Another one pot wonder that is big on flavour and low on effort. This dish is suitable for everyone at the table and just needs a little modification for babies early in their solids journey.
We know that the benefits of family mealtime are huge. Modelling eating behaviour for our kid's right from the start is a powerful way to teach them about food. Family meals also help to expose your baby to a wide variety of foods early on and can reduce fussy eating! So, we love a meal that means everyone can eat the same food at the same time.
Quick Recipe Snapshot
Prep time: 15 minutes
Cook time: 1 hour
Serves: 6 (family-style)
Freezer friendly: Yes
Texture: Soft and creamy
Age & Texture Guidance
Suitable from around 6 months with a little modification. From 6–9 months, grate the mushroom and zucchini, offer soft strips of chicken to grasp, or fork-mash the rice. From 9–12 months, serve small soft pieces as finger food. From 12 months and beyond, serve as the family enjoys it. Meat can be tough for little gums, so always check the chicken with the squish test first.
Allergens Present
Dairy (milk and optional parmesan).
Allergen Substitutions
For a dairy-free version, use a plant milk (already an option in the recipe) and leave the parmesan off.
Why We Love This Recipe
One pan means less washing up
The whole family eats the same meal
Loaded with hidden veggies
Freezer friendly for busy weeks
One Pan Chicken Risotto Bake
What You Will Need
- 1 tbs olive oil
- 1 onion diced
- 1 carrot diced finely
- 1 cup of finely diced mushroom (or grated for little bubs- this is 4-5 mushrooms)
- 1 zucchini finely diced (or grated for little bubs)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Good crack of pepper
- 1 tbs garlic minced
- 1.5 kg of chicken thigh (skin on and with the bone for more flavour if possible. The skin also prevents it from drying out in the oven)
- 1 bag of frozen spinach
- 1 x lemon (juice and 1-2 tbs of zest)
- 1 ½ cups of risotto rice
- 1 cup of milk (can use plant milk)
- 4 cups of low sodium chicken or vegetable stock
- Parmesan to serve (optional)
What To Do
- Preheat the oven to 160 degrees
- Heat an oven proof pan on the stove top*
- Add in your olive oil, onion, carrot, mushrooms, zucchini, herbs and garlic and then cook until softening
- Add your chicken thigh in and brown
- Add the rest of your ingredients and mix through
- Add in 3 cups of stock and the milk in and stir
- Pop on the lid and put in the oven for 45 minutes
- Take the lid off, add the last cup of stock over the top and cook for another 10-15 minutes to brown a little
- For the adults and big kids at the table add some parmesan to the plate
*This means less washing up! If you don't have a dish that you can use on the stove and then transfer to the oven, you can move everything from a pan to an oven proof dish.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze in portions for up to 3 months. Reheat until piping hot all the way through, stirring well, then cool to a safe, warm temperature before serving. Add a splash of milk or stock when reheating to loosen the rice.
Nutrition Notes
Chicken thigh provides protein and iron to support growth, while the skin and bone add flavour and keep the meat moist. The hidden mushroom, zucchini, carrot and spinach add fibre and a range of vitamins, and a squeeze of lemon adds vitamin C to support iron absorption.
Parent Tip
Grate the mushroom and zucchini for younger bubs so the veggies blend softly through the rice. Cooking everything in one oven-proof pan means the whole family eats the same meal at the same time – a lovely way to model eating and reduce fussiness.
Frequently Asked Questions
Can I make this dairy free?
Yes – use a plant milk in place of the dairy milk and simply leave the parmesan off bub's portion. The dish is still creamy and full of flavour.
Is it suitable for baby-led weaning?
It is. Offer soft, graspable pieces of chicken (checked with the squish test) and let bub scoop the soft, sticky rice. You can also fork-mash or puree it if you prefer.
Can I use chicken breast instead of thigh?
You can, though thigh stays juicier and softer through the long bake. If using breast, keep an eye on it so it doesn't dry out and add a little extra stock if needed.
