Chicken and Mushroom Baked Risotto (Printable)
Creamy oven-baked risotto with tender chicken and earthy mushrooms, no stirring needed
# What You Need:
→ Proteins
01 - 2 boneless, skinless chicken breasts (about 12 oz), diced
→ Vegetables
02 - 9 oz cremini or button mushrooms, sliced
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
→ Rice & Liquids
05 - 1½ cups Arborio rice
06 - 4 cups chicken stock, hot
07 - ½ cup dry white wine
→ Dairy
08 - ¼ cup unsalted butter
09 - ½ cup grated Parmesan cheese, plus extra for serving
→ Herbs & Seasoning
10 - 2 tbsp fresh parsley, chopped
11 - 1 tsp dried thyme or 1 tbsp fresh thyme leaves
12 - Salt and freshly ground black pepper, to taste
→ Oils
13 - 2 tbsp olive oil
# Directions:
01 - Preheat the oven to 350°F.
02 - Heat 1 tablespoon olive oil and half the butter in a large, oven-safe skillet or Dutch oven over medium heat. Add the diced chicken, season with salt and pepper, and sauté until lightly golden (about 5 minutes). Remove to a plate.
03 - Add the remaining olive oil to the pan. Sauté the onion and mushrooms with thyme until softened and any released liquid has evaporated (about 6–8 minutes). Add garlic and cook for 1 minute more.
04 - Stir in the Arborio rice and cook for 1–2 minutes, allowing the grains to toast lightly.
05 - Pour in the white wine, stirring until mostly absorbed.
06 - Return the chicken to the pan. Pour in the hot chicken stock, stir well, and bring to a gentle simmer.
07 - Cover the pan tightly with a lid or foil and transfer to the preheated oven. Bake for 25–30 minutes, or until the rice is just tender and most of the liquid is absorbed.
08 - Remove from the oven. Stir in the remaining butter, Parmesan, and parsley. Adjust seasoning if needed. Serve immediately, garnished with extra Parmesan and parsley.
# Expert Tips:
01 -
- The oven does all the heavy lifting, leaving you free to pour wine and catch up with friends
- Leftovers reheat beautifully for tomorrow's lunch, if there are any
02 -
- Letting the rice toast in the pan for a couple minutes before adding liquid creates a nutty depth you cannot get any other way
- Hot stock is crucial, cold stock will shock the rice and lead to uneven cooking
03 -
- If the rice seems too firm after baking, add a splash more hot stock, cover, and return to oven for 5 more minutes
- Letting the risotto rest for 5 minutes before serving helps it set up perfectly