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There is nothing more comforting in fall than a hearty, creamy bowl of risotto – and my simple one pot method is so simple and easy to make, you can make it all the time!
Risotto is a notoriously fussy dish – since it involves pretty much nonstop stirring to break down the starch in rice – but if you can handle a lot of stirring and not much other work, this recipe is for you! We’ve broken down the steps to make this recipe simple and easy enough to prepare for even beginner home cooks.
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe – my goal is for even the most beginner home cook to feel empowered in the kitchen.
I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!
Table of Contents
One Pot Chicken Risotto
One of my most popular recipes continues to be this easy, versatile and delicious One Pot Chicken Risotto. This creamy, delicious and fresh one pan chicken risotto is an easy dish your whole family will love! It continues to be one of our favorite meals- and I hope it will become yours too!
This recipe is a great beginner recipe – there is a lot of stirring work, but you don’t have to be incredibly precise with anything to get a delicious result.
Taste as you go, and change it up every time you make it to include new meats or vegetables and see which flavors you gravitate towards. This is an awesome base recipe that you can expand on and make your own!
Chicken Risotto Ingredients
- Chicken Breasts (2, diced to 1″ cubes, seasoned with salt and pepper): Adds protein and hearty substance to the risotto. Seasoning ensures the chicken is flavorful before being incorporated into the dish.
- Large Onion (diced): Provides a sweet, savory base flavor for the risotto, enhancing the overall depth of the dish.
- Bell Pepper, Asparagus, or Other Vegetables (diced): Adds texture, color, and nutrients, while bringing unique flavors, such as sweetness from bell peppers or earthiness from asparagus.
- Arborio Rice (2 ½ cups): Key to a creamy risotto due to its high starch content, creating the signature creamy texture.
- Beef or Chicken Stock (28 oz, lower sodium is best): Gradually absorbed by the rice, infusing the risotto with rich flavor while allowing for better control of saltiness.
- Butter (3 tbsp): Adds richness and creaminess, used for sautéing and finishing the dish for a smooth texture.
- Olive Oil (1 tbsp): Used with butter for sautéing, adding a subtle fruity flavor and helping cook the vegetables and rice evenly.
- Sea Salt (1 tsp): Enhances all flavors in the dish, ensuring a balanced taste.
- Fresh Ground Black Pepper (¼ tsp): Adds a mild, earthy spice that complements the savory flavors and provides a slight kick.
- Green Onions (¼ cup): Brings a fresh, mild onion flavor and a pop of color, adding brightness to the dish.
- Dry Vermouth (½ cup, optional): Adds a layer of complexity with herbal, slightly bitter notes, deglazes the pan, and deepens the flavor.
- Water (1 cup): Adjusts the consistency of the risotto, preventing it from becoming too salty.
- Parmesan Cheese (optional): Adds a salty, umami-rich flavor and creamy texture, enhancing the richness of the dish.
How to Make Chicken With Risotto
- Prep. Heat a large pan or ceramic dutch oven over high heat. Add 1 tbsp olive oil.
- Cook chicken and vegetables. When oil is shimmery, add diced chicken. Cook until browned on all sides. Add diced onion and bell pepper. When vegetables are slightly browned, add butter and stir.
- Toast rice. Lower heat to medium-low, add rice, stir well. Let rice brown just slightly (think “toasted” for a little flavor)
- Add stock and stir. Add a little bit of stock and vermouth (optional!!)- just enough to keep the consistency liquid. Stir frequently until rice thickens. Add a little more stock until it is just barely liquid. Repeat stirring frequently until thickened and adding just enough stock to keep it from burning or becoming too thick. Realistically, using a regular sized container of stock, you’ll use it in about 6ths or 8ths.
- Test doneness. When your stock is gone, and the risotto has become thicker, taste a bit of it. If the rice is too crunchy for your taste, add a little water and proceed with the steps above. Risotto should be slightly al dente- just a slight, teeny crunch when bit. If you over cook the rice, it will become a bit gummy- but it’s all individual tastes.
- Add scallions. Add diced green onions just before your risotto is done cooking- you won’t want them to overcook. When risotto is thick enough to not spread all over a plate, but not so thick you can shape it like mashed potatoes, it is ready.
- Enjoy! Serve when warm. Grate fresh parmesan cheese over the top and enjoy!
Chicken Risotto Recipe Tips
Use Warm Stock: Keep your chicken or vegetable stock warm on the stove while making risotto. Adding warm stock to the rice helps maintain an even cooking temperature and ensures the rice cooks properly.
Stir Frequently: Stirring the risotto often helps release the starch from the Arborio rice, creating the creamy texture that risotto is known for. However, avoid constant stirring, as it can make the risotto too thick.
Add Stock Gradually: Add the stock one ladle at a time, allowing the rice to absorb the liquid before adding more. This slow process is key to achieving the right consistency.
Cook the Chicken Separately: For the best texture, cook the chicken separately and add it to the risotto toward the end of the cooking process. This ensures the chicken stays tender and doesn’t overcook.
Taste as You Go: Regularly taste the risotto as it cooks to check the seasoning and texture. Adjust the salt, pepper, and other seasonings as needed, and stop cooking when the rice is al dente (tender with a slight bite).
Finish with Butter and Cheese: For an extra creamy risotto, stir in a tablespoon or two of butter and a generous handful of Parmesan cheese at the end. This gives the dish a rich, silky finish.
Rest Before Serving: Let the risotto sit for a minute or two after cooking before serving. This allows the flavors to meld together and the texture to settle, making for a more cohesive dish.
Chicken and Risotto Recipe Variations
- Lemon Chicken Risotto: Add fresh lemon juice and zest for a bright, citrusy flavor.
- Mushroom and Chicken Risotto: Incorporate sautéed mushrooms for an earthy, hearty dish.
- Spinach and Chicken Risotto: Stir in fresh spinach leaves for added nutrition and color.
- Pesto Chicken Risotto: Mix in basil pesto for a rich, herbaceous taste.
- Tomato Basil Chicken Risotto: Add tomatoes and basil for a Mediterranean-inspired flavor.
- Chicken and Asparagus Risotto: Include asparagus pieces for a spring-inspired twist.
- Chicken and Pea Risotto: Stir in sweet peas for a pop of color and sweetness.
- Garlic Parmesan Chicken Risotto: Enhance with garlic and Parmesan for a rich, cheesy dish.
- Butternut Squash and Chicken Risotto: Add roasted butternut squash for warmth and sweetness.
- Chicken and Bacon Risotto: Mix in crispy bacon for a savory, smoky flavor.
Serving Suggestions
- Fresh Green Salad: Serve chicken risotto alongside a crisp green salad with a light vinaigrette to balance the richness of the dish.
- Roasted Vegetables: Pair the risotto with roasted seasonal vegetables like asparagus, Brussels sprouts, or carrots for added texture and flavor.
- Crusty Bread: Offer a side of warm, crusty bread or garlic bread to soak up the creamy risotto.
- Sautéed Spinach: A side of sautéed spinach with garlic and olive oil complements the risotto’s flavors while adding a healthy green element.
- Parmesan Cheese: Garnish the risotto with extra freshly grated Parmesan cheese and a sprinkle of fresh herbs like parsley or basil for added flavor and presentation.
- Lemon Wedges: Serve lemon wedges on the side for a bright, citrusy contrast that enhances the dish’s flavors.
- White Wine: A glass of crisp white wine, such as Sauvignon Blanc or Pinot Grigio, pairs beautifully with the creamy texture and savory flavors of chicken risotto.
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Easy Chicken Risotto
Equipment
Ingredients
- 2 chicken breasts, or 1 full breast if attached, diced to 1″ cubes, seasoned with salt and pepper
- 1 large onion, diced
- 1 bell pepper, bunch of asparagus, or other veg, diced
- 2 ½ cups arborrio rice
- 28 oz beef or chicken stock, lower sodium is best
- 3 tbsp butter
- 1 tbsp olive oil
- 1 tsp sea salt
- ¼ tsp fresh ground black pepper
- ¼ cup green onions
- ½ cup dry vermouth, (optional)
- 1 cup water
- Parmesan Cheese, optional
Instructions
- Heat a large pan or ceramic dutch oven over high heat.
- Add 1 tbsp olive oil.
- When oil is shimmery, add diced chicken.
- Cook until browned on all sides.
- Add diced onion and bell pepper.
- When vegetables are slightly browned, add butter and stir.
- Lower heat to medium-low, add rice, stir well.
- Let rice brown just slightly (think "toasted" for a little flavor)
- Add a little bit of stock and vermouth (optional!!)- just enough to keep the consistency liquid.
- Stir frequently until rice thickens.
- Add a little more stock until it is just barely liquid. Repeat stirring frequently until thickened and adding just enough stock to keep it from burning or becoming too thick.
- Realistically, using a regular sized container of stock, you'll use it in about 6ths or 8ths.
- When your stock is gone, and the risotto has become thicker, taste a bit of it.
- If the rice is too crunchy for your taste, add a little water and proceed with the steps above. Risotto should be slightly al dente- just a slight, teeny crunch when bit. If you over cook the rice, it will become a bit gummy- but it's all individual tastes.
- Add diced green onions just before your risotto is done cooking- you won't want them to overcook.
- When risotto is thick enough to not spread all over a plate, but not so thick you can shape it like mashed potatoes, it is ready.
- Serve when warm.
- Grate fresh parmesan cheese over the top and enjoy!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious!