One-Pot Creamy Chicken and Mushroom Risotto

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

Luxurious risotto made in one pot with tender chicken, earthy mushrooms, and a velvety cream sauce. This italian-inspired one pot ready in about 35 minutes pairs olive oil, minced garlic, sliced mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 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 tbsp olive oil
• 1 medium, finely chopped (about 1 cup) onion
• 2 cloves, minced garlic
• 8 oz, sliced mushrooms
• 1.5 cups Arborio rice
• 1/2 cup white wine
• 4 cups, low-sodium, kept warm chicken broth
• 1/2 cup, grated Parmesan cheese
• 1/4 cup heavy cream
• 1 lb, boneless, skinless, cut into 1/2-inch cubes chicken breasts
• 2 tbsp butter
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 cup chopped onion and cook for 5 minutes until translucent and softened, then add 2 minced garlic cloves and cook for 1 minute until fragrant.
2. Step 2: Add 8 oz sliced mushrooms to the skillet and cook for 4-5 minutes until they release their liquid and turn golden brown.
3. Step 3: Stir in 1.5 cups Arborio rice and cook for 2 minutes, stirring constantly, until rice is coated and slightly translucent.
4. Step 4: Pour in 1/2 cup white wine and cook, stirring, until the liquid is almost completely absorbed (about 2 minutes).
5. Step 5: Begin adding 1 cup warm chicken broth to the rice mixture, stirring constantly until absorbed before adding more. Continue until all broth is used (about 18-20 minutes total).
6. Step 6: While risotto cooks, heat 1 tbsp butter in a separate skillet over medium-high heat. Season 1 lb chicken cubes with salt and pepper, then cook for 4-5 minutes until golden brown and cooked through. Set aside.
7. Step 7: Stir 1/2 cup grated Parmesan cheese and 1/4 cup heavy cream into the risotto until melted and glossy. Add the cooked chicken and stir to combine. Cook for 1-2 minutes until heated through and sauce is glossy.
8. Step 8: Season with salt and pepper to taste, then serve immediately with extra Parmesan for garnish.