Description
This Skillet Chicken and Mushroom Risotto is a rich and creamy Italian-inspired dish featuring tender pan-seared chicken breasts paired with earthy sautéed mushrooms and a luscious, perfectly cooked Arborio rice risotto. Finished with parmesan cheese, heavy cream, and fresh parsley garnish, this recipe offers a comforting and elegant one-pan meal perfect for any occasion.
Ingredients
Scale
Chicken
- 1 tablespoon olive oil
- 4 medium boneless skinless chicken breasts or thighs
- 1 teaspoon salt
- 1/2 teaspoon pepper
Mushroom and Shallot Mixture
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 medium shallots, finely chopped
- 8 ounces button mushrooms, sliced
- 2 teaspoons garlic, minced
- 1 tablespoon butter
Risotto
- 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
Garnish
- Fresh parsley
Instructions
- Prepare the Chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high 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 5-7 minutes per side or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Shallots and Mushrooms: In the same skillet, add 1 tablespoon butter and 1 tablespoon olive oil. Add the finely chopped shallots and cook until translucent, about 2 minutes. Add the sliced mushrooms and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant. Add 1 tablespoon butter and stir to combine.
- Cook the Arborio Rice: Add the Arborio rice to the skillet with the mushroom mixture and stir to coat the rice well with the butter and oils. Toast the rice for 1-2 minutes until it becomes slightly translucent around the edges.
- Deglaze and Simmer: Pour in ½ cup dry white wine to deglaze the pan, stirring constantly until the wine has mostly evaporated. Begin adding the heated chicken stock one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding the next ladle. Continue this process for about 20-25 minutes until the rice is creamy and tender but still al dente.
- Finish the Risotto: Stir in ¼ cup heavy cream and 1 cup parmesan cheese until the risotto is rich and creamy. Season with 1 teaspoon salt or to taste as needed.
- Combine and Serve: Slice or leave the cooked chicken as desired and place it back on top of the risotto in the skillet. Garnish with fresh parsley before serving warm.
Notes
- Skillet Chicken and Mushroom Risotto is a plate of tender and creamy risotto with added sautéed mushrooms, topped with juicy, pan-seared chicken.
- Be sure to stir the risotto frequently to avoid sticking and to achieve the perfect creamy texture.
- Use heated chicken stock to ensure even cooking and prevent the rice from cooling down during the process.
- You can substitute the chicken with mushrooms only for a vegetarian version, omitting the chicken stock and using vegetable stock instead.
- For extra flavor, garnish with freshly ground black pepper and additional parmesan cheese if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 647
- Sugar: 3g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 105mg
