If you’re craving a meal that feels homey, fancy, and downright comforting all at once, I have just the ticket for you. This Creamy Chicken and Mushroom Risotto Recipe combines tender chicken, earthy mushrooms, and that irresistibly luscious risotto texture that melts in your mouth. I absolutely love how this turns out every time, and I’m excited to share not just the recipe, but also my favorite tips to make sure your dish comes out perfect.

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Why You’ll Love This Recipe

Rich Creaminess: The creamy texture makes this risotto feel like a warm hug on a plate.
One-Pan Wonder: Cooking everything in one skillet keeps it simple and clean-up easy.
Flavor-Packed: Sauteed mushrooms and garlic add a depth you won’t forget.
Family Favorite: My family goes crazy for this — it’s gotten rave reviews at dinners and casual weeknights alike.

The image shows a close-up of a red cast iron pan filled with a dish made of two large golden-brown cooked chicken pieces placed on top of a bed of rice mixed with sautéed mushrooms. The rice is light brown with a soft, slightly moist texture, and there are whole and sliced browned mushrooms scattered throughout the dish. The chicken pieces have a crispy, well-seasoned skin with browned mushroom slices resting on top. The pan is set on a white marbled surface, and in the blurred background, there is bright green broccoli on a white plate. The photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The simple combination of fresh ingredients is what makes this Creamy Chicken and Mushroom Risotto Recipe shine. Using quality chicken stock and arborio rice ensures the signature creamy consistency you want. And the mushrooms? They add such an earthy, satisfying bite that really rounds everything out.

Olive oil: Use a good quality extra virgin for richer flavor in the sauteed mushrooms and chicken.
Chicken breasts or thighs: Boneless skinless cuts work best for quick, even cooking.
Salt and pepper: Essential for seasoning at every stage to build flavor.
Butter: Adds that silky richness to the risotto and mushrooms.
Shallots: Their mild onion flavor melts beautifully into the dish.
Button mushrooms: Fresh and sliced thin for maximum sauteed flavor.
Garlic: Minced fresh garlic adds that signature aroma and punch.
Arborio rice: This starchy short-grain rice is the key to achieving creamy risotto.
Dry white wine: Adds acidity and depth; don’t skip this step though you can substitute low-sodium chicken stock if needed.
Chicken stock (heated): Helps cook the rice slowly and infuses savory flavor.
Heavy cream: To finish the risotto with lush creaminess.
Parmesan cheese: Freshly grated for authentic flavor and a melting finish.
Fresh parsley: A bright, herbal garnish to brighten the rich flavors.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love tweaking recipes to match my mood or pantry, and the Creamy Chicken and Mushroom Risotto Recipe is no exception. You can easily make it your own with a few swaps or additions—get creative!

Vegetarian variation: Replace chicken with roasted butternut squash or zucchini and use vegetable stock instead; my sister swears this is just as cozy!
Mushroom mix-up: Try shiitake or cremini mushrooms instead of button for a deeper flavor profile.
Spicy twist: Add a pinch of red pepper flakes when sauteing shallots for a subtle heat kick.
Cheesy upgrade: Stir in some fontina or gruyere along with parmesan for extra melty decadence.

How to Make Creamy Chicken and Mushroom Risotto Recipe

Step 1: Sear the Chicken to Golden Perfection

Start by heating olive oil over medium-high heat in a large skillet. I like using boneless skinless chicken breasts or thighs, seasoned simply with salt and pepper. When you place the chicken in the hot oil, don’t move it around too much — this helps develop a beautiful golden crust. For me, about 5-6 minutes per side does the trick, depending on thickness. Once done, remove the chicken and set aside; this will be our juicy topping later.

Step 2: Saute Shallots, Mushrooms, and Garlic

In the same skillet, add butter and a splash of olive oil. Toss in the finely chopped shallots first and let them sweat until translucent — about 2 minutes. Then add the sliced button mushrooms and cook until they’re nicely browned and their moisture has mostly evaporated, about 5-7 minutes. Sprinkle in the minced garlic in the last minute—watch it closely so it doesn’t burn and turn bitter.

Step 3: Toast Arborio Rice and Deglaze with Wine

Add the arborio rice right into the skillet, stirring constantly for a couple of minutes so the grains get a little toasted and coated in that buttery mushroom mix. This step brings out incredible nutty flavor and helps to develop the signature creamy texture. Pour in the dry white wine and stir until it mostly evaporates; that’s your flavor booster right there!

Step 4: Slowly Add Heated Chicken Stock

This is the heart of risotto making: adding warm stock in increments. Using a ladle, pour in about half a cup of the hot chicken stock, stirring gently but steadily until the liquid is almost fully absorbed. Repeat this process, ladle by ladle, stirring frequently to coax out the starch from the rice and create that beautiful creamy consistency. This takes roughly 20-25 minutes, so be patient; it’s so worth it!

Step 5: Finish with Butter, Cream, Parmesan, and Reintroduce Chicken

Once the rice is tender but still with a slight bite, stir in butter, heavy cream, and freshly grated parmesan cheese for that ultra-luxurious finish. Season with a little extra salt if needed. Nestle the seared chicken back into the skillet just to warm through for a few minutes. This step always feels like the “wow” moment when everything comes together.

Step 6: Garnish and Serve

Sprinkle chopped fresh parsley over the top for a pop of color and freshness before serving. You’ll find that the creamy, earthy flavors make a plate everyone at the table will adore.

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Pro Tips for Making Creamy Chicken and Mushroom Risotto Recipe

Heat Your Stock: Using hot chicken stock keeps the cooking process consistent and avoids slowing down the risotto’s creamy development.
Slow and Steady: Don’t rush adding the stock; letting the rice absorb gradually gives you that perfect al dente creaminess.
Don’t Skip the Wine: The splash of white wine cuts through the richness and adds fantastic depth; I always keep a good bottle on hand.
Rest the Chicken: Rest your seared chicken briefly before slicing to keep it juicy; rushing this step caused me dry meat once, and I never want to repeat that.

How to Serve Creamy Chicken and Mushroom Risotto Recipe

A lightly browned cooked chicken piece with a slightly crispy texture sits on top of a bed of creamy brown risotto with pieces of cooked mushrooms mixed throughout, garnished with small green herb bits on the chicken and risotto. The dish is served on a white plate placed on a folded light gray cloth over a white marbled surface. A glass with a red liquid is blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this risotto with just a sprinkle of fresh parsley and an extra handful of parmesan right before serving—it brightens the flavors and adds a little elegant touch without fuss. Sometimes, a drizzle of good-quality truffle oil takes it to another level when I feel fancy.

Side Dishes

A crisp green salad with lemon vinaigrette pairs beautifully, offering a refreshing contrast to the rich, creamy risotto. Roasted asparagus or garlic green beans work great too—my go-to sides that never fail.

Creative Ways to Present

For a dinner party, I’ve served this risotto in small, shallow bowls garnished with edible flowers and a sprinkle of microgreens to wow guests. Alternatively, plating the chicken sliced atop a neat mound of risotto keeps things approachable but still stylish.

Make Ahead and Storage

Storing Leftovers

I usually store leftover risotto in an airtight container in the fridge, and it keeps well for up to 3 days. The texture thickens a bit but nothing a good stir or quick heat-up can’t fix.

Freezing

Risotto freezing is a bit of a personal experiment for me. I’ve frozen leftovers a couple of times with decent results, but the texture shifts slightly. If you want to freeze, cool completely and use freezer-safe containers, then thaw overnight before reheating gently with a splash of stock or cream.

Reheating

The best way I’ve found to reheat is slowly on the stove over low heat, stirring frequently, and adding a bit of chicken stock or cream to bring the risotto back to that creamy, saucy state. Microwaving works in a pinch but can dry it out if you’re not careful.

FAQs

Can I make risotto without white wine?

Absolutely! While white wine adds wonderful depth, you can substitute extra chicken stock in the same amount to keep the liquid ratios right. It won’t have the same acidity, but it’ll still be delicious and creamy.
What type of rice is best for risotto?

Arborio rice is the classic choice because its high starch content creates the creamy texture risotto is known for. Other short-grain varieties like Carnaroli or Vialone Nano also work wonderfully if you want to experiment.
Can I use chicken thighs instead of breasts?

Yes! Boneless, skinless chicken thighs tend to stay juicier and more flavorful, which I love. Just adjust cooking time if pieces are thicker, and make sure they’re cooked through before serving.
How do I know when the risotto is done?

The rice should be tender with just a slight bite in the center (al dente), and the overall consistency should be creamy and fluid, not dry or mushy. Taste-testing towards the end is the best way to judge.

Final Thoughts

This Creamy Chicken and Mushroom Risotto Recipe is one of those dishes that feels like a special treat but comes together with surprisingly simple ingredients and steps. When I first tried it, I was amazed at how a handful of pantry staples could transform into something so luxurious. I hope you find it as comforting and delicious as I do—don’t hesitate to play with the variations and make it your own. Trust me, when you serve this at your next dinner, your friends and family will be asking for seconds (and the recipe)!