Chicken and Mushroom Baked Risotto (Print View)
Creamy oven-baked risotto with tender chicken and earthy mushrooms—no stirring needed.
# What You'll Need:
→ Proteins
01 - 2 boneless, skinless chicken breasts (about 12 oz), diced
→ Vegetables
02 - 9 oz cremini or button mushrooms, sliced
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
→ Rice & Liquids
05 - 1½ cups Arborio rice
06 - 4 cups chicken stock (gluten-free if needed), hot
07 - ½ cup dry white wine
→ Dairy
08 - ¼ cup unsalted butter
09 - ½ cup grated Parmesan cheese, plus extra for serving
→ Herbs & Seasoning
10 - 2 tbsp fresh parsley, chopped (plus extra for garnish)
11 - 1 tsp dried thyme or 1 tbsp fresh thyme leaves
12 - Salt and freshly ground black pepper, to taste
→ Oils
13 - 2 tbsp olive oil
# Step-by-Step Directions:
01 - Preheat the oven to 350°F.
02 - Heat 1 tablespoon olive oil and half the butter in a large, oven-safe skillet or Dutch oven over medium heat. Add the diced chicken, season with salt and pepper, and sauté until lightly golden (about 5 minutes). Remove to a plate.
03 - Add the remaining olive oil to the pan. Sauté the onion and mushrooms with thyme until softened and any released liquid has evaporated (about 6–8 minutes). Add garlic and cook for 1 minute more.
04 - Stir in the Arborio rice and cook for 1–2 minutes, allowing the grains to toast lightly.
05 - Pour in the white wine, stirring until mostly absorbed.
06 - Return the chicken to the pan. Pour in the hot chicken stock, stir well, and bring to a gentle simmer.
07 - Cover the pan tightly with a lid or foil and transfer to the preheated oven. Bake for 25–30 minutes, or until the rice is just tender and most of the liquid is absorbed.
08 - Remove from the oven. Stir in the remaining butter, Parmesan, and parsley. Adjust seasoning if needed. Serve immediately, garnished with extra Parmesan and parsley.
# Expert Suggestions:
01 -
- The oven does almost all the work for you, leaving you free to pour a glass of wine or set the table
- That restaurant quality creaminess without the sore arm from constant stirring
- Leftovers reheat beautifully for lunch the next day, if you are lucky enough to have any
02 -
- Letting the rice toast in the pan before adding liquid creates a nuttier flavor and helps each grain hold its shape better
- Resist the urge to peek during baking—keeping that lid tight traps the steam that creates the perfect texture
03 -
- Always taste your risotto before serving—it is much easier to add more salt now than to fix an oversalted dish later
- Let the dish rest for 2 to 3 minutes after stirring in the final butter and cheese to allow the flavors to meld