One Skillet Creamy Chicken Mushroom Risotto
Servings:*
4 servingsIngredients
- 2 tablespoons olive oil
- 4 small to medium boneless skinless chicken breasts or thighs
- 3 tablespoons butter
- 3 shallots, finely chopped
- 8 ounces crimini mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 4 cups chicken broth
- ½ cup white wine
- ¼-½ cup milk or cream
- ¾ cup Parmesan cheese
- fresh thyme, for topping
Directions
-
Heat oven to 350 F. Heat olive oil in a large cast iron skillet over medium-high heat. Once hot, add chicken breasts and sear on each side for 2-3 minutes, until golden brown but not cooked through.
-
Remove from the skillet and set aside. Add 2 tablespoons of butter to skillet along with remaining olive oil over medium-high heat. Add shallots and mushrooms; cook for 8-10 minutes, until the mushrooms are cooked. Add garlic and cook for one more minute. Remove from pan.
-
Add remaining butter to pan. Once melted, add Arborio rice, stirring to mix with the butter, and toast for 1 minute. Add wine and cook until it has mostly evaporated. Add chicken broth and stir to combine. Add mushroom and shallot mixture, stirring until combined, then top with chicken breasts.
-
Cover with aluminum foil or lid for the pan; bake in the oven for 20 minutes. Remove foil/lid and cook another 10-15 minutes, until rice has absorbed the liquid and chicken is cooked through. Remove chicken from pan, then add milk. Start with ¼ cup and add more to reach your desired consistency. Stir in Parmesan cheese, stirring until well combined. Return chicken to skillet and serve sprinkled with fresh thyme. Enjoy!