1. Preheat the oven to 350° F

FOR THE CHICKEN:

1. Rinse the chicken thighs and pat dry. Coat the chicken with the lemon pepper seasonings. This is just an approx. measurement, feel free to add more so the entire thigh is coated
2. Heat the oil in a large skillet (preferably cast iron) until hot. Place the chicken in the pan skin side down and let it sear for a good 3-4 minutes. Take a peak and turn when nice and golden. Flip and cook the other side for another 3-4 minutes
3. Remove the chicken and keep warm on a plate

FOR THE RISOTTO:

1. Add a Tablespoon of oil and a Tablespoon of butter to the pan. Add the onion and saute over low heat for approx. 2-3 minutes. Add the garlic and cook another minute more
2. Add the rice and stir until the grains start to turn opaque, a few minutes, stirring often
3. Carefully add the wine and cook until the wine has evaporated
4. Add the chicken broth, milk, lemon pepper seasoning and a little salt and pepper. Stir to combine while bringing to a simmer
5. Carefully transfer the pan to the stove and layer the chicken on top. Cover with a lid (or foil) and bake for 20 minutes
6. Remove the lid (or foil) and continue cooking another 5-10 minutes – check the rice that it is not mushy. You still want some liquid in there. It will not be all soaked in at this point
7. Remove the dish from the oven and remove the chicken to a plate
8. Finish making the risotto by adding the parmesan cheese, butter and milk. Stir to incorporate. Return chicken on top to serve or spoon risotto onto a separate dish. Garnish with fresh parsley, thyme or oregano