Chicken and Mushroom Baked (Printable version)

Creamy oven-baked risotto with chicken, mushrooms, and herbs—no stirring needed.

# List of ingredients:

→ 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
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 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 the diced chicken, season generously with salt and pepper, and sauté until lightly golden, about 5 minutes. Transfer chicken 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 to 8 minutes. Add garlic and cook for 1 minute until fragrant.
04 - Stir in the Arborio rice and cook for 1 to 2 minutes, allowing the grains to toast lightly and become translucent at the 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 and transfer to the preheated oven. Bake for 25 to 30 minutes, or until the rice is tender and most of the liquid has been absorbed.
08 - Remove from the oven. Stir in the remaining butter, Parmesan cheese, and parsley until creamy and well combined. Taste and adjust seasoning with salt and pepper if needed. Serve immediately, garnished with additional Parmesan and parsley.

# Expert Advice:

01 -
  • The oven does all the work while you sip wine and catch up on emails
  • Leftovers reheat beautifully for tomorrow's lunch
02 -
  • The risotto continues absorbing liquid as it sits, so it should look slightly looser than you want when it first comes out of the oven
  • Different brands of Arborio rice absorb liquid differently—check it at 25 minutes and add more hot stock if needed
03 -
  • Let the dish rest covered for 5 minutes after baking—the redistribution of heat makes every bite evenly creamy
  • Use a wide, shallow pan rather than a deep pot for more even cooking and better evaporation

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