Name: Chicken Mushroom Risotto with Thyme Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 3 shallots (or 1 onion, chopped); 2 skinless, boneless chicken breasts (cubed); 150g/5oz mushrooms (halved or whole if small); 2 cloves garlic (minced); 300g/1.5 cups Arborio rice; 125ml/1/2 cup dry white wine (or Vermouth); 1 litre/4 cups water; 1 tbsp fresh thyme leaves (or 1 tsp dried thyme); 50g/1/2 cup Parmesan cheese (grated); Salt to taste

If you’ve been hunting for a cozy, satisfying dish that feels fancy but is totally doable any night of the week, you’re going to want to try this Chicken Mushroom Risotto with Thyme Recipe. It’s one of those meals that hits all the right notes—creamy, comforting, with earthy mushrooms and the fresh zing of thyme weaving through every bite. Trust me, once you try it, you’ll never think risotto has to be complicated or intimidating again!

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Why You’ll Love This Recipe

Simple One-Pan Cooking: All your flavors come together in one pot, making cleanup a breeze.
Rich and Creamy Texture: This risotto bakes in just enough patience to get that perfect creamy finish.
Flavor Boost with Fresh Thyme: Adding thyme takes it to the next level with a subtle herbal fragrance.
Family Favorite: My loved ones always ask for seconds—and you’ll probably hear the same from yours!

A close-up of creamy risotto served in a white bowl with a pale green-blue inner glaze texture. The risotto has a light beige color with soft, plump rice grains and visible chunks of light brown chicken and dark brown mushrooms. A small green herb sprig rests on top as garnish. A silver fork sits on the right side partially stuck into the risotto. The background is a white marbled texture with a few out-of-focus green herb stems visible at the top. photo taken with an iphone --ar 2:3 --v 7 - Chicken Mushroom Risotto with Thyme, Chicken Mushroom Risotto, Creamy Mushroom Risotto, Easy Chicken Risotto, Thyme Infused Risotto

Ingredients You’ll Need

The ingredients for this Chicken Mushroom Risotto with Thyme Recipe come together beautifully, offering a balance of earthy mushrooms, tender chicken, and creamy risotto rice. Having quality Arborio rice and fresh thyme on hand really elevates the dish. Let me walk you through some key ingredients and what to look for.

Flat lay of a small white ceramic bowl with golden olive oil, three fresh shallots with light purple and white skins, two plump skinless boneless chicken breasts cubed, a handful of fresh brown mushrooms including halved and whole ones, two whole cloves of garlic with smooth white skins, a small white ceramic bowl filled with pearly white Arborio rice, a small white ceramic bowl holding clear dry white wine, a small white ceramic bowl filled with fresh green thyme leaves, a small white ceramic bowl of finely grated pale yellow Parmesan cheese, and a small white ceramic bowl of coarse sea salt crystals, all arranged with perfect symmetry and realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Chicken Mushroom Risotto with Thyme, Chicken Mushroom Risotto, Creamy Mushroom Risotto, Easy Chicken Risotto, Thyme Infused Risotto

Olive oil: I always use a good quality extra virgin olive oil for that smooth richness.
Shallots (or onion): Shallots give a subtle sweetness, but a regular yellow onion works perfectly too.
Chicken breasts: Skinless and boneless, cubed to cook evenly without drying out.
Mushrooms: Button or cremini mushrooms add depth and earthy flavor; clean them gently without soaking.
Garlic: Fresh cloves, minced finely—don’t skip this, it’s a flavor powerhouse!
Arborio rice: This short-grain rice is the secret to risotto’s creaminess—don’t substitute with long-grain.
Dry white wine: Adds a subtle acidity and depth; feel free to swap with dry Vermouth.
Water: You can use chicken broth for extra flavor, but water keeps it lighter.
Fresh thyme leaves: I love using fresh, but dried works well in a pinch.
Parmesan cheese: Freshly grated, because the flavor and texture just can’t be beat.
Salt: To taste—as always, season gradually throughout.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

This Chicken Mushroom Risotto with Thyme Recipe is a lovely base to customize, which I enjoy because you can really make it your own. Here’s how I like to mix things up depending on the mood and pantry stock.

Vegetarian version: I swap the chicken for extra mushrooms and toss in some baby spinach at the end—just as tasty!
Using broth instead of water: For richer flavor, I sometimes simmer the rice in chicken or vegetable broth, which adds a deeper savory note.
Herbs swap: When thyme isn’t available, a touch of rosemary or sage works beautifully too.
Mushroom variety: Mixing cremini and shiitake mushrooms gives a lovely complex earthiness that my family loves.

How to Make Chicken Mushroom Risotto with Thyme Recipe

Step 1: Prep Your Ingredients

First things first — chop the shallots finely and mince your garlic cloves. Cut the chicken breasts into bite-sized cubes so they cook evenly, and give your mushrooms a quick clean (I like to slice larger ones in half and leave the smaller ones whole). Take the fresh thyme leaves off their stems. Laying out all your ingredients beforehand is a small trick I discovered that keeps the whole process smooth and stress-free.

Step 2: Sauté Shallots and Chicken

Heat a tablespoon of olive oil in a deep pan or wide pot over low heat. Add the shallots and sauté gently for about a minute until they soften—no need to brown them. Toss in the chicken cubes with a pinch of salt and turn the heat to medium. Cook them just until they’re sealed and opaque on the edges but not fully cooked through yet—this prevents overcooking later on and keeps them juicy.

Step 3: Cook Mushrooms and Garlic

Next, add the mushrooms and stir everything together for about 2 to 3 minutes. You want the mushrooms to soften and release their lovely earthy aroma. Then throw in the minced garlic and give it a quick stir—be careful not to burn it as garlic can turn bitter fast.

Step 4: Toast the Arborio Rice

Sprinkle the Arborio rice evenly over your pan and sauté while stirring for about one minute. This step is key because it helps coat every grain in oil and flavors and sets the stage for the creamy texture we’re after. You’ll notice the rice going a little translucent around the edges—that’s a good sign!

Step 5: Add Wine and Start the Simmer

Pour in your dry white wine, then scrape down the bottom of the pan with your spoon to release any browned bits stuck there (this adds incredible depth to the flavor). Let it simmer gently over low heat for 2-3 minutes, until the wine’s mostly absorbed.

Step 6: Gradually Add Water and Thyme

This is the heart of making risotto—add about a quarter of your water (or broth if you’re using that), sprinkle in your fresh thyme leaves, and stir gently. The liquid should just cover the rice at this point. Keep the heat at medium so it simmers. As the liquid absorbs, add a little more at a time, stirring each time to coax the starch out of the rice and create that signature creaminess. This will take around 18-20 minutes. Keep an eye on the texture: the rice should be soft but still with a slight bite.

Step 7: Finish with Parmesan and Rest

Once your risotto has a lovely creamy consistency and the rice feels just right, stir in the grated Parmesan. It’s magical how it melts and ties everything together. Taste and adjust salt as needed. Cover the pan with a lid and let it stand off the heat for five minutes—this final rest helps thicken everything up just perfectly.

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Pro Tips for Making Chicken Mushroom Risotto with Thyme Recipe

Consistent Stirring: Stir regularly to avoid rice sticking and to coax out starch for creaminess, but no need to be overly vigorous.
Low and Slow Heat: Keep the heat at a gentle simmer to allow gradual absorption and prevent the rice from cooking unevenly.
Wine Choice Matters: Pick a dry white wine you enjoy drinking—the flavor shows up in the risotto.
Don’t Overcook Chicken: Sear it just until sealed at first so it stays tender through the simmering process.

How to Serve Chicken Mushroom Risotto with Thyme Recipe

A textured turquoise bowl filled with creamy light beige risotto as the base layer, mixed with medium brown whole mushrooms and light tan chunks of chicken scattered evenly on top. A few sprigs of fresh green herbs sit on one side, adding a pop of color. The bowl rests on a white marbled surface with a folded dark grey cloth nearby, and a silver fork placed inside the bowl on the right side. The overall look is soft and earthy, with natural lighting enhancing the creamy texture of the dish photo taken with an iphone --ar 2:3 --v 7 - Chicken Mushroom Risotto with Thyme, Chicken Mushroom Risotto, Creamy Mushroom Risotto, Easy Chicken Risotto, Thyme Infused Risotto

Garnishes

I love topping this risotto with just a little extra freshly grated Parmesan and a few twists of freshly cracked black pepper. Sometimes I throw on a sprig of thyme for a pretty, fragrant touch. These simple garnishes add a nice burst of flavor and look inviting on the plate too.

Side Dishes

Since this Chicken Mushroom Risotto with Thyme Recipe is already quite hearty, I usually serve it with a crisp green salad dressed lightly with lemon and olive oil to keep things fresh and balanced. Roasted asparagus or garlic green beans also make fantastic, easy sides that complement the creamy richness.

Creative Ways to Present

For a special occasion, try serving the risotto in individual shallow bowls with a sprinkle of toasted pine nuts on top for texture, alongside a glass of the same white wine you used for cooking. I’ve also layered it under grilled chicken cutlets for a layered gourmet plate that wows guests and feels restaurant-worthy.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, I recommend storing the risotto in an airtight container in the refrigerator. It generally keeps well for up to 2 days. I like to cool it completely before refrigerating to maintain texture and flavor.

Freezing

While risotto isn’t typically the best candidate for freezing because of its creamy texture, I’ve successfully frozen it when in a pinch. For best results, freeze in small portions and thaw slowly in the fridge overnight before reheating gently.

Reheating

Reheat leftover risotto gently on the stovetop or in the microwave, adding a splash of water or broth to refresh that creamy consistency. Stir frequently as it warms up to avoid drying out or sticking.

FAQs

Can I use chicken thighs instead of breasts for this Chicken Mushroom Risotto with Thyme Recipe?

Absolutely! Chicken thighs bring a bit more richness and stay tender during cooking. Just cut them into similar-sized cubes and proceed the same way, noting they might take slightly longer to brown.
Do I have to use white wine in this risotto?

Not necessarily. While white wine adds a lovely acidity and depth, you can substitute with dry Vermouth or increase the amount of broth/water. Just keep in mind the flavor profile will be a little different.
How do I know when the risotto is done cooking?

The rice should be creamy and tender but still have a slight chew in the center—what Italians call “al dente.” The overall consistency should be loose and creamy, not dry or mushy.
Is it important to stir the risotto constantly?

You don’t have to stir constantly, but frequent stirring helps release the starch and prevents sticking. Just being attentive and stirring every couple of minutes works well.
Can I make this recipe vegan?

To make a vegan version, swap the chicken for hearty vegetables (like roasted squash or artichokes), use vegetable broth instead of water, and replace Parmesan with a vegan cheese alternative or nutritional yeast.

Final Thoughts

I absolutely love how this Chicken Mushroom Risotto with Thyme Recipe manages to feel both indulgent and wholesome. When I first tried making risotto, I found it intimidating, but once I embraced the step-by-step method and took my time adding the liquid, it turned into one of my go-to comfort foods. It’s such a joy to share with family or impress friends with minimal fuss. So go ahead—give this recipe a whirl, and I promise you’ll find yourself making it again and again.