Chicken and Mushroom Baked Risotto (Print Version)

Creamy oven-baked risotto with tender chicken, earthy mushrooms, and aromatic herbs—minimal effort required.

# Ingredient List:

→ 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

# Directions:

01 - Preheat the oven to 350°F for even baking.
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 generously with salt and pepper, and sauté until lightly golden, approximately 5 minutes. Transfer to a plate and set aside.
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 until fragrant.
04 - Stir in the Arborio rice and cook for 1–2 minutes, allowing the grains to toast lightly and become translucent around edges.
05 - Pour in the white wine, stirring constantly until mostly absorbed by the rice.
06 - Return the chicken to the pan. Pour in the hot chicken stock, stir well to combine, and bring to a gentle simmer.
07 - Cover the pan tightly with a lid or aluminum foil. Transfer to the preheated oven and bake for 25–30 minutes, until the rice is just tender and most of the liquid has been absorbed.
08 - Remove from the oven. Stir in the remaining butter, Parmesan cheese, and parsley until combined and creamy. Adjust seasoning with salt and pepper if needed. Serve immediately, garnished with extra Parmesan and fresh parsley.

# Expert Advice:

01 -
  • You get that luxurious restaurant texture without twenty minutes of nonstop stirring
  • The oven does all the heavy lifting while you pour yourself a glass of that wine you opened for the recipe
  • Leftovers reheat beautifully for lunch the next day
02 -
  • The risotto will look alarmingly liquid when you first put it in the oven, but trust the process, that rice will drink it all up
  • Let the pan rest covered for about 5 minutes after baking before serving, this helps the rice settle and finish cooking evenly
03 -
  • If your risotto comes out too thick, stir in small splashes of hot stock until it reaches that perfect flowing consistency
  • Grate your own Parmesan instead of buying pre-grated, the texture and melting power are noticeably better

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