Skillet Chicken and Mushroom Risotto is a plate of tender and creamy risotto with added sauteed mushrooms, topped with juicy, pan-seared chicken. Try my Chicken Stroganoff for another hearty dish bursting with flavor!

Skillet Chicken and Mushroom Risotto

Risotto is one of the most popular ways to cook rice in Italy. This creamy rice is generally made with short-grained rice like arborio rice. If you do use longer grained rice like white rice or jasmine rice, you won’t get that clumped effect that risotto is known for. Carnaroli rice is another great option for making risotto. The mushroom risotto in this dish is a perfect complement to the chicken for a main dish to serve.

Chicken Mushroom Risotto in a Red Skillet on a Dark Cutting Board

Skillet Chicken and Mushroom Risotto Recipe

There are three parts to this dish that you need to prepare before they all come together for this delicious meal–the chicken, mushrooms, and risotto.

Chicken Mushroom Risotto in a Red Skillet on a Dark Cutting Board from the Side

How to Cook the Chicken

The first thing you will want to do is to prepare the chicken on the stovetop. Season each chicken breast or thigh with salt and pepper. Next, in a large skillet, heat up the olive oil over medium heat. Cook the chicken for about 8-10 minutes per side. Make sure the chicken is cooked through the center and has an internal temperature of 165° Fahrenheit. You may need to adjust the time based on the thickness of your chicken.

After the chicken has been cooked, place the pieces of chicken on a plate. Tent the chicken with a piece of aluminum foil to keep the chicken warm and keep it from drying out. You will be using the same skillet for both the mushrooms and risotto.

Piece of Chicken Mushroom Risotto on White Plate on Blue Napkin

Sauteing the Mushrooms

The sauteed mushrooms will be added to the creamy risotto right before serving it with the chicken. Make sure you have the mushrooms sliced, or buy them already sliced. To saute the mushrooms, add butter and oil to the same skillet you just cooked the chicken. Bring the butter and oil to sizzling over medium heat. Add the shallots and mushrooms. Cook for 8-10 minutes and add the garlic at the end, cooking one more minute. Transfer the mushrooms to a plate.

Store the leftover risotto in a sealed container, in the refrigerator, for up to three days. Before reheating it in the microwave, add a little chicken stock to it. It does not freeze well, so I would not recommend that. 

One piece of Chicken Mushroom Risotto Cut into Showing Juicy Inside of Chicken

More Chicken Recipes

5 from 1 vote

Skillet Chicken and Mushroom Risotto

Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Skillet Chicken and Mushroom Risotto is a plate of tender and creamy risotto with added sauteed mushrooms, topped with juicy, pan-seared chicken.

Ingredients

Chicken

  • 1 tablespoon olive oil
  • 4 medium boneless skinless chicken breasts or thighs
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Mushrooms

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 medium shallots, finely chopped
  • 8 ounces button mushrooms, sliced
  • 2 teaspoons garlic, minced

Risotto

  • 1 tablespoon butter
  • 1 1/2 cups Arborio rice
  • 1 teaspoon salt
  • ½ cup dry white wine
  • 4 cups chicken stock, heated
  • ¼ cup heavy cream
  • 1 cup parmesan cheese
  • fresh parsley, for garnish

Instructions

Chicken

  • Heat oil In a large skillet over medium-high heat and season the chicken with salt and pepper.
  • Add chicken and cook until golden brown (about 8-10 minutes on each side). The internal temperature of the chicken should be 165°F.
  • Transfer chicken to a plate and tent to keep warm.

Mushrooms

  • Add butter and oil to the skillet over medium heat. Once sizzling, add the chopped shallots and mushrooms. Cook 8-10 minutes.
  • Add garlic and cook for one more minute. Transfer to a plate.

Risotto

  • Melt butter over medium heat in the skillet.
  • Add rice and salt, coating the rice in the melted butter. Cook for 1 minute (or until slightly toasted).
  • Add wine and reduce heat to a simmer. Cook until most of the liquid has been absorbed into the rice.
  • Add the hot chicken stock 1/2 cup at a time, until the stock has been absorbed. Risotto should be tender but firm and creamy.
  • Add in heavy cream.
  • Add in mushrooms and parmesan cheese, stirring until well combined.
  • Top with chicken and fresh parsley.

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Reader Comments

  1. 5 stars
    Great fun prepping. Only could have chosen less hot night to be at the stove. 100 degrees out on 8/14/2020.
    Need to learn how to brown all sides of the chicken.
    Each step easy to follow.

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