Crispy chicken and mushrooms with Parmesan risotto

Creamy Parmesan risotto with crispy chicken and mushrooms is an easy yet showstopper dinner that will make you want to lick your plate.

Ingredients

Full recipe with amounts can be found in the recipe card below.

• Onion. Leeks can be substituted.
• Garlic. 
• Risotto rice. I used Arborio.
• White wine. Substitute with stock if needed.
• Chicken stock. 
• Butter. 
• Parmesan. Pecorino or Grana Padano can be substituted.
• Baby spinach.
• Salt and pepper. 
• Chicken breasts. Boneless chicken thighs can also be used.
• Mushrooms. I used a variety of mushrooms but any mushrooms you have will be delicious.
• Flour. 
• Parsley.

How to make crispy chicken and mushrooms with risotto

1. Make the risotto: In a deep pan set over medium heat, add the leeks and cook until soft then add the garlic and cook until fragrant. Add the rice and stir, cooking for a minute. Pour in the wine and cook until absorbed, stirring regularly. Add the stock, one ladle at a time, cooking and stirring continuously until the rice is cooked to your preference. This will take 20-25 minutes. Keep the heat medium-high and avoid boiling the rice. It needs to be a medium simmer to allow the rice to absorb the liquid and cook while releasing its starch to create the creaminess. Boiling will cause the grains of rice to break, leaving you with a starchy end result.
2. Cook the chicken and mushrooms: While the risotto is cooking, prepare the chicken and mushrooms. Slice the chicken breasts in half horizontally, resulting in two thin fillets. Season flour with salt and pepper then cover the chicken with the flour. Heat a large pan over medium-high heat and add a splash of oil. Cook the chicken in the pan until golden brown on both sides, approximately 2-3 minutes per side. Remove from the pan and set aside. Wipe out the pan then add a knob of butter and add the mushrooms and garlic. Cook until golden brown then season with salt, pepper, lemon juice and parsley. Add the chicken back into the pan and allow to stay warm while you finish the risotto.
3. Finish the risotto: Once the rice is cooked, stir in the butter, spinach and Parmesan then season to taste.
4. Serve: Serve the risotto topped with the chicken and mushrooms and a sprinkling of fresh parsley and Parmesan.

Chicken and mushroom recipes

1. Rotisserie chicken mushroom soup
2. Easy creamy mushroom chicken
3. Coq au vin blanc meatballs

Parmesan risotto with chicken and mushrooms

Creamy Parmesan risotto with crispy chicken and mushrooms is an easy yet showstopper dinner that will make you want to lick your plate.

5 from 1 vote

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Course: Dinner

Cuisine: Italian

Keyword: chicken and mushroom recipes, chicken and mushrooms, Parmesan risotto

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4 - 6

Calories: 536kcal

Author: Alida Ryder

Ingredients

• 1 tbsp olive oil
• 1 onion finely chopped
• 4 garlic cloves crushed
• 2 cups Arborio rice
• 1 cup white wine
• 4-6 cups stock
• 2 tbsp butter
• 1 cup grated Parmesan
• 3 cups baby spinach
• salt and pepper to taste

For the chicken

• 500 g (1lb) chicken breasts
• 1 cupp flour
• 1 tsp salt
• 1 tsp pepper
• 500 g (1lb) mushrooms sliced
• 2 garlic cloves crushed
• 1-2 tsp lemon juice
• salt and pepper to taste
• 2 tbsp chopped parsley

Instructions

• In a deep pan set over medium heat, add the onion and cook until soft then add the garlic and cook until fragrant.
• Add the rice and stir, cooking for a minute. Pour in the wine and cook until absorbed, stirring regularly.
• Add the stock, one ladle at a time, cooking and stirring continuously until the rice is cooked to your preference. This will take 20-25 minutes.
• While the risotto is cooking, prepare the chicken and mushrooms. Slice the chicken breasts in half horizontally, resulting in two thin fillets.
• Season flour with salt and pepper then cover the chicken with the flour. Heat a large pan over medium-high heat and add a splash of oil. Cook the chicken in the pan until golden brown on both sides, approximately 2-3 minutes per side. Remove from the pan and set aside.
• Wipe out the pan then add a knob of butter and add the mushrooms and garlic. Cook until golden brown then season with salt, pepper, lemon juice and parsley. Add the chicken back into the pan and allow to stay warm while you finish the risotto.
• Once the risotto is cooked, stir in the butter, spinach and Parmesan then season to taste. 
• Serve the risotto topped with the chicken and mushrooms and a sprinkling of fresh parsley and Parmesan.

Nutrition

Calories: 536kcal | Carbohydrates: 63g | Protein: 32g | Fat: 14g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 1431mg | Potassium: 811mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2191IU | Vitamin C: 11mg | Calcium: 227mg | Iron: 4mg