One Pot Chicken Mushroom Risotto Recipes

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CREAMY ONE-POT PASTA WITH CHICKEN AND MUSHROOMS



Creamy One-Pot Pasta With Chicken and Mushrooms image

Cooking pasta the way you would make risotto may sound new and hip. But it's at least old enough to have been demonstrated to me in Rome in 1976, and I imagine as old as pasta itself. In this method, the liquid is minimized: there's no need for a gallon per pound of pasta. The liquid is added gradually to the pasta, which absorbs it completely and thereby retains its starch. This makes the pasta creamy and rich; it also gains the flavor of the stock. You can use pretty much any pasta shape you like, but timing will vary depending on size. This approach may seem like more work than making pasta in the ordinary way. But as the making of the "sauce" is integrated into the pasta-cooking, it really becomes a one-dish meal - as interesting as risotto, and even a bit quicker. Here is a combination of gemelli with mushrooms and chicken to get you started.

Provided by Mark Bittman

Categories     dinner, one pot, pastas, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons olive oil, more as needed
1 shallot or small onion, chopped
1 tablespoon minced garlic
2 cups crimini, shiitake or button mushrooms, cleaned, trimmed and sliced
1/2 pound cut pasta like gemelli or penne, or long pasta broken into bits
Salt and freshly ground black pepper
1/2 cup dry white wine or water
3 to 4 cups chicken or vegetable stock
2 boneless chicken thighs, diced
Chopped fresh parsley, optional
Freshly grated Parmesan, optional

Steps:

  • Put 2 tablespoons olive oil in a large, deep skillet over medium heat. When hot, add shallot, garlic and mushrooms. Cook, stirring occasionally, until mushrooms soften and begin to brown on edges, about 10 minutes. Add pasta and cook, stirring occasionally, until it is glossy and coated with oil, 2 to 3 minutes. Add a little salt and pepper, then wine. Stir and let liquid bubble away.
  • Ladle stock into skillet 1/2 cup or so at a time, stirring after each addition and every minute or so. When liquid is just about evaporated, add more. Mixture should be neither soupy nor dry. Keep heat at medium and stir frequently.
  • Begin tasting pasta 10 minutes after you add it; you want it to be tender but with a tiny bit of crunch. When pasta is about 3 to 4 minutes away from being done, add chicken and stir to combine. Continue to cook until chicken is done - it will be white on inside when cut - and pasta is how you like it. Taste, adjust seasoning, garnish with parsley and Parmesan if using, and serve.

Nutrition Facts : @context http, Calories 558, UnsaturatedFat 16 grams, Carbohydrate 56 grams, Fat 23 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 5 grams, Sodium 999 milligrams, Sugar 7 grams, TransFat 0 grams

ONE-POT BACON AND WILD MUSHROOM RISOTTO RECIPE BY TASTY



One-Pot Bacon And Wild Mushroom Risotto Recipe by Tasty image

Here's what you need: olive oil, medium onion, bacon, wild mushrooms, arborio rice, dry white wine, chicken broth, parmesan cheese

Provided by Tasty

Categories     Dinner

Time 40m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons olive oil
1 medium onion, sliced
5 strips bacon, diced
8 oz wild mushrooms, such as porcini or shiitake, sliced
1 ½ cups arborio rice
½ cup dry white wine, such as Sauvignon Blanc
5 cups chicken broth
½ cup parmesan cheese, plus more for garnish

Steps:

  • In a 5-quart Dutch oven, heat the olive oil over medium heat.
  • Add the onion and cook 3-4 minutes until soft and slightly transparent.
  • Add the bacon and stir constantly until it starts to crisp.
  • Add the mushrooms and cook for an additional 2 minutes.
  • Add the arborio rice and cook for one minute, stirring constantly so the oil coats the grains.
  • Stir in the white wine and simmer 2-3 minutes, stirring occasionally.
  • Add one cup (235ml) of the chicken stock and simmer over medium heat for about 5 minutes, stirring occasionally.
  • Once the rice absorbs most of the liquid, continue to add 1-2 cups (235-470ml) of stock at a time until the liquid is absorbed and the rice is cooked through, about 25-30 minutes total.
  • NOTE: The risotto should be al dente and fall back in on itself when you run the spoon along the bottom of the pot.
  • Stir in the Parmesan cheese and remove from the heat.
  • Serve and garnish with extra Parmesan cheese.
  • Enjoy!

CHICKEN AND RICE WITH MUSHROOMS



Chicken and Rice with Mushrooms image

This one pot Chicken and Rice with Mushrooms recipe is smooth, creamy, hearty comfort food at its best.

Provided by Katerina | Easy Weeknight Recipes

Categories     Dinner

Time 45m

Number Of Ingredients 15

3 tablespoons butter
1 tablespoon olive oil
1 small yellow onion, (diced)
12 ounces chicken breasts, (diced)
½ teaspoon garlic powder
½ teaspoon sweet paprika
¼ teaspoon onion powder
8 ounces sliced mushrooms
salt, (to taste)
fresh ground pepper, (to taste)
3 cloves garlic, (minced)
1¼ cups long grain white rice
3 cups low sodium chicken broth
grated Parmesan, (for garnish)
chopped fresh parsley, (for garnish)

Steps:

  • Preheat oven to 375˚F.
  • Combine butter and olive oil in a large oven-safe skillet and set over medium high heat; Melt butter.
  • Add onions to skillet and cook for 2 minutes.
  • Season chicken with garlic powder, paprika, and onion powder.
  • Add chicken to the skillet; cook for 5 minutes, or until golden brown on all sides.
  • Stir in mushrooms; season with salt and pepper, stir, and continue to cook for 4 minutes, stirring frequently, until mushrooms are tender.
  • Stir in garlic.
  • Add rice and cook for 1 minute.
  • Add chicken broth; increase heat to high and bring to a boil.
  • Turn off heat. Cover skillet with a lid and bake in the oven for 30 minutes.
  • Remove cover and continue to bake for 3 more minutes, or until liquid is absorbed.
  • Remove from oven and let stand 5 minutes.
  • Garnish with Parmesan cheese and parsley; serve.

Nutrition Facts : Calories 469 kcal, Carbohydrate 53 g, Protein 28 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 77 mg, Sodium 235 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

ONE-POT CHICKEN & MUSHROOM RISOTTO



One-pot chicken & mushroom risotto image

Risotto is the ultimate one-pot winter supper - the perfect vehicle for letting simple, comforting ingredients shine. Scatter on cheese and parsley to serve

Provided by Chelsie Collins

Categories     Dinner, Main course, Supper

Time 50m

Number Of Ingredients 9

60g butter
1 large onion, finely chopped
2 thyme sprigs, leaves picked
250g pack chestnut mushrooms, sliced
300g risotto rice
1½l hot chicken stock
200g cooked chicken, chopped into chunks
50g grated parmesan, plus extra to serve (optional)
small pack parsley, finely chopped

Steps:

  • Heat the butter in a large pan over a gentle heat and add the onion. Cook for 10 mins until softened, then stir in the thyme leaves and mushrooms. Cook for 5 mins, sprinkle in the rice and stir to coat in the mixture.
  • Ladle in a quarter of the stock and continue cooking, stirring occasionally and topping up with more stock as it absorbs (you may not need all the stock).
  • When most of the stock has been absorbed and the rice is nearly cooked, add the chicken and stir to warm through. Season well and stir in the parmesan and parsley. Serve scattered with extra parmesan, if you like.

Nutrition Facts : Calories 615 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 37 grams protein, Sodium 1.5 milligram of sodium

CREAMY ONE POT CHICKEN AND ORZO RISOTTO WITH BACON



Creamy One Pot Chicken and Orzo Risotto with Bacon image

Creamy One Pot Chicken and Orzo "Risotto" with Bacon is an easy, comforting and soul-satisfying dinner that's also super versatile!

Provided by By: Carol | From A Chef's Kitchen

Categories     Pizza and Pasta

Time 45m

Number Of Ingredients 11

8 slices bacon (halved and sliced lengthwise to make 16 mini strips)
2 tablespoons unsalted butter
1 small onion (finely chopped (approximately 1 cup))
½ teaspoon salt
4 cloves garlic (minced)
1 heaping cup dried orzo pasta
2-3 cups chicken broth (or as needed)
¼ cup heavy cream (or whipping cream)
½ cup grated Asiago cheese (or Parmesan or Romano cheese, plus more for serving)
2 cups diced cooked chicken
Chopped fresh parsley (optional)

Steps:

  • Place the bacon in a high-sided skillet or sauté pan. Heat to medium-high. When the bacon begins to cook, reduce heat to medium and brown until crisp. Transfer to a paper towel-lined plate. When cool to the touch, crumble half the bacon leaving the remaining mini strips for garnish.
  • Save 1 tablespoon of the bacon fat in the pan and discard the rest.
  • Add the butter to the bacon fat in the pan over medium-high heat. Add the onion and salt. Reduce heat to medium-low and cook 8 - 10 minutes or until onion is very soft. (The salt is going to help sweat and soften the onion and keep it from browning.)
  • Add the garlic and cook briefly until fragrant (15 seconds). Add the orzo and stir 1 - 2 minutes or until it turns golden in color.
  • Slowly add 2 cups of the chicken broth. Bring to a boil then reduce heat to medium low. Simmer uncovered for 12 - 15 minutes or until the pasta is al dente and much of the liquid has been absorbed. (If necessary, add additional broth to keep it from becoming dry.)
  • Stir in the cream, cheese and chicken. Continue to stir until the cheese has melted and the chicken is heated through. Stir in the crumbled bacon. Season to taste with salt if desired.
  • Serve in bowls with additional cheese if desired. Garnish with chopped fresh parsley if desired and reserved bacon strips.

Nutrition Facts : ServingSize 1, Calories 308 kcal, Carbohydrate 4 g, Protein 16 g, Fat 25 g, SaturatedFat 12 g, Cholesterol 88 mg, Sodium 1020 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 11 g

CHICKEN RISOTTO



Chicken Risotto image

This chicken risotto only uses one pan and is ready in 30 minutes! It's creamy, delicious, and the whole family will ask for it again and again.

Provided by Amy Anderson

Categories     Dinner

Time 25m

Number Of Ingredients 7

1 lb chicken breast tenders
1 T butter
1 can Campbell's Condensed Cream of Chicken soup
1 can Campbell's Condensed Cream of Mushroom soup
2 cups water
3 cups uncooked instant white rice
1 cups frozen veggies, (like peas and carrots)

Steps:

  • Season the chicken as desired. Heat the butter in a a 3-quart saucepan over medium-high heat. Add the chicken and cook for 10 minutes or until well-browned on both sides. Remove the chicken and let cool on a plate.
  • Stir the soups and water into your saucepan. Heat to a boil.
  • Stir in the rice and veggies. Cook until rice is done and veggies have softened, about 15 - 20 minutes.
  • Return the chicken to the saucepan and reduce the heat to low. Cover and cook for five minutes or until the chicken is cooked through and the sauce reduces to a more creamy consistency.
  • Remove from heat and let stand about five minutes before serving.

Nutrition Facts : Calories 696 calories, Carbohydrate 73 grams carbohydrates, Cholesterol 69 milligrams cholesterol, Fat 31 grams fat, Fiber 4 grams fiber, Protein 29 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1 serving, Sodium 2223 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 21 grams unsaturated fat

ONE POT CHICKEN AND MUSHROOM ORZO



One Pot Chicken and Mushroom Orzo image

Amazingly creamy orzo with juicy chicken, mushrooms and baby spinach. All made in one skillet, even the uncooked pasta!

Provided by Chungah Rhee

Categories     entree

Yield 4 servings

Number Of Ingredients 15

1 1/2 pounds boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
8 ounces cremini mushrooms, halved
2 large shallots, diced
3 cloves garlic, minced
4 teaspoons chopped fresh thyme leaves
2 tablespoons all-purpose flour
3 cups chicken stock
1 1/2 teaspoons Dijon mustard
1 cup orzo pasta
3-4 cups baby spinach
1/3 cup freshly grated Parmesan
1/4 cup heavy cream
2 tablespoons chopped fresh parsley leaves

Steps:

  • Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper. Melt butter in a large skillet over medium heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Add mushrooms and shallot, and cook, stirring frequently, until tender, about 3-5 minutes. Stir in garlic and thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Stir in chicken stock and Dijon, scraping any browned bits from the bottom of the skillet. Stir in orzo; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 6 minutes. Stir in spinach, Parmesan and heavy cream until the spinach has wilted, about 3 minutes. Return chicken to the skillet. Serve immediately, garnished with parsley.

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