Skillet Chicken and Mushroom Risotto
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
8
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Calories
647 kcal
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Course
Main Course, Dinner
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Cuisine
American
Skillet Chicken and Mushroom Risotto
Description
This risotto recipe begins with seasoning and pan-searing boneless, skinless chicken breasts until golden brown and cooked through, then setting them aside to keep warm. Next, shallots and button mushrooms are sautéed in butter and olive oil, allowing them to soften and develop flavor, before adding garlic to finish the sauté.
The risotto starts by melting butter in the skillet used for mushrooms, then toasting arborio rice briefly with salt. White wine is added and simmered until absorbed, followed by gradually adding hot chicken stock in increments, stirring until creamy and al dente. Heavy cream enriches the mixture for added smoothness. The mushroom mixture and freshly grated Parmesan cheese are stirred in, combining all flavors and textures.
The finished dish is garnished with fresh parsley for brightness and provides a balanced plate with protein from the chicken and umami from mushrooms, complemented by a rich and creamy rice base. This skillet method streamlines preparation and allows flavors to meld in one pan.
Ingredients
Chicken
- 1 tablespoon olive oil
- 4 medium chicken breast boneless skinless; or chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Mushrooms
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 medium shallot finely chopped
- 8 ounces button mushrooms sliced
- 2 teaspoons garlic minced
Risotto
- 1 tablespoon butter
- 1 1/2 cups arborio rice
- 1 teaspoon salt
- ½ cup white wine dry
- 4 cups chicken stock heated
- ¼ cup heavy cream
- 1 cup Parmesan Cheese
- parsley for garnish, fresh
Instructions
Chicken
- Heat oil In a large skillet over medium-high heat and season the chicken with salt and pepper.
- Add chicken and cook until golden brown (about 8-10 minutes on each side). The internal temperature of the chicken should be 165°F.
- Transfer chicken to a plate and tent to keep warm.
Mushrooms
- Add butter and oil to the skillet over medium heat. Once sizzling, add the chopped shallots and mushrooms. Cook 8-10 minutes.
- Add garlic and cook for one more minute. Transfer to a plate.
Risotto
- Melt butter over medium heat in the skillet.
- Add rice and salt, coating the rice in the melted butter. Cook for 1 minute (or until slightly toasted).
- Add wine and reduce heat to a simmer. Cook until most of the liquid has been absorbed into the rice.
- Add the hot chicken stock 1/2 cup at a time, until the stock has been absorbed. Risotto should be tender but firm and creamy.
- Add in heavy cream.
- Add in mushrooms and parmesan cheese, stirring until well combined.
- Top with chicken and fresh parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 647 kcal
% Daily Value*
| Calories | 647kcal | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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