Gluten-Free Oven-Baked Chicken Risotto

With this Oven Baked Chicken Risotto you get all the rich flavor and creamy texture of classic risotto without the constant stirring at the stove. Everything goes into a baking dish and into the oven it goes—no babysitting required. This hands-off method delivers the luscious mouthfeel of traditional risotto while freeing you to prepare other parts of the meal.

I love risotto for its luxurious creaminess. When made well it is silky and satisfying, but at restaurants it can quickly firm up as it cools, leaving a gluey texture that robs the dish of its charm. The traditional stovetop method relies on short-grain rice and frequent stirring to coax starches out of the grains. Arborio, Carnaroli, or other risotto-style rices are ideal because they release the starch needed to create that characteristic creaminess.

When time allows, stirring risotto can be almost meditative, but most evenings call for a quicker, simpler approach. That’s where this oven-baked technique shines—it produces an excellent result with far less attention. If you prefer a dairy-free version, substitute olive oil for butter and omit the cheese or use a dairy-free alternative. This recipe is naturally suitable for gluten-free diets when you use gluten-free chicken broth.

This version was quick to pull together, delicious hot from the oven, and even better the next day. Leftovers reheat beautifully, making it an excellent make-ahead choice. The baked method also makes it simple to customize: swap the chicken for mushrooms and extra vegetables for a vegetarian main, or add shrimp, turkey, or pork for different variations. Once you learn the basic technique—rice, liquid, and covered baking—your options multiply.

Now that many of us are cooking at home more often, comfort dishes like this oven-baked risotto are especially welcome. You can easily double the recipe using two pans to ensure there are ample servings and leftovers for busy nights.

I hope you enjoy this Oven Baked Chicken Risotto—it’s a reliable, flavorful dish that adapts well to what you have on hand. Try it for a weekend dinner or a simple weeknight meal when you want rich, satisfying food without the fuss.

Key Ingredients for Oven Baked Chicken Risotto:

• Butter or olive oil
• Onion, carrots, celery, and bell pepper
• Basil and oregano
• Arborio rice (or any short-grain or risotto-style rice)
• Chicken broth
• Dry white wine or dry vermouth (optional)
• Boneless chicken breasts or thighs
• Mozzarella and Parmesan cheese (omit or substitute for dairy-free)
• Parsley for garnish

What types of rice can I use?

Arborio is the most common risotto rice in the U.S. Other excellent choices include Carnaroli and Bomba. Carnaroli is an Italian variety known for producing particularly creamy risotto, while Bomba, a Spanish short-grain rice, also performs well and is prized for its ability to absorb liquid without becoming mushy.

Is there a shortcut I can take to make this even easier?

For an even quicker version, use a cooked rotisserie chicken. Remove the meat and cut it into bite-sized pieces to fold into the risotto at the end of baking. If you need the dish to be strictly gluten-free, verify that any store-bought chicken has not been prepared with ingredients that contain gluten.

PRO Tip:

This risotto develops more depth of flavor after resting in the refrigerator overnight. Make it a day ahead, then reheat gently in the oven, microwave, or a skillet until warmed through and the cheese is melted.

How to make Oven Baked Chicken Risotto:

1. Preheat oven to 400°F. Sauté the vegetables in butter or oil until the onions are translucent, then stir in the herbs.
2. In a 9×13-inch baking dish, combine the rice, chicken broth, and wine (if using).
3. Add the sautéed vegetables, distributing them evenly over the rice. Season with salt and pepper.
4. Cover the dish tightly with an oven-safe lid or aluminum foil and bake 35–45 minutes, until the liquid is absorbed and the rice is tender. If the rice needs more time, add a splash more broth and continue cooking covered.
5. While the rice bakes, sauté the chicken in a skillet until golden and cooked through. Let rest, then cut into 1/2-inch cubes.
6. Fluff the baked rice with a fork, stir in the chicken, scatter mozzarella pieces on top, and sprinkle with Parmesan. Return the pan to the oven 3–5 minutes to melt the cheese and warm the chicken.
7. Garnish with chopped parsley and serve immediately.

Kitchen tools and tips

• Large skillet for sautéing vegetables and browning chicken
• Sharp chef’s knife and a sturdy cutting board
• 9×13-inch baking pan with a tight-fitting lid or heavy aluminum foil

Other risotto ideas

• Saffron risotto with fava beans or peas
• Shrimp and rice risotto with dill
• Creamy, cheesy risotto variations with seasonal vegetables
• Asparagus and pea risotto adapted for pressure cookers or Instant Pots

Gluten-Free Tips

Choose a gluten-free chicken broth or use homemade stock to ensure the dish remains gluten-free. Check labels carefully on any pre-made ingredients to avoid hidden sources of gluten.

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This post was first shared in Feb 2015 and was updated in 2020.

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