VIOLET WITCHEL: Chicken With Creamy Sun-Dried Tomato Risotto

‘Making risotto in the oven is a foolproof way to avoid constant stirring while still ensuring it comes out perfect!’ says the popular food-content creator and recipe developer about her ‘cozy one-pan weeknight meal’

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4 (6-oz.) boneless, skinless chicken thighs, patted dry

1¾ tsp. fine sea salt, divided

1¼ tsp. black pepper, divided

2 Tbsp. avocado oil or other high-smoke-point neutral cooking oil

1 (8-oz.) jar oil-packed sun-dried tomatoes, drained and thinly sliced, plus 2 Tbsp. oil from jar

1¼ cups uncooked arborio rice

1 cup chopped fresh shiitake mushrooms (from 1 [5-oz.] pkg.)

2 large garlic cloves, minced

1 shallot, minced

1 qt. chicken stock