Savory One-Pan Chicken and Mushroom Risotto
A rich and creamy risotto paired with tender chicken and earthy mushrooms, all cooked in one pan for easy cleanup.
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Ingredients
Yields 4 servings
- (2) chicken breasts
- (1 cup) Arborio rice
- (4 cups) chicken broth
- (1 cup) sliced mushrooms
- (1) medium onion, diced
- (2 cloves) garlic, minced
- (1/2 cups) dry white wine
- (1/2 cups) grated Parmesan cheese
- (2 tbsp) olive oil
- (1/2 tsp) dried thyme
- (1/4 tsp) black pepper
- (1/4 tsp) salt
- (1/4 tsp) red pepper flakes
- (1/4 cups) chopped fresh parsley, for garnish
Instructions
- 1
Heat (2 tbsp) olive oil over medium heat in a large skillet.
- 2
Add the (2) chicken breasts and season with (1/4 tsp) salt and (1/4 tsp) black pepper. Cook for about 6-7 minutes on each side until golden brown and cooked through. Remove chicken from the skillet and set aside.
- 3
In the same skillet, add (1) medium onion and (2 cloves) garlic. Sauté for about 3 minutes until softened.
- 4
Add (1 cup) sliced mushrooms and cook for another 4-5 minutes until they are browned.
- 5
Stir in (1 cup) Arborio rice and cook for about 2 minutes, stirring to coat the rice with the oil and flavors.
- 6
Pour in (1/2 cup) dry white wine and cook until it's mostly absorbed, about 2 minutes.
- 7
Slowly add (4 cups) chicken broth, one cup at a time, stirring frequently. Wait for the liquid to be absorbed before adding the next cup. This process will take about 18-20 minutes.
- 8
Once the rice is creamy and al dente, stir in (1/2 cup) grated Parmesan cheese, (1/2 tsp) dried thyme, and the reserved chicken, shredded or chopped into bite-sized pieces.
- 9
Taste and adjust seasoning with (1/4 tsp) red pepper flakes, if desired. Cook for an additional 2 minutes until everything is heated through.
- 10
Serve hot, garnished with (1/4 cup) chopped fresh parsley.
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