Comfort food meets elegance in this recipe for One Pot Chicken with Creamy Shiitake Risotto. Packed with savory chicken, earthy shiitake mushrooms, and a creamy, cheesy risotto base, this dish is the epitome of cozy, indulgent cooking with minimal clean up. Perfect for weeknight dinners or an impressive meal for entertaining, it's as versatile as it is delicious.
This dish shines year-round but is especially delightful during cooler months when you're craving something hearty and warming. It's also a crowd-pleaser for holidays or intimate family dinners, delivering flavors that are both rich and comforting.
Looking for more quick recipes that impress? You might like my Coffee-Rubbed Pork Tenderloin with Chimichurri Sauce and my recipe for Korean Beef and Broccoli Bowls!
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Ingredients
This dish is made of two essential components that come together to create a quick and delicious meal: perfectly seasoned and seared bone-in, skin-on chicken quarters and creamy shiitake risotto. This dish is assembled in one pot making clean-up a breeze!
Chicken
The chicken in this dish is seasoned with a dry brine (this step is optional but highly recommended) for maximum flavor and a crispy finish. The brine involves salting the chicken and allowing it to rest uncovered overnight in the fridge, which draws out moisture and enhances texture and taste. When cooked in bacon fat or oil, the chicken takes on a beautiful golden color, adding rich flavor to the entire dish.
For more information on dry brining, the differences between salt varieties, and how to use them, check out my article that does a deep dive on all things salt!
Another one of my favorite "comfort food" recipes that uses bone-in, skin-on chicken is ultra-savory chicken thigh enchiladas.
Creamy Shiitake Risotto
The creamy shiitake risotto serves as the hearty "backbone" of this recipe. Arborio rice, cooked in a blend of chicken stock, heavy cream, and Parmesan, takes on a rich and luxurious texture. The earthy shiitake mushrooms, paired with thyme and a hint of nutmeg, add depth to the dish, while a finishing touch of lemon juice and zest brightens up every bite.
- Shiitake mushrooms
- Shallot
- Fresh thyme
- Ground nutmeg
- Paprika
- Cayenne
- Dry white wine
- Arborio rice
- Chicken stock
- Heavy cream
- Parmesan cheese
- Lemon juice and zest
- Kosher salt
- Black pepper
Instructions
The instructions below will guide you step by step to ensure your dish turns out perfect every time. This is a really fun dish to make as it incorporates a multitude of cooking techniques (browning, deglazing, braising, etc.) that are crucial for success in the kitchen!
Step 1 - Dry Brine (Optional): The night before, separate the chicken into legs and thighs, and season it with kosher salt under the skin. Let it rest uncovered in the fridge overnight for a crispier finish. If not doing the dry brine, add the salt to the chicken right before cooking.
Step 2 - Preheat & Sear: Preheat oven to 375°F. Add some unsalted butter, or oil with an optional tablespoon of bacon fat, and sear the chicken, flipping occasionally until golden brown, approximately 6 to 8 minutes total, then remove and set aside.
Step 3 - Cook the Mushrooms: Sauté the shiitake mushrooms until well browned, about 5 to 7 minutes. Add shallots for the last 2 minutes, and cook until tender.
Step 4 - Build Flavor & Deglaze: Add fresh thyme, nutmeg, paprika, and cayenne; deglaze with white wine and cook until the liquid has evaporated, about 2 to 3 minutes.
Step 5 - Make the Risotto: Stir in the Arborio rice and cook for 1 to 2 minutes. Add the chicken stock, heavy cream, and slowly add in the Parmesan.
Step 6 - Bake: Bring to a boil and return the chicken with any collected juices to the pan. Cover and bake for 20 minutes, uncovering for the last 10 minutes to finish. Remove and allow to cool partially covered for 5 to 10 minutes.
Step 7 - Finish: Add the lemon zest, lemon juice, and taste the risotto for salt and pepper, adding any as needed. Finish by garnishing with a touch of fresh thyme.
Step 8 - Serve: Scoop a large spoonful of risotto onto a plate, and top with a piece of chicken of your choice and serve warm.
Variations
Want to tweak this recipe to suit your tastes? These variations below are just some ideas that would give this dish a personal touch. Let me know in the comments how you made this recipe your own!
- Chicken: Use skinless chicken thighs or breasts for a lighter touch. (The cooking time may need to be adjusted since boneless white meat cooks faster than dark meat.)
- Mushroom Varieties: Swap the shiitake mushrooms for cremini, portobello, oyster, or any other mushroom variety you can get your hands on. Check out your local farmer's market to try out some seasonal varieties.
Equipment
Having the right tools on hand makes this recipe much easier to make. Here's what you'll need and possible substitutes if you don't have certain items:
- Dutch oven, enameled braiser, or other oven-safe heavy-bottom pot - Having a large, oven-safe dish is key to cooking everything in one dish. Check out this enameled 3.6 quart cast iron braiser from Lodge.
- Instant-read thermometer - This is optional as the chicken will cook all the way through if you follow the recipe as written. But for peace of mind, I love my Themapen ONE by Thermoworks to make sure everything is cooked through completely. It's a little pricey, but they are super accurate and come with an awesome 5-year warranty.
Storing and Reheating
Storing
Refrigerate leftovers in an airtight container for up to 5 days. Transfer to the freezer for any longer.
Reheating
There are a few options when it comes to reheating leftovers: reheat everything together low and slow, or separate the chicken from the risotto and heat the parts independently.
If you're not in a rush, you can heat everything all together by using gentle heat (medium to medium-low on the stovetop, or 325 to 350°F in the oven/toaster oven) for about 10 to 15 minutes. Add a splash of chicken stock, more cream, or a touch of milk to refresh the risotto.
I prefer separating the chicken from the risotto as it allows things to heat up a bit quicker. Heat the risotto on the stovetop over medium-high heat with a bit of heavy cream and/or chicken stock to refresh it until warm. While that's heating, use an oven/toaster oven set to 400°F and heat the chicken pieces for about 5 to 7 minutes until warm.
Top Tip
Properly searing the chicken over medium-high heat helps achieve a deep golden-brown color on the chicken. This not only enhances the flavor of the chicken, but it also leaves flavorful bits (called fond) in the pan, which takes the risotto to the next level.
Frequently Asked Questions
Yes, you can use boneless, skinless chicken thighs or breasts for a quicker cook time, but you may sacrifice some flavor. Bone-in chicken adds depth to the dish by infusing the risotto with rich, savory juices. If using boneless chicken, reduce the cooking time in the oven by about 5 to 10 minutes and check for an internal temperature of 165°F to prevent overcooking.
A dry white wine such as Pinot Grigio, Chardonnay, or Sauvignon Blanc works best. These wines complement the creamy risotto and balance the earthiness of the shiitake mushrooms. If you prefer red wine, go for a light-bodied option like Pinot Noir.
Yes! If you prefer to skip the wine, substitute it with extra chicken stock or omit it completely. Add a teaspoon of white wine vinegar or add a touch more lemon juice than the recipe calls for to add extra acidity for balance.
Related Recipes
Looking for other recipes like this? Check out these other easy and/or one-pot recipes below!
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Recipe
One Pot Chicken with Creamy Shiitake Risotto
Equipment
- Kitchen Twine
Ingredients
Chicken
- 3 lbs. Bone-in Chicken Quarters About 3 quarters, separated, or 6 Bone-in Chicken Thighs
- 2 ½ teaspoons Kosher Salt
- 2 tablespoons Unsalted Butter
- 1 tablespoon Bacon Fat or Neutral Oil Plus more as needed
Shitake Risotto
- 5 oz Shiitake Mushrooms Stems removed and sliced into ¼-inch-thick slices (About 2 cups)
- 1 Shallot Finely minced
- 4 - 5 Sprigs Fresh Thyme Tied together into a bundle with kitchen twine
- ⅛ teaspoon Ground Nutmeg
- ⅛ teaspoon Paprika
- 1 pinch Cayenne
- ½ cup Dry White Wine Pino Grigio or Chardonnay
- 2 cups Arborio Rice
- 4 cups Chicken Stock
- 1 ½ cups Heavy Cream
- ¾ cup Parmesan Grated
- Juice and Zest from 1 Lemon About 2 tablespoons
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper
Instructions
Optional Dry Brine Instructions
- Optional, but recommended dry brine: The day before cooking, add the salt underneath the chicken skin as evenly as possible. Place the chicken on a wire rack-lined baking sheet uncovered in the refrigerator and rest overnight.
- If not using the dry brine, add the salt under the chicken skin as evenly as possible and allow to rest while the pan is heating (steps below).
Chicken
- Preheat oven to 375°F. Heat a Dutch oven or a braiser over medium-high heat until hot. Add butter and bacon fat (or other neutral oil; I prefer bacon fat as it adds a bit of smokey/savory depth to the dish), then add the chicken pieces. Sear for 6 to 8 minutes, flipping occasionally to develop some color until golden-brown. The chicken will not be cooked all the way through at this point, which is ok. Remove the chicken from the pan and reserving the drippings that collect as it rests.
Creamy Shiitake Risotto
- Add more butter, oil, or bacon fat to the braiser (if needed), and add the sliced shiitake mushrooms. Sear for about 5 minutes, stirring frequently. Add the minced shallots and cook for an additional 3 to 5 minutes until translucent.
- Add the bundle of fresh thyme, paprika, nutmeg, and cayenne and cook for 1 minute until fragrant. Deglaze the pan with white wine, scraping up any stuck-on bits from the pan, and cook for 4 to 5 minutes until the liquid has mostly evaporated.
- Add the arborio rice and sauté for 2 to 3 minutes. Add the chicken stock and deglaze the pan by scraping any fond off the bottom of the pan. Add the heavy cream and slowly stir in the parmesan cheese. Bring the mixture to a boil over high heat, then return the chicken pieces to the pan.
- Cover the pan with the lid and transfer to the oven. Cook for 20 minutes covered. Uncover and cook for an additional 10 minutes until the risotto is completely cooked (but not mushy) and the chicken reaches at least 165°F internal on an instant read thermometer. Remove the thyme bundle and discard.
- Top the whole dish with the lemon juice and lemon zest, and taste for additional salt and pepper. Garnish with fresh thyme leaves and serve.
Ericka says
A new weeknight staple in our house! A budget meal that doesn't taste like it? Sign me up! Our family of 4 can get two nights worth meals out of this dish. Comes together really easy too!