Creamy Chicken and Mushroom Risotto with Herbed Butter

Chicken and Mushroom Risotto, is a comforting dish of creamy rice, tender chunks of chicken, and earthy mushrooms. What I love the most is that both the side dish and the entree are cooked together in one pot.

Risotto is a creamy Italian dish made with Arborio rice, slowly cooked in broth until it reaches that luxurious consistency we all love. While it sounds fancy, it’s not as complicated as it may appear.

It does require a bit of attention and patience, but with the right recipe and a little practice, anyone can master the art of risotto-making. Plus, the process itself can be quite meditative and rewarding if you ask me.

Ingredients Needed:

Here’s What You’ll Need:

(Full printable recipe at the bottom!)

Herbed butter – Make your own in 3 minutes with rosemary, thyme, or parsley
Mushrooms – Cremini, button, shiitake—your choice
Chicken breast – Tender, juicy bites cooked just until golden
Onion, garlic (optional), Arborio rice – The holy risotto trinity
Dry white wine – For that hint of brightness and depth
Parmesan cheese – Creamy, nutty, melty magic
Fresh parsley – To finish with a bit of color and freshness

step by step instructions how to make one skillet chicken and mushroom risotto

Start with the mushrooms in that herby butter. Let them get some color. Add the chicken, salt, pepper. Don’t overcook it—just enough. Scoop it all out and set it aside.
In the same pot, cook a chopped onion in some butter and olive oil until it’s soft. Don’t rush this part.
Stir in the rice. Let it toast for a minute. Pour in your wine. Stir till it’s gone.
Now just… keep adding broth, ½ cup at a time. Stir. Let it absorb. Repeat. It’ll look like nothing’s happening at first, but around minute 18, magic starts. You’ll know.
When the rice is creamy and tender but still has a little bite, stir everything back in—mushrooms, chicken, Parmesan, parsley. Taste it. Salt as needed.
Spoon into bowls and top with more cheese. (Always more cheese.)

💬 Frequently Asked Questions

Can I use a different type of rice?

Arborio is best for risotto because of its high starch content—it’s what gives that creamy texture. Other short-grain rice like Carnaroli or Vialone Nano work too. Long-grain rice won’t give you the same result.

What can I use instead of white wine?

If you don’t want to use wine, just add a splash of broth with a squeeze of lemon juice or a teaspoon of white wine vinegar. The wine adds acidity, but it’s not essential.

Can I make this ahead of time?

Risotto is best served fresh, but leftovers reheat well with a splash of broth. Avoid the microwave if you can—it dries things out fast. Warm it gently on the stove with a bit of broth or water to bring it back to life.

Do I have to stir the whole time?

You don’t need to stir constantly, but you do need to stay nearby. Stir every minute or so to keep things creamy and prevent sticking. It’s a good excuse to put on music and zone out for a bit.

How can I make it vegetarian?

Easy—just leave out the chicken and use vegetable broth instead of chicken broth. You can bulk it up with peas, spinach, roasted squash, or sautéed asparagus. It’s flexible.

Can I freeze the risotto?

Not ideal. Risotto tends to get grainy or mushy once frozen and reheated. If you have leftovers, it’s better to keep them in the fridge for up to 2 days and reheat gently—or turn them into crispy risotto cakes or arancini.

Is there a dairy-free version?

You can skip the Parmesan and use olive oil instead of butter, but it won’t be quite as creamy. A splash of oat milk or a dairy-free cheese alternative can help bring back some richness.

What kind of mushrooms work best?

Cremini, button, shiitake, or even portobello all work. A mix of mushrooms is especially good. Slice them thin and give them enough time to brown well—they add a lot of depth to the dish.

one skillet creamy mushroom risotto with chunks of chicken

If you’ve never made risotto before, just know it’s less about being perfect and more about paying attention. You’re not rushing it, you’re just giving it time—and that’s kind of the whole point. It teaches you to slow down, taste as you go, and trust your senses a little more. So whether this is your first time making it or your fiftieth, just let it be what it is: simple ingredients, stirred with care, and shared with someone you love—even if that’s just you tonight.

Here are More one skillet meals I think you will enjoy:

Creamy Chicken and Mushroom Risotto Recipe
Like this recipe? Pin it to your DINNER board!

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook and Pinterest!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Debi
Yield: 4 servings

2 Tbsp. Herbed butter (such as rosemary or thyme-infused)
8 oz. Mushrooms, thinly sliced
½ lb. Bonelss, skinless chicken breasts, cut into ½-inch pieces
1 teaspoon Sea salt, divided
¼ teaspoon Black pepper
5 Cups Chicken Broth (or low-sodium chicken broth)
1 Tbsp. butter
½ Cup Onion, finely chopped
1 ½ Cups Arborio rice
½ Cup White wine
½ Cup Grated Parmesan cheese, plus more for serving
2 Tbsp. Fresh Parsley

Instructions

In a large pot, heat the herbed butter over moderate heat. Add the sliced mushrooms and cook, stirring frequently, until they are browned and fragrant, about 5 minutes.
Add the diced chicken, ¼ teaspoon of salt, and the black pepper to the pot. Cook until the chicken is just cooked through, about 3 to 4 minutes. Remove the mushroom and chicken mixture from the pot and set aside.
In a separate medium saucepan, bring the chicken broth to a simmer.
In the same pot used for the mushrooms and chicken, heat 1 teaspoon of oil and the 1 Tbsp. regular butter over medium-low heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes.
Stir in the Arborio rice and cook until it begins to turn opaque, about 2 minutes.
Pour in the dry white wine and the remaining ¾ teaspoon of salt. Cook, stirring frequently, until all of the wine has been absorbed by the rice.
Begin adding the simmering chicken broth to the rice, about ½ cup at a time, stirring frequently. Allow each addition of broth to be absorbed before adding more. Cook the rice in this way until it’s tender, which should take around 22-25m minutes. Adjust the heat as needed to maintain a gentle simmer.
Once the rice is tender and creamy, stir in the cooked chicken and mushrooms, grated Parmesan cheese, and chopped parsley. Heat through until everything is warmed.
Serve the creamy chicken and mushroom risotto hot, with additional grated Parmesan cheese sprinkled on top if desired.

How to Make Herbed Butter:

½ cup (1 stick) unsalted butter, softened
1-2 tablespoons chopped fresh herbs (such as rosemary, thyme, or parsley)
Pinch of salt (optional)

Instructions:

In a small bowl, combine the softened butter and chopped fresh herbs.
If desired, add a pinch of salt to enhance the flavor.
Use a fork or spoon to thoroughly mix the herbs into the butter until well combined.
Place the softened butter onto a piece of parchment (or wax) paper in the shape of a log. Roll the paper up and twist the paper on both ends to tighten and shape the butter into a log.

Nutrition

Serving Size: 1
Calories: 475-480
Fat: 7-8 gr
Carbohydrates: 49-51 gr
Protein: 37-39 gr
Cholesterol: 50-58 mg

happilyunprocessed.com (Article Sourced Website)

#Creamy #Chicken #Mushroom #Risotto #Herbed #Butter #Happily #Unprocessed

Creamy Chicken and Mushroom Risotto with Herbed Butter – Happily Unprocessed

Ingredients Needed:

Here’s What You’ll Need:

💬 Frequently Asked Questions

Here are More one skillet meals I think you will enjoy: