Chicken Bacon Mushroom Risotto

This chicken bacon mushroom risotto is a creamy (without the heavy cream) risotto loaded with chicken thighs, crispy bacon, and mushrooms. Each bite is a flavour-packed combination of rich, savoury ingredients that are perfect for a cosy dinner or meal prep.

The first time I tried to make a risotto was actually my mushroom and spinach risotto and I remember making 8 serves of it and then freezing what I knew I wouldn't eat that week. Unfortunately, it's not like my other meal prep recipes where I would recommend freezing as the rice does tend to lose a lot of its texture.

But, thankfully risotto recipes (including my pumpkin and feta, and chicken pesto risotto) are really easy to make and with a couple of adjustments you can take them from a quick and tasty dinner recipe to one that is also suitable for meal prepping.

Ingredients

Risotto/arborio rice. Provides the creamy, starchy base for the chicken bacon mushroom risotto; arborio (or sometimes called risotto) 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. I recommend using my homemade chicken stock recipe for the best flavour but if you need to use store-bought look for a better quality one (i.e. one with the least amount of "filler" ingredients.

Bacon. I use the long-cut bacon (with the rind and circle bit) and dice this up. I use this fattier version because it helps to provide added flavour; but you can substitute with short-cut if you'd prefer a healthier version (it'll just be slightly less flavourful).

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.

Milk. Contributes to the creamy texture; can be substituted with heavy cream for extra richness (although I don't recommend if you're meal prepping) or a dairy-free milk alternative.

Mushrooms. I use button mushrooms as these are accessible in most seasons in Australia, but you could use different types of mushrooms depending on your preferences - just know the taste will be slightly different depending on what you choose.

Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.

Do I need to use milk in this risotto?

No. If you're having this for dinner that night, you can use cream instead for a more traditional feel. If you want to omit the milk, you could also add more stock.

Substitutions and variations

Make it healthier. I was a high-level athlete for a long time so I understand the need to substitute chicken thighs for chicken breast, and regular streaky bacon for short-cut bacon at different times. Just know, the flavour won't quite be as in-depth because the fattier cuts do provide a high level of the depth.

Parmesan. If you're not a fan of parmesan, you can substitute for nutritional yeast or grana padano depending on your preferencese or what is available.

Dairy-free. I recommend a cow's based milk to replicate the creaminess of cream that's often found in risotto dishes. But, you could substitute for alternative milks if you don't want the dairy. I recommend a creamy soy or oat rather than a watery almond.  

How to make chicken bacon risotto

Step 1: 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.

Step 2: Once the chicken is cooked through (70C/160F - noting it'll continue cooking once you remove), remove from the pan and set aside in a bowl, covering with aluminium foil (to keep it warm).

Meal prepping risotto

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 and make it feel a little bit fresher.

Risotto is traditionally quite runny - think of it like a cross between a chunky stew and a soup but with rice that is also creamy. Because you've stored this in the fridge, the rice has had more of a chance to soak up some of that liquid so it won't be as runny.

Storing

Allow the chicken bacon mushroom risotto to cool completely (up to 2 hours) at room temperature to allow best texture. By putting the lid on the container too early, you will create condensation and this can cause the rice to go mushier. I have recommended only cooking until there is still some bite left in the rice (rather than completely cooked) which will help prevent this, but the rice will stick soak up some additional moisture when storing.

Once refrigerated, it will stay for 4 days but will thicken each day so more liquid may be required when reheating.

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 it up 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

I don't exactly recommend freezing risotto as the texture does change quite a lot. You can, but note that it won't be the same as when it is freshly cooked or even meal prepped.

If you choose to freeze, do it in large or individual portions for up to 6 months, thaw overnight in the fridge and then add extra liquid when reheating (preferably on stove).

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

Other chicken thigh meal preps

Or you can browse my chicken thigh recipes for more inspiration