Name: Chicken Mushroom Risotto with Thyme Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 3 shallots (or 1 onion, chopped); 2 skinless, boneless chicken breasts (cubed); 150g/5oz mushrooms; 2 cloves garlic; 300g/1.5 cups Arborio rice; 125ml/1/2 cup dry white wine (or Vermouth); 1 litre/4 cups water; 1 tbsp fresh thyme leaves (or 1 tsp dried thyme); 50g/1/2 cup Parmesan cheese; Salt to taste

If you’re craving something cozy, creamy, and downright comforting, I’ve got just the thing for you. My Chicken Mushroom Risotto with Thyme Recipe is one of those magical dishes that feels fancy but is actually easy enough to whip up on a weeknight. Packed with tender chicken, earthy mushrooms, and fragrant thyme, this risotto turns simple pantry ingredients into a bowl of absolute deliciousness. Stick with me here—you’re going to want to keep this recipe close.

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Why You’ll Love This Recipe

Simple, One-Pan Meal: Everything cooks in one pan, which means less mess and more enjoying your food.
Perfectly Creamy Texture: The arborio rice gives you that luscious, creamy risotto without the fuss of constant stirring.
Layered Flavors: The thyme and mushrooms bring beautiful earthy notes that complement the tender chicken perfectly.
Family-Friendly Comfort: My whole family goes crazy for this one—really, it’s one of those meals that feels like a warm hug.

A close-up of creamy risotto served in a white bowl with a pale green-blue inner glaze texture. The risotto has a light beige color with soft, plump rice grains and visible chunks of light brown chicken and dark brown mushrooms. A small green herb sprig rests on top as garnish. A silver fork sits on the right side partially stuck into the risotto. The background is a white marbled texture with a few out-of-focus green herb stems visible at the top. photo taken with an iphone --ar 2:3 --v 7 - Chicken Mushroom Risotto with Thyme, creamy chicken mushroom risotto, easy mushroom risotto recipe, comforting weeknight risotto, thyme flavored risotto

Ingredients You’ll Need

This Chicken Mushroom Risotto with Thyme Recipe centers around simple, fresh ingredients that really let the flavors shine. When selecting your mushrooms, I found that cremini or button mushrooms work beautifully—plus, fresh thyme really elevates the dish, but dried thyme is a great backup if that’s what you have on hand.

Flat lay of a small white ceramic bowl with golden olive oil, three fresh shallots with light purple and white skins, two plump skinless boneless chicken breasts cubed, a handful of fresh brown mushrooms including halved and whole ones, two whole cloves of garlic with smooth white skins, a small white ceramic bowl filled with pearly white Arborio rice, a small white ceramic bowl holding clear dry white wine, a small white ceramic bowl filled with fresh green thyme leaves, a small white ceramic bowl of finely grated pale yellow Parmesan cheese, and a small white ceramic bowl of coarse sea salt crystals, all arranged with perfect symmetry and realistic proportions, placed 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 Mushroom Risotto with Thyme, creamy chicken mushroom risotto, easy mushroom risotto recipe, comforting weeknight risotto, thyme flavored risotto

Olive oil: Gives a gentle fruitiness and helps everything sauté nicely without sticking.
Shallots (or onion): Adds sweetness and depth once softened—shallots are my favorite here, but an onion works well too.
Skinless, boneless chicken breasts: Cubed for quick, even cooking throughout the risotto.
Mushrooms: Earthy and meaty, they soak up flavor and add fantastic texture.
Garlic: Just a couple of cloves—enough for a gentle kick without overpowering things.
Arborio rice: The star for that creamy, chewy risotto texture everyone loves.
Dry white wine (or Vermouth): Adds acidity and complexity—don’t skip this if you can help it!
Water: The cooking liquid; keeping it warm helps maintain temperature while cooking the rice.
Fresh thyme leaves (or dried thyme): Herbaceous and fragrant; thyme is a flavor match made in heaven for mushrooms and chicken.
Parmesan cheese: For that cheesy punch and smooth finish that makes risotto irresistible.
Salt: To season at key points, so the flavors pop perfectly.

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.

Variations

I love making this Chicken Mushroom Risotto with Thyme Recipe as is, but you can easily mix it up based on what you have in your pantry or what mood you’re in. Don’t be afraid to make it your own—add, subtract, or swap ingredients to suit your tastes!

Switch Up the Protein: I’ve tried swapping chicken for tender pieces of turkey or even sautéed shrimp, and it works surprisingly well.
Go Vegetarian: Simply leave out the chicken and add extra mushrooms or even roasted butternut squash for a cozy fall twist.
Use Broth Instead of Water: For an even richer flavor, you can swap the water with chicken or vegetable broth—I tend to use broth when I want something extra savory.
Herb Variations: While thyme is my go-to, you can experiment with rosemary or sage for a different herbal profile.

How to Make Chicken Mushroom Risotto with Thyme Recipe

Step 1: Prep Like a Pro

Start by chopping your shallots and mincing the garlic. Cube your chicken breasts into bite-sized pieces and slice the mushrooms—halving large ones and leaving the smaller whole works well. Don’t forget to strip the thyme leaves from their stems! Having all your ingredients prepped and ready is a game-changer since risotto requires your attention once you start cooking.

Step 2: Sauté the Base

Heat 1 tablespoon of olive oil in a large, deep pan or wide pot over medium-low heat. Toss in the shallots and sauté gently for about a minute—this helps bring out their natural sweetness without browning. Then, add your cubed chicken with a pinch of salt and cook over medium heat just until the pieces are sealed on the outside but not cooked through—you’ll finish cooking them in the risotto later. Next, stir in the mushrooms and cook for 2-3 minutes until they start to soften. Toss in the garlic, give everything a quick stir, and get ready for the rice.

Step 3: Toast the Rice & Add Wine

Add the arborio rice to the pan and stir well, letting it toast in the olive oil for about a minute. You’ll notice the grains become slightly translucent around the edges—that’s exactly what you want. Pour in the dry white wine and use a wooden spoon to scrape up any tasty browned bits stuck to the pan’s bottom. Let the wine simmer for 2-3 minutes until mostly absorbed. This develops flavor and adds a subtle acidity that brightens the dish.

Step 4: Slowly Add Water & Thyme

Now for the classic risotto technique: add about a quarter of your warm water along with the thyme. Stir and simmer gently over medium heat—make sure the water just covers the rice. As the liquid gets absorbed, keep adding warm water a little at a time, stirring frequently to help release the rice’s creamy starches. This step usually takes 18-20 minutes. You’ll know it’s done when the rice is tender but still slightly chewy—comfort food at its finest!

Step 5: Finish with Parmesan and Rest

Once your risotto reaches the perfect creamy consistency, stir in your grated Parmesan cheese until it melts into the rice. Give it a quick taste and season with salt if needed. Cover the pan with a lid and let it rest off the heat for about 5 minutes to let the flavors meld. Serve immediately with a sprinkle of extra Parmesan and freshly cracked black pepper—this is the stage where your kitchen starts smelling absolutely amazing.

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Pro Tips for Making Chicken Mushroom Risotto with Thyme Recipe

Toast the Rice First: I learned that toasting the arborio rice in olive oil before adding any liquid keeps the grains from getting mushy and helps develop a nuttier flavor.
Use Warm Water or Broth: Adding cold water slows down cooking and can shock the rice, so keep your water warm on the stove as you ladle it in.
Don’t Rush the Stirring: Stirring regularly encourages the rice to release its natural starch and gives you that signature creamy texture.
Avoid Overcooking Chicken: Since the chicken cooks a bit more with the rice, just sear it until sealed initially to keep it tender and juicy.

How to Serve Chicken Mushroom Risotto with Thyme Recipe

A textured turquoise bowl filled with creamy light beige risotto as the base layer, mixed with medium brown whole mushrooms and light tan chunks of chicken scattered evenly on top. A few sprigs of fresh green herbs sit on one side, adding a pop of color. The bowl rests on a white marbled surface with a folded dark grey cloth nearby, and a silver fork placed inside the bowl on the right side. The overall look is soft and earthy, with natural lighting enhancing the creamy texture of the dish photo taken with an iphone --ar 2:3 --v 7 - Chicken Mushroom Risotto with Thyme, creamy chicken mushroom risotto, easy mushroom risotto recipe, comforting weeknight risotto, thyme flavored risotto

Garnishes

I always finish this risotto with an extra handful of grated Parmesan and a few twists of freshly ground black pepper. Sometimes I add a sprinkle of chopped fresh parsley or a few more thyme leaves for a pop of green and a fresh herbal note. If you’re feeling fancy, a drizzle of truffle oil will seriously impress guests.

Side Dishes

Because this risotto is so rich and filling, I like to pair it with something light and crisp, like a mixed greens salad with a lemon vinaigrette or roasted asparagus. A side of garlic bread also pairs perfectly if you’re craving something more indulgent.

Creative Ways to Present

For dinner parties or special evenings, I’ve served this risotto in individual shallow bowls topped with a sprig of thyme and a tiny Parmesan crisp on the side. It looks beautiful and feels extra special without much extra effort.

Make Ahead and Storage

Storing Leftovers

I usually let any leftovers cool completely before transferring them into airtight containers. Stored in the fridge, this risotto keeps well for up to 3 days. Keep in mind the texture firms up a bit once chilled but still tastes great.

Freezing

Freezing risotto can be tricky because of the creamy texture, but I sometimes freeze it if I have a large batch. Just spoon it into freezer-safe containers and thaw overnight in the fridge before reheating. The texture softens a little more after freezing, but it’s still delicious in a pinch.

Reheating

When reheating, I add a splash of water or broth to loosen up the risotto and warm it gently in a skillet over medium-low heat, stirring frequently until it’s heated through and creamy again. Microwaving works too but take care not to overheat or dry it out.

FAQs

Can I use other types of mushrooms for this Chicken Mushroom Risotto with Thyme Recipe?

Absolutely! While button or cremini mushrooms work great, you can experiment with shiitake, portobello, or even wild mushrooms for a richer, earthier flavor. Just adjust cooking times slightly if the mushrooms are larger or denser.
Is it okay to substitute the white wine in this recipe?

Yes, if you prefer not to use wine, you can substitute it with extra broth or even a splash of dry vermouth. The wine adds acidity and complexity, but the dish will still be tasty without it.
How do I know when the risotto is done?

The arborio rice should be tender to the bite yet still have a slight chew (al dente). The texture should be creamy and loose, not dry or mushy. Taste frequently during cooking and adjust liquid as needed.
Can I make this recipe ahead of time?

You can make it ahead, but risotto is best eaten fresh. If you do prepare it ahead, store it in the fridge and gently reheat with a bit of extra liquid to restore creaminess.

Final Thoughts

I absolutely love how this Chicken Mushroom Risotto with Thyme Recipe comes together with simple ingredients turning into a dish that comforts your soul. When I first tried making risotto, I was intimidated, but this recipe made it approachable and even fun. Trust me, once you’ve made it, you’ll want to keep it in your regular rotation—it’s that good. So go ahead, invite a friend over, pop open a bottle of your favorite white wine, and enjoy a meal that feels like a warm hug on a plate.