One Pot Chicken Risotto is a delicious, simple, and easy dish – just add ingredients and stir for a creamy restaurant quality risotto at home!
Be sure to scroll to the bottom of the post for the recipe – but find some very important cooking tips in the post below!
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!
One Pot Chicken Risotto Recipe Variations
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.
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 sauté mushrooms in and has a flavor that pairs wonderfully with risotto.
Tips to Perfect Risotto at Home
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 husband 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.
Reheating Leftover Risotto
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.
To get a perfect creamy leftover risotto, you’ll want to heat it up quickly, without adding much liquid to it (or it will turn to mush). I like to melt about 2 tbsp butter and then add the risotto to it in a pan, stirring to mix well until hot.
This dish also reheats great in a microwave for work meal-prep!
Other Easy One Pot Dinners You’ll Love:
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!
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 Stuffed Prosciutto Wrapped Baked Chicken
Cheddar and Pepper Stuffed Bacon Wrapped Chicken
One Pot Chicken Risotto Recipe
One Pot Chicken Risotto
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 1/2 cups arborrio rice
- 2 packages beef or chicken stock, lower sodium is best (2x 14 oz box- you may use less or have to add additional broth or water to cook to your preferred rice texture. 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)
- 3 tbsp butter
- olive oil
- salt
- pepper
- diced green onions or peas- 1/4 cup
- dry vermouth, optional- 1/2 cup
- 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 vegetables.
- 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 its all individual tastes.
- Add diced green onions just before your risotto is done cooking- you won't want them to overcook. If using frozen peas, add them with the last addition of stock so they thaw and cook just briefly.
- 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!
Alexandra
Omg this was so good. The first time making and eating risotto. Will definitely make again!
Caroline
I found this Chicken Risotto online and just made it and it’s amazing!! I’m not even a cook but this was so easy and tasted AMAZING!! Thank you x
Angela Heyde
Hello! I came across this recipe in my coronavirus quarantine meal planning…. I’ve never been brave enough (or had the time!) to try risotto. I wanted to try this, but my store was out of the arborrio rice. I got a box of risotto that came with a packet of flavoring- maybe garlic parm… and easy instructions. Can I follow this recipe as written and just use this shortcut risotto????
Courtney ODell
Hey Angela, sometimes with the package risottos they use a different rice, but it’s totally worth a shot! Add liquid slowly and be sure to stir extra – the timing might be off, so just plan for around 30 minutes, but watch to see if it gets creamy faster or might take a little more time. The flavor will all be there though!
Bridget Lund
I made this last night and I’m currently enjoying a bowlful for lunch today. The vegetables we used were: onions, celery, carrots, mushrooms and diced butternut squash. When I reheated a portion for my lunch today, I added more broth to make it “soupy.” Then I threw in a handful of torn baby spinach. I served it and then topped it with a drizzle of heavy cream (amazing) and parmigiano. This is great. It’s just my husband and I so I will reduce the amount of risotto next time. Thanks for the recipe.
Jude
So, I had a vegan friend coming over for dinner. We ditched the chicken, added squash and zucchini, and used veggie stock instead. AMAZING if you’re hosting vegetarian or vegan friends!!!
(But when it’s just me, I add extra butter and heavy cream to make it super unhealthy! LoL!)
Joanna
Made it last night! Absolutely Amazing!!! 🙂 Great recipe and so easy! Thanks
Debby Cowley
I agree, a big hit and super easy to make! I did warm the stock to gradually add and stirred throughout cooking as recommended. I added a tiny bit of water at the end and cooked it for 2 extra minutes to keep the rice from having too much bite, but not soggy. Freshly grated Parmesan makes all the difference.
Kristen
I’m a mess in the kitchen, never made risotto before and it’s a total disaster. :/. I like the idea of one pot but I’m thinking I’ll cool the rice by itself and add it seperate next time, and yes my rice took forever to cook. :/. Just a suggestion to update your post so readers don’t have to read all through the comments to find answers.
Rachel
This sounds great! I’ve been wanting to try to make risotto. One question: how do I keep the toddlers off my ankles when I can’t step away from the stove for 30 minutes? 🙂
Courtney ODell
I usually resort to bribing mine with episodes of Daniel Tiger 😉
Rachel's
Yeah that works well for my 3 year old but the 1 year old isn’t interested enough yet. You said it’s good reheated though right? Maybe I could make it while they’re napping and reheat it at dinner time.
Courtney ODell
Rachel- it is really, really good reheated. You could also add a little extra stock so it is a bit runnier, then reheat to serve- and it won’t dry out 🙂
Lori
I’m making this right now and it seems like a lot of chicken. Did you use two whole breasts or two halves. I used two whole and I keep having to drain the pot (large Le Crueset dutch oven) because it is creating so much liquid that it is steaming and not browning.
Courtney ODell
I used two halves. I will make a note of that ASAP. You could use the rest tomorrow for a salad?
Lori
Thanks Courtney. Next time I’ll just use two halves, but is was still delicious, my guys loved it! Can’t wait to try other combinations!