Chicken and Mushroom Baked Risotto (Printable)

Creamy oven-baked risotto with tender chicken and earthy mushrooms—no stirring needed.

# 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 (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

# Step-by-step:

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 to 8 minutes. Add garlic and cook for 1 minute more.
04 - Stir in the Arborio rice and cook for 1 to 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 to 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 Advice:

01 -
  • The oven method frees you from constant stirring while still delivering perfectly creamy rice
  • One pan means less cleanup and more time to actually enjoy your evening
02 -
  • Have your stock hot before adding it to the rice—cold stock can shock the grains and affect the cooking time
  • The risotto will continue to absorb liquid after coming out of the oven, so it should look slightly loose when you first remove it
03 -
  • Let the pan rest covered for 5 minutes after baking—the residual heat continues cooking the rice perfectly
  • Grate your own Parmesan rather than using pre-grated cheese for the best melting and flavor

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