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!
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Recipe Information
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)
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt and black pepper on both sides.
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.
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.
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.
Add the arborio rice to the skillet and stir to coat the grains with the aromatic mixture, cooking for 1-2 minutes.
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.
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.
Remove the skillet from the oven. Stir in the grated Parmesan cheese to make the risotto creamy. Add salt and pepper to taste.
Optional: Toss in a handful of baby spinach and stir gently until it wilts.
Let the dish rest for 5 minutes before serving. Slice the chicken breasts if desired and serve alongside the sweet potato risotto.
Nutrition Facts
Calories |
2141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.8 g | 125% | |
| Saturated Fat | 42.3 g | 211% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 457 mg | 152% | |
| Sodium | 6944 mg | 302% | |
| Total Carbohydrate | 130.2 g | 47% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 18.1 g | ||
| Protein | 176.9 g | 354% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1567 mg | 121% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2970 mg | 63% | |
*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.
