This easy Chicken Risotto is made with creamy Parmesan risotto, buttery mushrooms, and juicy seasoned chicken for a restaurant-quality meal that’s easy to make at home- all in one skillet!

Chicken Risotto in a skillet with buttery mushrooms and golden bites of chicken.

Chicken Risotto

If you’re looking for an easy meal that’ll make you feel like a chef in your own kitchen, look no further than this incredible Chicken Risotto! It’s one of the easiest ways to make a restaurant-quality meal right at home. The risotto is perfectly creamy with savory Parmesan flavor, while the golden, buttery mushrooms add incredible depth. A splash of dry white wine brings all of the flavors together, and the juicy, perfectly seasoned chicken makes every bite that much better!

Be sure to check out all of my PRO TIPS below so that you can nail this dish! It’s way easier than you think! 

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Slice, season, and sear the chicken. Remove and set aside. Brown mushrooms in some oil in the same skillet. Add butter, shallots, thyme, salt, pepper, and garlic. Remove and set aside.

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A plate of cooked chicken bites next to a skillet with sauteed mushrooms, shallots, garlic, butter, and thyme.

Toast the risotto in olive oil for 3 minutes. Add wine and scrape the bottom and sides of the skillet to infuse more flavor into the dish. Simmer until most of the wine has been absorbed. Add chicken broth 1 ladle at a time, allowing it to absorb in between. Repeat for 18-22 minutes, stirring frequently. 

A skillet of risotto with wine being added next to a skillet of risotto with broth being added.

Add the mushroom back and stir to combine. Add heavy cream and parmesan. Add the chicken back and allow it to heat through. Serve!

A skillet with sauteed mushrooms being added back to risotto, next to a skillet of finish chicken risotto.

Pro Tips

  • Stirring throughout: Stirring the risotto periodically throughout cooking causes the rice to release starch, which is exactly what makes risotto thick and creamy. It also prevents the rice from sticking to the bottom of the skillet.
    • Some say that the need to stir risotto is a “myth”, but that risotto gets pretty sticky- at the very least, you don’t want it to stick to the bottom of your skillet and burn. I also feel that it promotes even cooking.
  • A gentle simmer is what you want throughout cooking. If the rice starts boiling, reduce the heat so that it’s bubbling gently.
  • A saucepan of warm broth is kept on the side while the risotto cooks, having warm broth ensures that you’re not cooling the rice down every time liquid is added. This results is quicker, more even cooking. 
    • Feel free to add a Parmesan rind to the broth while it simmers for next-level flavor! I always save my rinds for soups, sauces, and risotto!
  • Risotto: I like Acquerello Italian Carnaroli Aged Risotto, the shape holds up nicely and I love the texture.
  • Mushrooms: Cremini (baby bella) mushrooms are a great choice for this.
  • Wine: Chardonnay, Pinot Grigio, and Sauvignon Blanc are perfect for deglazing the skillet. Chicken broth can be used if you don’t cook with wine. 
  • Parmesan: Grate the Parmesan from a wedge, it will melt melt and taste much better than packaged grated cheese. I use Belgioioso Parmesan cheese. 
  • Optional finishing technique: Feel free to stir in 1-2 tbsp. COLD butter at the end! This is a chef-inspired technique called “mantecatura”. It adds a glossy finish, more richness, and it will even reheat better!
  • **Note: If you’re cooking at a high altitude, more liquid and cooking time will likely be needed

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze and reheat well!

Chicken Risotto in a white bowl with golden chicken and buttery mushrooms.

Tools For This Recipe

(Amazon affiliate links*)- Check out all of my kitchen essentials here.

  • Silicone Spatula– I use this to stir the risotto throughout cooking, it’s gentle on both the risotto and the cookware. 
  • Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
  • Better Than Bouillon– This is what I always use for broth /bouillon in my recipes. It takes very little space and makes it easy to measure out customized amounts of broth.
  • Enamel Cast Iron Skillet– I use this when I make risotto, it conducts heat well and the wide surface area is perfect for sauteing the mushrooms and cooking the rice.
  • Acquerello Italian Carnaroli Aged Risotto – The kind I use for this recipe

*As an Amazon Associate, I earn from qualifying purchases.

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Creamy Chicken Risotto in a skillet with golden seared chicken and buttery mushrooms.

Chicken Risotto

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 4 people
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This easy Chicken Risotto Recipe features creamy Parmesan risotto, buttery mushrooms, and juicy seasoned chicken. It's made in one skillet with simple ingredients for a comforting dinner the whole family will love.

Ingredients

US Customary - Metric

Chicken

  • 1 lb. boneless skinless chicken breast
  • 1 teaspoon salt
  • ½ teaspoon EACH: Pepper, Italian seasoning, garlic powder
  • 2 tablespoons olive oil

Risotto

  • 4 ½ cups chicken broth
  • 3 tablespoons butter
  • 8 oz. mushrooms
  • 1 shallot, finely diced
  • 3 sprigs fresh thyme
  • ¼ teaspoon EACH: Salt, pepper
  • 3 cloves garlic, minced
  • ¾ cup dry white wine, see notes
  • 1 tablespoon olive oil
  • 1 cup Arborio rice
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Dijon
  • 3 tablespoons heavy cream
  • ⅔ cup parmesan cheese, grated
  • Parsley or chives, to garnish

Instructions

  • Cover the chicken with plastic wrap and use a meat mallet to pound it to an even ½-inch thickness. Slice into 2-inch pieces. Pat dry and season with the salt, pepper, Italian seasoning, and garlic powder.
  • Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook undisturbed for about 3-4 minutes per side, until golden brown and cooked through. Remove and set aside.
  • Heat the chicken broth in a separate saucepan over low heat. Keep it warm while you prepare the risotto.
  • Add a splash of oil if you don’t have any left in the skillet. Add the mushrooms and cook for 5 to 6 minutes, stirring occasionally, until the mushrooms are browned and the moisture has evaporated.
  • Add the butter, shallots, and thyme and cook for 3 more minutes.
  • Stir in the salt, pepper, and garlic and cook for 1 minute, stirring continually. Remove the mushroom mixture and set aside.
  • Add 1 tablespoon of oil to the same skillet over medium heat. Add the rice and stir to combine. Cook for about 3 minutes, stirring frequently, until the edges of the rice become slightly translucent and it smells lightly toasted.
  • Add the wine and use a silicone spatula to scrape the bottom and sides of the skillet. Simmer until most of the liquid has been absorbed, about 4-5 minutes. Stir in the Worcestershire sauce and Dijon.
  • Add one ladle of warm broth and stir frequently until most of the liquid has been absorbed. Continue adding broth one ladle at a time, stirring frequently and allowing each addition to absorb before adding more. Continue for 18-22 minutes, until the rice is creamy and tender with a slight bite in the center (al dente). You may not need all of the broth. Add additional splashes of broth as needed as you finish the dish.
  • Stir the mushrooms back in, omitting the thyme stems. Reduce the heat to low and stir in the heavy cream, then gradually sprinkle in the Parmesan until incorporated. Add the chicken and cook for 1-2 minutes, until heated through. Garnish with chopped parsley or chives and serve!

Notes

Pro Tips:
  • Stirring throughout: Stirring the risotto throughout cooking causes the rice to release starch, which is exactly what makes risotto thick and creamy. It also prevents the rice from sticking to the bottom of the skillet.
    • Some claim that the need to stir is a “myth”, but that risotto gets pretty sticky- at the very least, you don’t want it to stick to the bottom of your skillet and burn. I also feel that it promotes even cooking.
  • A gentle simmer is what you want throughout cooking. If the rice starts boiling, reduce the heat so that it’s bubbling gently.
  • A saucepan of warm broth is kept on the side while the risotto cooks, having warm broth ensures that you’re not cooling the rice down every time liquid is added. This results is quicker, more even cooking.
    • Feel free to add a Parmesan rind to the broth while it simmers for next-level flavor! I always save my rinds for soups, sauces, and risotto!
  • Risotto: I like Acquerello Italian Carnaroli Aged Risotto, the shape holds up nicely and I love the texture.
  • Mushrooms: Cremini (baby bella) mushrooms are a great choice for this.
  • Wine: Chardonnay, Pinot Grigio, and Sauvignon Blanc are perfect for deglazing the skillet. Chicken broth can be used if you don’t cook with wine. 
  • Parmesan: Grate the Parmesan from a wedge, it will melt melt and taste much better than packaged grated cheese. I use Belgioioso Parmesan cheese. 
  • Optional finishing technique: Feel free to stir in 1-2 tbsp. COLD butter at the end! This is a chef-inspired technique called "mantecatura". It adds a glossy finish, more richness, and it will even reheat better!
  • **Note: If you’re cooking at a high altitude, more liquid and cooking time will likely be needed
Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze and reheat well!
Nutritional information is an estimate and is per serving. There are 4 servings in this recipe.

Nutrition

Calories: 663kcal, Carbohydrates: 49g, Protein: 36g, Fat: 32g, Saturated Fat: 13g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Trans Fat: 0.4g, Cholesterol: 128mg, Sodium: 2187mg, Potassium: 820mg, Fiber: 2g, Sugar: 4g, Vitamin A: 650IU, Vitamin C: 5mg, Calcium: 194mg, Iron: 4mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course
Cuisine: American, Italian
Author: Stephanie