One Pot Baked Chicken and Mushroom Risotto

Posted by Super King Markets on


 Chicken and Mushroom Risotto

Risotto is a great dinner for a cold February night, but who has time to stand over the pot and stir and stir to make the perfect risotto? Don’t spend your entire night after work in the kitchen, instead try this easy backed chicken and mushroom risotto.  Everything is cooked in one pot in the oven and tastes just like the real thing!

One Pot Baked Chicken and Mushroom Risotto


1½ cups arborio rice

1 sweet onion, minced

1 pint mushrooms, quartered

1 garlic clove, minced

4 cups chicken broth

1 cup hot water

¾ cup grated Parmesan cheese

4 tablespoons butter

Salt and freshly ground black pepper

2½ cups cooked chicken, cut into chunks (we used a rotisserie chicken from the store)

¼ cup chopped fresh parsley


1. Preheat the oven to 350°F. Have a large oven-safe skillet or Dutch oven ready (at least 12 inches wide).

2. In the pan, stir the rice with the onion, mushrooms, garlic and broth. Place the pan in the oven, uncovered, and cook until the liquid is almost entirely absorbed, 35 to 40 minutes. Check the mixture about halfway through the cooking time; if the rice has absorbed more than half the liquid, cover the pan.

3. When the rice is tender, remove the pan from the oven. Stir in the hot water, Parmesan and butter. Stir vigorously to combine.

4. Season with salt and pepper, and stir in the chicken. Garnish with fresh parsley and then serve immediately.

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1 comment

Created on Posted by Dennis Comment Link

This one pot baked chicken recipe is perfect for individuals looking for quick simple recipes to add to their diet! Sharing these recipes with family and friends is so much easier and efficient today. You can share recipes with thumb drives or by using a cloud hosting service that grants access to the information for your family and friends. This is a great recipe that I will be passing on to my own family.

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