One-Pot Creamy Chicken Mushroom Risotto

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A comforting one-pot risotto cooked with tender chicken, earthy mushrooms, and finished with Parmesan for a creamy finish. This Italian Father’s Day recipe, ready in about 50 minutes, pairs boneless skinless chicken breasts, olive oil, and unsalted butter for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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

• 2 (about 1 lb) boneless skinless chicken breasts, cut into 1-inch pieces
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 small white onion, finely chopped
• 3 garlic cloves, minced
• 8 oz cremini mushrooms, sliced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 4 cups chicken broth, warmed
• 3/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• 1 1/2 tsp salt, divided
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil and 1 tbsp butter in a large deep skillet or saucepan over medium-high heat. Add 2 cut chicken breasts (1-inch pieces), season with 1 tsp salt and 1/4 tsp black pepper, and sauté for 5-6 minutes until cooked through and lightly browned. Remove chicken and set aside.
2. Step 2: In the same pan, add remaining 1 tbsp butter. Sauté 1 small finely chopped onion and 3 minced garlic cloves over medium heat for 3 minutes until translucent and fragrant.
3. Step 3: Add 8 oz sliced cremini mushrooms and cook for 5 minutes until browned and moisture evaporates.
4. Step 4: Stir in 1 1/2 cups Arborio rice and cook for 2 minutes, coating each grain in butter and toasting lightly.
5. Step 5: Pour in 1/2 cup dry white wine, stirring continuously until the wine is mostly absorbed.
6. Step 6: Gradually add 4 cups warm chicken broth, about 1/2 cup at a time, stirring frequently and allowing liquid to absorb before adding more, cooking for 18-20 minutes until rice is creamy and al dente.
7. Step 7: Return cooked chicken to the pan, stir in 3/4 cup grated Parmesan cheese, 2 tbsp chopped fresh parsley, and remaining 1/2 tsp salt and 1/4 tsp black pepper. Cook for 2 more minutes until creamy and heated through.
8. Step 8: Serve immediately garnished with extra Parmesan and parsley if desired.