Italian marinated chicken with spinach & mushroom risotto

Marinated Chicken with Spinach & Mushroom Risotto Recipe

35 Minutes
Serves: 2

Delicious griddled chicken with mushroom and spinach risotto, 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)
  • 35 grams butter
  • 1 stick celery
  • 1 cloves garlic
  • 200 grams mushrooms
  • 1 onions
  • 50 grams parmesan or pecorino cheese
  • 200 grams risotto rice
  • salt (to taste)
  • 200 grams Spinach
  • 1 stock cube veg
  • 500 ml water
  • 100 ml white wine
  • 1 tsp olive oil


  • 2 chicken breasts


  • 1 leaves bay leaf
  • 1 tsp black pepper
  • 1 tsp oregano (dried)
  • 1 tsp thyme (dried)
  • 3 sprig fresh basil
  • 2 cloves garlic
  • 1 lemon
  • 2 tbsp olive oil
  • 1 tsp salt
  • granulated sugar (to taste)
  • 4 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
  • 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

  • boil the water and add to the stock cube

Step 6

  • peel and chop the onion(s) finely

Step 7

  • wash and chop the celery

Step 8

  • 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 9

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

Step 10

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

Step 11

  • add the white wine to the frying pan, cook till wine has evaporated

Step 12

  • 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 13

  • 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

Step 14

  • while the rice is cooking

Step 15

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

Step 16

  • while the chicken is cooking

Step 17

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

Step 18

  • 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 19

  • 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 20

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

Step 21

  • slice the chicken diagonally
  • lay the chicken over 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

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How to make herb and lemon chicken, with spinach and mushroom risotto 

A full-flavoured risotto topped with a succulent chicken breast marinaded in a traditional garlic, lemon and herb marinade. The chicken is lightly griddled sliced and placed on top of a deliciously creamy caramelised mushrooms, fresh spinach and parmesan risotto. 

What makes are lemon and herb chicken breast risotto the best

The combination of the marinaded 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

Make chicken, mushroom and spinach risotto for dinner tonight

This risotto is the perfect complete all year round dish, 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. 

More meat risotto recipe ideas

Pea Asparagus and Crispy Ham Risotto

Red Wine Mushroom & Pancetta Risotto

Leek & Butternut Squash Risotto with a Chorizo Crumb

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