Mushroom-stuffed chicken with lemon thyme risotto

Mushroom-stuffed chicken with lemon thyme risotto

Ever tried risotto as a side dish? It's perfect with these chicken breasts with a rich porcini stuffing

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 40 mins

plus 30 mins soaking
Freezable

Gluten-free

The uncooked stuffed chicken can be frozen

Method

  1. Heat oven to 180C/fan 160C/gas 4. First, make the stuffing. Finely chop the soaked porcini and set aside. Heat the oil in a shallow pan, then gently cook the onion for 5 mins, stirring occasionally. Add the porcini, button mushrooms and thyme leaves, season, turn the heat up, then cook for another 5 mins until the mushrooms have softened.
  2. Add the wine to the pan, then reduce fiercely until nearly dry. Add 50ml of the porcini soaking liquid, then continue to reduce for a couple of mins until you have a syrupy sauce. Allow to cool for a couple of mins, then carefully spoon between the skin and the flesh of the chicken breasts. Can be made a day ahead and chilled, or frozen for 1 month. Defrost in fridge before cooking. Season, place on a baking tray, skin-side up, then cook in the oven for 20 mins, until the chicken is cooked through and golden.
  3. While the chicken is cooking, make the risotto. Heat the butter and olive oil in a saucepan. Add the celery and onion, then cook over a medium heat for 5 mins until softened. Add the rice, coat it well in the oil, then cook for 1 min. Gradually add the stock a ladleful at a time, stirring with each addition until absorbed. Continue adding the stock and stirring until the risotto is oozing and thick - about 20 mins. Stir in the thyme, lemon juice, zest and Parmesan.
  4. When the chicken is cooked through and golden, remove from the oven. Spoon the risotto onto serving plates, sprinkle with the extra Parmesan and top with a chicken breast. Spoon over the juices from the chicken pan, then serve immediately.
Try

Tip

If you can't get hold of porcini mushrooms, cook 1 finely chopped bacon rasher and add it to the stuffing to give it a real depth of flavour.

Porcini stuffing

The porcini stuffing has a robust flavour that would also be wonderful in a whole roast chicken. For a meat-free alternative, simply stir the stuffing mix through the rice instead of the lemon thyme and swap the chicken stock for vegetable to make a rich mushroom risotto.

PER SERVING

501 kcalories, protein 47g, carbohydrate 36g, fat 18 g, saturated fat 6g, fibre 3g, sugar 6g, salt 1.67 g

Recipe from Good Food magazine, April 2009.

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Latest comments and suggestions

  • Binder photo YatesCM

    20 March 2009

    YatesCM rated and commented on this recipe

    5 stars

    I made this yesterday and it went down very well indeed! Really easy to make, and the risotto was fantastic. I'll definitely be making this again.

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  • Binder photo Peter747

    15 May 2009

    Peter747 rated and commented on this recipe

    5 stars

    Superb! Had a bit of a problem stuffing the breasts as the skin decided to come loose & I lost my pocket but didn't matter as everything stayed in the place. Loved the lemon risotto and will definitely do this again.

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  • Binder photo Janet

    26 May 2009

    Janet rated and commented on this recipe

    5 stars

    Great! No skin on my chicken, so just slit it carefully to make a pocket.

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  • Binder photo aud

    02 November 2009

    aud commented on this recipe

    made this and its really tasty - added some pancetta on top of the chicken breast with the parmesan..

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  • Binder photo Nikki72

    28 April 2010

    Nikki72 rated and commented on this recipe

    5 stars

    Tasty, went down well. I would add pancetta and garlic to the mushroom stuffing next time.

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  • Binder photo MC

    27 June 2010

    MC commented on this recipe

    brilliant and light for summer

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  • Binder photo elle01527

    18 July 2010

    elle01527 rated and commented on this recipe

    5 stars

    Lovely meal. The risotto was really tasty as was the mushroom stuffing. No skin on chicken so made a pocket to stuff mushroom mixture and cooked for 30 minutes instead. Will be making again.

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  • Binder photo donna

    30 November 2010

    donna rated and commented on this recipe

    4 stars

    Love this recipe is a firm family favourite, if can't get chicken with skin on i just put the mushroom mix on top & wrap in a couple of slices of pancetta. Will try adding some garlic to the mushroom mix as making again tonight .

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  • Binder photo chrisb1980

    30 December 2010

    chrisb1980 rated and commented on this recipe

    4 stars

    Very tasty, but good luck finding chicken breasts with enough skin to hold that much stuffing! Had to slit the breasts and stuff them too.

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  • Binder photo Zoe

    04 July 2011

    Zoe rated and commented on this recipe

    4 stars

    Really liked this recipe, it is simple enough to make but takes a bit of time. I really liked the chicken, the stuffing recipe was great, I added 3 gloves of garlic and some pancette which was yummy. The risotto was also fab although a bit too lemony for me. Will definitely make it again but with just a bit less lemon.

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  • Binder photo Frances46

    22 July 2011

    Frances46 rated this recipe

    3 stars

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  • Binder photo Fran

    20 November 2011

    Fran commented on this recipe

    Really tasty used left over stock from porcini mushroom in risotto and stuffed skinless chicken

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  • Binder photo Bing

    15 March 2013

    Bing rated and commented on this recipe

    3 stars

    I would cook the chicken differently as I found it to be quite tough, but the risotto really was something else, absolutely delicious.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 40 mins

plus 30 mins soaking
Freezable

Gluten-free

The uncooked stuffed chicken can be frozen

Ingredients

FOR THE CHICKEN & STUFFING

  • 25g dried porcini mushrooms, soaked in 250ml water for 30 mins, soaking liquid reserved
  • 1 tbsp olive oil
  • 1 onion , finely chopped
  • 150g pack baby button mushrooms , finely chopped
  • 2 thyme sprigs or lemon thyme sprigs, leaves removed and chopped
  • 175ml white wine
  • 4 skin-on chicken breasts

FOR THE LEMON THYME RISOTTO

  • 1 tbsp butter
  • 1 tbsp olive oil
  • 2 celery sticks, finely chopped
  • 1 small onion , finely chopped
  • 140g risotto rice
  • 600ml hot chicken stock
  • 2 thyme sprigs or lemon thyme sprigs, leaves removed and chopped
  • juice and zest ½ lemon
  • 50g Parmesan , grated, plus 1 tbsp extra to serve
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PER SERVING

501 kcalories, protein 47g, carbohydrate 36g, fat 18 g, saturated fat 6g, fibre 3g, sugar 6g, salt 1.67 g

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