Creamy Chicken Risotto is a delicious dish packed with flavor and easy to make right on the stove top! Serve it alongside your favorite meal or on its own with a salad!
I am a big fan of all things creamy and delicious. Add in mushrooms, bacon, and chicken and I am sold. I think one of the reasons I love this Crock Pot Beef Stroganoff so much is the creaminess and the mushrooms. Maybe I should add bacon to it for the future. Anyway, it wasn’t until I was in high school that I tried risotto. And I always thought it would take forever to make. But I was wrong, this creamy chicken risotto doesn’t take even an hour, and is so fun of that rich creamy, risotto flavor that I want to make it all the time.
CREAMY CHICKEN RISOTTO
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For this recipe, I like to start with pre-cooked chicken. I will sometimes grab a rotisserie chicken from my local grocery store, or I will cook up some chicken ahead of time. It speeds things along. I like to add my chicken when I add my sauce ingredients, but if you are using already warm rotisserie chicken, feel free to stir it in with the peas at the end. You don’t want it to be overcooked or anything.
The sauce for this risotto is an easy one, and very good. Adjust the seasonings to your personal preference. You can also add more or less milk and cream to get the creaminess you desire.
Risotto is traditionally a little runny, but my family likes it a touch drier. The kids seem to think it is more like a casserole that way and eat it better. So I go with it. But if you want more sauce, add more milk, or you could even stir in some alfredo that is premade.
Want more rice recipes?
- Roasted Garlic Cheesy Rice
- Easy Fried Rice
- Syrian Rice
- Cheesy Zucchini Rice
- Cranberry Pear Walnut Rice Pilaf
- More side dish recipes…
Tools used to make this Creamy Chicken Risotto recipe
Large Saucepan: This skillet is my go-to kitchen tool. It’s large circumference and high sides make it perfect for cooking anything from one pan meals to soups and sauces.
Knives: A good set of kitchen knives is essential for any cook. This set is the best one I’ve owned so far and it comes with a knife block, steak knives, and an array of larger knives perfect for all your slicing, chopping, and cutting needs.
Cutting Board: A good-sized cutting board is a must for home cooks. This board is thick & sturdy and makes recipe prep a breeze.
- 4 cups of water
- 1 ½ cups white rice
- 3 cups diced chicken
- ½ cup bacon crumbles
- ¼ cup white onions
- 1 cup fresh sliced mushrooms
- 4 Tbsp. white cooking wine
- 1 Tbs dried onion flakes
- 1 tsp garlic powder
- ¼ tsp black pepper
- 1 Tbs dried parsley
- 1 tsp basil
- 2 tsp chicken bullion
- 2 Tbs minced garlic
- 8 ounces cream cheese
- 1/2 cup heavy cream
- 1/2 cup milk
- 2 Tbs butter
- ¼ cup shredded parmesan cheese
- ½ cup petite peas
- In a large saucepan, over high heat, add 4 cups water and bring to a boil.
- Add rice to water, and once it starts bubbling again, cover, and turn down the heat, let simmer 20 minutes.
- Turn heat back up to medium, and add in chicken, bacon, onions, mushrooms, and all of the sauce ingredients, and stir until the cream cheese has melted.
- Cover and let cook about 5 minutes, at this point, the rice should be soft.
- Add in the peas and shredded parmesan cheese, and remove from heat.
- Serve immediately.
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