Mushroom-stuffed chicken with lemon thyme risotto

Mushroom-stuffed chicken with lemon thyme risotto

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(11 ratings)

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Cooking time

Prep: 20 mins Cook: 40 mins Plus 30 mins soaking

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • The uncooked stuffed chicken can be frozen
  • Gluten-free
Nutrition info

Nutrition per serving

kcalories
501
protein
47g
carbs
36g
fat
18g
saturates
6g
fibre
3g
sugar
6g
salt
1.67g

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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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.

Recipe from Good Food magazine, April 2009

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Comments

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kelvinder's picture
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Really tasty, easy to prepare. Little disappointed with the amount of Risotto when I prepared this for two of us (halved all quantities).

morethan66's picture
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I would cook the chicken differently as I found it to be quite tough,
but the risotto really was something else, absolutely delicious.

gunner510's picture

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

zoesherratt's picture
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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.

chrisbing's picture
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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.

louisemary's picture
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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 .

elle01527's picture
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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.

meghancarroll's picture

brilliant and light for summer

nikki72's picture
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Tasty, went down well. I would add pancetta and garlic to the mushroom stuffing next time.

basset's picture

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

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

pmr747's picture
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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.

doubleunderscore's picture
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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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