Herb-Infused Chicken and Mushroom Risotto

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Creamy risotto made with Arborio rice, sautéed mushrooms, and tender chicken, finished with fresh herbs for a dish that's universally loved. This italian-inspired one pot ready in about 55 minutes pairs Arborio rice, Chicken thighs, Mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 cups Arborio rice
• 1 lb Chicken thighs
• 8 oz Mushrooms
• 1 medium Onion
• 2 cloves Garlic
• 4 cups Chicken broth
• 1/2 cup White wine
• 1 tbsp Thyme
• 2 tbsp Parsley
• 2 tbsp Butter
• 1 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1/2 cup Parmesan cheese

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large saucepan over medium heat. Season 1 lb chicken thighs with 1/2 tsp salt and 1/4 tsp black pepper, then cook for 6 minutes until golden and cooked through. Remove and set aside.
2. Step 2: Add 8 oz sliced mushrooms and 1 medium diced onion to saucepan. Cook for 5 minutes until onions are soft and mushrooms have released liquid.
3. Step 3: Add 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Stir in 1.5 cups Arborio rice and cook for 2 minutes, stirring constantly, until rice is coated and translucent.
5. Step 5: Pour in 1/2 cup white wine (if using) and cook until evaporated, about 2 minutes. Add 4 cups warm chicken broth, one ladle at a time, stirring constantly until each addition is absorbed before adding the next (about 20 minutes total).
6. Step 6: Stir in 1 tbsp chopped thyme and 1/2 cup grated Parmesan cheese. Return chicken to pan and cook for 2 minutes until heated through. Stir in 2 tbsp chopped parsley. Season with additional salt and pepper if needed.