Name: Easy Chicken Risotto Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian
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; 1/2 cup parmesan cheese (grated); 1/2 teaspoon black pepper

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.

A white bowl filled with creamy risotto shows soft, light beige rice mixed with small pieces of red, yellow, and green bell peppers scattered throughout. On top, there is a light sprinkling of finely grated white cheese adding texture. The bowl rests on a white marbled surface with blurred silver cutlery and a red and white string in the background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Chicken Risotto Recipe
Top Tip
How to Serve Easy Chicken Risotto Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Chicken Risotto Recipe

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.

Flat lay of a small white ceramic bowl filled with golden olive oil, a pat of fresh creamy butter on a white ceramic plate, one whole small onion with smooth papery skin, a pile of diced boneless chicken breast pieces, a handful of diced vibrant red bell pepper, a small white ceramic bowl of pearly white arborio rice grains, a small white ceramic bowl containing finely grated parmesan cheese, a small white ceramic bowl with cracked black peppercorns, and a white ceramic bowl filled with rich golden chicken stock, all arranged in perfect symmetry 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 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.

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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.

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

This image shows a white bowl filled with a creamy pasta dish. The pasta is short and ridged, mixed with bits of red, yellow, and green bell peppers scattered throughout. The sauce is light and smooth, coating the pasta evenly, and shredded cheese is sprinkled on top. The bowl is placed on a wooden board with cutlery and a glass in the blurred background, all on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

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:

Can I use chicken thighs instead of breast?

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.

Do I have to stir constantly while adding stock?

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.

Can I make this risotto vegan or vegetarian?

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.

How do I know when the risotto is done?

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.