This Chicken and Mushroom Risotto is creamy, savory, and incredibly satisfying. Tender, seasoned chicken thighs are served over creamy Arborio rice with mushrooms, shallots, fresh thyme, Parmesan cheese, and plenty of butter. Make this for a weeknight dinner or special occasion.
This recipe is pretty complete on its own, but you can totally serve it as a side dish with a fresh Mediterranean Salad to complete the meal.
Chicken and Mushroom Risotto: Recipe at a Glance
Prep Time
10 mins
Cook Time
60 mins
Total Time
1 hr 10 mins
Servings
6 Portions
Calories*
626 kcal
Difficulty
Easy
Main Ingredients
Chicken thighs, chicken broth, Arborio rice, mushrooms, shallot, garlic, thyme, white wine, spices and Parmesan cheese.
Technique
Seasoning and cooking chicken, sautéing aromatics, deglazing the pan, simmering the rice with broth, and finishing with cheese and butter.
*Calories are estimated
Table of Contents
Why My Recipe Works
- Straightforward technique: Risotto takes a little patience, but there’s nothing complicated about it. Keep your broth warm, add it gradually, and stir regularly for a wonderfully creamy result.
- Perfect for cooler weather: Earthy mushrooms, fresh thyme, juicy chicken thighs, and creamy rice make this a cozy fall and winter dinner.
- Tested and Reliable: Groceries can be expensive! All my Main Dish recipes are tested by me, my team or recipe testers before posting.
Ingredients
No overly complicated or fancy ingredients needed to make this mushroom chicken risotto recipe. Here is what you will need:
- Chicken Broth: The broth is gradually absorbed by the Arborio rice, giving the risotto plenty of savory flavor. Vegetable broth can be substituted, though chicken broth gives you a richer result. I used a low-sodium boxed chicken broth, which allows me to control the salt level. You can also make your own chicken broth.
- Chicken Thighs: Boneless, skinless chicken thighs stay juicy and flavorful during cooking. Chicken breast can be used instead, but be careful not to overcook it.
- Fresh Mushrooms: Cremini mushrooms have a deeper flavor than white button mushrooms and brown beautifully. You can substitute button mushrooms, shiitakes, or a mushroom blend. Sometimes I like to buy a mixed wild-mushroom pack if I am making this recipe for a dinner party or special occasion. If you are a fan of mushrooms, try my Mushroom Pappardelle and Mushroom Cheddar Focaccia.
- Shallots: Their mild, slightly sweet onion flavor works beautifully in risotto. A finely diced yellow onion or sweet onion can be substituted.
- Arborio Rice: The classic short-grain rice that gives risotto its creamy texture. Carnaroli is another excellent risotto rice if you can find it. But Arborio is so readily available now, both in stores and online, I recommend you use it. It’s what I use in my Summer Risotto with Corn and Zucchini. You will be making risottos more often once you discover how easy it is. If you are a fan of rice, check out my collection of Mediterranean Rice Recipes.
- White Wine: The wine has a dual purpose. It deglazes the pan and releases any browned bits while also adding another layer of flavor. I will often use dry vermouth as a substitution here if I have it in the fridge. Feel free to omit it entirely if you want to.
- Parmesan Cheese: Makes the finished risotto rich, savory, and creamy. Make sure you grate Parmigiano Reggiano yourself; it’s much nicer and will meld into the rice better this way. Don’t use the shelf-stable fake Parmesan. Pecorino Romano can work as a sharper substitute.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make this Chicken and Mushroom Risotto Recipe
Step 1. Prepare the Chicken and Broth. Preheat your oven to 400°F. Add the chicken broth to a large pot and bring it up to temperature over medium-high heat. Once hot, reduce the heat to low and keep the broth warm while you prepare the risotto. Combine the paprika, Italian seasoning, garlic powder, kosher salt, and black pepper. Pat the chicken thighs dry with paper towels, then season them on both sides with the spice mixture.
Step 2. Cook the Chicken. Heat 2 tablespoons of olive oil in a large saucepan or large skillet over medium heat. Add the chicken thighs and cook for about 3 minutes per side, until nicely browned. Transfer the chicken to a small sheet pan or baking dish and bake for 10-15 minutes, or until cooked through. Once baked, loosely tent the chicken with aluminum foil and set it aside while you finish the risotto.
Step 3. Sauté Aromatics. Add the remaining tablespoon of olive oil and 2 tablespoons of butter to the same pan. Once the butter melts, add the sliced mushrooms and minced shallots. Cook for 5-7 minutes, until the mushrooms are golden brown and the shallots have softened. Add the minced garlic, thyme sprigs, and a pinch of salt. Cook for another 1-2 minutes, stirring constantly, until fragrant.
Step 4. Toast the Rice. Add the Arborio rice and stir well so every grain is coated in the fat and aromatics. Toast the rice for 3-4 minutes.
Step 5. Deglaze. Pour in the white wine and add another pinch of salt. Scrape the bottom of the pan to release any brown bits left behind from the chicken and mushrooms. Cook for 2-3 minutes, or until the wine has mostly cooked away.
Step 6. Cook Slowly. Reduce the heat to medium-low. Add the warm chicken broth to the rice one ladleful at a time, stirring regularly. Allow each addition of broth to be mostly absorbed before adding the next. Continue this process until you’ve used the broth and the rice is creamy but still al dente, about 30-35 minutes. You may not need all of the broth. Remove the thyme stems and discard.
Step 7. Finish. Stir in the grated Parmesan and remaining butter. Taste and adjust the seasoning with additional salt and black pepper as needed. Continue stirring for another 1-2 minutes, until the cheese and butter have melted and the risotto is creamy.
Step 8. Serve. Slice the cooked chicken thighs and arrange them over the risotto. Finish with freshly ground black pepper and chopped fresh chives (or parsley), then serve immediately.
Pairing and Menu Ideas
This creamy chicken mushroom risotto is quite hearty, so I like pairing it with something fresh, crisp, or slightly acidic to balance the richness.
A simple arugula salad with lemon vinaigrette would be perfect here. My Coleslaw with Lemon Sumac Dressing would be interesting.
You could also serve the risotto alongside roasted asparagus, green beans, broccolini, or Brussels sprouts. Try it with my Roasted Cabbage Wedges with Tahini and Chili Crisp or Charred Zucchini with Garlic Yogurt.
Expert Tips
- Keep your broth warm. Adding cold broth repeatedly lowers the temperature of the rice and interrupts the cooking process. Keep the broth over low heat so every ladleful goes into the pan warm.
- Brown the mushrooms instead of steaming them. Give the mushrooms enough time in the pan to develop some color. That browning builds flavor and makes a noticeable difference in the finished risotto.
- Don’t skip toasting the rice. Cooking the Arborio rice in the butter, oil, and aromatics before adding liquid is an important part of building flavor.
- Add the broth gradually. Don’t pour all the broth into the pan at once. Adding it one ladleful at a time gives the rice time to absorb the liquid and release its starches, creating that characteristic creamy risotto texture without having to add cream.
- Keep an eye on the texture, not just the clock. Your risotto may need slightly more or less time depending on your pan and heat level. The rice should be tender with a slight bite in the center.
- Don’t let the finished risotto get too stiff. Proper risotto should be loose, creamy, and able to gently spread across the plate rather than sitting in a firm mound. If it gets too thick, loosen it with a splash of warm broth.
- Grate your Parmesan fresh. Freshly grated Parmesan melts much more smoothly into the rice than pre-shredded cheese. I always keep a block of Parmigiano-Reggiano in the fridge.
- Season throughout the cooking process. There are several opportunities to season this dish, but remember that both chicken broth and Parmesan can be salty. Taste the risotto before making your final seasoning adjustment.
- Serve it right away. Risotto continues absorbing liquid as it sits, so its texture is at its best immediately after the butter and Parmesan are incorporated.
Chicken and Mushroom Risotto Recipe FAQs
Risotto is best served immediately because the rice continues to absorb moisture as it sits. If you’re preparing this for guests, you can prep the ingredients, cook the chicken, slice the mushrooms, mince the shallots, and grate the Parmesan ahead of time. Then make the risotto shortly before serving.
Allow leftovers to cool, then transfer them to an airtight container and refrigerate. For food safety, refrigerate cooked chicken and risotto promptly and use within 3-4 days.
Reheat the risotto gently in a saucepan over medium-low heat with a splash of chicken broth or water. Stir as it warms to help loosen the rice and bring back some of its creamy consistency. You can also reheat individual portions in the microwave.
You can freeze leftover risotto, but I generally don’t recommend it if texture is your priority. Cooked risotto can become softer and slightly grainy after freezing and thawing. If you do freeze it, store it in an airtight freezer-safe container, thaw it in the refrigerator, and gently reheat it with additional broth.
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Chicken and Mushroom Risotto
Ingredients
- 6 ½ cups Chicken broth
- ½ teaspoon Paprika
- ½ teaspoon Italian seasoning – Or use a combination of dried oregano, thyme and rosemary
- ½ teaspoon Garlic powder
- ½ teaspoon Kosher salt
- ¼ teaspoon Black pepper
- 1 ½ pounds Boneless skinless chicken thighs
- 3 tablespoon Olive oil (divided)
- 5 tablespoon Butter (divided)
- 8 ounces Cremini mushrooms (sliced)
- ½ cup Shallots (finely minced)
- 3 cloves Garlic (minced)
- 4 Fresh thyme sprigs
- 2 Cups Arborio rice
- ½ Cup White wine
- ¾ Cup Parmesan cheese (grated)
- Fresh chives or parsley for garnish
Instructions
- Prepare the Chicken and Broth. Preheat your oven to 400°F. Add the chicken broth to a large pot and bring it up to temperature over medium-high heat. Once hot, reduce the heat to low and keep the broth warm while you prepare the risotto. Combine the paprika, Italian seasoning, garlic powder, kosher salt, and black pepper. Pat the chicken thighs dry with paper towels, then season them on both sides with the spice mixture.
- Cook the Chicken. Heat 2 tablespoons of olive oil in a large saucepan or large skillet over medium heat. Add the chicken thighs and cook for about 3 minutes per side, until nicely browned. Transfer the chicken to a small sheet pan or baking dish and bake for 10-15 minutes, or until cooked through. Once baked, loosely tent the chicken with aluminum foil and set it aside while you finish the risotto.
- Sauté Aromatics. While the chicken cooks in the oven, add the remaining tablespoon of olive oil and 2 tablespoons of butter to the same pan. Once the butter melts, add the sliced mushrooms and minced shallots. Cook for 5-7 minutes, until the mushrooms are golden brown and the shallots have softened. Add the minced garlic, thyme sprigs, and a pinch of salt. Cook for another 1-2 minutes, stirring constantly, until fragrant.
- Toast the Rice. Add the Arborio rice and stir well so every grain is coated in the fat and aromatics. Toast the rice for 3-4 minutes.
- Deglaze. Pour in the white wine and add another pinch of salt. Scrape the bottom of the pan to release any brown bits left behind from the chicken and mushrooms. Cook for 2-3 minutes, or until the wine has mostly cooked away.
- Cook Slowly. Reduce the heat to medium-low. Add the warm chicken broth to the rice one ladleful at a time, stirring regularly. Allow each addition of broth to be mostly absorbed before adding the next. Continue this process until you've used the broth and the rice is creamy but still al dente, about 30-35 minutes. You may not need all of the broth. Remove the thyme stems and discard.
- Finish. Stir in the grated Parmesan and remaining butter. Taste and adjust the seasoning with additional salt and black pepper as needed. Continue stirring for another 1-2 minutes, until the cheese and butter have melted and the risotto is creamy.
- Serve. Slice the cooked chicken thighs and arrange them over the risotto. Finish with freshly ground black pepper and chopped fresh chives (or parsley), then serve immediately.
Notes
- Chicken Broth: The broth is gradually absorbed by the Arborio rice, giving the risotto plenty of savory flavor. Vegetable broth can be substituted, though chicken broth gives you a richer result. I used a low-sodium boxed chicken broth, which allows me to control the salt level.
- Arborio Rice: The classic short-grain rice that gives risotto its creamy texture. Carnaroli is another excellent risotto rice if you can find it. But Arborio is so readily available now, both in stores and online, I recommend you use it.
- White Wine: The wine has a dual purpose. It deglazes the pan and releases any browned bits while also adding another layer of flavor. I will often use dry vermouth as a substitution here if I have it in the fridge. Feel free to omit it entirely if you want to.
- Parmesan Cheese: Makes the finished risotto rich, savory, and creamy. Make sure you grate Parmigiano Reggiano yourself; it’s much nicer and will meld into the rice better this way. Don’t use the shelf-stable fake Parmesan. Pecorino Romano can work as a sharper substitute.
- Keep your broth warm. Adding cold broth repeatedly lowers the temperature of the rice and interrupts the cooking process. Keep the broth over low heat so every ladleful goes into the pan warm.
- Brown the mushrooms instead of steaming them. Give the mushrooms enough time in the pan to develop some color. That browning builds flavor and makes a noticeable difference in the finished risotto.
- Don’t skip toasting the rice. Cooking the Arborio rice in the butter, oil, and aromatics before adding liquid is an important part of building flavor.
- Add the broth gradually. Don’t pour all the broth into the pan at once. Adding it one ladleful at a time gives the rice time to absorb the liquid and release its starches, creating that characteristic creamy risotto texture without having to add cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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