creamy chicken risotto.

Creamy Chicken Risotto Recipe

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Our creamy chicken risotto recipe is a one pot wonder that your whole family will love.

Our homemade risotto starts by searing chicken in the pot, so all the flavorful brown bits get incorporated with the chicken stock when you deglaze the pan.

Then the risotto rice is added, bit by bit, to create a nice creamy consistency. 

Creamy chicken risotto recipe.

This Italian dish is pure comfort food.

Delicious recipes for when you’re looking for something hearty, yet elegant.

Make this during the winter months for date night or even for Valentine’s Day.

While making homemade risotto might seem intimidating this is actually an easy recipe to make.

All you need is a wooden spoon and some arm muscles to keep stirring to achieve the perfect texture.

Searing chicken thighs for creamy chicken risotto

Chicken to Use

While most people might reach for chicken breasts, consider adding even more moist flavor by using chicken thighs.

We actually followed our Sous Vide Chicken Thighs Recipe to prepare the chicken for the chicken risotto, but you could also just sear and cook your chicken thighs right in the pan without the sous vide step.

Rice for chicken risotto.

Rice for Risotto

Risotto is actually not a type of rice, but a method of cooking this dish.

When you’re making risotto, reach for a short-grain rice.

The types of rice to use for risotto are arborio rice (most common), vialone nano rice, or carnaroli.

These types are the best rice types to use because it can absorb a lot of liquid, building a lot of flavor. This results in creamy rice instead of getting mushy like a long-grain rice would.

Mushrooms for chicken risotto.

Variations and Substitutions

  • Stock – Use chicken stock to add even more chicken flavor to the risotto. If you’re out of chicken stock, you could also use vegetable stock or even water with chicken boullion. 
  • Vegetables – We added some fresh mushrooms which paired really well with the chicken. Feel free to also reach for cherry tomatoes, baby spinach, fresh basil leaves, green peas or even artichoke hearts.
  • Chicken – We’re obsessed with using chicken thighs but feel free to substitute for chicken breasts or even some leftover rotisserie chicken.
  • Vegetarian Option – Looking for a vegetarian option? Consider this Creamy Vegetable Risotto recipe.
creamy chicken risotto.

Creamy Chicken Risotto Recipe

Serves 6

Cook Time: 50 Minutes

Ingredients:

  • 3 tablespoons butter
  • ½ pound mushrooms, sliced
  • 1 pound boneless, skinless chicken thighs 
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 5 ½ cups canned chicken broth or stock (more if needed)
  • 1 tablespoon olive oil
  • ½ cup chopped onion
  • 1 ½ cups arborio rice
  • ½ cup dry white wine, such as chardonnay
  • ½ cup grated parmesan cheese, plus more for serving
  • 2 tablespoons fresh thyme, destemmed

Directions: 

  1. Start by preparing chicken. Either make your sous vide chicken thighs ahead of time and give them a quick sear to crisp the skin OR season your chicken with sea salt and cook your raw chicken in the skillet until no longer pink. Remove the chicken and set aside.
  2. Next, add your broth in a skillet and keep it at a simmering temperature, throughout the cooking process.
  3. Then, heat the butter in a medium to large pot, deep skillet, or dutch oven over medium heat. 
  4. If desired, add the sliced mushrooms to the pot when the butter is melted. Cook, stirring frequently, until the mushrooms are browned, about 5-7 minutes. 
  5. Remove the mushrooms from the pot, and save until the risotto rice is cooked.
  6. In the same pot, add oil and chopped onion and cook, stirring occasionally, until translucent, about 5 minutes. 
  7. Add the arborio risotto rice and stir until it begins to turn opaque, around 2 to 3 minutes.
  8. Add the chardonnay and cook, stirring frequently, until all of the wine has been absorbed.
  9. Add about 1/2 cup of the simmering chicken stock and cook, stirring frequently, until it has been absorbed. 
  10. Continue cooking the arborio rice, adding some stock 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. Cook the rice in this way until tender, 20 to 30 minutes (potentially more depending on your heat).  Add sea salt and pepper to taste.
  11. Stir in the cooked mushrooms, the parmesan, and the chopped thyme and stir. 
  12. Slice your chicken into small pieces.
  13. Serve the risotto with additional shaved parmesan and sliced chicken pieces.

Notes: The risotto should be cooked until al dente.

creamy chicken risotto.

Creamy Chicken Risotto Recipe

Yield: Serves 6
Cook Time: 50 minutes
Total Time: 50 minutes

For a taste of pure Italian comfort food, whip up this creamy chicken risotto recipe. This elevated meal is creamy, cheesy, and filling!

Ingredients

  • 3 tablespoons butter
  • ½ pound mushrooms, sliced
  • 1 pound of boneless, skinless chicken thighs 
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 5 ½ cups canned chicken broth or stock (more if needed)
  • 1 tablespoon olive oil
  • ½ cup chopped onion
  • 1 ½ cups arborio rice
  • ½ cup dry white wine, such as chardonnay
  • ½ cup grated parmesan cheese, plus more for serving
  • 2 tablespoons fresh thyme, destemmed

Instructions

  1. Start by preparing chicken. Either make your sous vide chicken thighs ahead of time and give them a quick sear to crisp the skin OR season your chicken with sea salt and cook your raw chicken in the skillet until no longer pink. Remove the chicken and set aside.
  2. Next, add your broth in a skillet and keep it at a simmering temperature, throughout the cooking process.
  3. Then, heat the butter in a medium to large pot, deep skillet, or dutch oven over medium heat. 
  4. If desired, add the sliced mushrooms to the pot when the butter is melted. Cook, stirring frequently, until the mushrooms are browned, about 5-7 minutes. 
  5. Remove the mushrooms from the pot, and save until the risotto rice is cooked.
  6. In the same pot, add oil and chopped onion and cook, stirring occasionally, until translucent, about 5 minutes. 
  7. Add the arborio risotto rice and stir until it begins to turn opaque, around 2 to 3 minutes.
  8. Add the chardonnay and cook, stirring frequently, until all of the wine has been absorbed.
  9. Add about 1/2 cup of the simmering chicken stock and cook, stirring frequently, until it has been absorbed. 
  10. Continue cooking the arborio rice, adding some stock 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. Cook the rice in this way until tender, 20 to 30 minutes (potentially more depending on your heat).  Add sea salt and pepper to taste.
  11. Stir in the cooked mushrooms, the parmesan, and the chopped thyme and stir. 
  12. Slice your chicken into small pieces.
  13. Serve the risotto with additional shaved parmesan and sliced chicken pieces.

Notes

Notes: The risotto should be cooked until al dente.

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Easy, creamy chicken risotto recipe.

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1 Comment

  • Reply
    Hafijur Rahman
    February 26, 2023 at 4:20 am

    Thanks for sharing this delicious and easy-to-follow creamy chicken risotto recipe. I appreciate the tips on using chicken thighs and short-grain rice for the best flavor and texture. Can’t wait to try it out!

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