Chicken Mushroom Risotto
Chicken mushroom risotto is a creamy, flavorful, and satisfying dish that’s perfect for any occasion. This recipe combines tender chicken, earthy mushrooms and a rich Parmesan-infused risotto, creating a truly comforting, elegant meal.
Chicken Mushroom Risotto: A Classic Italian Comfort Dish
If you’re looking for a recipe that’s both comforting and impressive, chicken mushroom risotto is a great choice. This dish is a classic Italian staple, known for its creamy texture and its rich, savory flavor. Risotto is also incredibly easy to make, even though some might find it intimidating, and our step-by-step instructions make it achievable for home cooks of all levels.
Ingredients You’ll Need
- Chicken. I used boneless skinless chicken breasts but boneless chicken thighs can be used too.
- Oil. Olive oil/avocado oil.
- Onion. Shallots can be substituted.
- Fresh garlic cloves.
- Mushrooms. Cremini/portabellini, button or a mix of your favorite mushrooms.
- Fresh thyme. Oregano and parsley are also delicious with mushrooms.
- Arborio rice. This short grain rice is essential for risotto, giving the dish its characteristic creamy texture. Carnaroli rice can also be used.
- Dry white wine. Feel free to omit the wine and use extra chicken stock if you prefer.
- Chicken stock/chicken broth.
- Lemon juice.
- Truffle oil. This is absolutely optional but I find a tiny amount of truffle oil enhances the mushroom flavor.
- Butter.
- Cream. Not a traditional ingredient in classic Italian risotto but I like the velvety texture it adds.
- Parmesan cheese.
- Salt and black pepper.
Variations and additions
- Vegetables: Other vegetables like peas, spinach and asparagus would all be delicious.
- Herbs: Thyme is my go-to with mushroom risotto but parsley, oregano, rosemary and sage will all be delicious.
How to make chicken mushroom risotto
1. Brown the chicken
Pat the chicken breasts dry with paper towel then season. In a large, deep skillet or pan set over medium-high heat, sear the chicken until deep golden brown on both sides. Remove and set aside.
2. Sauté the onion and mushrooms
In the same pan, sauté the onion, garlic and mushrooms with the thyme.
3. Cooking the risotto
Add the risotto rice and white wine then pour in the stock in batches, stirring and allow to simmer gently until the rice is creamy and cooked through.
4. Finish and serve
Stir in the butter, cream and Parmesan cheese then season with salt, pepper and a squeeze of lemon juice. Slice the cooked chicken, add to the top of the risotto and serve.
Can I make this ahead?
Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock before serving.
Serving Suggestions
This is a meal on its own but adding a side dish like arugula salad with a lemon parmesan dressing, crusty bread or garlic bread will all be delicious.
Chicken Mushroom Recipes You’ll Love
Video
Ingredients
- 1 lb (500g) boneless skinless chicken breasts
- 2 tbsp olive oil
- 1 medium onion finely chopped
- 4 garlic cloves minced
- 1 lb (500g) mushrooms sliced
- 2 tsp fresh thyme or 1 tsp dried thyme
- 1½ cups Arborio rice
- 1 cup white wine
- 6 cups (1.5l) chicken stock/chicken broth
- 2 tbsp butter
- ¼ cup heavy cream
- 1-2 tsp lemon juice
- ½ tsp truffle oil (optional)
- ½ cup grated Parmesan cheese
- salt and black pepper to taste
Instructions
- Pat the chicken dry with paper towels then drizzle with a few teaspoons of oil. Season generously with salt and pepper on both sides.
- Heat a large, deep skillet or pan (you could use a pot too) over medium-high heat then add the chicken. Sear on both sides until deeply golden brown and cooked through – approximately 3-4 minutes per side.
- Remove from the pan and set aside.
- In the same pan over medium heat, add another tablespoon of oil then add the onion and allow to sauté for a few minutes until softened. Add the garlic, mushrooms and thyme and sauté for 5 minutes.
- Add the rice and stir to combine with the mushrooms then pour in the wine.
- Allow to reduce for 1-2 minutes then start adding the stock in batches, stirring and allow the rice to absorb the liquid before adding more. This will take 15-20 minutes over medium-low heat.
- Once the rice is cooked and has reached a creamy consistency, stir in the cubed butter, cream, truffle oil and lemon juice. Stir in the Parmesan cheese.
- Season with salt and pepper.
- Slice the chicken then add to the top of the risotto, allow to warm for a minute or two then serve.
Amazing!! I skipped the white wine as I didn’t have any,just used more chicken broth. Such good flavor! Can’t wait to make again with white wine,it’ll be even more amazing.
Thank you!
Mine seemed to be way more liquidity than yours. I followed step by step and we were adding 1 cup of stock at a time and at 4 cups it was turning to soup so we didn’t use anymore. What do you think I did wrong?
Your rice might have cooked in less liquid than mine – with risotto, always add a ladle of stock at a time and let it cook down before adding more. I also like to taste it when almost all the stock has been absorbed to test the doneness of the rice.
Very good risotto! I mixed the chicken in at the end cause it was already cold. I’m still not sure if I like it more with the lemon or not 😀