Creamy Chicken and Mushroom Risotto

Name: Creamy Chicken and Mushroom Risotto
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 pound chicken breast, cut into bite sized pieces; 8 ounces sliced cremini mushrooms; 1 small yellow onion, finely diced; 2 cloves garlic, minced; 1.5 cups Arborio rice; 4 cups chicken broth, kept warm on the stove; 1/2 cup dry white wine; 1/2 cup grated Parmesan cheese; 2 tablespoons unsalted butter; Salt and black pepper to taste; Fresh parsley for garnish

This comforting one skillet meal combines juicy chicken with buttery mushrooms and perfectly creamy rice.

By Enzo81 Kitchen· Italian· November 2, 2026

enzo81.xyz

Prep

10 minutes

Cook

35 minutes

Total

45 minutes

Serves

There is something so special about a bowl of homemade risotto. It feels like a fancy restaurant dish, but it is actually quite simple to make right in your own kitchen using just one pan.

My secret for the best results is to add the warm broth slowly and stir often. This draws out the starch from the rice to create that signature creamy texture everyone loves without needing to add tons of heavy cream.

Ingredients

2 tablespoons olive oil
1 pound chicken breast, cut into bite sized pieces
8 ounces sliced cremini mushrooms
1 small yellow onion, finely diced
2 cloves garlic, minced
1.5 cups Arborio rice
4 cups chicken broth, kept warm on the stove
1/2 cup dry white wine
1/2 cup grated Parmesan cheese
2 tablespoons unsalted butter
Salt and black pepper to taste
Fresh parsley for garnish

10Instructions

1
Heat the olive oil in a large skillet over medium high heat.
2
Season the chicken with salt and pepper, then cook until golden brown and cooked through. Remove the chicken from the pan and set it aside.
3
In the same skillet, add the mushrooms and cook until they are browned and soft.
4
Add the onion and garlic to the mushrooms, cooking until the onion is translucent.
5
Stir in the Arborio rice and toast it for two minutes until the edges look slightly clear.
6
Pour in the white wine and stir until the liquid has been fully absorbed by the rice.
7
Begin adding the warm chicken broth one ladle at a time, stirring frequently and waiting until the liquid is absorbed before adding more.
8
Continue this process for about 20 minutes until the rice is tender but still has a slight bite.
9
Stir the cooked chicken back into the skillet along with the butter and Parmesan cheese.
10
Season with extra salt and pepper if needed, garnish with fresh parsley, and serve immediately.

Tips

Store any leftovers in an airtight container in the fridge for up to three days. To reheat, add a small splash of broth or water to the pan to bring back the creaminess. This dish is best served with a side of steamed asparagus or a simple green salad.

#Chicken #Risotto #Comfort Food #Dinner #One Pan

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