Chicken and Mushroom Baked Risotto (Print Version)

Creamy oven-baked risotto with tender chicken, mushrooms, and herbs—minimal stirring needed for this comforting Italian dish.

# What You'll Need:

→ Proteins

01 - 2 boneless skinless chicken breasts (about 12 oz), diced into 1-inch pieces

→ 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, heated (gluten-free if needed)
07 - ½ cup dry white wine

→ Dairy

08 - ¼ cup unsalted butter, divided
09 - ½ cup grated Parmesan cheese, plus extra for serving

→ Herbs & Seasoning

10 - 2 tbsp fresh parsley, chopped (plus extra for garnish)
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, divided

# Step-by-Step Guide:

01 - Preheat the oven to 350°F (180°C).
02 - Heat 1 tablespoon olive oil and half the butter (2 tablespoons) in a large oven-safe skillet or Dutch oven over medium heat. Add the diced chicken, season generously with salt and pepper, and sauté until lightly golden on all sides, about 5 minutes. Transfer chicken to a plate and set aside.
03 - Add the remaining 1 tablespoon olive oil to the pan. Add the chopped onion, sliced mushrooms, and thyme. Sauté until vegetables are softened and mushroom liquid has evaporated, about 6–8 minutes. Add the minced garlic and cook for 1 additional minute until fragrant.
04 - Stir in the Arborio rice and cook for 1–2 minutes, stirring constantly, until the grains are lightly toasted and opaque around the edges.
05 - Pour in the white wine and stir continuously until mostly absorbed by the rice, about 1–2 minutes.
06 - Return the seared chicken to the pan. Pour in the hot chicken stock and stir well to combine. Bring the mixture to a gentle simmer over medium heat.
07 - Cover the pan tightly with a lid or aluminum foil. Transfer to the preheated oven and bake for 25–30 minutes, or until the rice is tender but still slightly firm to the bite and most of the liquid has been absorbed.
08 - Remove from the oven. Stir in the remaining butter, Parmesan cheese, and chopped parsley until butter is melted and cheese is incorporated. Taste and adjust seasoning with salt and pepper if needed. Serve immediately, garnished with additional Parmesan and fresh parsley.

# Expert Suggestions:

01 -
  • Its risotto without the arm workout, letting your oven do all the heavy lifting while you handle other things
  • The chicken stays incredibly tender and the mushrooms become golden and concentrated, their flavor infusing every grain of rice
  • Leftovers reheat beautifully for lunch the next day, if there are any
02 -
  • The rice will continue absorbing liquid after it comes out of the oven, so pull it when theres still a tiny bit of movement in the pan
  • Hot stock is crucial, cold stock will shock the rice and affect the final texture
  • Let it rest for 5 minutes after stirring in the finishing ingredients, this helps everything set
03 -
  • Pat mushrooms dry before cooking so they sear instead of steam in their own moisture
  • Use a timer instead of checking obsessively, opening the oven releases heat and affects the cooking

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