Chicken and Mushroom Baked Risotto (Printable)
Creamy oven-baked risotto with tender chicken, mushrooms, and herbs. No stirring needed for this Italian comfort classic.
# What You'll Need:
→ Proteins
01 - 2 boneless, skinless chicken breasts (about 12 oz), diced
→ Vegetables
02 - 9 oz cremini or button mushrooms, sliced
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
→ Rice & Liquids
05 - 1½ cups Arborio rice
06 - 4 cups chicken stock, hot
07 - ½ cup dry white wine
→ Dairy
08 - ¼ cup unsalted butter
09 - ½ cup grated Parmesan cheese, plus extra for serving
→ Herbs & Seasoning
10 - 2 tbsp fresh parsley, chopped
11 - 1 tsp dried thyme or 1 tbsp fresh thyme leaves
12 - Salt and freshly ground black pepper, to taste
→ Oils
13 - 2 tbsp olive oil
# Directions:
01 - Preheat the oven to 350°F.
02 - Heat 1 tablespoon olive oil and half the butter in a large, oven-safe skillet or Dutch oven over medium heat. Add the diced chicken, season with salt and pepper, and sauté until lightly golden (about 5 minutes). Remove to a plate.
03 - Add the remaining olive oil to the pan. Sauté the onion and mushrooms with thyme until softened and any released liquid has evaporated (about 6–8 minutes). Add garlic and cook for 1 minute more.
04 - Stir in the Arborio rice and cook for 1–2 minutes, allowing the grains to toast lightly.
05 - Pour in the white wine, stirring until mostly absorbed.
06 - Return the chicken to the pan. Pour in the hot chicken stock, stir well, and bring to a gentle simmer.
07 - Cover the pan tightly with a lid or foil and transfer to the preheated oven. Bake for 25–30 minutes, or until the rice is just tender and most of the liquid is absorbed.
08 - Remove from the oven. Stir in the remaining butter, Parmesan, and parsley. Adjust seasoning if needed. Serve immediately, garnished with extra Parmesan and parsley.
# Expert Hints:
01 -
- The oven does all the work, freeing you up to pour a glass of wine and relax
- That moment when you stir in the final butter and Parmesan is pure kitchen magic
02 -
- Hot stock is crucial for even cooking, so microwave it if it's cooled down
- Every oven is different, so check at 20 minutes to avoid overcooking the rice
03 -
- Let the pan rest covered for 5 minutes after baking before serving
- A handful of baby spinach in the last 5 minutes adds color and nutrition