One Pan Chicken Risotto

4.45 from 112 votes
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Easy One Pot Chicken Risotto Recipe – the most delicious, easy, creamy chicken risotto in just one pot! This delicious hearty creamy chicken risotto dinner recipe is perfect for a crowd or dinner party, and is a delicious dinner the whole family will ask for time and time again! 

Delicious One Pot Chicken Risotto #chicken #recipe This really tastes AMAZING!!!


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!

I’m resharing this amazing recipe today for all of my new followers- summer is the perfect time to try out this recipe with some fresh veggies from the garden. It also makes an awesome dinner party meal, and feeds at least 8!



If you’d rather skip my (very helpful, i think) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this deliciously easy one pan chicken risotto recipe – simply scroll to the bottom of the page where you can find the printable recipe card.


Delicious One Pot Chicken Risotto #chicken #recipe This really tastes AMAZING and you can add lots of fresh vegetables!



I love risotto. When thinking of easy weeknight meals, it isn’t always the top of our list- but this One Pot Chicken Risotto really should be!

While it is a bit stir-intensive (you will be stirring this for about a half hour, not constantly but frequently), it really isn’t much other work- Just toss and stir!

Also, you can easily adapt this recipe to what you have on hand. Think of it as a hearty, rustic peasant dish- if you have chicken stock or vegetable stock, use that instead. Have some asparagus and mushrooms instead of peppers and green onions? Use those! Be flexible and find the flavors you love.

The one thing that makes this recipe is the process. Don’t rush it. While this recipe will only take 30-40 minutes, don’t skip the steps or add to much liquid when stirring rice. This will keep your risotto from getting too gummy or runny! Also, YOU HAVE TO STIR VERY FREQUENTLY. I’ve made risotto both with and without cream, but the “creamy” texture comes from the rice giving off it’s starches. To do this, you need to STIR, BABY, STIR! It isn’t much work, but it is crucial! It’s a little odd because we’re used to stirring dishes just to prevent from burning- but this one needs to be stirred to get the right texture. It’s kind of like when you overwork bread and it gives the bread a weird texture and becomes too gummy- thats exactly what we want the rice to do because it makes the sauce creamy!

My hubby makes this with two pots- he heats up the stock in one, and pours it into the risotto from the other pot which sits on low . I usually just do it all in one pot with room temperature  stock though- and I dont have a problem. Just add stock a little more slowly and stir a little more.

If you like your risotto on the very soft side (it is supposed to be al dente, but some like it softer)- HEAT YOUR STOCK IN ANOTHER POT. This cuts waaay down on cook time. Some readers have had to add more time as it cooks to get to be completely soft.

If you are rushed for time, cook it at a much higher heat (medium high to high), stirring frequently, and add more liquid. This will speed it along faster. 

** As a reader noted, this makes a TON of risotto. We like making big batches because it is a super delicious leftover food, and that means a few less meals to cook (if it even lasts that long). Feel free to cut it in half if you have a smaller family. Also, I add vermouth in to the recipe because I love the flavor. You can skip this entirely, or add a different type of white wine.

Try the vermouth sometime though- I cook with it all the time! Its fabulous to sautee mushrooms in and has a flavor that pairs wonderfully with risotto.

If you love this recipe, be sure to check out my other risottos! It is such a fun and versatile dish, you’ll love trying different flavors!

antipasto risotto

  Antipasto Risotto


Jambalaya Risotto by

Jambalaya Risotto



One note: this method will work perfectly with other meats, but don’t use this for shrimp. Instead of cooking the shrimp at the beginning, start the veggies and then add the shrimp towards the end of the process- just toss in and cook until opaque- otherwise your shrimp will be totally overcooked gummy and gross.

For more delicious easy dinners, please check out some of my other recipes:

cheesy pesto and prosciutto foolproof chicken from #chicken #recipe

Cheesy Pesto Stuffed Prosciutto Wrapped Baked Chicken

Cheddar and pepper stuffed bacon wrapped chicken #bacon #chicken #recipe

Cheddar and Pepper Stuffed Bacon Wrapped Chicken


Easy One Pan Chicken Risotto Recipe

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one pot chicken risotto with fresh vegetables at #chicken #recipe #onepot


To watch me make this easy recipe, click to play the video below:
[mv_video aspectRatio=”16:9″ key=”wbseutbsiqx4cvmkhy5u”]

Homemade Chicken Risotto in a red pot.

One Pot Chicken Risotto

This delicious risotto is packed with chicken and vegetables for a hearty Italian style dinner.
Course Chicken
Cuisine Italian
Keyword chicken, chicken recipes, chicken risotto, easy risotto recipe, italian chicken, italian dinner, one pot chicken, risotto
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6 servings
Calories 642kcal
Author Courtney ODell


  • 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


  • 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!


For the stock, I like beef in this even though its a chicken dish because its a bit saltier and has a richer flavor when cooked down, but that is just a personal preference


Serving: 1g | Calories: 642kcal | Carbohydrates: 29g | Protein: 51g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 663mg | Fiber: 2g | Sugar: 3g

About Courtney

Courtney loves to share great wine, good food, and loves to explore far flung places- all while masting an everyday elegant and easy style at lifestyle blog Sweet C’s Designs. Sweet C's devoted to finding the best food and drinks you'll want to make or find, around the world!

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4.45 from 112 votes (112 ratings without comment)

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  1. Debi @ Surroundings by Debi says:

    Thank you for sharing this wonderful recipe at the Thursday Favorite Things Blog Hop. You have been featured on my Tuesday Treasures. Stop by and take a peek! And be sure to join us this week for our 200th Blog Hop celebration! Hope to see you there!

  2. DearCreatives (@DearCreatives) says:

    Looks so good! Pinned & shared.Thanks for joining the Inspiration Spotlight party. Hope to see you again soon.

  3. Katherines Corner says:

    This is sure to be a happy tummy maker. Thank you for sharing at the Thursday Favorite Things blog hop. Watch for your feature on Monday xo

  4. Joanna @ Everyday Made Fresh says:

    I’ve never made risotto except in box form because of the time it takes to prepare it. This looks so good though, and we love risotto. I may have to step outside of my comfort zone and make it soon!

  5. Lisa @ Fun Money Mom says:

    This sounds delicious! Definitely saving this recipe to give it a try soon! Thanks so much for sharing at Share The Wealth Sunday!


  6. Crochet Hooks says:

    nom nom! sounds delish! love all the hints and tips – I haven’t tried risotto so they are needed! appreciate the step by too. I have been interested in trying a risotto so this sounds like the easy to follow recipe I needed. Good to know too I can make the rice soft for the hubby 🙂 thanks for sharing with us at Snickerdoodle!