Chicken Thighs with Broccoli and Mushroom Risotto

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Season the chicken thighs with salt and black pepper.

3. 3

   In a large oven-safe skillet, heat the olive oil over medium-high heat.

4. 4

   Add the chicken thighs, skin-side down, and sear until golden brown, about 5 minutes per side.

5. 5

   Remove the chicken from the skillet and set aside.

6. 6

   In the same skillet, add the minced garlic and sliced mushrooms. Sauté for 2-3 minutes until the mushrooms are tender.

7. 7

   Add the Arborio rice to the skillet and stir to coat the rice with the oil and mushroom mixture.

8. 8

   Gradually add the chicken broth, one cup at a time, stirring frequently and allowing the liquid to be absorbed before adding more.

9. 9

   Once all the broth is absorbed and the rice is creamy, stir in the broccoli florets.

10. 10

    Return the chicken thighs to the skillet, placing them on top of the risotto.

11. 11

    Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the broccoli is tender.

12. 12

    Remove from the oven and sprinkle with Parmesan cheese before serving.