Description
This Skillet Chicken and Mushroom Risotto is a comforting and flavorful dish featuring creamy Arborio rice cooked with sautéed mushrooms and tender pan-seared chicken breasts. Enhanced with garlic, shallots, white wine, and Parmesan cheese, it’s a perfect one-pan meal that combines rich taste with simple preparation.
Ingredients
Scale
Chicken
- 1 tablespoon olive oil
- 4 medium boneless skinless chicken breasts or thighs
- 1 teaspoon salt
- 1/2 teaspoon pepper
Risotto
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 medium shallots, finely chopped
- 8 ounces button mushrooms, sliced
- 2 teaspoons garlic, minced
- 1 tablespoon butter
- 1 1/2 cups Arborio rice
- 1 teaspoon salt
- 1/2 cup dry white wine
- 4 cups chicken stock, heated
- 1/4 cup heavy cream
- 1 cup Parmesan cheese
- fresh parsley, for garnish
Instructions
- Prepare the Chicken: Heat 1 tablespoon olive oil in a large skillet over medium heat. Season the chicken breasts or thighs with 1 teaspoon salt and 1/2 teaspoon pepper. Place the chicken in the skillet and cook for about 6-7 minutes per side until golden brown and thoroughly cooked. Remove chicken from the skillet and set aside to keep warm.
- Sauté Shallots and Mushrooms: In the same skillet, add 1 tablespoon butter and 1 tablespoon olive oil. Add the finely chopped shallots and sauté until translucent, about 2-3 minutes. Add the sliced mushrooms and cook until they release their moisture and become tender, approximately 5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Toast the Rice: Add another tablespoon of butter to the skillet. Stir in the Arborio rice and salt, coating the rice grains in the butter and toasting them lightly for 1-2 minutes without browning.
- Deglaze with Wine: Pour in the 1/2 cup dry white wine, stirring constantly until the wine is mostly absorbed by the rice.
- Add Chicken Stock Gradually: Begin adding the heated chicken stock one ladle at a time, stirring continuously. Allow the stock to be mostly absorbed before adding the next ladle. Continue this process for about 25-30 minutes until the rice is creamy and cooked al dente.
- Finish the Risotto: Once the rice is cooked, stir in the heavy cream and Parmesan cheese until the risotto is rich and creamy. Adjust seasoning with salt as needed.
- Serve: Slice the cooked chicken and place it atop the risotto. Garnish with fresh parsley before serving.
Notes
- Skillet Chicken and Mushroom Risotto is a plate of tender and creamy risotto with added sautéed mushrooms, topped with juicy, pan-seared chicken.
- Use warmed chicken stock to ensure even cooking of the risotto and maintain a creamy texture.
- Constant stirring helps release the rice’s starch for a smooth and creamy risotto consistency.
- Feel free to substitute chicken breasts with thighs for more flavor and moisture.
- Pair this dish with a crisp green salad or steamed vegetables for a balanced meal.
Nutrition
- Serving Size: 1 serving
- Calories: 647 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 110 mg
