One-Pot Creamy Chicken Mushroom (Print Version)

Tender chicken and mushrooms simmered with Arborio rice, cream, and herbs for a comforting one-pot Italian-inspired dish.

# Components:

→ Chicken Preparation

01 - 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 2 tablespoons olive oil
03 - 1 teaspoon Italian seasoning
04 - Salt, to taste
05 - Freshly ground black pepper, to taste

→ Risotto Base

06 - 1 large onion, diced
07 - 8 ounces mixed mushrooms (such as cremini and shiitake), sliced
08 - 3 cloves garlic, minced
09 - 1 1/2 cups Arborio rice
10 - 1/2 cup dry white wine or chicken broth
11 - 4 to 5 cups warm chicken broth
12 - 1/2 cup heavy cream

→ Finishing Touches

13 - 3/4 cup grated Parmesan cheese
14 - 2 tablespoons unsalted butter
15 - 2 tablespoons fresh parsley, chopped
16 - 1 tablespoon fresh thyme leaves
17 - Lemon wedges, for serving

# Method:

01 - Season the chicken pieces with Italian seasoning, salt, and pepper. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add chicken and cook until golden brown and fully cooked, about 6 to 8 minutes. Transfer the cooked chicken to a plate and set aside.
02 - In the same pot, add diced onion and sliced mushrooms. Cook over medium heat, stirring occasionally, until the onions are soft and the mushrooms have released their moisture, about 5 to 6 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
03 - Add Arborio rice to the pot and stir constantly for about 2 minutes, ensuring the grains are well coated and lightly toasted.
04 - Pour in dry white wine or broth and stir until mostly absorbed. Add 4 cups warm chicken broth and bring the mixture to a gentle simmer. Cover and cook for 18 to 20 minutes, stirring occasionally, until the rice is creamy and tender.
05 - Return cooked chicken to the pot. Stir in heavy cream, grated Parmesan, and unsalted butter. Add more broth as needed to reach a creamy but thick consistency. Adjust seasoning with additional salt and pepper if required.
06 - Remove the pot from heat and fold in chopped parsley and fresh thyme leaves. Serve immediately with lemon wedges and extra Parmesan on the side.

# Expert Advice:

01 -
  • Ready in about 45 minutes for a restaurant-style meal at home
  • Everything cooks in one pot so cleanup is a breeze
  • Does not demand constant stirring like classic risotto
  • Loaded with juicy chicken and savory mushrooms for hearty main course appeal
  • Possible to adapt to pantry staples or seasonal produce
02 -
  • Loaded with protein and vegetables so it is a one bowl meal
  • Gluten free with the comfort of Italian classics
  • Stays creamy if reheated gently with extra broth
03 -
  • Always warm your broth before adding it to the rice to keep cooking steady and creamy
  • Do not skimp on the toasting step for rice or you will lose lots of flavor
  • Try using a wooden spoon to stir so you can feel when the risotto thickens up
  • For even more decadence stir in an extra spoonful of butter right before serving even if it seems overboard it is worth it
  • Clean up is easiest if you fill the pot with water and let it soak while you eat

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