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Creamy Chicken Risotto Recipe (Easy One-Pan)

Creamy Chicken Risotto Recipe (Easy One-Pan)

A creamy chicken risotto with tender chicken and arborio rice toasted in Olivea extra virgin olive oil. A bright finishing drizzle of EVOO ties the whole dish together for a restaurant-quality dinner at home.

By Olivea Kitchen | Published June 15, 2026

Jump to Recipe
Prep 15 min
Cook 30 min
Total 45 min
Intermediate

Why We Love This Recipe

This is the kind of dinner that feels like a hug. The rice turns silky and creamy from its own starch, the chicken stays tender and juicy, and Olivea extra virgin olive oil works in two places: it toasts the arborio grains so every kernel tastes nutty and full, then it goes on again as a raw finishing drizzle that makes the whole bowl taste fresh and alive.

That finishing drizzle is also where the nutrition shines. Our high phenolic extra virgin olive oil delivers heart-friendly monounsaturated fats and polyphenols, including hydroxytyrosol, a compound studied for its antioxidant activity. The chicken brings lean protein and B vitamins like niacin and B6, while parmesan adds calcium and a savory umami depth.

It is rich and satisfying yet built on whole, Mediterranean-leaning ingredients. If you love this creamy texture, the same technique carries a bright lemon vinaigrette beautifully on a side salad to cut the richness. Spoon a little extra Olivea EVOO over the top and you have a dinner that tastes indulgent and still does right by your body.

View Nutrition Facts

Recipe Success Tips

Keep your stock hot and ready.

Warm the chicken stock in a separate pot and keep it at a bare simmer. Adding cold stock to the rice drops the pan temperature and stalls the cooking, which gives you grainy, uneven risotto instead of a creamy one.

Toast the rice in Olivea EVOO before any liquid.

Stir the arborio in the olive oil for a minute or two until the edges look translucent with a white dot in the center. This toasting step builds a nutty backbone of flavor and helps each grain stay distinct in the finished dish.

Add stock one ladle at a time.

Pour in just enough hot stock to barely cover the rice, then stir until it is almost absorbed before adding the next ladle. This slow coaxing is what pulls the starch out of the rice and gives risotto its signature creamy body.

Cook the chicken first, then set it aside.

Sear the chicken until golden and just cooked through, then remove it while you build the risotto. Folding it back in at the end keeps it juicy instead of overcooking it during the long stir.

Finish with a raw drizzle of olive oil.

Right before serving, drizzle a tablespoon of Olivea extra virgin olive oil over each bowl. The uncooked oil adds a fresh, peppery brightness and a glossy finish that takes the dish from good to restaurant-quality.

Taste for salt at the very end.

Parmesan and stock both bring salt, so wait until the cheese is stirred in before you season. Add salt in small pinches, tasting as you go, so the final bowl is balanced rather than salty.

Ingredients

4
servings
  • 1/4 cup Olivea Extra Virgin Olive Oil, divided
  • 1 lb boneless skinless chicken breast, cut into bite-size pieces
  • 1 1/2 cups arborio rice
  • 5 cups low-sodium chicken stock, warm
  • 1/2 cup dry white wine
  • 1 medium yellow onion, finely diced
  • 3 garlic cloves, minced
  • 3/4 cup grated parmesan cheese
  • 2 tbsp unsalted butter
  • 2 tbsp fresh flat-leaf parsley, chopped
  • 1 tsp kosher salt
  • 1/2 tsp black pepper, freshly ground

Kitchen Tools You'll Need

Large Heavy-Bottomed Skillet or Saute Pan
Medium Saucepan
Wooden Spoon
Ladle
Chef's Knife
Cutting Board

How to Cook Creamy Chicken Risotto Recipe (Easy One-Pan)

PREP

1
Pour the chicken stock into a medium saucepan and bring it to a gentle simmer, then keep it warm over low heat so it is ready to ladle. Season the chicken pieces with half of the salt and pepper.

COOK

2
Heat 2 tablespoons of Olivea extra virgin olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and sear, stirring occasionally, until golden and just cooked through, about 5 to 6 minutes. Transfer the chicken to a plate and set aside.
3
Lower the heat to medium and add 1 more tablespoon of Olivea extra virgin olive oil to the same pan. Add the onion and cook until soft and translucent, about 4 minutes, then stir in the garlic and cook until fragrant, about 30 seconds.
4
Add the arborio rice and stir to coat it in the oil. Toast the grains for 1 to 2 minutes, until the edges turn translucent with a white dot in the center.
5
Pour in the white wine and stir constantly until it is almost fully absorbed and the sharp smell of alcohol has cooked off, about 2 minutes.
6
Add the warm stock one ladle at a time, stirring often and waiting until each addition is nearly absorbed before adding the next. Continue for 18 to 22 minutes, until the rice is creamy and al dente.

FINISH

7
Fold the seared chicken back in along with the butter and parmesan, stirring until the cheese melts and the risotto turns glossy and creamy. Taste and adjust with the remaining salt and pepper.
8
Divide among bowls, finish each with a drizzle of the remaining Olivea extra virgin olive oil, and scatter the chopped parsley over the top. Serve hot.

Recipe Notes

This risotto is rich enough to stand alone, but a crisp green salad dressed lightly keeps the plate balanced. A piece of warm rosemary focaccia is perfect for catching the last creamy bits in the bowl. A glass of dry white wine echoes the wine used in the rice.
Stir in sauteed mushrooms or a handful of baby spinach in the final minutes for extra vegetables. If you want a brighter, lemony spin on poultry instead, our easy lemon chicken uses the same searing technique with a citrus finish. For a meatless version, leave out the chicken and follow our creamy parmesan risotto as the base.
Store leftover risotto in an airtight container in the refrigerator for up to 3 days. Risotto firms up as it cools, so reheat gently in a pan with a splash of stock or water, stirring until it loosens back into a creamy texture.
You can sear the chicken and dice the onion and garlic earlier in the day to cut active time at dinner. For the creamiest result, cook the rice itself fresh just before serving rather than reheating it.
The finishing drizzle is where olive oil flavor really comes through, so use a fresh, robust extra virgin oil here. A high quality Olivea EVOO gives that peppery, grassy note that a tired supermarket oil cannot.

Nutrition Facts per Serving

Nutrition Facts
Serving size about 1 1/2 cups
Calories 560
% Daily Value*
Total Fat 24g31%
Saturated Fat 8g40%
Trans Fat 0g
Unsaturated Fat 15g
Monounsaturated Fat 12g
Polyunsaturated Fat 2g
Cholesterol 95mg32%
Sodium 720mg31%
Total Carbohydrate 58g21%
Dietary Fiber 2g7%
Total Sugars 3g
Includes 0g Added Sugars 0%
Protein 35g70%
Vitamin A 75mcg8%
Vitamin C 3mg3%
Vitamin D 0.2mcg1%
Calcium 230mg18%
Iron 2.5mg14%
Potassium 560mg12%
* Percent Daily Values are based on a 2,000 calorie diet.

The Best No-Cook Way to Get Olive Oil Benefits

This risotto delivers the flavor and heart-healthy fats of Olivea extra virgin olive oil two ways: toasted into the rice and drizzled on at the finish. For an easy way to get olive polyphenols every single day without cooking, our Hydroxytyrosol Supplement makes it effortless.

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$40.00
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Frequently Asked Questions

Arborio rice is the classic choice because its high starch content is what makes risotto creamy. Carnaroli or vialone nano also work beautifully and hold their shape a little better. Avoid long-grain rice, which will not release enough starch.
Yes. Boneless skinless chicken thighs are more forgiving and stay especially juicy. Cut them into bite-size pieces and sear them the same way, cooking just until done before setting aside.
No. The wine adds acidity and depth, but you can leave it out and add an extra half cup of stock plus a small squeeze of lemon for brightness. The risotto will still be creamy and flavorful.
Creaminess comes from slowly releasing the rice starch, so add hot stock gradually and stir often rather than dumping it all in at once. Finishing with butter, parmesan, and a drizzle of olive oil also builds that signature silky texture.
This recipe is naturally gluten-free as written, since arborio rice contains no gluten. Just confirm your chicken stock is certified gluten-free, as some brands add wheat-based thickeners.
Risotto is best fresh, but you can prep the components ahead by searing the chicken and chopping the aromatics earlier in the day. Cook the rice just before serving, then reheat leftovers gently with a splash of stock.
Use a fresh extra virgin olive oil for both toasting the rice and finishing the dish. A robust Olivea EVOO adds nutty depth when toasted and a peppery, grassy brightness when drizzled on raw at the end.
This recipe makes 4 generous main-course servings. You can scale it up using the servings adjuster, just keep stock warm and add it gradually no matter the batch size.
A crisp green salad, roasted vegetables, or warm bread for mopping up the creamy sauce all pair well. A dry white wine that matches the one used in the rice rounds out the meal.
Absolutely. Mushrooms, peas, asparagus, and spinach are all classic additions. Stir tender vegetables in during the last few minutes so they cook through without turning mushy.

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