This Chicken Bacon Mushroom Risotto is a creamy-based risotto loaded with tender chicken thighs, crispy bacon, and earthy mushrooms. Each bite is a flavour-packed combination of rich, savoury ingredients that are perfect for a cozy dinner night. This easy chicken mushroom risotto is sure to become a new favourite - especially because risotto's are SUPER EASY to prepare.
The first time I tried to make a risotto was actually my Mushroom and Spinach Risotto, and I was so shocked by just how easy it was to make. Since then, I've expanded on my Risotto recipes (my Pumpkin & Sage Risotto is definitely a favourite), because they're easy to prepare and store well for a meal prep.
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Why you'll love this recipe
Rich and creamy texture. This chicken bacon mushroom risotto is wonderfully creamy (without the heavy cream, like my Beef Stroganoff).
Loaded with savory flavours. The combination of chicken, bacon, and mushrooms brings a deep, savoury taste that’s comforting and satisfying.
Great for cozy nights. Perfect for a warming dinner, this chicken bacon risotto feels like a comforting hug on a plate.
Easy yet impressive. Despite being simple to make, this risotto looks and tastes restaurant-quality, ideal for impressing guests or enjoying a special meal at home. Pair it with my small batch focaccia to impress even more!
Ingredients
Risotto/arborio rice. Provides the creamy, starchy base for the chicken bacon mushroom risotto; arborio rice is ideal for the best texture. See my post about rice for more information.
Chicken stock. Adds a depth of flavour to the risotto and keeps it rich and savory; this is my homemade chicken stock recipe, but you can use store-bought.
Onion & Garlic. Provide the base of flavours for a risotto dish.
Bacon. Adds a smoky, savory flavour that complements the chicken and mushrooms perfectly.
Chicken thighs. Provide a hearty protein to the dish, you can substitute with other cuts, but I find the chicken thighs quicker to cook and provide some more juices which can be utilised as flavour throughout the chicken bacon risotto.
Milk. Contributes to the creamy texture; can be substituted with heavy cream for extra richness or a dairy-free milk alternative.
Parmesan. Adds a salty, umami flavour that completes the risotto.
Mushrooms. Adds an earthy flavour that pairs perfectly with the bacon and chicken risotto. If you're a huge mushroom fan, check out my mushroom & spinach pasta or mushroom truffle oil risotto.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
How to make chicken bacon risotto
- Season the chicken
Season the chicken thighs with salt and pepper. Heat a large pan or skillet over medium-high heat and add a drizzle of olive oil. Sear the chicken on both sides until golden brown and cooked through, about 4-5 minutes per side. Remove from the pan, set aside, and keep warm by covering with aluminium foil.
- Cook bacon
In the same pan, add the diced bacon and cook until crispy, stirring occasionally. Once done, remove the bacon with a slotted spoon and set aside, leaving the rendered bacon fat in the pan.
- Saute veggies
Add the diced onion to the pan and cook for 2-3 minutes until softened and translucent. Add the garlic and cook for another minute until fragrant. Add the mushrooms to the pan and cook for 4-5 minutes until they are softened and have released their juices.
- Add rice
Add the risotto rice to the pan and stir for 1-2 minutes, allowing it to lightly toast and absorb some of the flavours in the pan. Then add the stock. Once bubbling, decrease the heat to low and continue stirring until rice is tender and creamy (approx. 20-25 minutes).
- Stir milk and bacon
Once the rice is fully cooked, stir in the milk for extra creaminess, then add the crispy bacon back into the pan. Let it cook for an additional 2-3 minutes.
- Finish with cheese and chicken
Stir in the parmesan cheese until melted and combined. Slice the cooked chicken and add to the pan, folding it into the risotto. Season the chicken bacon mushroom risotto to taste with salt, pepper and extra parmesan. Little hint, serve the risotto with my small batch focaccia (if it's Christmas, make my Christmas tree focaccia) 😉
Top Tip
Heat the stock before adding it to the pan. It will take considerably less time as it won't have to completely boil. This will also help keep the temperature consistent throughout the cooking process.
Substitutions and variations
Vegetarian. I have a very similar recipe - Mushroom and Truffle Oil Risotto - which takes out the animal-based products for a vegetarian risotto dish.
Dairy-Free. For a dairy-free chicken risotto, substitute the milk with soy or oat milk, and add nutritional yeast instead of parmesan.
Meal prep and leftovers
Meal prepping chicken bacon mushroom risotto is a great way to save time while enjoying a comforting and filling meal throughout the week. Prepare the risotto in advance, portion it into containers, and add fresh herbs or extra cheese when ready to serve for added flavour.
Storing
Allow the chicken bacon mushroom risotto to cool completely (up to 2 hours) at room temperature to allow best texture. Then, add to an airtight container and refrigerate for up to 4 days.
Reheating
Before reheating the chicken bacon risotto, add a splash of additional chicken stock, milk or water to the dish as this will help restore the creamy texture.
I recommend reheating on the stovetop as this will liven up the chicken mushroom bacon risotto the most, however, you can do this in the microwave. If doing it in the microwave, reheat in small 1 minute intervals and stir well each time to ensure even reheating.
Freezing
You can freeze chicken bacon risotto in large or individual portions in the freezer for up to 6 months (depending how you choose to freeze). Thaw in the refrigerator overnight and add a bit of broth, milk or water before reheating.
To give the chicken risotto that "freshly cooked" feel, add some extra parmesan and fresh cooked bacon to the dish.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Yes, you can reheat chicken bacon mushroom risotto safely. For best results, reheat it on the stovetop or in the microwave, adding a little chicken stock or water to restore its creamy texture. Stir frequently to ensure even heating and avoid overcooking, which can make the rice mushy.
Yes, you can freeze chicken bacon mushroom risotto for up to 6 months (depending on your chosen freezer method). I recommend portioning into single serve portions to make it easier to thaw overnight before reheating.
Other creamy dishes (without the heavy cream)
I hope you enjoy this as much as I do - Love & Pasta, Lauren x
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Recipe
Chicken Bacon Mushroom Risotto
Ingredients
- 5 ml (1 tsp) olive oil
- 1 kg (approx. 8) chicken thighs, boneless
- 150 g (1 cup) bacon diced
- 2 cloves garlic diced (see note 1)
- 1 onion diced
- 200 g (2 cups) mushrooms sliced
- 300 g (1 ½ cups) arborio rice
- 720 ml (3 cups) chicken stock my homemade recipe, or use other stock
- 240 ml (1 cup) milk of choice
- 25 g (¼ cup) parmesan or nutritional yeast
Instructions
- Heat a large pan over medium-high heat with a drizzle of olive oil. Sear the chicken on both sides until golden brown and cooked through, about 4-5 minutes per side. Remove, cover with foil, and set aside.
- In the same pan, cook bacon until crispy. Remove and set aside. Leave the fat/oils in the pan.
- Add the diced onion to the pan, cooking until softened and translucent (approx. 2-3 minutes). Add the garlic, cook for another minute, then add mushrooms, cooking until softened (approx. 4-5 minutes)
- Toast the rice. Stir in the risotto rice, toasting for 1-2 minutes. Add the stock and bring to a gentle simmer. Reduce the heat to low and stir frequently until the rice is tender and creamy, about 20-25 minutes.
- Stir in the milk for extra creaminess, then add the crispy bacon.
- Stir in the parmesan until melted. Slice the chicken and fold it into the risotto (or include it whole). Season the chicken bacon mushroom risotto to taste with salt, pepper and extra parmesan and fresh herbs.
HealXO
Your blog is a testament to your dedication to your craft. Your commitment to excellence is evident in every aspect of your writing. Thank you for being such a positive influence in the online community.
athletelunchbox
Thank you so much for your comment, that means a lot to me 🙂 I hope you enjoy the recipes!
HealXO
I do agree with all the ideas you have introduced on your post They are very convincing and will definitely work Still the posts are very short for newbies May just you please prolong them a little from subsequent time Thank you for the post
athletelunchbox
Thank you for your message. Are you talking about wanting more information on the cooking process and more detailed instructions? If you could let me know your specific requirements and why you believe it is "very short", I can amend in the future to assist 🙂