chicken spinach and mushroom risotto

Marinated Chicken with Spinach & Mushroom Risotto Recipe

35 Minutes
Serves: 2

Delicious chicken and mushroom risotto with spinach, chicken breast marinated in lemon, garlic, bay leaves, oregano, thyme and basil, served on a bed of creamy parmesan risotto flavored with  garlic, mushroom and spinach. 

Recipe Ingreds


  • black pepper (to taste)
  • 30 grams butter
  • 1 stick celery
  • 1 cloves garlic
  • 200 grams mushrooms
  • 1 whole onions
  • 30 grams parmesan or pecorino cheese
  • 100 grams risotto rice
  • salt (to taste)
  • 150 grams Spinach
  • 0.5 cube stock cube veg
  • 500 ml water
  • 100 ml white wine
  • 1 strands olive oil


  • 2 fillet chicken breasts


  • 1 leaves bay leaf
  • black pepper (to taste)
  • 1 tsp oregano (dried)
  • 1 tsp thyme (dried)
  • 3 sprig fresh basil
  • 2 cloves garlic
  • 1 whole lemon
  • 2 tbsp olive oil
  • salt (to taste)
  • 2 grams granulated sugar
  • 1 tbsp white wine vinegar

Recipe with pictures Steps

Step 1

  • Make the marinade
  • wash and finely chop the basil
  • peel and crush the garlic using the garlic crusher or chop finely
  • squeeze the lemon(s) .
  • mix together olive oil, white wine vinegar, garlic (crushed), juice of the lemon, bay leaf, oregano, thyme, basil (chopped), sugar, salt & pepper in the rectangular dish

Step 2

  • place the chicken breast on some cling film fold the cling film over the chicken and then using a rolling pin, bash the chicken till it is about 2 cms thick all over

Step 3

  • place the chicken in the marinade
  • refrigerate for at least two hours preferably overnight

Step 4

  • Take the chicken out of the fridge

Step 5

  • wash and chop the celery
  • boil the water and add to the stock cube
  • peel and chop the onion(s) finely

Step 6

  • add the onions and celery to the frying pan
  • with a 1/4 of the butter and a spot of olive oil
  • cook for a minute or two

Step 7

  • peel and crush the garlic using the garlic crusher or chop finely
  • add the garlic to the frying pan

Step 8

  • wash the risotto rice
  • add the rice to the onions
  • cook until the rice starts to look transparent

Step 9

  • add the white wine, cook till wine has evaporated
  • add the stock to the onions and rice mixture a ladle at a time allowing the stock to be absorbed by the rice , continue adding ladle after ladle until all the stock is used up.

Step 10

  • when the water is fully incorporated the rice should be cooked, it should be soft on the outside with a slight bite in the middle
  • while the rice is cooking

Step 11

  • add the marinated chicken to the griddle or frying pan
  • turning regularly
  • cook till the juices run clear
  • while the chicken is cooking

Step 12

  • wash and slice the mushrooms
  • add the mushrooms to a second frying pan
  • cook the mushrooms until coloured
  • set a side

Step 13

  • when the risotto is cooked
  • add the spinach to the risotto rice
  • cook the spinach until it wilts if using fresh if using frozen just heat through
  • add the mushrooms to the risotto and stir

Step 14

  • using a potato peeler make shavings of parmesan
  • finely grate the remaining parmesan
  • add the grated parmesan and the remaining butter to the rice
  • season with salt and pepper
  • Stir and then place a lid on the pan
  • leave for five minutes

Step 15

  • place the risotto onto warm plates
  • Sprinkle with parmesan shavings and serve

Step 16

  • slice the chicken diagonally
  • lay the chicken on the top

Recipe Utensils

  • 1 chopping board
  • 1 chopping board
  • 1 cling film
  • 2 frying pan
  • 1 Garlic crusher
  • 1 Garlic crusher
  • 1 grater
  • 1 griddle pan
  • 1 jug
  • 1 large knife
  • 1 large knife
  • 1 potato peeler
  • 1 rectangular pie dish
  • 1 rolling pin
  • 1 sieve

More recipes you might like: Around the World, Chicken Dinner Ideas

How to make chicken risotto with  mushrooms and spinach

Succulent chicken breast marinated in a traditional garlic, lemon, and herb marinade. To make the risotto, frying the celery, garlic, and onions till soft, add the rice and cook till transparent. Add the wine and cook to evaporate, then add the stock bit by bit cook till the rice is soft. While the rice is cooking fry the mushrooms till golden brown then set aside. Remove the chicken from the marinade and griddle till golden brown and cooked through. Mix the butter and parmesan into the risotto with the fresh spinach and mushrooms. Slice the chicken and placed on top of the spinach and mushrooms risotto.

When to cook chicken and spinach risotto with mushrooms

This creamy mushroom and spinach risotto topped with slices of marinated chicken is the perfect all year-round dinner, just serve it with a large glass of Italian white wine and you have the perfect summer or winter evening meal. The marinated chicken can also be served with a plain risotto or with a simple summer green salad.

Who will love this recipe for dinner?

This chicken risotto is perfect for both adults and children and makes a great family meal or get together with friends. It is ideal for a midweek meal and makes a great romantic meal for two. 

Cook chicken risotto for a dinner party

This mushroom and spinach risotto topped with chicken makes a delicious main for an Italian dinner party, serve it with mozzarella stick for the starter and Mascarpone and strawberry tart for dessert

What to do with leftover risotto

There is only one thing to do with leftover risotto and without any doubt it is to make arancini balls! Just let the risotto cool, cut some mozzarella into cubes, take a handful of the risotto and mould it around the mozzarella, then coat the ball in breadcrumbs and deep fry.

Risottos to eat with our marinated herby lemon chicken

We have flavoured the risotto with mushroom and spinach but you can flavour your risotto with a variety of different ingredients try one of these

  • Leek and chorizo risotto
  • Asparagus and pea risotto
  • Garlic, pancetta, and thyme

What makes are chicken and mushroom risotto with spinach the best

The combination of the marinated chicken with the spinach and mushroom risotto makes the perfect evening meal, the star of the dish is the flavourful marinade for the chicken, with lemon, garlic, oregano, thyme, and fresh basil

More meat risotto recipes

Pea Asparagus and Crispy Ham Risotto

Red Wine Risotto with Mushroom & Pancetta

Leek & Butternut Squash Risotto with a Chorizo Crumb

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