Mushroom Chicken Risotto
Experience the ultimate comfort food with this creamy Mushroom Chicken Risotto, a dish that perfectly balances earthy flavors with rich, savory satisfaction. Juicy pan-seared chicken breast pairs seamlessly with sautéed cremini mushrooms, while velvety Arborio rice absorbs layers of flavor from dry white wine, warm chicken stock, and a touch of Parmesan cheese. The slow, steady stirring technique creates a luxuriously creamy texture, making it an impressive yet approachable option for any home chef. Ready in under an hour and packed with aromatic garlic, onions, and fresh parsley, this one-pan wonder is ideal for cozy family dinners or elegant entertaining. Whether you're craving classic Italian comfort food or searching for an unforgettable risotto recipe, this dish delivers in every way.
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Recipe Information
Ingredients
- 2 pieces (skinless, boneless) chicken breast
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small, finely diced onion
- 2 cloves (minced) garlic
- 1.5 cups arborio rice
- 0.5 cups dry white wine
- 4 cups (kept warm) chicken stock
- 8 ounces (sliced) cremini mushrooms
- 0.5 cups (grated) Parmesan cheese
- 2 tablespoons (chopped, optional) fresh parsley
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoons (adjust to taste) ground black pepper
Instructions
Season the chicken breasts with a pinch of salt and ground black pepper on both sides.
In a large skillet or sauté pan, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and sear for 4-5 minutes per side until golden brown and cooked through. Remove the chicken from the skillet, let it rest for a few minutes, then slice into bite-sized pieces. Set aside.
In the same skillet, add 1 more tablespoon of olive oil and 1 tablespoon of unsalted butter. Add the sliced mushrooms and sauté over medium heat for 5-6 minutes until softened and golden brown. Remove the mushrooms and set aside.
Reduce the heat to medium-low and add the remaining tablespoon of olive oil and the remaining tablespoon of butter to the skillet. Add the diced onion and sauté until translucent, about 3 minutes. Stir in the minced garlic and cook for 1 minute more.
Add the arborio rice to the skillet and stir well to coat the grains in the oil and butter. Toast the rice for 2-3 minutes until lightly golden.
Pour in the white wine and stir constantly until the liquid is mostly absorbed.
Start adding the warm chicken stock, 1 ladleful at a time, stirring frequently and allowing each addition to be almost fully absorbed before adding the next. Continue this process until the rice is tender and creamy, about 18-20 minutes (you may not need all the stock).
Stir in the cooked mushrooms and chicken pieces. Heat through for 2-3 minutes.
Remove the skillet from the heat and stir in the grated Parmesan cheese. Taste and adjust seasoning with additional salt and pepper if needed.
Serve the risotto immediately, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.9 g | 35% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 766 mg | 33% | |
| Total Carbohydrate | 66.3 g | 24% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 3.3 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 181 mg | 14% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 605 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
