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One Skillet Creamy Chicken and Mushroom Risotto

Total Time50 minutes
Servings: 4 servings
Author: Taylor Ellingson

Ingredients

  • 2 tablespoons olive oil
  • 4 small to medium boneless skinless chicken breasts thighs would work too
  • 3 tablespoons butter
  • 3 shallots finely chopped
  • 8 ounces sliced crimini mushrooms
  • 2 cloves garlic minced
  • 1 cup arborio rice
  • 4 cups chicken broth
  • ½ cup white wine
  • ¼-½ cup milk or cream
  • ¾ cup Parmesan cheese
  • Fresh thyme for topping

Instructions

  • Preheat oven to 350 degrees F.
  • Heat olive oil in a large cast iron skillet over medium-high heat.
  • Once hot, add chicken breasts and sear on each side for 2-3 minutes, until golden brown but not cooked through.
  • Remove from the skillet and set aside.
  • Add 2 tablespoons of butter to skillet along with remaining olive oil over medium-high heat.
  • Add shallots and mushrooms, and cook for 8-10 minutes, until the mushrooms are cooked.
  • Add garlic and cook for one more minute. Remove from pan.
  • Add remaining butter to pan. Once melted, add arborio rice, stirring to mix with the butter, and toast for 1 minute.
  • Add wine and cook until it has mostly evaporated.
  • Add chicken broth and stir to combine.
  • Add mushroom and shallot mixture, stirring until combined, then top with chicken breasts.
  • Cover with aluminum foil or lid for the pan, and bake in preheated oven for 20 minutes.
  • Remove foil/lid and cook another 10-15 minutes, until rice has absorbed the liquid and chicken is cooked through.
  • Remove chicken from pan then add milk.
  • Start with ¼ cup and add more to reach your desired consistency.
  • Stir in Parmesan cheese, stirring until well combined.
  • Return chicken to skillet and serve sprinkled with fresh thyme.
  • Enjoy!