if desired and serve alongside the sweet potato risotto.

Nutrition Facts

Serving size	(2067.7g)

Amount per serving	% Daily Value*
Calories	2141.2

Total Fat 97.8g	0%
Saturated Fat 42.3g	0%
Polyunsaturated Fat 3.4g
Cholesterol 456.8mg	0%
Sodium 6944.2mg	0%
Total Carbohydrate 130.2g	0%
Dietary Fiber 10.9g	0%
Total Sugars 18.1g
Protein 176.9g	0%

Vitamin D 49.7IU	0%
Calcium 1566.7mg	0%
Iron 8.5mg	0%
Potassium 2970.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.7%

Protein: 33.6%

Carbs: 24.7%