If you’re looking for the ultimate comfort food, my creamy chicken mushroom risotto checks every box. Tender bites of chicken, earthy sautéed mushrooms, and Parmesan-kissed Arborio rice come together in one dreamy, velvety bowl. Making mushroom risotto with chicken does take a little stirring, but once you taste that rich, buttery texture, you’ll understand why it’s worth every minute at the stove. This is the kind of cozy, Italian-inspired dish I love to make on repeat.
Mushroom Risotto with Chicken
Inspired by my favorite chicken mushroom pasta, this chicken mushroom risotto an impressive meal that’s surprisingly straightforward to make. The key is patience. Adding warm chicken broth just a ladle at a time and stirring often to release the rice’s natural starch is what gives the risotto its luscious, creamy consistency without needing heavy cream.
I make my risotto all in one pan, searing the mushrooms and chicken first to add lots of flavor to the rice. Umami seasoning does the heavy lifting of enhancing the mushroom flavor without the need for expensive dried porcinis and hours of simmering. It is the ultimate kitchen win: a dish sophisticated enough for a candlelit date night, yet simple enough to master on a Tuesday evening. Bonus: Once you get into the rhythm of stir, pour, repeat, you can have this mushroom risotto on the table in under an hour!
Email this recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Chicken Recipes.
Use the Right Rice for the Best Texture
Great chicken and mushroom risotto starts with the right rice. Arborio is the gold standard. It’s a medium-grain rice that’s starchy enough to create that signature creaminess while still holding its shape. If you cannot find it, Carnaroli, Bomba, Calrose, or sushi rice are your next best options.
Chicken and Mushroom Risotto Recipe
Ingredients
- 5 cups low-sodium chicken broth (divided)
- 4 tablespoons unsalted butter (½ stick, divided)
- 1 shallot (finely chopped)
- 3 teaspoons minced garlic
- 1½ cups boneless, skinless chicken breasts (chopped; about 2 small breasts)
- 2 teaspoons umami seasoning (*)
- 1½ cups sliced baby Bella mushrooms
- 1½ cups arborio rice (**)
- ⅔ cup grated parmesan cheese (divided)
- chopped fresh parsley (optional, for garnish)
Instructions
- In a medium saucepan, warm the chicken broth to a light simmer.5 cups low-sodium chicken broth
- Melt 2 tablespoons of the butter in a wide skillet set over medium-low heat. Add the shallot and garlic and, using a rubber spatula, stir well until the garlic is fragrant and the onions have softened, about 2 minutes.4 tablespoons unsalted butter, 1 shallot, 3 teaspoons minced garlic
- Add the chopped chicken to the skillet, sprinkle the umami seasoning over it, and stir, cooking until the chicken pieces are no longer pink, about 5 minutes.1½ cups boneless, skinless chicken breasts, 2 teaspoons umami seasoning
- Add the sliced mushrooms, stirring frequently until they have softened and released their juices.1½ cups sliced baby Bella mushrooms
- Remove the chicken and mushroom mixture and set aside.
- Melt the remaining 2 tablespoons of butter and turn the heat to medium. Add the arborio rice, and stir frequently, until the rice slightly releases a toasty smell, about 2 minutes.1½ cups arborio rice
- Pour in ¼ cup of the chicken broth and scrape up any toasty bits along the bottom of the pan. Cook until the rice has absorbed the broth, about 2-3 minutes.
- Continue stirring frequently, adding 1 cup at a time of the reserved chicken broth. Only add the next cup when the first cup has been absorbed. This should take about 20-25 minutes to complete.
- After all the chicken broth has been used and risotto is soft and creamy, add back in the chicken and mushroom mixture, stirring well.
- Mix in ⅓ of the Parmesan cheese. Stir well to incorporate.⅔ cup grated parmesan cheese
- Pour the mixture onto a warm dish and serve with the remaining ⅓ cup of the grated Parmesan on top and fresh parsley, if desired.chopped fresh parsley
Notes
- Don’t skip warming the broth, as it helps it combine more easily in the risotto. Cold liquid can shock the rice and slow cooking.
- Don’t skip toasting the rice. It not only enhances the flavor, but it also helps the rice hold its shape better as it cooks.
- Stir the risotto frequently once you add the rice to avoid burning the dish, and to achieve the perfect texture. This is one dish you really need to babysit the whole time.
- Taste a grain before you think it’s done; it should be tender with a slight bite in the center.
- The risotto will continue to thicken as it cools, so serve it ASAP for the best texture!
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken and Mushroom Risotto Step by Step
Prep: Gather up all of your ingredients. Finely chop the shallot, mince the garlic, chop the chicken breasts, slice the mushrooms, and grate the cheese. Prepping these ingredients ahead of time will help you to execute the recipe more quickly and accurately. In a medium saucepan, warm 5 cups of low-sodium chicken broth to a light simmer.
Sauté the Onion and Garlic: In a wide skillet set over medium-low heat, melt 2 tablespoons of unsalted butter. Add 1 finely chopped shallot and 3 teaspoons of minced garlic and, using a rubber spatula, stir well until the garlic is fragrant and the onions have softened, about 2 minutes.
Cook the Chicken: Add 1½ cups of chopped boneless, skinless chicken breasts (from 2 small breasts) to the skillet, sprinkle 2 teaspoons of umami seasoning over it, and stir, cooking until the chicken pieces are no longer pink, about 5 minutes.
Soften the Mushrooms: Add 1½ cups of sliced baby Bella mushrooms, stirring frequently until they have softened and released their juices. Remove the chicken and mushroom mixture from the pan and set it aside.
Toast the Rice: In the same pan (no need to clean), melt the remaining 2 tablespoons of unsalted butter and set the heat to medium. Add 1½ cups of arborio rice, and stir frequently until the rice begins to release a toasty smell, about 2 minutes.
Deglaze the Pan: Pour in ¼ cup of the warmed chicken broth from the simmering pot and scrape up any toasty bits along the bottom of the pan–this adds ton of savory flavor! Cook until the rice has absorbed the broth, about 2-3 minutes.
Stir and Cook: Continue stirring the rice frequently, adding 1 cup at a time of the reserved warm chicken broth. Only add the next cup when the first cup has been absorbed. This should take about 20-25 minutes to complete. It’s an arm workout, but I promise it’s worth it! The easiest way to tell the rice is done cooking is by tasting a grain. It should be tender with a slight bite in the center. If it feels hard, it needs more time (and broth).
Add Back the Chicken and Mushrooms: After all the chicken broth has been used and the risotto is soft and creamy, add the chicken and mushroom mixture back to the pan, stirring well.
Stir in the Cheese: Mix in ⅓ cup freshly grated Parmesan cheese. Stir well to incorporate. Our goal is to reheat the chicken and mushrooms and melt the cheese, creating a glossy sauce. We don’t want to cook off too much moisture, so keep the heat low. Add more broth if needed.
Top and Serve: Pour your chicken and mushroom risotto onto a warm dish and serve with the remaining ⅓ cup of grated Parmesan sprinkled on top and fresh parsley, if desired.
How to Store and Reheat
Allow your chicken mushroom risotto to cool to room temperature before placing it in an airtight container in the refrigerator to store for up to 3 days. When reheating, I like to add a splash of broth or water to restore the rice’s creamy texture. Avoid freezing this dish because the rice will become mushy when frozen and will lose its texture.
Leave a Reply