This chicken risotto with mushrooms is a creamy, one-pan risotto recipe made with juicy chicken, sautéed mushrooms, and arborio rice. It's simple, comforting, and ideal for weeknight cooking.
A Creamy Chicken Risotto with Mushrooms for a Cozy Weeknight Dinner
Chicken risotto with mushrooms has always been one of those dishes that feels like true comfort food to me. It's creamy, hearty, and full of earthy flavor, the kind that reminds me why risotto is still one of my all-time favorites. This mushroom chicken risotto has that silky texture that's hard to resist, and chicken makes it satisfying.
What I love most is how this easy chicken risotto fits perfectly into busy evenings without losing that restaurant-worthy feel. It reminds me of the comfort I get from dishes like Spanish chicken and rice or even a cozy chicken and rice casserole, simple ingredients that turn into something deeply satisfying. Risotto with chicken and mushrooms is the bowl I turn to whenever I want something flavorful without overthinking dinner.
🧾Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Chicken & Olive Oil: I like using chicken thighs here because they stay tender and juicy, and the extra virgin olive oil helps build a rich base right from the start.
- Aromatics & Mushrooms: Onion, garlic, and white mushrooms are my go-to trio; they bring warmth, depth, and that earthy flavor that makes this risotto feel complete.
- Rice, Wine & Broth: Arborio rice is essential for that creamy finish, and I always enjoy adding a splash of white wine for brightness before letting the warm chicken broth do the rest.
- Finishing Touches: Freshly grated parmesan, a small knob of butter, and parsley turn everything silky and smooth. I love how these simple additions tie the whole dish together.
How to Make Chicken Risotto with Mushrooms
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Cook the Chicken: Heat the extra virgin olive oil in a skillet, add the chicken, season, and cook until lightly golden. Remove and set aside.
2. Sauté the Aromatics and Mushrooms: In the same skillet, sauté the onion with the remaining seasoning until softened. Add the mushrooms and cook until they release their juices, then stir in the garlic and cook for 1 minute.
3. Toast the Rice: Stir in the arborio rice and toast briefly. Deglaze with white wine and let it reduce. Add the broth gradually, 1 cup at a time, stirring until absorbed before each addition.
4. Finish the Dish: With the final cup of broth, return the chicken to the skillet and cook until the rice is tender. Remove from heat, stir in the butter, parmesan, and parsley, and serve warm
What to Serve with Chicken Risotto with Mushrooms
I like serving this risotto with a fresh tomato salad for something light and bright on the side. It also pairs nicely with a simple garlic bread or ciabatta if you want to make the meal feel a bit more complete.
My Tips for Recipe Success
Keep the Broth Warm: I like to warm the broth in a small pot on the side. Adding warm liquid helps the rice cook more evenly and keeps the risotto creamy.
Let the Mushrooms Take Their Time: I always wait until the mushrooms release every bit of their moisture. It deepens the flavor so much and makes the whole dish taste richer.
Storage: I keep leftovers in a shallow airtight container so they cool quickly, and when I reheat them, a splash of broth brings the creaminess right back.
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Recipe
Chicken Risotto with Mushrooms
Ingredients
- 3 tablespoon Extra Virgin Olive Oil
- 450 g Boneless Skinless Chicken Thigh - Cut into bite size pieces
- 1 teaspoon Salt - Divided
- ½ teaspoon Black Pepper - Divided
- 1 Yellow Onion - Finely chopped
- 200 g White Mushrooms or Cremini Mushrooms - Sliced
- 3 Cloves Garlic - Minced
- 120 ml White Wine
- 200 g Arborio Rice
- 1400 ml Chicken Broth
- 60 g Parmesan Cheese - Freshly grated
- 1 tablespoon Unsalted Butter
- 2 tablespoon Fresh Parsley - Chopped
Instructions
- Heat the extra virgin olive oil in a large skillet over medium heat.
- Add the chicken to the skillet, season with ½ teaspoon salt and ¼ teaspoon black pepper, and cook until lightly golden, about 8-10 minutes. Remove the chicken from the skillet and set aside on a plate.
- Add the chopped onion to the same skillet, season with the remaining salt and black pepper, and cook until softened, about 5 minutes. Add the sliced mushrooms and cook until they release their juices, about 5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the arborio risotto rice and toast for a couple of minutes, then deglaze with the white wine and let it simmer until reduced. Pour in 1 cup of chicken broth and cook, stirring often, until absorbed. Continue adding broth, 1 cup at a time, stirring until each addition is absorbed before adding the next.
- With the final cup of broth, put the chicken back into the skillet. Cook until the rice is tender, 20 to 25 minutes in total.
- Once cooked, remove from the heat and add the butter and parmesan, mixing well until creamy. Stir in the fresh parsley and serve warm.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Susana says
Chicken Risotto with Mushrooms is one of those dinners that feels a little special without asking for much effort. The mushrooms add that deep, earthy flavor, and once the rice turns creamy, every spoonful tastes rich and comforting.