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Crispy Chicken Thighs

Crispy Chicken Thighs with Parmesan Risotto and Red Wine Reduction

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Recipe Details


Creamy, luscious risotto is a Test Kitchen favorite in all its forms. Here, we're searing chicken thighs for crispy skin, then finishing them in the oven until golden. Meanwhile, the flavorful pan drippings are used to toast Arborio rice and infuse it with extra richness. White wine, thyme, tender baby kale, and Parmesan round out the risotto; then, everything's drizzled with a thyme-infused red wine reduction and garnished with more Parmesan.


  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Giuseppe

By Chef Giuseppe

Nutritional info

  • Calories 820
  • Protein 71g
  • Total Carb 53g
  • Total Fat 25g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • chicken thighs
    chicken thighs
  • baby kale
    3 ounces
    baby kale
  • yellow onion
    yellow onion
  • garlic
    1 clove
  • Arborio rice
    1/2 cup
    Arborio rice
  • thyme
    1/8 ounce
  • white wine
    1/2 cup
    white wine
  • grated Parmesan cheese
    2 ounces
    grated Parmesan cheese
  • red wine
    1/2 cup
    red wine
  • honey
    1 packet

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 12" large high-sided pan
  • aluminum foil
  • baking sheet
  • 8" medium pot with lid

Cooking Steps

  1. Cook chicken thighs

    Cook chicken thighs

    Preheat oven to 425°F. Pat chicken dry with paper towel. Heat 2 teaspoons olive oil in a large high-sided pan over medium-high heat. When oil is shimmering, add chicken skin-side down; sear until skin begins to brown, 5 minutes. Flip and brown opposite side, 1 minute more. Transfer chicken to a foil-lined baking sheet, skin-side up; roast until skin is crisp and chicken is no longer pink, 20-25 minutes. Reserve pan.

  2. Prepare ingredients

    Prepare ingredients

    While chicken cooks, rinse all produce. Pat kale dry with paper towel. Peel onion and cut into small dice. Mince garlic. In a medium pot, bring 1¾ cups water to a boil over high heat. Then, remove pot from heat and cover (this will help the water stay warm until Step 4). Set aside.

  3. Sauté aromatics

    Sauté aromatics

    Place pan from chicken over medium heat. When fat is shimmering, add onion and garlic; sauté, stirring, until softened, 3-5 minutes. Add rice and half of whole thyme sprigs; cook, stirring frequently, until rice is toasted and translucent, 2-3 minutes. Increase heat to medium high and add white wine; simmer until liquid is mostly absorbed, 1-2 minutes.

  4. Finish Parmesan risotto

    Finish Parmesan risotto

    Add warmed 1¾ cups water to pan with rice, reserving pot for the next step. Increase heat under pan to high and bring to a boil, then reduce heat to medium high and simmer, stirring occasionally, until liquid is mostly absorbed and rice is tender, 15-20 minutes. Remove pan from heat. Remove and discard thyme sprigs, then add kale, half of Parmesan, ½ teaspoon salt, and pepper; stir to combine.

  5. Make red wine reduction

    Make red wine reduction

    While risotto simmers, to pot from water, add red wine, honey, and remaining whole thyme sprigs and place over high heat. Bring to a boil, then reduce heat to medium and cook, stirring occasionally, until liquid is syrupy and reduced by half, 5-7 minutes. Remove and discard thyme sprigs from pot.

  6. Plate chicken and risotto

    Plate chicken and risotto

    Divide Parmesan risotto between serving plates. Top with crispy chicken thighs. Drizzle over red wine reduction and garnish with remaining Parmesan. Dig in!

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