Begin by whisking together all the spices: garlic powder, dried oregano, salt, dried basil, onion powder, cumin, paprika, pepper, and sugar. This mixture will be the flavor base for your chicken.
Take out 2 tablespoons of this spice mixture and add it to a freezer-sized plastic bag. To this bag, pour in 3 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, and 1 tablespoon of lemon juice. Whisk to combine, then add in the chicken breasts. Marinate the chicken at room temperature for 30 to 60 minutes, or refrigerate for longer if you have time.
After marinating, let the chicken sit at room temperature for 20 to 30 minutes if it was refrigerated. This step helps it cook evenly.
In a Dutch oven, heat 1 tablespoon of olive oil over medium heat until it’s very hot. Carefully add the chicken from the marinade, draining off excess marinade. Cook undisturbed for 3 to 4 minutes, or until it's nicely browned on one side.
Turn the chicken over, cover the pot, and reduce the heat to medium. Cook for approximately 4 to 6 more minutes, depending on the thickness of the breasts, until the chicken is cooked through. Remove it to a cutting board and let it rest for 5 minutes before chopping it into bite-sized pieces. Don’t clean the pan, as it will add flavor to the risotto.
Preheat your oven to 400 degrees F (200 degrees C).
In the same pot used for the chicken, melt 2 tablespoons of butter along with 1 tablespoon of olive oil over medium heat. Add the chopped red onion and sauté for about 3 minutes until soft and fragrant.
Stir in the Arborio rice and continue to cook for 2 minutes, stirring frequently to coat the grains in the buttery mixture.
Add 4 ½ cups of warm chicken broth and the reserved spices. Bring the mixture to a boil, cover, and immediately transfer the pot to the oven. Bake for 18 to 20 minutes, or until the rice is tender but not mushy.
Once the rice is tender, remove the pot from the oven. Stir in the remaining ½ cup of chicken broth, ½ cup of Parmesan cheese, and ¼ cup of feta cheese. Stir vigorously until the mixture is smooth and creamy.
Gently fold in the chopped chicken and heat through. If you prefer a creamier risotto, feel free to stir in additional chicken broth. The consistency should be luscious and creamy.
Finally, garnish with freshly chopped tomatoes, additional feta, more Parmesan cheese, and fresh parsley if desired. Don’t forget to season with salt and pepper to taste before serving.
