Chicken and Mushroom Baked Risotto (Printable)
Creamy oven-baked risotto with chicken, mushrooms, and herbs—no stirring needed.
# What You'll Need:
→ Proteins
01 - 2 boneless skinless chicken breasts, about 12 ounces, diced into 1-inch pieces
→ Vegetables
02 - 9 ounces 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 through
07 - ½ cup dry white wine
→ Dairy
08 - ¼ cup unsalted butter, divided
09 - ½ cup grated Parmesan cheese, plus additional for serving
→ Herbs & Seasoning
10 - 2 tablespoons fresh parsley, chopped
11 - 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
12 - Salt and freshly ground black pepper to taste
→ Oils
13 - 2 tablespoons olive oil, divided
# 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 diced chicken, season generously with salt and pepper, and sauté until lightly golden on all sides, approximately 5 minutes. Transfer chicken to a plate and set aside.
03 - Add remaining olive oil to the same pan. Sauté onion and mushrooms with thyme until softened and moisture has evaporated, about 6 to 8 minutes. Add garlic and cook for 1 minute until fragrant.
04 - Stir Arborio rice into the vegetable mixture and cook for 1 to 2 minutes, allowing grains to lightly toast and become translucent at edges.
05 - Pour in white wine, stirring constantly until mostly absorbed by the rice, about 1 minute.
06 - Return cooked chicken to the pan. Pour in hot chicken stock and stir well to combine. Bring mixture to a gentle simmer.
07 - Cover pan tightly with lid or aluminum foil. Transfer to preheated oven and bake for 25 to 30 minutes, until rice is tender but still slightly firm to the bite and most liquid has been absorbed.
08 - Remove from oven. Stir in remaining butter, Parmesan cheese, and parsley until butter melts and cheese is incorporated. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished with extra Parmesan and parsley.
# Expert Advice:
01 -
- The oven transforms risotto from a high maintenance weekend project into something you can pull off on a random Tuesday after work
- That baked-in flavor develops differently than stovetop, giving the rice this incredible depth that tastes like youve been tending it for hours
02 -
- That steam trapped under the lid is doing all the work, so make sure your cover is tight or foil is pressed down firmly
- Hot stock is non negotiable here—cold liquid halts the cooking process and can make the rice texture uneven
03 -
- Let the rice toast in the pan for that full 2 minutes—it creates a nutty base flavor you can't get otherwise
- Room temperature stock works in a pinch, but hot stock is what gives you that restaurant quality consistency