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-inspired Father’s Day recipe, ready in about 50 minutes, pairs boneless skinless chicken breasts, olive oil, unsalted butter 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

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