There’s something incredibly comforting about creamy, tender risotto, and this Easy Chicken Risotto Recipe hits all the right notes. With juicy chicken and sweet red bell peppers mingling in every bite, it’s a weeknight game changer that never feels like a shortcut.
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Why You'll Love This Recipe
I’m always on the lookout for dinner recipes that feel fancy but don’t eat up my whole evening—and this chicken risotto nails that. It’s creamy, flavorful, and uses simple ingredients you probably already have. Plus, it’s a total crowd-pleaser every time.
- Speedy but sophisticated: You can set this on the table in under 30 minutes without skimping on that velvety risotto texture.
- One-pot wonder: Minimal cleanup means you get more time enjoying dinner, not washing dishes.
- Versatile flavors: The tender chicken and sweet bell peppers are kid-friendly but still satisfy adventurous eaters.
- Great for leftovers: It reheats beautifully, making next-day lunches something to look forward to.
Ingredients & Why They Work
The magic here is in the simplicity—the quality of each ingredient shines through. Using a good chicken stock and fresh vegetables really makes the risotto sing. When you buy your chicken breast, try to pick pieces that are uniform in size so they cook evenly.
- Chicken stock: The foundation for risotto’s creamy texture and depth of flavor—using a warm stock helps the rice cook evenly.
- Olive oil: Adds a light fruity note and keeps the sauté base vibrant.
- Butter: Gives risotto its signature richness and silky mouthfeel when combined with olive oil.
- Onion: Brings sweetness and balances savory flavors when cooked slowly until translucent.
- Chicken breast: Lean protein that cooks quickly and soaks up the subtle broth flavors.
- Red bell pepper: Adds a pop of color and a natural sweetness that contrasts beautifully with the savory cheese and chicken.
- Arborio rice: The secret to creamy risotto thanks to its high starch content that thickens the dish as it cooks.
- Parmesan cheese: Sharp and nutty, it amps up the creaminess and ties all the flavors together.
- Black pepper: Simple seasoning to add a touch of warmth and depth without overpowering.
Make It Your Way
One of my favorite things about this Easy Chicken Risotto Recipe is how adaptable it is. I often switch up the veggies or add a splash of white wine if I have some on hand. You can totally make it your own without any fuss.
- Variation: Sometimes I swap the red bell pepper for mushrooms or peas, which adds a lovely earthy or fresh pop, depending on the season.
- Dairy-free: Skip the butter and Parmesan, and use olive oil with nutritional yeast for a dairy-free twist that’s still comforting.
- Spice it up: For a bit of a kick, a pinch of chili flakes mixed in with the pepper adds just the right amount of warmth.
Step-by-Step: How I Make Easy Chicken Risotto Recipe
Step 1: Prepare and Warm Your Stock
I always start by heating my chicken stock in a saucepan and keeping it warm on very low heat. This makes sure the risotto cooks evenly and keeps its creamy texture. Trust me, adding cold stock straight into the risotto can shock the rice and slow down cooking.
Step 2: Sauté Onion and Chicken
In a large pan, heat olive oil and butter together. When the butter melts, add finely chopped onion and cook it gently until it’s clear—about 3-4 minutes. Then toss in the diced chicken breast. Fry it until it’s just starting to turn white on the outside; you don't want to cook it fully here. This gives it a nice sear and keeps it juicy after cooking with the rice.
Step 3: Add Bell Pepper and Arborio Rice
Next, add your diced red bell pepper and let it cook for a few more minutes to gently soften. Then stir in the arborio rice. Make sure every grain is coated in that buttery mixture—it helps the rice toast a little, bringing out nutty flavors and prepping it to soak up all that good stock.
Step 4: Ladle in Warm Stock Gradually
This is the heart of the risotto method. Add a ladle of your warm chicken stock, stirring often until the rice has absorbed most of the liquid before adding the next ladle. Keep doing this, stirring frequently, for about 17-25 minutes. You’ll notice the dish getting creamy and the rice softening to that perfect bite—soft but still with a tiny bit of chew.
Step 5: Final Touches and Seasoning
Once the rice is cooked and the risotto looks creamy and luscious, stir in grated Parmesan cheese and a sprinkle of black pepper. This is when the flavors really come together with a luscious, cheesy finish that’s hard to resist.
Top Tip
I’ve made plenty of risottos over the years, and the biggest game-changer is patience with your stock additions. Stirring often lets the rice release starch gradually, which creates that velvety texture we love. Rushing this step leads to mushy or undercooked rice, so slow and steady really wins the race.
- Keep Stock Warm: Adding cold stock drops the cooking temperature, so always keep your broth warm on low heat while you cook.
- Stir Often: Frequent stirring prevents the rice from sticking and helps release the starch, making the risotto creamy without extra cream.
- Don’t Overcook Chicken Early: Browning the chicken partially but not fully cooking it upfront keeps it tender after cooking with the rice.
- Use Fresh Parmesan: Freshly grated cheese melts better and adds richer flavor compared to pre-grated.
How to Serve Easy Chicken Risotto Recipe
Garnishes
I love topping my chicken risotto with a handful of freshly chopped parsley and an extra sprinkle of Parmesan. The fresh herbs add a pop of color and brightness that balances the richness perfectly.
Side Dishes
This risotto pairs beautifully with a light green salad dressed with lemon vinaigrette or some roasted seasonal vegetables. If you want to keep it cozy, a slice of crusty bread for mopping up the creamy sauce is always welcome at the table.
Creative Ways to Present
For special dinners, I like to serve this risotto in warmed shallow bowls and top each serving with grilled chicken slices instead of diced inside. It makes it feel restaurant-worthy and perfect for impressing guests without extra fuss.
Make Ahead and Storage
Storing Leftovers
Store your leftover chicken risotto in an airtight container in the fridge for up to 3 days. I find it holds its flavor well, just stir in a splash of broth or water when reheating to bring back that creamy texture.
Freezing
I personally prefer fresh risotto but have frozen leftovers when in a pinch. Freeze in portioned containers with a bit less Parmesan to avoid overly tough texture when reheated. Thaw in the fridge overnight before warming gently.
Reheating
Reheat gently in a pan over low heat, stirring often and adding a little stock or water. Microwave works too, but go low power and stir regularly to help it heat evenly without drying out.
Frequently Asked Questions:
Absolutely! Chicken thighs will give you a bit more richness and stay juicy, but they might take a little longer to cook. Just dice them evenly and keep an eye on the cooking time.
You don’t need to stir nonstop, but frequent stirring is key. It helps the rice release starch and absorb the stock evenly without sticking to the pan. I usually stir every minute or so between ladle additions.
Definitely. Swap chicken and chicken stock for vegetable stock and use plant-based butter or olive oil. You can add mushrooms, peas, or asparagus for extra flavor and texture — just skip the Parmesan or use a dairy-free alternative.
The rice should be creamy and tender but still have a slight bite in the center (al dente). It usually takes between 17 to 25 minutes of adding stock gradually; taste testing is your best guide!
Final Thoughts
This Easy Chicken Risotto Recipe has become one of my absolute favorites because it brings comfort and elegance to the table without stress. I don’t think I’ll ever stop loving that luscious texture and the way the simple ingredients come together like magic. I hope you enjoy making it as much as I do – it’s a sure way to impress yourself (and your dinner guests) without breaking a sweat.
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Easy Chicken Risotto Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Description
A creamy, flavorful Chicken Risotto with tender diced chicken, red bell peppers, and Parmesan cheese, perfect for a hearty family dinner ready in 30 minutes.
Ingredients
Main Ingredients
- 4 cups chicken stock
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion (finely chopped)
- 1.5 pound chicken breast (boneless, diced)
- 2 cups red bell pepper (diced)
- 1 cup arborio rice
- ½ cup parmesan cheese (grated)
- ½ teaspoon black pepper
Instructions
- Warm the Stock: Heat 4 cups chicken stock in a saucepan and keep it warm over low heat to use for cooking the risotto.
- Sauté Onion: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large saucepan over medium heat. Add the finely chopped onion and cook until translucent and soft, about 3-5 minutes.
- Cook Chicken: Add the diced chicken breast to the pan and cook until the outside is just white, not fully cooked through, about 4-5 minutes.
- Add Bell Peppers: Add the diced red bell pepper to the chicken and continue cooking for another 3-4 minutes until the peppers soften.
- Toast Rice: Stir in the arborio rice to coat it fully with the oil and butter. Toast the rice for about 1-2 minutes, stirring constantly.
- Cook Risotto: Add a ladle of the warm chicken stock to the rice mixture and stir frequently until the liquid is mostly absorbed. Continue adding the stock one ladle at a time, stirring often, allowing each addition to be absorbed before adding the next. This process should take about 20-25 minutes.
- Finish Risotto: Once the rice is creamy and fully cooked, stir in the grated Parmesan cheese and black pepper. Adjust seasoning as needed.
- Serve: Remove from heat and serve the chicken risotto hot, garnished with extra Parmesan if desired.
Notes
- This recipe is easy to prepare and perfect for a quick weeknight family meal.
- Using warm stock is essential to achieve the creamy texture typical of risotto.
- You can substitute chicken stock with vegetable stock for a lighter flavor.
- Add a splash of white wine before adding the stock for extra depth of flavor if desired.
- Keep stirring frequently to release the starch in the rice for that perfect creamy consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 498 kcal
- Sugar: 4 g
- Sodium: 1344 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.1 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 44 g
- Cholesterol: 127 mg
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