Creamy, comforting and all done in one pan – this is risotto made doable for real life (no non-stop stirring required!).
You know the days – you’re home late, the kids are starving, and your brain has officially left the building. You need something comforting, something everyone will eat, and preferably something that doesn’t leave you with a mountain of dishes.
This Chicken and Mushroom Risotto is that recipe. It’s creamy and satisfying, but still uses everyday ingredients you’ve probably got on hand. It’s all made in one pan, with zero fancy techniques and the best thing is there’s no non-stop stirring in this version – unlike in traditional risottos. Just good food that makes everyone happy – including the cook.
The chicken is seasoned and golden, the mushrooms are umami-ish and rich, and the parmesan ties it all together with just the right amount of savoury saltiness. Leftovers keep beautifully, and it’s freezer-friendly too – perfect for batch cooking or stashing a few portions away for those nights when cooking feels impossible.
Dinner = sorted. Sanity = saved. We’ve got this!
Can I use boneless, skinless chicken breast instead of thigh?
Yes – both work beautifully in this recipe. The chicken is cooked quickly at the start, then set aside and returned to the pan at the end so it doesn’t dry out. That means chicken breast stays tender and juicy, and thigh brings that extra richness. Use whichever suits your taste (or whatever’s in the fridge) – the method has your back either way.
What mushrooms are best for this?
Swiss brown or button mushrooms are ideal – they’re affordable and have great flavour. You can use whatever you’ve got on hand, even a mix of mushrooms if you’re feeling fancy.
Can I skip the wine?
Absolutely. The wine adds a subtle depth, but you can leave it out completely.
What makes this easier than traditional risotto?
Unlike traditional risotto that requires a lot of arm-breaking, non-stop stirring, this risotto is very forgiving. No constant stirring needed – just add water gradually and give it the occasional mix. The recipe walks you through the process.
Does Chicken and Mushroom Risotto freeze well?
Yes! Let it cool completely before portioning it into airtight containers. It reheats well on the stove or in the microwave – add a splash of water or stock to loosen it up.
What other vegetables can I add?
Stir in 1 cup (135 g) of finely diced zucchini (courgette) at the same time as the mushrooms, or stir through 1 cup (155 g) of frozen peas or fresh baby spinach leaves at the same time as the parmesan and butter.
If you enjoyed Chicken and Mushroom RIsotto, I think you’ll love:
Chicken with Creamy Red Pesto Risoni (Orzo) Recipe
Homemade Chicken Stew Recipe
One-pan Chicken and Broccoli Lasagne Recipe
One-pan Chicken and Garlic Rice Recipe
Slow-cooked Beef Stroganoff Recipe
Creamy Lemon Tortellini Recipe
Chicken and Mushroom Risotto
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Ingredients
- 1.5 litres (6 cups) boiling water (from the kettle)
- 500 g (1 lb) boneless, skinless chicken thighs or breast, cut into bite-sized pieces
- ½ tsp dried thyme
- ½ tsp sweet paprika
- ½ tsp sea salt flakes, plus extra to serve
- ¼ tsp cracked black pepper, plus extra to serve
- 2 tbsp olive oil
- 1 onion, finely diced
- 1 tbsp freshly minced garlic
- 200 g (7 oz) Swiss brown (cremini) mushrooms, sliced
- 330 g (1½ cups) arborio rice
- 125 ml (½ cup) dry white wine (optional)
- 2 tsp chicken stock powder (bouillon) (see note 1 for gluten-free)
- 40 g (1½ oz) unsalted butter
- 100 g (1 cup) freshly grated parmesan, plus extra to serve
- thyme leaves, to serve (optional)
Equipment
Instructions
- Bring a full kettle of water to the boil.
- Add the chicken, thyme, paprika, salt and pepper to a medium bowl and toss to coat.
- Heat the oil in a large, wide, heavy-based pan over medium–high heat. Add the chicken and cook for 5–6 minutes or until golden and cooked through. Remove the chicken from the pan and set aside on a plate.
- To the same pan, add the onion and garlic. Cook, stirring, for 1–2 minutes or until softened.
- Add the mushrooms and cook, stirring, for 3–4 minutes, or until the mushrooms have turned golden brown.
- Add the rice and cook, stirring, for 1–2 minutes, or until the rice is translucent.
- Add the white wine, if using, and cook for 1–2 minutes until it is mostly evaporated.
- Add the chicken stock powder and 2 cups (500 ml) of the boiled water from the kettle. Stir the mixture 1–2 times until the water absorbs, then repeat the process, adding 1 cup (250 ml) of water at a time. Continue with this process for 18 minutes or until the rice is thoroughly cooked (you may need to boil another kettle of water). The amount of water you use will depend on the type of pan you are using and how high the heat is – I usually use 5 cups (1.25 litres).
- Turn the heat off. Return the chicken to the pan. Add the butter and parmesan and stir to combine. Season to taste with extra salt and pepper if needed.
- Serve immediately, topped with extra parmesan and thyme leaves, if using.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Recipe notes
Make ahead
See the leftover instructions below.Leftovers
Fridge – Store in airtight containers for up to 3 days.Freezer – Cool completely and freeze for up to 3 months.
Reheat – Add a splash of water or stock and microwave or heat gently on the stove. Stir occasionally until creamy and hot.
Sarah says:
Hi Nicole,
Can chicken stock liquid be used instead of powder?. I’m coeliac and haven’t found a powder I like.
Nicole says:
Hi Sarah, absolutely – liquid chicken stock can be used instead of powder. Just swap it like-for-like with the liquid amounts in the recipe. That’s a great option if you’ve found a coeliac-friendly stock you enjoy. Nic x