Description

Baked Chicken and Mushroom Risotto is a comforting, rich, and creamy one-pan meal that combines tender chicken, earthy mushrooms, and perfectly cooked Arborio rice. This effortless baked version of classic risotto delivers velvety texture without constant stirring, making it an impressive yet simple dinner option for weeknights or entertaining guests.

Ingredients

Scale

Rice and Broth

1 1/2 cups Arborio rice
4 cups warm chicken broth
1/2 cup white wine (optional)

Protein

4 chicken thighs or breasts, seasoned

Vegetables and Aromatics

8 oz fresh mushrooms (cremini, button, or shiitake), sliced
1 medium onion, chopped
3 cloves garlic, minced

Fats and Cheese

2 tablespoons olive oil
2 tablespoons butter
3/4 cup grated Parmesan cheese

Herbs and Seasonings

Salt and pepper to taste
Fresh herbs: thyme, parsley, or rosemary, chopped

Instructions

Sauté Aromatics and Mushrooms: Warm olive oil and butter in an ovenproof skillet or casserole dish over medium heat. Add chopped onions and garlic, cooking until translucent and fragrant. Add sliced mushrooms and cook until they release moisture and begin to brown.
Toast the Arborio Rice: Add the Arborio rice to the skillet with the mushrooms, stirring to coat each grain with fat. Toast gently for about 2 minutes until edges turn slightly translucent to develop a nutty flavor.
Deglaze and Add Broth: Pour in white wine, if using, to deglaze the pan, scraping up browned bits. After the wine reduces, add warm chicken broth ensuring the rice is fully submerged. Season lightly with salt and pepper.
Add Chicken and Bake: Nestle the seasoned chicken pieces into the risotto mixture. Cover the dish tightly with foil or a lid. Bake in a preheated oven at 375°F (190°C) for 30-35 minutes, until the rice is tender and chicken is fully cooked.
Finish with Cheese and Herbs: Remove from oven, uncover, and stir in grated Parmesan cheese and freshly chopped herbs. Let rest for a few minutes to thicken before serving.

Notes

Use warm broth to maintain consistent cooking temperature and ensure even rice absorption.
Toasting the rice enhances flavor and improves texture.
Bone-in chicken thighs add extra moisture and flavor during baking.
Cover the dish tightly to lock in steam and keep the risotto creamy.
Letting the risotto rest off heat helps it thicken and meld flavors perfectly.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 3 g
Sodium: 700 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 2 g
Protein: 30 g
Cholesterol: 85 mg

Keywords: Baked Chicken Risotto, Mushroom Risotto, One-Pan Dinner, Creamy Risotto, Easy Risotto Recipe, Comfort Food, Gluten-Free Dinner